Unlock the delicious secret to incredibly flavorful and effortless weeknight dinners with this Slow Cooker Kung Pao Chicken Recipe. This recipe transforms humble ingredients into a restaurant-quality dish with minimal hands-on time, making it your new go-to for busy evenings.
Key Ingredients for Slow Cooker Kung Pao Chicken Recipe
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup chicken broth
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/4 cup chopped roasted peanuts
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon vegetable oil (for searing, optional but recommended)
- 1/2 cup chopped bell pepper (any color, for added freshness)
- 1/4 cup chopped water chestnuts (optional, for crunch)
How to Make Slow Cooker Kung Pao Chicken Recipe
Get ready for a truly satisfying meal that’s incredibly simple to prepare. This Slow Cooker Kung Pao Chicken Recipe boasts a tender, flavorful chicken coated in a rich, slightly spicy sauce that’s absolutely perfect served over fluffy rice. With just about 15 minutes of prep time, this dish is a lifesaver for busy weeknights.
Step-by-Step Instructions
- Prepare the Sauce: In a medium bowl, whisk together the chicken broth, soy sauce, rice vinegar, hoisin sauce, and sesame oil until well combined.
- Thicken the Sauce: In a small separate bowl, whisk together the cornstarch with about 2 tablespoons of the broth mixture until smooth. Then, add this cornstarch slurry back into the main sauce mixture and whisk until no lumps remain.
- Add Aromatics and Spice: Stir in the minced garlic, grated ginger, and red pepper flakes into the sauce.
- Combine with Chicken: Place the cut chicken thighs into the slow cooker insert. If you are opting to sear the chicken for extra flavor (highly recommended!), heat the vegetable oil in a skillet over medium-high heat. Add the chicken pieces and sear for 1-2 minutes per side until lightly browned. Transfer the seared chicken directly into the slow cooker. If not searing, simply add the raw chicken to the slow cooker.
- Add Vegetables (Optional): If using, add the chopped bell pepper and water chestnuts to the slow cooker with the chicken.
- Pour Sauce Over: Pour the prepared sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Cook: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- Thicken and Finish: About 30 minutes before serving, remove the lid. Stir the contents gently. If the sauce isn’t as thick as you’d like, you can whisk together another tablespoon of cornstarch with a tablespoon of water and stir it into the slow cooker, then let it cook uncovered for the remaining time.
- Stir in Peanuts: Just before serving, stir in the chopped roasted peanuts.
- Serve: Serve the Slow Cooker Kung Pao Chicken hot over cooked rice, garnished with sliced green onions.
Why You’ll Love This Slow Cooker Kung Pao Chicken Recipe
This Slow Cooker Kung Pao Chicken Recipe delivers that irresistible sweet, savory, and slightly spicy flavor profile that makes authentic Kung Pao Chicken so beloved, all with the incredible ease of a slow cooker. Imagine tender chicken pieces swimming in a glossy, addictive sauce, punctuated by the crunchy texture of peanuts – it’s a flavor explosion that rivals your favorite takeout.
Not only does this recipe save you precious time and effort during busy evenings, but it also significantly cuts down on your dining budget compared to ordering in. Plus, the addition of fresh bell peppers and water chestnuts adds delightful texture and a touch of freshness, making it a more well-rounded and satisfying meal. Don’t wait to experience this incredibly easy, flavorful, and budget-friendly twist on a classic – give this Slow Cooker Kung Pao Chicken Recipe a try tonight!
Storing and Reheating Tips
For optimal freshness, allow the Slow Cooker Kung Pao Chicken Recipe to cool completely before storing. Transfer the cooled chicken and sauce to an airtight container. Refrigerated leftovers will stay fresh for up to 3-4 days.
To reheat, you can gently warm the chicken on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. For longer storage, you can freeze the cooled Kung Pao Chicken in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Slow Cooker Kung Pao Chicken Recipe is an absolute game-changer for anyone seeking delicious and easy weeknight meals. Give it a try and discover the joy of effortless, flavorful home cooking!
Slow Cooker Kung Pao Chicken Recipe
Ingredients
Equipment
Method
- In a medium bowl, whisk together the chicken broth, soy sauce, rice vinegar, hoisin sauce, and sesame oil until well combined.1 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil
- In a small separate bowl, whisk together the cornstarch with about 2 tablespoons of the broth mixture until smooth. Then, add this cornstarch slurry back into the main sauce mixture and whisk until no lumps remain.1 tablespoon cornstarch, 1 cup chicken broth
- Stir in the minced garlic, grated ginger, and red pepper flakes into the sauce.2 cloves garlic, 1 teaspoon fresh ginger, 1/2 teaspoon red pepper flakes
- Place the cut chicken thighs into the slow cooker insert. If you are opting to sear the chicken for extra flavor (highly recommended!), heat the vegetable oil in a skillet over medium-high heat. Add the chicken pieces and sear for 1-2 minutes per side until lightly browned. Transfer the seared chicken directly into the slow cooker. If not searing, simply add the raw chicken to the slow cooker.1 tablespoon vegetable oil, 1.5 lbs boneless, skinless chicken thighs
- If using, add the chopped bell pepper and water chestnuts to the slow cooker with the chicken.1/2 cup bell pepper, 1/4 cup water chestnuts
- Pour the prepared sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, remove the lid. Stir the contents gently. If the sauce isn’t as thick as you’d like, you can whisk together another tablespoon of cornstarch with a tablespoon of water and stir it into the slow cooker, then let it cook uncovered for the remaining time.1 tablespoon cornstarch
- Just before serving, stir in the chopped roasted peanuts.1/4 cup chopped roasted peanuts
- Serve the Slow Cooker Kung Pao Chicken hot over cooked rice, garnished with sliced green onions.2 green onions