Why make this recipe
Crockpot Kung Pao Chicken is a delicious and easy dish that brings the flavors of China right to your kitchen. Using a crockpot means you can set it and forget it. This dish is perfect for busy weeknights or meal prepping for the week. With tender chicken, crunchy peanuts, and a flavorful sauce, it’s a complete meal that everyone will love.
How to make Crockpot Kung Pao Chicken
Ingredients:
- 2 lbs chicken breast, diced
- 1 cup peanuts
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes
- Cooked rice for serving
Directions:
- In a crockpot, combine chicken, peanuts, bell pepper, onion, and garlic.
- In a separate bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
- Pour the sauce over the chicken and veggies in the crockpot.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through.
- Serve over cooked rice.
How to serve Crockpot Kung Pao Chicken
Serve your Crockpot Kung Pao Chicken over a bed of warm cooked rice. You can also garnish it with additional peanuts or green onions for extra flavor and crunch. This dish pairs well with steamed vegetables for a complete meal.
How to store Crockpot Kung Pao Chicken
To store leftovers, let the Kung Pao Chicken cool down. Place it in an airtight container and store it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to reheat until it’s hot all the way through.
Tips to make Crockpot Kung Pao Chicken
- Make sure to cut the chicken into even-sized pieces for even cooking.
- You can adjust the spice level by adding more or less red pepper flakes according to your taste.
- For a thicker sauce, you can add a cornstarch slurry in the last 30 minutes of cooking.
Variation
If you want to change things up, you can add other vegetables like zucchini, carrots, or snow peas. You can also use tofu instead of chicken for a vegetarian option.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but it may take longer to cook. Make sure to check that it’s cooked all the way through.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the ingredients the night before and keep them in the fridge. Just add them to the crockpot in the morning and let it cook during the day.
3. Is this dish spicy?
The spice level can be adjusted. The red pepper flakes add heat, so you can use less if you prefer a milder dish.
Crockpot Kung Pao Chicken
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
- Diet: Gluten-Free
Description
A delicious and easy Crockpot Kung Pao Chicken featuring tender chicken, crunchy peanuts, and a flavorful sauce, perfect for busy weeknights.
Ingredients
- 2 lbs chicken breast, diced
- 1 cup peanuts
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes
- Cooked rice for serving
Instructions
- In a crockpot, combine chicken, peanuts, bell pepper, onion, and garlic.
- In a separate bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
- Pour the sauce over the chicken and veggies in the crockpot.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through.
- Serve over cooked rice.
Notes
Adjust spice level by adding more or less red pepper flakes. For a thicker sauce, add a cornstarch slurry in the last 30 minutes of cooking. Optional additions include other vegetables like zucchini or carrots.