Crockpot Kung Pao Chicken (Printable Version)
Slow-cooked chicken thighs infused with savory sauce, crunchy peanuts, and fresh bell peppers for a delicious meal.
# Ingredients Required:
→ Chicken
01 -
680 g boneless skinless chicken thighs
→ Marinade
02 -
60 ml soy sauce
03 -
60 ml hoisin sauce
04 -
30 ml rice vinegar
05 -
1 tsp crushed red pepper flakes
→ Stir-Fry
06 -
120 g peanuts
07 -
2 whole bell peppers, sliced
# Guide to Cooking:
01 -
Whisk together soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes in a bowl until combined.
02 -
Add chicken thighs to the marinade and coat thoroughly. Allow to marinate for at least 30 minutes.
03 -
Place marinated chicken along with any remaining marinade into the crockpot.
04 -
Set slow cooker to low and cook for 4 to 5 hours, or alternatively on high for 2 to 3 hours.
05 -
Stir in sliced bell peppers and peanuts during the last 30 minutes of cooking to retain freshness and texture.
06 -
Ladle the cooked chicken over rice or noodles and garnish with additional peanuts if desired.
# Extra Suggestions:
01 -
Marinating the chicken enhances flavor and tenderness. Adjust crushed red pepper flakes to your preferred spice level.