Saucy Slow Cooker Kung Pao Chicken with a spicy kick! Simple ingredients bring a ton of flavor to this easy-to-make family favorite.
I’ve officially had Kung Pao Chicken twice in the past 36 hours. I made this slow cooker version a couple of nights ago for dinner and instantly fell in love. If you’re a sauce person – like me – you’ll want to double this sauce because it is finger-lickin’ good.
But that was only the first time I had Kung Pao Chicken this week. Last night my husband came home from a business trip and we went out to dinner with my parents. They picked a Chinese restaurant I haven’t been to in years and I ordered the same thing I always ordered back in the days – Kung Pao Chicken. And here is the real kicker – I was disappointed because this slow cooker version was so much better. Like…. soooo much better.
Plus I’m pretty sure that this recipe is healthier than any restaurant Kung Pao Chicken. And easy! Just brown the chicken, throw it into the slow cooker with the sauce, let it work its magic for a few hours, and then add the last couple of ingredients. Perfect Kung Pao Chicken made with simple everyday ingredients and loaded with tons of flavor. I’m in love!
Slow Cooker Kung Pao Chicken
Ingredients
- 3 boneless skinless chicken breasts - chopped into 1 inch pieces
- 1 red bell pepper - chopped
- 1 zucchini - chopped
- 2 teaspoons minced garlic
Sauce
- 4 tablespoons soy sauce
- 2 teaspoons minced garlic
- 2 teaspoons chili paste
- 1 tablespoon vinegar
- 2 tablespoons brown sugar
- ⅓ cup water
- 2 tablespoons corn starch
- 2 tablespoons cold water
- ⅓ cup peanuts - (see note)
- optional: cooked rice, green onions
- 2 teaspoons sriracha - or ½ teaspoon crushed red pepper flakes
Instructions
- Drizzle a large sauce pan with oil and saute chicken over medium heat for 2-3 minutes until browned
- Add chicken to a greased slow cooker. In a bowl whisk together sauce ingredients: garlic, soy sauce, chile paste, vinegar, brown sugar, sriracha and 1/3 cup water. Pour sauce into the slow cooker. Cook on high 3-4 hours or on low 5-6 hours.
- About 10-15 minutes before serving, drizzle a pan with oil and saute peppers, zucchini, and garlic for 2-3 minutes until veggies are tender. Add to slow cooker.
- Whisk together corn starch and cold water til dissolved. Add to slow cooker and stir. Allow to thicken for 5-10 minutes. Serve over rice and garnish with peanuts and green onions as desired.
Notes
*double sauce ingredients if you like extra sauce – we do!
Hi, I KNOW it calls for SRIRACHA sauce but it’s not even in the ingredients list. I haven’t made the recipe in forever and I don’t know how much to use?
Hey Madison! You are correct- sriracha should be listed in this recipe! I think it got lost when this recipe was transferred over to my new website design- sorry and thanks for catching that! I have updated the recipe now!
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hoW MUCH CHILE PASTE? IT’S NOT LISTED IN THE INGREDIENTS THAT I CAN SEE.
Hi Christine- thanks for pointing out that error. It should be fixed now! 2 tsp of chili paste is what is called for in this recipe!
Super good i think next time ill use low sodium soY a bit salty for my liking so i had to add some extra water but i also sauteed onions anD serano wHile browning thE chicken for some extra kick. Will definitely be making this again!
Great idea, Emily!
Thank you so much for sharing this recipe. it looks so delicious and i am going to try it sometime this coming week hopefully! also, sorry about that weird guy who got all riled up because you didn’t respond to his comment. i really admire how professionally you handled that!
You’re the sweetest, Angela! I hope that you love this recipe 🙂