Crockpot Kung Pao Chicken
This easy and flavorful Crockpot Kung Pao Chicken brings the taste of your favorite Chinese takeout right to your home kitchen with tender chicken, colorful bell peppers, and crunchy peanuts.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts For best results, use fresh chicken.
- 1/2 cup peanuts Adds great crunch and flavor.
- 2 cups mixed bell peppers (diced) Use a variety of colors for visual appeal.
- 1 medium onion (diced) Provides additional flavor.
- 3 cloves garlic (minced)
Sauce Ingredients
- 1/4 cup soy sauce Use low-sodium for a healthier option.
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil Adds a nice aroma.
- 1 teaspoon crushed red pepper flakes Adjust for spice level.
- to taste Salt and pepper For seasoning.
Serving
- 4 servings cooked rice Jasmine or basmati rice recommended.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot and season with salt and pepper.
- In a separate bowl, combine soy sauce, rice vinegar, hoisin sauce, sesame oil, and crushed red pepper flakes, stirring until blended.
- Pour the sauce over the chicken in the crockpot and ensure the chicken is well-coated.
Cooking
- Add diced bell peppers, onions, and minced garlic to the crockpot.
- Cover and cook on low heat for about 4 to 6 hours until the chicken is tender.
- Once cooked, shred the chicken in the sauce using two forks.
- Serve hot over cooked rice, sprinkling peanuts on top.
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Notes
You can customize the spice level and add more vegetables as needed. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.