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This Crockpot Kung Pao Chicken is a fantastic way to enjoy a classic takeout favorite without all the fuss. It combines bold flavors and tender chicken all cooked low and slow for effortless dinner magic. Ideal for busy weeknights when you want something satisfying yet simple.
I first tried this recipe on a rainy evening when I forgot to defrost dinner and now it’s a go-to for both busy weeks and casual weekend meals.
Ingredients
- Chicken thighs: deliver juicy, tender meat that holds up well in slow cooking
- Soy sauce: adds deep savoriness that is essential to classic Kung Pao flavor
- Hoisin sauce: brings a subtle sweetness and complexity choose one with a good balance of sweetness and saltiness
- Rice vinegar: gives a bright tang that keeps the dish from being too heavy pick unseasoned for a clean flavor
- Crushed red pepper flakes: add a zing of heat adjust to your personal spice level
- Peanuts: introduce a pleasant crunch with a toasty nutty punch roast your own for extra aroma
- Bell peppers: add a fresh, colorful crunch pick firm peppers without blemishes for best texture
Instructions
- Build The Marinade:
- Whisk together soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes in a bowl until well blended. This marinade is the flavor backbone of the dish so take the time to mix thoroughly.
- Marinate The Chicken:
- Add the chicken thighs to the marinade, coating them completely. Let them rest for at least 30 minutes to soak in all the flavors. This step really helps tenderize the meat and infuse those great tastes.
- Set Up The Crockpot:
- Transfer the chicken and marinade into the slow cooker. Spread out the pieces so they’re not overlapping too much, allowing even cooking.
- Slow Cook Low And Slow:
- Set your crockpot on the low setting for 4 to 5 hours or set it on high for 2 to 3 hours. Slow cooking breaks down the chicken fibers gently, ensuring juicy, melt-in-your-mouth results.
- Add The Crunch And Color:
- About 30 minutes before the cooking time ends, stir in the sliced bell peppers and peanuts. This timing keeps the peppers vibrant and crunchy while warming the nuts through without losing their texture.
- Serve And Enjoy:
- Ladle the chicken with sauce, peppers, and peanuts over steamed rice or noodles. Sprinkle extra peanuts on top for a little added crunch and presentation. Serve immediately for best texture and flavor.
Peanuts have always been my favorite part of Kung Pao chicken. Their crunch and subtle earthiness bring the whole dish together. I remember making this for a family dinner and everyone kept reaching for the peanuts first. It’s those small touches that make a recipe memorable.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a pan or microwave to avoid drying out the chicken. If the sauce thickens too much after refrigeration, stir in a splash of water or broth to loosen it before heating.
Ingredient Swaps
Chicken breasts can be used but tend to dry out more in the slow cooker so monitor cooking time carefully. Cashews or almonds can substitute for peanuts if you have allergies or prefer a different nut flavor. Bell peppers can be swapped for crunchy vegetables like snap peas or zucchini for a seasonal twist.
Serving Ideas
Serve over jasmine rice for a fragrant base or lo mein noodles for a comforting take. Add a side of steamed broccoli or snap peas for extra greens and texture. Top with chopped scallions or fresh cilantro to brighten the dish just before serving.
Perfect balance of bold flavors and tender chicken makes this recipe a weeknight favorite.
Frequently Asked Recipe Questions
- → What cut of chicken works best?
Chicken thighs are ideal as they remain juicy and tender during slow cooking, offering richer flavor than breasts.
- → Can I adjust the spice level?
Yes, the crushed red pepper flakes can be reduced or increased to suit your preferred heat intensity.
- → When should I add the peanuts and bell peppers?
Add them during the final 30 minutes of cooking to maintain their crunch and fresh texture.
- → Is marinating necessary?
Marinating for at least 30 minutes helps deepen the flavors by allowing the chicken to soak up the savory and tangy sauce.
- → What can I serve this with?
This dish pairs wonderfully with steamed rice or noodles, which complement the rich sauce and crunchy elements.