Crockpot Kung Pao Chicken
A delightful blend of sweet, savory, and a hint of heat, this Crockpot Kung Pao Chicken is an easy one-pot meal perfect for busy weeknights.
Ingredients
Main ingredients
- 1.5 lbs Boneless, skinless chicken breasts Tender and juicy, these are the main protein.
- 1/2 cup Soy sauce Rich and umami-packed.
- 1/4 cup Hoisin sauce Adds sweet and slightly tangy flavors.
- 2 tbsp Rice vinegar Balances the sweetness.
- 2 tbsp Sesame oil Adds a nutty finish.
- 2 tbsp Cornstarch Used as a thickening agent.
- 3 cloves Fresh garlic, minced Adds a savory backbone.
- 1 inch Fresh ginger, minced Brings invigorating warmth.
- 1 cup Red bell pepper, chopped Bright and adds sweetness.
- 1/2 cup Green onions, sliced Added for garnish.
- 1/2 cup Roasted unsalted peanuts Brings texture and nutty flavor.
Instructions
Preparation
- Cut the boneless, skinless chicken breasts into bite-sized pieces for even cooking.
- In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch until smooth.
- In your crockpot, add the chicken pieces, minced garlic, and ginger. Pour the sauce over evenly.
- Toss in the chopped red bell pepper for added color and sweetness.
Cooking
- Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender.
Serving
- Stir in the sliced green onions and roasted peanuts, allowing them to warm through.
- Serve hot, preferably over steamed rice or noodles.
Notes
For extra flavor, marinate the chicken in the sauce for a few hours before cooking. Adjust heat with red pepper flakes if desired.