Crockpot Kung Pao Chicken

Name: Crockpot Kung Pao Chicken
Prep time: 15 min
Cook time: 240 min
Ingredients: 2 lbs chicken thighs; 1 red bell pepper; 1 green bell pepper; 1 zucchini; 1 tbsp garlic paste; 1 tbsp ginger paste; 1/2 cup soy sauce; 1/4 cup hoisin sauce; 2 tbsp rice vinegar; 2 tbsp sesame oil; 2 tbsp brown sugar; 1–2 tbsp sriracha; 1/2 tsp red pepper flakes; 1/2 cup chicken broth; 1 tbsp cornstarch; 2 tbsp water; 3/4 cup peanuts; 3 green onions

Skip the takeout and make this bold, flavor-packed Crockpot Kung Pao Chicken right at home with almost no effort.

This dish brings together tender chicken, crisp vegetables, and a rich, savory sauce with just the right balance of sweet, salty, and spicy. Everything cooks together in the crockpot, allowing the flavors to deepen and soak into every bite.

The sauce thickens into a glossy, restaurant-style coating that clings perfectly to the chicken and veggies, while the peanuts add that signature crunch.

It’s an easy, hands-off way to make a takeout favorite that tastes just as good—if not better—than what you’d get from a restaurant.

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Why You’ll Love This Recipe

Better than takeout with minimal effort.
Perfect balance of sweet, savory, and spicy.
Tender chicken with bold, rich sauce.
Easy crockpot recipe with simple ingredients.
Great for meal prep or family dinners.

Ingredients

This recipe uses simple ingredients to create a bold and flavorful kung pao sauce. The combination of soy sauce, hoisin, sesame oil, and sriracha creates a rich, balanced flavor with a little heat.

The vegetables add texture and freshness, while the peanuts provide a classic crunch. The cornstarch slurry thickens everything into a smooth, glossy sauce that coats the chicken perfectly.

2 lbs boneless, skinless chicken thighs (or chicken breasts)
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, sliced or diced
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
1–2 tablespoons sriracha
1/2 teaspoon crushed red pepper flakes
1/2 cup chicken broth
1 tablespoon cornstarch + 2 tablespoons water
3/4 cup roasted peanuts
3 green onions, sliced

How To Make Crockpot Kung Pao Chicken

Step 1: Add Chicken

Place the chicken in the crockpot.

Step 2: Add Vegetables

Add the diced bell peppers and zucchini on top of the chicken.

Step 3: Make Sauce

In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, sriracha, crushed red pepper flakes, garlic paste, ginger paste, and chicken broth.

Step 4: Add Sauce

Pour the sauce evenly over the chicken and vegetables.

Step 5: Cook

Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and cooked through.

Step 6: Chop Chicken

Remove the chicken, dice it into bite-size pieces, then return it to the crockpot.

Step 7: Add Slurry

Mix the cornstarch and water to create a slurry and stir it into the crockpot during the last 20–30 minutes of cooking to thicken the sauce.

Step 8: Add Peanuts

Stir in the roasted peanuts.

Step 9: Garnish and Serve

Garnish with sliced green onions before serving.

Recipe Variations

Add broccoli for extra vegetables.
Use cashews instead of peanuts.
Add extra chili flakes for more heat.
Use honey instead of brown sugar.
Add mushrooms for more texture.

Tips for Success

Use chicken thighs for extra tenderness and flavor.
Adjust sriracha to control the spice level.
Add slurry slowly to avoid over-thickening.
Stir well after adding slurry for even consistency.
Serve immediately for best texture.
Pair with rice for a complete meal.