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Crockpot Kung Pao Chicken - Image 3

Crockpot Kung Pao Chicken

A delicious and easy-to-make Crockpot Kung Pao Chicken that brings restaurant-quality flavor to your home kitchen. Perfect for a family meal or a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup soy sauce low-sodium preferred
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1/2 tsp red pepper flakes adjust to taste
  • 1/2 cup unsalted peanuts
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • Crockpot or slow cooker
  • Cutting board and knife
  • Mixing bowls
  • Measuring spoons and cups

Method
 

  1. In a bowl, combine soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes to create the marinade. Add the chicken pieces to the marinade, stirring to coat evenly. Let it marinate for at least 15 minutes.
  2. Transfer the marinated chicken and the marinade to the crockpot. Add diced bell peppers and stir to combine. Cover and cook on low for 4 hours or until the chicken is fully cooked and tender.
  3. In a small bowl, mix cornstarch with water to create a slurry. Stir this into the crockpot during the last 30 minutes of cooking to thicken the sauce.
  4. Once the sauce has thickened, stir in the peanuts. Let them heat through for about 5 minutes.
  5. Serve the Crockpot Kung Pao Chicken over rice, garnished with sliced green onions. Enjoy your flavorful and easy meal!

Notes

Chef's Tips:
• For a spicier version, increase the amount of red pepper flakes.
• Avoid overcooking the chicken to prevent it from becoming dry.
• Serve with steamed jasmine rice for an authentic experience.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before consuming.
• Refrigerate leftovers within two hours of cooking.