Description
Crockpot Kung Pao Chicken is a quick and easy slow-cooked dish with tender chicken, crunchy bell peppers, and peanuts tossed in a flavorful, slightly spicy sauce. Perfect for effortless weeknight dinners.
Ingredients
- 1 1/2 lbs chicken thighs
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tsp crushed red pepper flakes
- 1/2 cup peanuts
- 2 bell peppers, sliced
Instructions
- Place chicken thighs in the crockpot.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes.
- Pour the sauce over the chicken and stir to coat evenly.
- Add sliced bell peppers and peanuts on top.
- Cover and cook on low for 4–6 hours, or until chicken is tender and fully cooked.
- Stir before serving to combine sauce and vegetables.
- Serve with steamed rice or noodles for a complete meal.
Notes
- Adjust red pepper flakes for desired spice level.
- For added flavor, garnish with chopped green onions or sesame seeds.
- Leftovers store well in the refrigerator for up to 3 days.
- You can substitute chicken breast if preferred, but adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Dinner
- Method: Slow-Cooked
- Cuisine: Asian-Inspired