Crockpot Kung Pao Chicken
A delightful, easy-to-make dish featuring tender chicken, colorful bell peppers, and a savory sauce that captures the vibrant flavors of Chinese cuisine.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Good quality, either fresh or thawed from frozen
- 1/2 cup peanuts Crunchy topping for serving
- 2 cups mixed bell peppers, diced Use colorful bell peppers for a vibrant dish
- 1 medium onion, diced Adds flavor and sweetness
- 3 cloves garlic, minced Enhances flavor
- 1/4 cup soy sauce Provides saltiness and umami
- 2 tablespoons rice vinegar Adds acidity
- 2 tablespoons hoisin sauce Adds sweetness and depth
- 1 tablespoon sesame oil Adds flavor
- 1 teaspoon crushed red pepper flakes Adjust to taste
- to taste Salt and pepper For seasoning
- Cooked rice For serving
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Season the chicken with salt and pepper.
- In a separate bowl, mix together the soy sauce, rice vinegar, hoisin sauce, sesame oil, and crushed red pepper flakes.
- Pour the prepared sauce over the chicken in the crockpot.
- Add the diced bell peppers, onions, and minced garlic into the crockpot.
Cooking
- Cover the crockpot and set it to low heat.
- Allow it to cook for about 4 to 6 hours.
- After cooking, shred the chicken using two forks.
Serving
- Serve the chicken over cooked rice, sprinkle with peanuts, and garnish with fresh green onions or additional crushed red pepper if desired.
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Notes
For thicker sauce, remove some liquid later in cooking or add cornstarch mixed with water. Leftovers last 3-4 days in the fridge or can be frozen for up to 2-3 months.