Crockpot Kung Pao Chicken
A delicious, tangy, and slightly spicy Crockpot Kung Pao Chicken that combines tender chicken, crunchy peanuts, and crisp vegetables in a savory sauce.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced
- 1/2 cup peanuts
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup soy sauce Use gluten-free soy sauce if needed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon red pepper flakes Adjust to taste for spiciness
- 1/2 cup chicken broth
- as needed Cooked rice for serving
Instructions
Preparation
- Dice the chicken breast into bite-sized pieces and set aside.
- Chop the bell pepper and onion, and mince the garlic.
Combine Ingredients
- In your crockpot, combine the diced chicken, peanuts, chopped bell pepper, onion, and minced garlic.
- Spread everything evenly across the bottom.
Prepare Sauce
- In a bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and chicken broth until well combined.
Cook
- Pour the sauce over the chicken and vegetables in the crockpot, ensuring everything is well coated.
- Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 3-4 hours.
- Check if the chicken is cooked through before serving.
Serve
- Serve the Kung Pao Chicken hot over a bed of freshly cooked rice.
Notes
For extra flavor, consider marinating the chicken in the sauce for about 30 minutes before adding it to the crockpot. Adjust the spice level to your preference by modifying the amount of red pepper flakes. You can also mix in a cornstarch slurry in the last 30 minutes of cooking for a thicker sauce.