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.
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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.
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.
- 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.
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:
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.
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.
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.
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!
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Slow Cooker Kung Pao Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Description
Slow Cooker Kung Pao Chicken is a flavorful and easy-to-make Chinese-inspired dish featuring tender bite-sized chicken pieces, crunchy peanuts, and a deliciously tangy and sweet sauce. Perfect for a hands-off dinner, this recipe uses a slow cooker to meld the vibrant flavors while keeping the chicken juicy.
Ingredients
Chicken and Coating
- 2 pounds chicken cut into bite size pieces
- ¼ cup cornstarch
- 2 tablespoons oil
Vegetables and Chilies
- 8 dried red chilies seeded and sliced
- 1 red bell pepper cubed
- 1 zucchini cubed
Sauce
- 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
Instructions
- Prepare Chicken: Toss the cubed chicken with the cornstarch until evenly coated to help thicken the sauce and give the chicken a light crust.
- Brown Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of oil. Quickly brown the chicken pieces in batches just until they develop some color, not cooked through, to enhance flavor.
- Assemble in Slow Cooker: Add the browned chicken to the slow cooker. Then add the cubed red bell pepper, zucchini, and sliced dried red chilies on top.
- Make Sauce: In a mixing bowl, combine water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. Stir well to blend all ingredients.
- Combine & Cook: Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover with lid and cook on low for 4 hours to allow flavors to meld and chicken to become tender.
- Serve: After cooking, give everything a gentle stir to coat the chicken and vegetables with the sauce. Serve hot over steamed rice or noodles as desired.
Notes
- Seeding the dried chilies reduces heat; leave some seeds if more spiciness is desired.
- Brown chicken lightly for better texture and flavor, but avoid cooking fully before slow cooking.
- Peanuts add crunch and authentic texture—do not omit or substitute with other nuts for best results.
- Adjust brown sugar amount to taste for sweeter or less sweet sauce.
- Vegetables can be changed or increased according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg

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