Slow Cooker Kung Pao Chicken is a delightful dish that brings the perfect balance of flavor, spice, and comfort right to your dinner table. This easy-to-make recipe allows the chicken to simmer in a rich and savory sauce, resulting in tender pieces bursting with taste. Whether you’re preparing a weeknight meal for your family or hosting friends for a special occasion, this dish is sure to impress with minimal effort!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes – 6 hours 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 350
- Protein: 30 grams
- Carbohydrates: 25 grams
- Fat: 18 grams
- Fiber: 2 grams
- Sugar: 4 grams
- Sodium: 800 mg
Why Make This Slow Cooker Kung Pao Chicken
Slow Cooker Kung Pao Chicken is more than just a meal; it’s an experience! The slow cooking process infuses the ingredients with flavor while allowing you to go about your day without being stuck in the kitchen. Ideal for busy schedules, this recipe is packed with protein and veggies, making it both nutritious and satisfying. Its spicy, sweet, and savory profile will keep your taste buds dancing with each bite, and the delightful aroma wafting from your slow cooker will have your family gathered around the table in no time.
How to Make Slow Cooker Kung Pao Chicken
Ingredients:
- 1 lb chicken breast, diced
- 1/2 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 1/2 cup peanuts
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Cooked rice for serving
Directions:
Step 1: Preparation
In a slow cooker, combine the diced chicken breast, chopped bell peppers, onion, peanuts, minced garlic, and minced ginger. This colorful mix not only adds a delightful crunch but also gives you a medley of nutrients.
Step 2: Mixing
In a separate bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. The combination of these sauces creates a rich and tangy marinade that enhances the flavors of the chicken and vegetables. Pour this sauce over the chicken and vegetables in the slow cooker.
Step 3: Cooking
Stir to combine everything evenly and season with salt and pepper to taste. Then, cover the slow cooker and cook on low for 4-6 hours. The chicken will become tender, absorbing all the delicious flavors of the sauce.
Step 4: Finishing
Once done, serve the Kung Pao chicken over perfectly cooked rice. The fluffy rice complements the flavorful dish and soaks up the delicious sauce.
How to Serve Slow Cooker Kung Pao Chicken
Serve your Slow Cooker Kung Pao Chicken hot, straight from the slow cooker, over a bed of warm, fluffy rice. Garnish with additional peanuts or sliced green onions for an added crunch and freshness. It pairs wonderfully with a side of steamed broccoli or mixed vegetables for a complete meal.
How to Store Slow Cooker Kung Pao Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 3 months. Be sure to let it cool completely before transferring it to a freezer-safe container.
Expert Tips for Perfect Slow Cooker Kung Pao Chicken
- For added flavor, let the chicken marinate in the sauce for 30 minutes before slow cooking.
- Adjust the amount of red pepper flakes to fit your heat preference; less for milder tastes, more for a spicy kick!
- You can substitute the chicken breast with thighs for a richer flavor.
- Add extra vegetables like broccoli or zucchini to boost nutrition and flavor.
- If you prefer a thicker sauce, mix a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in during the last 30 minutes of cooking.
Delicious Variations
- Vegetarian Option: Replace chicken with tofu or seitan for a plant-based version.
- Nut-Free Version: Omit the peanuts and substitute with sunflower seeds or simply leave them out entirely.
- Add More Veggies: Stir in additional favorites like snap peas, carrots, or mushrooms for a heartier dish.
Frequently Asked Questions
-
Can I use frozen chicken?
Yes, you can use frozen chicken, but be aware that it may increase the cooking time. Ensure it reaches the proper internal temperature of 165°F. -
Can I make this dish in advance?
Absolutely! It stores well in the fridge and tastes even better the next day as the flavors meld. -
How can I make it less spicy?
To reduce the heat, use less red pepper flakes or omit them entirely. You can also add a dollop of sour cream or yogurt when serving to cool it down. -
What can I serve with Kung Pao Chicken?
It’s great served with steamed jasmine rice, fried rice, or quinoa. You can also serve it with spring rolls or a side salad. -
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
Conclusion
Slow Cooker Kung Pao Chicken is a fantastic meal option for anyone seeking a quick, flavorful dish packed with comforting ingredients. With its delightful mix of tastes and textures, this recipe is sure to become a staple in your home. Try making it tonight and experience the delicious flavors that will have everyone asking for seconds! Happy cooking!
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Slow Cooker Kung Pao Chicken
- Total Time: 255-375 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delightful dish that balances flavor, spice, and comfort, perfect for weeknight meals or special occasions.
Ingredients
- 1 lb chicken breast, diced
- 1/2 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 1/2 cup peanuts
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a slow cooker, combine the diced chicken breast, chopped bell peppers, onion, peanuts, minced garlic, and minced ginger.
- In a separate bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes, then pour this over the chicken and vegetables in the slow cooker.
- Stir to combine evenly and season with salt and pepper to taste. Cover and cook on low for 4-6 hours.
- Serve the Kung Pao chicken over cooked rice and garnish with additional peanuts or sliced green onions if desired.
Notes
For added flavor, let the chicken marinate in the sauce for 30 minutes before cooking. You can substitute chicken breast with thighs for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 240-360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
