Name: Slow Cooker Kung Pao Chicken
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Chinese
Ingredients: 1 ½ pounds boneless, skinless chicken thighs or breasts (cut into 1-inch cubes); 2 tablespoons vegetable oil; 1/3 cup water; 1/3 cup low-sodium soy sauce; 1/3 cup rice vinegar; 1/4 cup brown sugar; 2 tablespoons hoisin sauce; 4 cloves garlic (minced); 1 teaspoon grated ginger; 6–10 dried red chili peppers (split and seeds removed); 2 tablespoons cornstarch + 2 tablespoons water (for slurry); 1 red bell pepper (chopped); 1 zucchini (cut into 1-inch pieces); 1 tablespoon vegetable oil (for finishing sauté, optional); 1/3 cup peanuts; Green onions (chopped, for garnish); Rice (for serving)

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Slow Cooker Kung Pao Chicken

A friendly, warm welcome to a weeknight favorite: this Slow Cooker Kung Pao Chicken delivers the sweet‑savory, slightly spicy flavors you love from the takeout counter with almost no hands-on effort. It’s a set-it-and-forget-it dish that fills the house with irresistible aromas and finishes with crunchy peanuts and scallions for texture. If you enjoy easy slow-cooker dinners, you might also appreciate another fuss-free recipe like slow-cooker BBQ chicken, which shares the same comfort-food simplicity.

Why make this recipe

Ready for you when life is busy: Toss everything into the slow cooker and come back to a complete, comforting meal.
Balanced flavors: Tangy rice vinegar, brown sugar, and hoisin create a sauce that’s both sweet and savory, while dried chilies add a pleasing heat.
Family-friendly with texture: Tender chicken and soft veggies paired with crunchy peanuts make every bite satisfying.

Ingredients

1 ½ pounds boneless, skinless chicken thighs or breasts (cut into 1-inch cubes)
2 tablespoons vegetable oil
1/3 cup water
1/3 cup low sodium soy sauce
1/3 cup rice vinegar
1/4 cup brown sugar
2 tablespoons hoisin sauce
4 cloves garlic (minced)
1 teaspoon grated ginger
6–10 dried red chili peppers (split and seeds removed)
2 tablespoons cornstarch + 2 tablespoons water (for slurry)
1 red bell pepper (chopped)
1 zucchini (cut into 1-inch pieces)
1 tablespoon vegetable oil (for finishing sauté, optional)
1/3 cup peanuts
Green onions (chopped, for garnish)
Rice (for serving)

Step-by-Step Guide to Making Slow Cooker Kung Pao Chicken

This slow cooker version keeps the spirit of Kung Pao—bold sauce, bright vinegar, and chilies—while simplifying preparation. Below is a stepwise approach to ensure tender, flavorful results.

Prep the chicken and aromatics
- Cut the chicken into 1-inch cubes. Use thighs for more forgiving, juicy results; breasts are leaner and still fine if you watch the cooking time. Mince the garlic and grate the ginger so they’re ready to go.
Build the sauce in the slow cooker
- In the slow cooker, combine the 2 tablespoons vegetable oil, 1/3 cup water, 1/3 cup low-sodium soy sauce, 1/3 cup rice vinegar, 1/4 cup brown sugar, 2 tablespoons hoisin sauce, minced garlic, and grated ginger. Stir to dissolve the sugar and evenly distribute aromatics. Add the split dried chilies—remove seeds ahead of time if you want milder heat.
Add the chicken
- Place the chicken cubes into the sauce and stir so pieces are coated. This ensures the sauce penetrates the meat as it cooks.
Make the cornstarch slurry and combine
- Mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl until smooth. Stir the slurry into the slow cooker. This will thicken the sauce during cooking so you don’t end up with a watery final dish.
Add vegetables
- Add the chopped red bell pepper and zucchini, stirring gently to combine. These vegetables keep their shape and add freshness to the finished dish.
Slow-cook until tender
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F / 74°C). Avoid overcooking beyond the high end of the range, especially if using breast meat, to prevent dryness.
Optional finish for texture and color
- If you prefer a slightly caramelized edge, heat 1 tablespoon vegetable oil in a skillet over medium-high heat after the slow cooker is done. Spoon out the chicken and vegetables to the skillet in a single layer to sear briefly (30–60 seconds per side). Return to the slow cooker or serve right away.
Add peanuts and garnish
- Stir in 1/3 cup peanuts (reserve a few for topping) and garnish with chopped green onions. Serve over steamed rice so the sauce soaks into the grains.

Directions (concise, as provided)

In a slow cooker, combine chicken, vegetable oil, water, soy sauce, rice vinegar, brown sugar, hoisin sauce, garlic, ginger, and chili peppers.
Mix cornstarch with water and stir into the slow cooker.
Add bell pepper and zucchini, stirring to combine.
Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.
Serve over rice, garnished with peanuts and green onions.

Why this method works (brief culinary notes)

Low-and-slow cooking lets tougher cuts like thighs become fall-apart tender while allowing the sauce to infuse the meat.
The cornstarch slurry added early is a shortcut; slow cookers tend to thicken sauces less aggressively, but the slurry gives you a glossy, clingy sauce by the end of cook time.
Red bell pepper and zucchini are added at the beginning in this recipe for convenience, but they still retain some texture after a few hours. If you prefer crisper veg, add them in the last 45–60 minutes.

Serving Suggestions for Slow Cooker Kung Pao Chicken

Classic: Serve over steamed jasmine or long-grain white rice to soak up the sauce.
Grain bowls: Pair with brown rice, quinoa, or cauliflower rice for a different texture and nutritional profile.
Noodle alternative: Toss the cooked chicken and sauce with thick udon or chow mein noodles and finish with a sesame oil drizzle.
Greens on the side: A simple stir-fried bok choy or steamed broccoli brightens the plate and adds color contrast.

Storage Tips for Slow Cooker Kung Pao Chicken

Refrigerate: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freeze: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C); thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low-medium heat until warmed through (internal temp 165°F/74°C), or microwave in short bursts, stirring between intervals to maintain texture.

Tips to make Slow Cooker Kung Pao Chicken

Q: How do I keep the chicken moist?
A: Use thighs or remove the chicken from the slow cooker during the last 15–20 minutes if you’re afraid of overcooking. Thighs tolerate long cooking better than breast.

Q: Can I adjust the spice level?
A: Reduce the number of dried chilies or remove all seeds to minimize heat; for more punch, add a pinch of crushed red pepper or a splash of chili oil at the end.

Q: How to avoid a watery sauce?
A: Make sure the cornstarch slurry is well mixed before adding it, and avoid lifting the lid frequently. If the sauce is still thin at the end, transfer to a skillet and simmer quickly to reduce and thicken.

Variations

Veg-forward swap (bullet style): Replace half the chicken with extra mushrooms and snap peas for a lighter, vegetable-forward dinner. Mushrooms add umami while keeping the meal hearty.
Vegetarian/Tofu option (paragraph): Swap cubed extra-firm tofu for the chicken and reduce initial liquid by 1–2 tablespoons to avoid diluting flavors. Press the tofu well before cubing, and add it in the last 1.5–2 hours of cooking to prevent it from breaking apart.

Make-ahead and meal-prep notes

This recipe is ideal for meal prep—make a double batch, portion into single-serving containers with rice, and refrigerate for grab-and-go lunches throughout the week.
If freezing meals, leave rice separate to prevent it from becoming mushy when reheated.

Flavor-builders and technique tips (short bullets)

Toast the peanuts lightly in a dry skillet before adding for extra nuttiness.
Use low-sodium soy sauce so the final dish isn’t overly salty—you can always add more at the end.
If using fresh chilies instead of dried, add them earlier for moderate heat and late for bright, fresh heat.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work fine, but they can dry out if cooked too long. Use the shorter high setting (2–3 hours) or check at the lower end of the low setting (4 hours).

What if I don’t have hoisin sauce?

Substitute with 1 tablespoon soy sauce + 1 tablespoon oyster sauce + 1 teaspoon honey (or extra brown sugar) to mimic the sweet, tangy depth of hoisin.

Q: Can I thicken the sauce after cooking if it’s still thin?
A: Absolutely. Remove a cup of the liquid to a small saucepan, whisk in a teaspoon of cornstarch mixed with cold water, simmer until thickened, then stir back into the slow cooker.

Q: Are the dried chilies really necessary?
A: They contribute the characteristic kick and a touch of smoky flavor. If you don’t like them, omit and add a pinch of crushed red pepper or a splash of sriracha to taste instead.

How do I keep the vegetables from getting mushy?

Add heartier veg (like bell pepper) early if you like them soft, or add vegetables with shorter cook times (like snow peas or broccoli) in the last 30–45 minutes for better texture.

Q: Can I double this recipe?
A: Yes—just ensure your slow cooker isn’t overfilled (leave about an inch of headspace). Cooking time may increase slightly when the cooker is fuller.

Additional pairing ideas

Drinks: A cold lager or slightly sweet iced tea balances the heat nicely.
Sides: Pickled cucumber salad or kimchi can add bright acid and crunch to contrast the savory sauce.

Kitchen equipment and time profile

Slow cooker: 4–6 hours on low or 2–3 hours on high.
Prep time: 10–15 minutes to chop and mix ingredients.
Hands-on finish: Optional 5–10 minutes if you choose to sear for texture.

Troubleshooting common problems

Too sweet: Add a squeeze of fresh lime or a splash more rice vinegar to brighten and balance.
Too thin: Thicken with a quick cornstarch slurry on the stovetop.
Bland: Taste after cooking and adjust with a splash of soy sauce, a pinch more sugar, or a squeeze of lime juice for brightness.

Nutrition and portioning (guide)

This dish offers a good balance of protein, vegetables, and carbs when served with rice. Use brown rice or cauliflower rice to adjust calorie and fiber content. Portion into 4–5 servings depending on appetites.

Final presentation tips

Serve in a shallow bowl with a mound of rice in the center and the Kung Pao chicken spooned around it. Scatter extra peanuts and finely sliced green onions on top for a restaurant-style finish. For an elegant touch, a few thin shreds of red chili (seeds removed) add color without overwhelming heat.

Conclusion

Slow Cooker Kung Pao Chicken is a weeknight hero: low-effort, big-flavor, and adaptable to what you have on hand. If you want to compare other slow-cooker spins on takeout classics, check out this easy Slow Cooker Kung Pao Chicken (Easy Recipe) for another approach to the dish. For a slightly different family-friendly recipe with similar convenience, see this comforting Kung Pao Chicken – Slow Cooker – Life Made Sweeter version.

Enjoy the hands-off convenience and bold flavors—this recipe is built for busy nights and happy leftovers.