5 from 1 vote
Slow Cooker Kung Pao Chicken
Slow Cooker Kung Pao Chicken
Prep Time
5 mins
Cook Time
4 hrs

Saucy slow cooker Asian Kung Pao Chicken with a spicy kick! Simple ingredients bring a ton of flavor to this easy-to-make family favorite.

Course: Main Course
Cuisine: Asian
Keyword: Chicken, spicy
Servings: 4
Author: Tiffany
  • 3 boneless skinless chicken breasts, chopped into 1 inch pieces
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 2 teaspoons minced garlic
  • 4 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons chili paste
  • 1 tablespoon vinegar
  • 2 tablespoons brown sugar
  • 1/3 cup water
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • 1/3 cup peanuts (see note)
  • optional: cooked rice, green onions
  • 2 teaspoons sriracha or 1/2 teaspoon crushed red pepper flakes
  1. Drizzle a large sauce pan with oil and saute chicken over medium heat for 2-3 minutes until browned

  2. Add chicken to a greased slow cooker. In a bowl whisk together sauce ingredients: garlic, soy sauce, chile paste, vinegar, brown sugar, sriracha and 1/3 cup water. Pour sauce into the slow cooker. Cook on high 3-4 hours or on low 5-6 hours.

  3. About 10-15 minutes before serving, drizzle a pan with oil and saute peppers, zucchini, and garlic for 2-3 minutes until veggies are tender. Add to slow cooker.

  4. Whisk together corn starch and cold water til dissolved. Add to slow cooker and stir. Allow to thicken for 5-10 minutes. Serve over rice and garnish with peanuts and green onions as desired.

Recipe Notes

*Peanuts are optional. I like to add most of my peanuts at the same time I add the peppers and zucchini so that they can soften up a bit in the sauce, and then sprinkle some more on top when serving.
*double sauce ingredients if you like extra sauce - we do!