Crockpot Kung Pao Chicken is an easy weeknight dinner that is going to become a favorite! Crockpot Kung Pao Chicken has all the classic flavor of your favorite takeout restaurant even down to the peanuts on top. Skip the takeout and make this healthy version of an Asian favorite.
I love finding a new easy Asian chicken recipe to add into my rotation with honey teriyaki chicken, mongolian beef and hoisin chicken. This recipe has many of the same flavors with soy sauce and hoisin included in Crockpot Kung Pao Chicken. I am a fan of spicy so when I got the Kung Pao Chicken from Pei Wei (a takeout restaurant near me) the other week I realized I need to try and make it in the Crockpot. And it was so easy and tasty when I did!!
One of my favorite things about this recipe it that it includes the veggies so I have one less thing to prepare when I get home. Also, whenever I make meals that include rice I always use my rice maker. This really makes dinner a breeze because I don't have to make it when I get home. We literally walk in the door and make our plates. I use the Zojirushi Rice Maker which is amazing. It has a timer and setting for brown or white rice which is helpful.
Disclaimer- Some links on this page are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.
What You Need to Make Crockpot Kung Pao Chicken?
Here are the ingredients you need to make Crockpot Kung Pao Chicken. Most of the ingredients are already in your pantry and fridge!
- Boneless Skinless Chicken Breasts
- Zucchini
- Red Bell Pepper
- Soy Sauce
- Honey
- Sriracha
- Garlic
- Ginger
- Dried Red Chili Flakes
- Peanuts (optional)
- Salt and Pepper
- Olive Oil
How to Make Crockpot Kung Pao Chicken?
Cut chicken into 3 inch pieces and season with salt and pepper. Brown chicken on stovetop and place in bottom of slow cooker. (You can skip the browning if you don't have time. This just adds flavor.)
Ina separate bowl mix soy sauce, honey, water, hoisin sauce, sriracha, garlic, ginger and red pepper flakes together. Mix sauce together and pour over chicken. Cook on low for 3-5 hours or high for 2-3 hours.
One hour before cooking is complete add bell peppers and zucchini.
If you prefer a thicker sauce, 30 minutes prior to serving make a cornstarch slurry and add to crockpot and turn on high.
Food Allergies-
Gluten-Free- I make all my recipes gluten-free since my husband has celiac disease, which means he is allergic to gluten. Make sure and use this gluten-free hoisin sauce and gluten free soy sauce when making this to ensure that it is gluten free. If you are not gluten-free feel free to use regular soy sauce and hoisin sauce!
Need A New Crock Pot?
My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I'm not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!
Looking for more Asian Crockpot Meals?
Crockpot Kung Pao Chicken
Ingredients
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1.5 pounds boneless skinless chicken breasts cut into 3 inch pieces
- 3 tablespoons olive oil
- 1 red bell pepper chopped
- 1 medium zucchini cut lengthwise then cut into ½ slices
Sauce
- ½ cup soy sauce
- ¼ cup water or chicken stock
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 1 tablespoon sriracha optional
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- ¼- ½ teaspoon dried chili flakes
Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cut chicken into 3 inch pieces and mix with salt and pepper.
- Add olive oil to pan and brown chicken. Add browned chicken to crockpot. (This can be skipped if short on time)
- In a separate bowl mix soy sauce, water, honey, hoisin, sriracha, garlic, ginger and chili flakes together and stir. Pour over chicken.
- Cook on low for 3-5 hours or cook on high for 2-3 hours.
- One hour before finished add bell pepper and zucchini to crockpot.
- For a thicker sauce, prepare cornstarch slurry 30 minutes before serving. Mix 2 tablespoons cornstarch with 2 tablespoons water until cornstarch is dissolved. Add to crockpot and turn on high.
- Serve with chopped peanuts, sesame seeds and green onions.
Leave a Reply