Description
This Slow Cooker Kung Pao Chicken is a flavorful and easy-to-make Chinese-inspired dish. Tender chicken breasts are slowly cooked in a tangy, spicy Kung Pao sauce and combined with crisp bell peppers, water chestnuts, and crunchy peanuts. Perfect for a hands-off weeknight meal, this recipe delivers authentic taste with the convenience of slow cooking.
Ingredients
Chicken and Sauce
- 1 pound boneless skinless chicken breasts
- 18.75 ounces Kung Pao sauce (store-bought or homemade)
Vegetables and Nuts
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 bunch green onions, diced
- 8 ounces water chestnuts, drained
- ¼ cup peanuts (optional)
Instructions
- Prepare Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray to prevent the chicken from sticking during cooking. Place the boneless skinless chicken breasts inside the slow cooker.
- Add Sauce and Cook: Pour the entire bottle of Kung Pao sauce over the chicken breasts, making sure they are well coated. Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and infused with the sauce's flavors.
- Add Vegetables and Nuts: About 30 minutes before the end of cooking, if the slow cooker is not already set to high, turn it to high. Then add the diced red and green bell peppers, drained water chestnuts, and peanuts if using. This step ensures that the vegetables maintain a crisp texture and the peanuts stay crunchy.
- Shred Chicken: After cooking is complete, remove the chicken breasts from the slow cooker and shred or cut them into bite-sized pieces. Return the shredded chicken to the slow cooker and stir everything thoroughly, ensuring the chicken is well coated with the sauce and mixed evenly with the vegetables.
- Serve: Serve the Kung Pao Chicken hot, ideally over steamed white or brown rice to absorb the delicious sauce and complete the meal.
Notes
- For a spicier dish, consider adding chili flakes or extra Kung Pao sauce with more heat.
- If peanuts are not preferred, substitute with cashews or omit altogether.
- Use fresh vegetables of choice to add crunch and color to the dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Ensure the slow cooker is not overfilled to allow even cooking.
