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Crockpot Kung Pao Chicken

Savory Crockpot Kung Pao Chicken: Effortless Delight Tonight

Experience the bold flavors of Crockpot Kung Pao Chicken, a comforting and easy weeknight meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Thighs boneless, skinless
For the Sauce
  • 1 cup Kung Pao Sauce adjust with rice vinegar or honey to taste
  • 1/4 cup Soy Sauce low-sodium optional
  • 1 teaspoon Red Pepper Flakes adjust to taste
For the Crunch
  • 1/2 cup Peanuts can swap with cashews or leave out for nut-free
  • 1 cup Bell Peppers fresh, add at the end

Equipment

  • slow cooker

Method
 

How to Make Crockpot Kung Pao Chicken
  1. Place the chicken thighs in your slow cooker. Pour the Kung Pao sauce over them, ensuring they're well-coated.
  2. Set your slow cooker on low for 6-7 hours or on high for 3-4 hours until tender and easily shreds with a fork.
  3. About 20 minutes before serving, stir in the bell peppers and peanuts to keep them crunchy.
  4. After cooking, serve over rice, noodles, or in lettuce wraps. Garnish with chopped green onions if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize with tofu or vegetables for a vegetarian option. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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