Crockpot Kung Pao Chicken
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.
Servings: 4 servings
- 1/4 teaspoon black pepper
- 1/4 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 1/2 slices
- 1/2 cup soy sauce
- 1/4 cup water or chicken stock
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 1 tablespoon sriracha optional
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1/4- 1/2 teaspoon dried chili flakes
- 2 tablespoons cornstarch
- 2 tablespoons water
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.
Calories: 417kcal | Carbohydrates: 28g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2256mg | Potassium: 929mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1199IU | Vitamin C: 52mg | Calcium: 36mg | Iron: 2mg