Slow Cooker Kung Pao Chicken

4.67 from 12 votes

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.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Tiffany Azure

Ingredients

3 boneless skinless chicken breasts chopped into 1 inch pieces
1 red bell pepper chopped
1 zucchini chopped
2 teaspoons minced garlic

Sauce

4 tablespoons soy sauce
2 teaspoons minced garlic
2 teaspoons chili paste
1 tablespoon vinegar
2 tablespoons brown sugar
⅓ cup water
2 tablespoons corn starch
2 tablespoons cold water
⅓ cup peanuts (see note)
optional: cooked rice, green onions
2 teaspoons sriracha or ½ teaspoon crushed red pepper flakes

Instructions

Drizzle a large sauce pan with oil and saute chicken over medium heat for 2-3 minutes until browned
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.
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.
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.

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!

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