Crockpot Kung Pao Chicken Recipe

Kung Pao Chicken is a popular and delicious Chinese-American dish that is known for its flavorful combination of tender chicken, spicy peppers, savory soy sauce, and crunchy peanuts. It’s the perfect balance of sweet, salty, spicy, and savory flavors, making it a go-to choice for anyone who loves Asian cuisine. The beauty of Kung Pao Chicken is that it can be easily adapted for a variety of cooking methods, but making it in a Crockpot (slow cooker) takes the dish to a whole new level of convenience.

In this detailed recipe, we will show you how to make Crockpot Kung Pao Chicken that’s full of vibrant flavors and perfect for serving over steamed rice or noodles. This slow-cooked version of Kung Pao Chicken is not only easy to make but also incredibly delicious, tender, and flavorful. By using the slow cooker, the chicken is infused with the rich sauce, resulting in a dish that requires minimal effort but yields impressive results.

Instructions:

Step 1: Prepare the Chicken and Vegetables

The first step in making a flavorful and tender Kung Pao Chicken in the Crockpot is to properly prepare your ingredients.

1. Cut the chicken into bite-sized pieces. Whether you choose chicken breasts or thighs depends on your preference, though thighs can be juicier and more forgiving if overcooked. Make sure the chicken pieces are all roughly the same size so they cook evenly in the slow cooker.

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2. Dice the vegetables. You’ll need a bell pepper and an optional zucchini (you can also add other veggies like carrots or snow peas). Cut the bell pepper into small, bite-sized pieces and the zucchini into slices or half-moons.

3. Mince the garlic and ginger. These aromatic ingredients are essential to building the flavor of the sauce. Ginger adds a fresh, zesty undertone, while garlic provides depth and warmth.

4. Prepare the peanuts. Measure out ½ cup of unsalted, dry-roasted peanuts. These will be added toward the end for a crunchy texture and will help complete the Kung Pao flavor.

Step 2: Sear the Chicken (Optional but Recommended)

While the slow cooker does most of the work, searing the chicken before adding it to the Crockpot adds a layer of flavor that’s hard to replicate in the slow cooker alone.

1. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the bite-sized chicken pieces and season lightly with salt and pepper. Sear the chicken in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, just enough to get a nice brown color. You don’t need to cook the chicken all the way through, as it will finish cooking in the slow cooker.

2. Transfer the seared chicken to the Crockpot, ensuring that all the pieces fit comfortably inside.

Step 3: Prepare the Kung Pao Sauce

The sauce is the star of Kung Pao Chicken, giving it that signature balance of sweet, spicy, and savory flavors. It’s easy to make and requires only a few simple steps.

1. In a medium bowl, combine the soy sauce, rice vinegar, brown sugar, hoisin sauce, and sesame oil. This forms the base of the sauce and brings the essential savory and slightly sweet flavors to the dish.

2. Add the peanut butter to the sauce mixture. Peanut butter adds richness and creaminess to the sauce while complementing the peanuts that will be added later. You can also substitute with almond butter if you prefer a different flavor.

3. Stir in the ground ginger, garlic powder, and chili paste or Sriracha sauce for the perfect balance of heat. If you want a spicier dish, add more chili paste or Sriracha. For a milder version, start with a small amount and adjust to taste.

4. Add water to thin the sauce if it’s too thick. This helps the sauce coat the chicken more evenly.

Step 4: Add the Sauce and Vegetables to the Crockpot

1. Pour the prepared sauce over the chicken in the Crockpot, ensuring that all the chicken pieces are evenly coated. This step is crucial as the slow cooking will allow the chicken to absorb all the savory and spicy flavors from the sauce.

2. Add the diced vegetables. Toss in the bell pepper, zucchini (or any other vegetables you choose), and the minced garlic and grated ginger. These aromatics and vegetables will cook with the chicken, infusing the sauce with their flavors and adding freshness to the dish.

3. Cover the Crockpot with the lid and set it to low for 4-6 hours or on high for 2-3 hours, depending on how much time you have. The longer you cook it, the more tender the chicken will become. The slow cooking time will also allow the flavors to meld together and make the dish more aromatic and flavorful.

Step 5: Thicken the Sauce

Once the chicken is fully cooked and tender, you might notice that the sauce is a little thin. To thicken it and give the dish the right consistency:

1. Create a cornstarch slurry. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons of water to create a smooth paste.

2. Add the cornstarch slurry to the Crockpot and stir well to incorporate. The sauce should begin to thicken within 5-10 minutes. If the sauce is still too thin, add a little more cornstarch slurry and cook for a few more minutes until it reaches your desired thickness.

Step 6: Add the Peanuts and Garnish

Once the sauce has thickened, it’s time to add the finishing touches.

1. Stir in the peanuts. Add ½ cup of unsalted dry roasted peanuts to the Crockpot and stir well. The peanuts will absorb some of the sauce and add a satisfying crunch to the dish. You can reserve a few peanuts for garnish if you prefer a more visually appealing presentation.

2. Garnish with sliced green onions and a sprinkle of red pepper flakes (if you like more heat). The green onions provide a fresh, vibrant contrast to the rich flavors of the chicken and sauce, and the red pepper flakes add an extra touch of spice.

Step 7: Serve the Crockpot Kung Pao Chicken

Now that your Crockpot Kung Pao Chicken is ready, it’s time to serve it! This dish pairs wonderfully with:

• Steamed white rice (or brown rice for a healthier option)

• Lo-mein noodles (for a noodle-based meal)

• Cauliflower rice (for a low-carb option)

Serve the chicken over your choice of rice or noodles, and enjoy the combination of flavors and textures. The juicy chicken, crunchy peanuts, and the savory sauce make this dish a truly satisfying meal.

Serving Suggestions:

1. Steamed Rice:

The perfect pairing for Kung Pao Chicken is steamed white rice. The fluffy, neutral rice absorbs the flavorful sauce and creates the ideal balance with the savory, spicy chicken.

2. Lo-Mein Noodles:

If you prefer noodles, serve the Kung Pao Chicken over lo-mein noodles or any stir-fried noodle of your choice. The noodles will soak up the sauce and make for a hearty, satisfying meal.

3. Roasted Vegetables:

For a balanced meal, serve the Kung Pao Chicken with some roasted vegetables like broccoli, bell peppers, or snap peas. The roasted vegetables will provide a crunchy texture and add color to the plate.

4. Side Salad:

A simple cucumber or Asian-style salad with sesame oil, rice vinegar, and a pinch of sugar can add a refreshing contrast to the rich flavors of the Kung Pao Chicken.

Tips for Perfect Crockpot Kung Pao Chicken:

1. Adjust the Spice:

If you’re sensitive to spice, start with less Sriracha or chili paste and gradually add more to suit your heat preference. If you love spicy dishes, feel free to increase the amount of heat.

2. Chicken Options:

You can use boneless, skinless chicken thighs instead of breasts for juicier, more flavorful results. Thighs also hold up well during the slow cooking process.

3. Thicken the Sauce to Your Liking:

If you prefer a thicker sauce, feel free to add more cornstarch slurry or simmer the sauce without the lid for a few extra minutes at the end to reduce it further.

4. Add More Veggies:

Feel free to add more vegetables like snow peas, mushrooms, or baby corn to make the dish even more nutritious and colorful.

5. Serve Immediately:

Once your Kung Pao Chicken is done, serve it immediately over rice or noodles to enjoy the full flavors of the dish while it’s still warm and fresh.

Conclusion:

Crockpot Kung Pao Chicken is an easy, flavorful, and comforting dish that’s perfect for busy nights when you still want to enjoy a homemade, flavorful meal. The beauty of the slow cooker is that it allows the flavors to meld together, creating a tender, juicy chicken coated in a savory, spicy sauce. This recipe also allows for flexibility—whether you want more vegetables, a thicker sauce, or more spice, you can adjust it to your personal preferences.