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Crockpot Kung Pao Chicken

A comforting and easy-to-make Crockpot Kung Pao Chicken that combines tender chicken, vibrant bell peppers, and roasted peanuts in a savory sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs
  • 0.25 cup soy sauce Opt for low-sodium if watching salt intake.
  • 0.25 cup hoisin sauce Use organic or gluten-free if needed.
  • 2 tbsp rice vinegar Apple cider vinegar can serve as a substitute.
  • 1 tsp crushed red pepper flakes Adjust to taste for spiciness.
  • 2 bell peppers, sliced Mix of colors is recommended; can substitute for snap peas or zucchini.
  • 0.5 cup roasted, unsalted peanuts For nut-free options, use sunflower or pumpkin seeds.
Optional Garnish
  • chopped green onions Adds freshness.
  • sesame seeds For presentation.

Method
 

Preparation
  1. Cut chicken thighs into bite-sized pieces.
  2. In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and red pepper flakes.
  3. Place the chicken in the bottom of your Crockpot. Pour sauce over it and stir to coat.
  4. Add sliced bell peppers on top of the chicken.
Cooking
  1. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
  2. About 15 minutes before serving, stir in half the peanuts and let warm through.
  3. Serve over rice and sprinkle remaining peanuts on top. Garnish with green onions if desired.

Notes

Stored leftovers are good for up to 4 days in the fridge or can be frozen for up to 3 months. For extra flavor, marinate chicken in the sauce for a couple of hours before cooking.