This time of year, slow cooker and one-pot recipes are especially appealing. I want maximum flavor with as little effort as possible when the holidays approach and the temperature drops. Between holiday errands and work, I don’t always have time or energy to cook elaborate meals—so a few minutes of prep and a crock pot doing the rest is my idea of a win.
My new crock pot has become a trusty companion this season. The beauty of a slow cooker in December is that it makes comforting, flavorful food without demanding much from you—true companionship without strings attached.
My friend Allison visited recently to try this Crock Pot Kung Pao Chicken. I promised it would be spicy, and we both love a bit of heat. If you prefer less spice, simply reduce the number of dried chilies and the dish will still be delicious.
I can’t stop thinking about that pepper spray burrito commercial—“I like it spicy, but not like uuuuulgh spicy!”—it always makes me laugh. Do you have a commercial that cracks you up every time? My mom still laughs at the Sprint screaming goat ad and even anticipates her own laughter. It’s endearingly predictable.
You might notice this recipe uses cashews instead of the more traditional peanuts. I ran out of peanuts and wasn’t heading back to the store—so I swapped in cashews. The substitution works great and demonstrates how flexible this recipe is.
Really, this dish is very adaptable. Swap or omit the nuts, and use whatever vegetables you have on hand—zucchini or broccoli would both be excellent choices. I used bell pepper and onion because I wasn’t sure which vegetables Allison preferred, and when I’m unsure I stick to simple choices.
Allison enjoyed the dish—she went back for a few servings—so give this Crock Pot Kung Pao Chicken a try. It’s easy to assemble, fills your kitchen with inviting aromas, and makes a satisfying weeknight or holiday meal.
Crock Pot Kung Pao Chicken
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- Author: Morgan
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Ingredients
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- 2 lbs boneless, skinless chicken breast, cut into 1″ cubes
- Salt and pepper
- 2 tablespoons oil
- ½ cup low sodium chicken broth
- ⅓ cup low sodium soy sauce
- ⅓ cup balsamic vinegar or Chinese black vinegar
- ¼ cup sugar
- 2 tablespoons hoisin sauce
- 6–10 dried red chili peppers, split and seeds removed (adjust according to desired heat level)
- 1 orange bell pepper, sliced
- ½ medium white onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 2 tablespoons cornstarch
- Peanuts or cashews, to top
- Green onion, to garnish
- Rice, to serve
Instructions
- Heat oil in a skillet over medium-high heat (or brown the chicken directly in a multicooker if you prefer). Season the chicken with salt and pepper and sauté until browned on all sides, about 4 minutes. Transfer the chicken to the crock pot.
- Add the chicken broth, soy sauce, vinegar, sugar, and hoisin sauce to the crock pot and stir lightly. Add the dried chilies, bell pepper, onion, garlic, and ginger, then cover and cook on low for 4 hours.
- About 30 minutes before the end of cooking, whisk together equal parts water and cornstarch (roughly 2 tablespoons of each) to make a slurry. Stir the slurry into the crock pot and continue cooking until the sauce thickens, about 30 minutes.
- While the sauce thickens, prepare the green onions: slice them lengthwise into thin strips, then place the strips in ice water to make them curl. This adds a decorative, crisp garnish.
- Serve the Kung Pao Chicken over rice, topped with peanuts or cashews and the curled green onions.
- Prep Time: 15 mins
- Cook Time: 4 hours
