Description

This Easy Crockpot Kung Pao Chicken is a flavorful, slow-cooked version of your favorite takeout dish! Tender chicken simmered in a spicy-sweet garlic sauce with bell peppers and peanuts — a perfect weeknight dinner made simple in the slow cooker.

Ingredients

**For the Chicken**

1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks

1 red bell pepper, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

½ cup unsalted peanuts

**For the Sauce**

½ cup low-sodium soy sauce

⅓ cup hoisin sauce

¼ cup rice vinegar

3 tbsp brown sugar

2 tbsp cornstarch

1 tbsp sesame oil

1 tsp crushed red pepper flakes (adjust to taste)

1 tsp ground ginger

**Optional Garnish**

Chopped green onions

Sesame seeds

Cooked rice or cauliflower rice

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Instructions

1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, ginger, and red pepper flakes until smooth.

2. Place the chicken chunks into the slow cooker. Add bell peppers and minced garlic.

3. Pour the sauce mixture over the chicken and stir to coat evenly.

4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender.

5. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Stir it into the slow cooker 30 minutes before serving to thicken the sauce.

6. Add peanuts just before serving to maintain their crunch.

7. Serve warm over rice or noodles, garnished with green onions and sesame seeds.

8. Enjoy your healthy, flavor-packed homemade Kung Pao Chicken!

Notes

Adjust spice by adding more or fewer red pepper flakes.

Use thighs for juicier results or breasts for leaner meat.

Make it vegetarian with tofu or cauliflower instead of chicken.

Perfect for meal prep — store in the fridge up to 4 days or freeze for 2 months.