Go Back
Let’s break down the ingredients for this tasty Crockpot Kung Pao Chicken. Each one plays a key role in making this dish flavorful and satisfying. - 2 pounds boneless, skinless chicken thighs - 1 cup unsalted roasted peanuts - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup low-sodium soy sauce - 1/4 cup chicken broth - 2 tablespoons rice vinegar - 2 tablespoons brown sugar - 1 tablespoon cornstarch - 1/2 teaspoon crushed red pepper flakes - 1 tablespoon sesame oil - Salt and pepper, to taste - Chopped green onions - Sesame seeds For the main part of the dish, I use chicken thighs. They stay moist and tender during cooking. The peanuts add a nice crunch. The red and green bell peppers bring color and sweetness. The marinade makes this dish pop! Fresh garlic and ginger give it depth. Soy sauce and chicken broth add savory notes, while rice vinegar brings balance. Brown sugar adds a hint of sweetness, and cornstarch helps thicken the sauce. Adjust the crushed red pepper flakes based on your spice level. Garnishing with green onions and sesame seeds makes it look fun and inviting. You can find the full recipe for this dish to see how everything comes together. - Combine chicken with marinade ingredients - Ensure even coating of chicken Start by cutting 2 pounds of boneless, skinless chicken thighs into small chunks. In a large bowl, mix the chicken with the marinade. The marinade includes low-sodium soy sauce, chicken broth, rice vinegar, brown sugar, cornstarch, minced garlic, minced ginger, and crushed red pepper flakes. Mix well to cover every piece of chicken. This step adds great flavor and helps keep the chicken juicy. - Layer chicken mixture and vegetables - Drizzle with sesame oil Next, pour the marinated chicken into your crockpot. On top of the chicken, add diced red and green bell peppers along with diced onion. This mix brings color and crunch to the dish. Finally, drizzle one tablespoon of sesame oil over everything. This oil gives a rich taste and aroma to the meal. - Set cooking time on low or high - Check for tenderness and doneness Put the lid on your crockpot. You can set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cooking on low gives a softer texture, while high speeds things up. It’s important to check the chicken for tenderness. When it is fully cooked, it should shred easily with a fork. - Incorporate peanuts 30 minutes before serving About 30 minutes before you are ready to serve, add 1 cup of unsalted roasted peanuts. Stir them in gently. The peanuts will soften and mix their flavor into the dish, giving it that classic Kung Pao taste. - Taste and adjust seasoning before serving When the cooking time is up, taste the dish. You may want to add a little more salt or pepper to enhance the flavors. Adjusting the seasoning is key to making it just right. - Tips for plating and presentation When serving, scoop both the chicken and vegetables into colorful bowls. Serve over fluffy rice for a filling meal. Don’t forget to garnish with chopped green onions and a sprinkle of sesame seeds for a beautiful finish. This makes your Crockpot Kung Pao Chicken not just tasty but also appealing to the eye. To get the best results with your crockpot, I have a few tips. First, always cut your chicken into even pieces. This helps it cook evenly. Place your chicken in the crockpot with the marinade for at least 30 minutes. This step adds flavor and moisture. You can make this dish your own by changing the heat level. If you want it spicy, add more crushed red pepper flakes. For a milder dish, use less. You can also try adding other spices. Garlic powder or a dash of cayenne can boost the flavor. When making this dish for meal prep, portion it into meal-sized containers. This makes it easy to grab and go. For reheating, use a microwave or a stove. Make sure to add a splash of water to keep it moist. Enjoy your meal anytime! {{image_4}} You can make Kung Pao Chicken even better by adding more veggies. Consider using: - Carrots, sliced thin - Snow peas, for crunch - Broccoli florets, for color These additions boost the flavor and make it more colorful. You can also swap the chicken for different proteins. Try using: - Tofu, for a plant-based option - Shrimp, for a seafood twist - Pork, for a richer taste If you need to avoid gluten, use tamari instead of soy sauce. Tamari has a similar taste but is gluten-free. For those who watch their sugar, try these tips: - Replace brown sugar with coconut sugar - Use a sugar substitute like stevia You can also lower the sodium by choosing low-sodium chicken broth and soy sauce. Different regions have unique takes on Kung Pao Chicken. Explore new flavors by trying different sauces. For a spicy kick, use: - Szechuan sauce, for heat - Hoisin sauce, for sweetness You can also change the nuts. Instead of peanuts, consider: - Cashews, for creaminess - Almonds, for a different crunch Feel free to mix and match these variations to create your perfect dish. For the full recipe, check the link above! After you enjoy your meal, store any leftovers right away. Place the Kung Pao Chicken in an airtight container. This keeps it fresh for up to four days in the fridge. Make sure to let it cool down to room temperature first. This helps avoid excess moisture that can make the chicken soggy. For best results, use glass containers. They are easy to clean and do not absorb odors. If you want to keep your Kung Pao Chicken longer, freezing is a great option. Pour the cooled chicken into a freezer-safe bag. Remove as much air as possible before sealing. This prevents freezer burn and keeps the flavor intact. It can stay in the freezer for up to three months. To thaw, place the bag in the fridge overnight. This method preserves taste and texture well. For reheating, the best method is using the stovetop. Place the chicken in a pan over low heat. Add a splash of chicken broth to keep it moist. Stir it often until it is heated through. You can also use the microwave, but cover it to trap steam. This helps the chicken stay juicy. Make sure it is hot all the way through before serving again. Enjoy your leftovers just as much as the first time! Kung Pao Chicken comes from China. It is named after a governor of Sichuan. This dish is famous for its bold flavors and spicy taste. It blends sweet, salty, and spicy elements. You find it in many Chinese restaurants today. The original recipe uses diced chicken, peanuts, and hot peppers. This dish shows how local flavors can create a unique meal. Yes, you can use chicken breast. However, chicken thighs are juicier. They stay tender during cooking. Chicken breast can dry out more easily. If you choose breasts, cut them into smaller pieces. This helps them cook evenly. The flavor will still be good, but the texture may change. Cooking in a crockpot is easy and flexible. If you set it on low, it takes 6-8 hours. On high, it takes 3-4 hours. The chicken should be tender when it's done. Always check for doneness by looking for clear juices. This ensures your meal is safe and tasty. You can make Kung Pao Chicken ahead of time. Just prepare and store it in the fridge. It stays good for 3-4 days. Reheat it on the stove or in the microwave. For longer storage, freeze it for up to 3 months. Just remember to cool it first before freezing. This helps keep the flavors fresh. Serve your Kung Pao Chicken hot over rice. Rice soaks up the sauce well. You can add vegetables like steamed broccoli or snap peas for color. Garnishing with green onions and sesame seeds makes it look great. This adds a nice crunch too. Enjoy it with friends for a fun meal! For the full recipe, check the earlier section. In this blog post, we covered how to make a tasty Crockpot Kung Pao Chicken. We explored the main ingredients, marinade, and garnishes that add flavor. I shared step-by-step instructions and helpful cooking tips. You also learned about variations to suit your taste. In conclusion, this dish is easy to prepare and customize. Whether you’re cooking for a crowd or meal prepping for the week, it’s a winner. Enjoy your cooking, and don’t be afraid to experiment with different flavors.

Crockpot Kung Pao Chicken

Looking for a delicious and easy meal? Try this Crockpot Kung Pao Chicken that's packed with flavor! With tender chicken thighs, vibrant veggies, and crunchy peanuts, this dish is perfect for busy days. Simply marinate the ingredients, let your crockpot do the work, and enjoy a flavorful dinner in no time. Click to explore the full recipe and make this mouthwatering dish your new favorite!
Print Recipe Pin Recipe

Ingredients
  

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup unsalted roasted peanuts

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup low-sodium soy sauce

1/4 cup chicken broth

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon cornstarch

1/2 teaspoon crushed red pepper flakes (adjust to your heat preference)

1 tablespoon sesame oil

Salt and pepper, to taste

Chopped green onions and sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the diced chicken thighs with soy sauce, chicken broth, rice vinegar, brown sugar, cornstarch, minced garlic, minced ginger, and crushed red pepper flakes. Toss the mixture thoroughly to ensure that all the chicken pieces are evenly coated in the marinade.

    Prepare the Crockpot: Pour the marinated chicken mixture into the crockpot. On top of the chicken, layer the diced red and green bell peppers and the diced onion. Finally, drizzle sesame oil over the entire mixture for added flavor.

      Cook the Chicken: Secure the lid on the crockpot. Set your crockpot to cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be tender and thoroughly cooked when done.

        Add Peanuts: About 30 minutes before you plan to serve the dish, add the unsalted roasted peanuts to the crockpot. Gently stir to incorporate them, giving the peanuts a chance to soften while infusing their rich flavor into the dish.

          Final Seasoning: Once the cooking time is up, taste the dish and adjust the seasoning by adding salt and pepper as needed to enhance the flavors.

            Serve and Garnish: Serve the Kung Pao Chicken hot, ensuring to scoop both the chicken and vegetables onto the plate. Garnish generously with chopped green onions and a sprinkle of sesame seeds for an appealing finish.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                - Presentation Tips: Serve over a bed of fluffy rice to absorb the sauce, and arrange the dish in a colorful bowl for a visually inviting meal.