Go Back
A delicious bowl of Kung Pao Chicken with peanuts, bell peppers, and scallions, served with a side of white steamed rice.

Crockpot Kung Pao Chicken

This easy crockpot version of the classic Kung Pao Chicken delivers tender chicken and a rich, spicy-sweet sauce with minimal effort. Perfect for a delicious weeknight meal!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Kung Pao Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup chicken broth
  • 1/4 cup rice vinegar
  • 2 tbsp hoisin sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp sesame oil
  • 1 tbsp sriracha or to taste
  • 1 tsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tbsp cornstarch for sauce thickening
For the Vegetables & Garnish
  • 1 large red bell pepper cored and chopped into 1-inch pieces
  • 1 medium yellow onion chopped into 1-inch pieces
  • 1/2 cup unsalted roasted peanuts
  • 3-5 dried red chilies optional, for extra heat and authentic flavor
  • 2 green onions sliced, for garnish

Equipment

  • Slow Cooker (6-quart)
  • Whisk
  • Large Mixing Bowl

Method
 

Prepare the Chicken
  1. In a large bowl, toss the cut chicken thighs with 1 tablespoon of cornstarch, salt, and black pepper until evenly coated. This helps create a slight crust and protects the chicken from drying out in the slow cooker.
Make the Sauce
  1. In a separate medium bowl, whisk together the soy sauce, chicken broth, rice vinegar, hoisin sauce, brown sugar, sesame oil, sriracha, grated ginger, minced garlic, and 1 tablespoon of cornstarch until smooth.
Combine in Slow Cooker
  1. Place the seasoned chicken pieces into the slow cooker. Add the chopped red bell pepper, yellow onion, and dried red chilies (if using). Pour the prepared Kung Pao sauce over everything. Stir gently to combine, ensuring all ingredients are coated.
Cook
  1. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2.5 hours, until the chicken is cooked through and very tender. The sauce should be thickened. If the sauce is not as thick as desired, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, stir it into the hot sauce in the slow cooker, and cook on high for an additional 15-20 minutes, or until thickened.
Finish and Serve
  1. Once cooked, stir in the unsalted roasted peanuts. Garnish with sliced green onions. Serve immediately over steamed rice or noodles.

Notes

For extra spice, add more sriracha or crushed red pepper flakes along with the dried chilies. If you prefer less heat, reduce the sriracha. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.