Name: Slow Cooker Kung Pao Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Chinese
Ingredients: 2 pounds chicken cut into bite size pieces; ¼ cup cornstarch; 2 tablespoons oil; 8 dried red chilies seeded and sliced; 1 red bell pepper cubed; 1 zucchini cubed; ⅓ cup water; ⅓ cup lite soy sauce; ⅓ cup apple cider vinegar; ⅓ cup brown sugar; 2 tablespoons ketchup; 4 cloves garlic minced; ¼ teaspoon ground ginger; ⅓ cup peanuts

There’s something so comforting about a warm, flavorful meal that practically makes itself. This Slow Cooker Kung Pao Chicken Recipe hits all the right notes — spicy, tangy, with just the right crunch — and it’s perfect for busy days when you want an impressive dinner with minimal fuss.

The image shows a white bowl filled with a colorful layered dish on a white marbled surface. The bottom layer is yellow fried rice mixed with green peas and edamame, giving it a speckled green-yellow texture. On top, there is a thick layer of golden-brown fried pieces, coated in a glossy sauce, with round slices of green zucchini and thin strips of red bell pepper scattered throughout. Dark red dried chili pieces and some chopped green onions sprinkle over the top layer, while light brown peanuts are spread evenly across the dish with a few nuts nestled between the fried pieces. A woman's hand holds chopsticks resting near the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe
Top Tip
How to Serve Slow Cooker Kung Pao Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Kung Pao Chicken Recipe

Why You'll Love This Recipe

I remember the first time I made this Slow Cooker Kung Pao Chicken Recipe. I loved how the slow cooker turned all those bold flavors into a cozy dinner that filled my kitchen with the best aroma. It’s one of those dishes that looks like you spent hours but is mostly set-it-and-forget-it.

Effortless cooking: Toss everything into the slow cooker, and the magic happens while you go about your day.
Balanced flavors: Sweet, salty, tangy, and spicy all come together beautifully in one pot.
Kid-friendly tweak: You can easily adjust the heat level by swapping or reducing the dried chilies but keep that signature taste.
Great for meal prep: It stores well and tastes even better the next day, perfect for leftovers or freezing.

A close-up photo shows a black pot filled with cooked golden brown chicken pieces mixed with red bell peppers, green zucchini slices, and dark red chili peppers. The dish is covered in a shiny brown sauce with small light brown peanuts scattered on top. A wooden spoon is dipped into the pot from above, lifting some chicken and vegetables. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient plays a part in creating that iconic Kung Pao flavor, while the slow cooker gently melds everything together. I love using fresh veggies and whole peanuts — the texture is just right. Also, shopping for the essentials like smoked dried chilies or good-quality soy sauce really steps it up.

Flat lay of raw bite-sized chicken pieces, a small mound of white cornstarch powder, a few dried red chilies sliced, one fresh red bell pepper cubed, one green zucchini cubed, four whole cloves of garlic, a small pile of raw peanuts, a small white ceramic bowl of dark lite soy sauce, a small white ceramic bowl of light apple cider vinegar, a small white ceramic bowl of golden brown sugar, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of clear water, a small white ceramic bowl containing ground ginger powder, a small white ceramic bowl of golden cooking oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken: Using bite-sized pieces means even cooking and lots of tender, juicy bites. I prefer boneless thighs for extra flavor and moisture.
Cornstarch: Tossing the chicken in cornstarch before browning gives it a nice slight crust and thickens the sauce later.
Oil: Helps brown the chicken quickly without sticking.
Dried red chilies: Adds the signature heat; removing seeds tames the spice if you want a milder dish.
Red bell pepper & zucchini: Fresh veggies bring color, crunch, and balance the heat with sweetness and freshness.
Water, soy sauce, apple cider vinegar: The core liquid that creates tangy and savory balance.
Brown sugar & ketchup: Sweetness and umami depth—ketchup might surprise you, but it lends richness.
Garlic & ground ginger: Aromatics that make the dish pop.
Peanuts: Toasted crunch that’s essential for authentic texture.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to mix things up depending on what I have on hand or the season. Feel free to go nuts with substitutions because kung pao is all about balancing flavors and textures — so make it your own! Pepper too spicy? Tone down the chilies. Want more crunch? Toss in some water chestnuts or extra peanuts.

Variation: One time, I swapped zucchini for snap peas and it added a bright, sweet crunch that was a nice twist.
Dietary mod: Use tamari instead of soy sauce for gluten-free friends.
Protein swap: Turkey or tofu work just as well if you want to switch up the meat.

Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe

Step 1: Brown the Chicken

First, toss your cubed chicken with the cornstarch until it's lightly coated. Then heat the oil in a skillet over medium-high — you want it hot enough to get a good sear, but not so hot it burns. Quickly brown your chicken pieces just until they get a little color, about 3-4 minutes. No need to cook through fully here — just develop that golden crust that adds flavor and helps thicken the sauce later.

Step 2: Add Ingredients to the Slow Cooker

Next, transfer the browned chicken to your slow cooker. Toss in the cubed red bell pepper, zucchini, and sliced dried chilies. This build-up of fresh veggies and fragrant spice gives the dish its vibrant personality.

Step 3: Mix the Sauce and Cook

In a bowl, stir together the water, soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. Pour this aromatic sauce over the chicken and veggies. Cover and cook on low for 4 hours, allowing the flavors to gently marry and the chicken to become tender.

Step 4: Final Stir and Serve

Give everything a good stir to coat the chicken in the rich sauce. If the sauce seems too thin, you can mix a little extra cornstarch with water and stir it in, cooking for another 10-15 minutes until thickened. Serve it over steamed rice or noodles — and get ready for your new favorite weeknight meal.

Top Tip

From my experience, the secret to a great Slow Cooker Kung Pao Chicken Recipe is the browning step and timing of the sauce. Here are some nuggets I learned the hard way so you don’t have to!

Don’t skip browning: It adds depth to the flavor you just can’t get from slow cooking alone.
Same pan, no waste: After browning, give the skillet a quick wipe but don’t wash it — those browned bits make a flavorful base for your sauce if you want to heat it up before adding.
Adjust chilies wisely: You can remove some seeds for less heat or keep them all if you want a kick — try a couple first to match your spice tolerance.
Don’t overcook veggies: Adding them at the start cooks them perfectly low and slow, keeping them tender but not mushy.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I usually sprinkle extra chopped peanuts and sliced green onions on top for crunch and freshness. Sometimes I add a few sesame seeds for a nutty hint. If you like heat, a drizzle of chili oil really wakes up the dish at the table.

Side Dishes

Steamed jasmine rice is my go-to — it soaks up that incredible sauce perfectly. For a lighter option, steamed broccoli or roasted bok choy work beautifully. Sometimes, I’ll have it alongside stir-fried noodles for a real treat.

Creative Ways to Present

For special dinners, serve this dish in a nice bowl with a bed of coconut rice and garnish with fresh cilantro. Another time, I spooned the chicken over crisp lettuce leaves for a fun “lettuce wrap” style meal — everyone loved that fresh bite in between spicy bites.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so give it a good stir while reheating to bring it back to life.

Freezing

I’ve frozen this before for quick work lunches. Just portion out cooled leftovers into freezer-safe containers or bags. It freezes well for up to 3 months and thaws quickly overnight in the fridge.

Reheating

Reheat gently in a skillet or microwave, adding a splash of water or broth if the sauce has thickened too much. This helps loosen it while keeping all those beautiful flavors intact.

Frequently Asked Questions:

Can I make this recipe spicier or milder?

Absolutely! For less heat, remove the seeds from the dried red chilies or reduce their number. To make it spicier, keep the seeds and add a bit of crushed red pepper or chili oil when serving.

Do I have to brown the chicken first?

Browning the chicken is recommended because it adds flavor and a better texture. However, if you’re short on time, you can skip it and cook everything in the slow cooker; the taste will still be delicious but not quite as rich.

What can I serve with Kung Pao Chicken?

Steamed rice is the classic pairing to soak up the sauce. You can also serve it with stir-fried vegetables, noodles, or even wrapped in lettuce leaves for a lighter option.

Can I prepare this recipe ahead of time?

Yes! You can prepare the sauce and chop the veggies ahead of time to save prep on the day you want to cook. The dish also reheats well, making it a great candidate for meal prep and leftovers.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe has quickly become a staple in my recipe box because it’s reliable, delicious, and easy to customize. I hope you find it just as satisfying as I do — whether for a busy weeknight or a cozy weekend dinner. Give it a try and let those bold, comforting flavors become part of your kitchen favorites!