Crockpot Kung Pao Chicken
Crockpot Kung Pao Chicken is one of those dishes that effortlessly marries convenience and flavor. As a busy cook, I can’t tell you how many times I’ve relied on my slow cooker to deliver a delicious meal with minimal effort. This recipe stands out not just for its tantalizing blend of spices and textures but also because it’s a crowd-pleaser—kids love the peanuts, and adults appreciate the bold flavors, making it a perfect choice for family dinners or gatherings.
What makes this recipe special
You’re going to love this dish for numerous reasons! First off, it’s a one-pot wonder that simplifies dinner prep. Simply toss everything into your crockpot, and let it do the work while you catch up on your favorite show or spend time with family. Not only is it budget-friendly, with accessible ingredients, but it also offers an authentic taste of Kung Pao chicken that you might find in your favorite Chinese takeout.
Picture this: after a long day, you come home to the warm, savory aroma filling your kitchen. The anticipation builds as you lift the lid to reveal tender chicken coated in a rich, mouthwatering sauce. You’ll want to serve this dish for weeknight dinners, special occasions, or even just to indulge a little.
"I made this for my family last week, and we couldn’t stop talking about how great it turned out! The chicken was so juicy, and the flavors were just perfect." – A happy customer
How this recipe comes together
Making Crockpot Kung Pao Chicken is incredibly straightforward. The beauty of it lies in its simplicity. You’ll start by combining all your chicken and veggies in the crockpot while mixing the sauce in a separate bowl. Pour the sauce over the ingredients, cover, and walk away! You’ll want to set the timer for either 6-8 hours on low or 3-4 hours on high. The result? A comforting, flavorful meal that is just waiting to be served.
What you’ll need
Gather these items for a successful culinary experience:
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup peanuts
- 1 bell pepper, diced
- 1 cup broccoli florets
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp crushed red pepper flakes (adjust to taste)
- 2 cups cooked rice (for serving)
Feel free to swap out the vegetables based on what you have on hand, like carrots or snap peas, to customize this dish to your liking!
Step-by-step instructions
- In your crockpot, combine the chicken, peanuts, bell pepper, broccoli, onion, garlic, and ginger.
- In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes until smooth.
- Pour this sauce over the chicken and vegetables in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked.
- Stir everything well before serving to ensure even distribution of flavors.
- Serve over warm, fluffy rice and enjoy this delightful dish!
Best ways to enjoy it
When it comes to serving this beautiful dish, presentation goes a long way. Serve the Kung Pao Chicken over a bed of fluffy rice and sprinkle some extra peanuts and scallions on top for a touch of texture and color. You might also want to consider pairing it with a light cucumber salad or some steamed dumplings for a complete meal.
How to store
If you’re lucky enough to have leftovers, storing them properly is key. Allow the chicken to cool completely before transferring it to an airtight container. You can keep it refrigerated for up to 3-4 days. If you want to extend the life of your leftovers, consider freezing them in a suitable container for up to 3 months. Always make sure to label the container with the date and contents for easy access later!
Helpful cooking tips
To ensure your Crockpot Kung Pao Chicken is a hit, here are some pro tips:
- Marinate the chicken in the sauce for a couple of hours before cooking for enhanced flavor.
- If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a little cold water and stir it into the sauce during the last 30 minutes of cooking.
Creative twists
Don’t hesitate to get creative with this dish! You can try swapping the chicken for tofu or shrimp if you’re looking for a vegetarian or seafood alternative. Feel free to add other vegetables like snap peas or zucchini to diversify the textures and flavors.
Your questions answered
-
What’s the prep time for this recipe?
It takes about 15-20 minutes to prep the ingredients before placing them in the crockpot. -
Can I use other meats or make it vegetarian?
Absolutely! Use tofu for a vegetarian version, or swap chicken for shrimp or beef as you prefer. -
How do I ensure safe food storage?
Make sure to cool leftovers before refrigerating. Store them in airtight containers and always reheat to a safe internal temperature of 165°F.
This Crockpot Kung Pao Chicken is not just a meal; it’s an experience that brings the flavors of takeout right into your home with minimal fuss. Try it out, and you might have a new go-to dish for those busy weeknights!
Crockpot Kung Pao Chicken
Ingredients
Main ingredients
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup peanuts
- 1 bell pepper, diced
- 1 cup broccoli florets
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
Sauce ingredients
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp crushed red pepper flakes adjust to taste
For serving
- 2 cups cooked rice for serving
Instructions
Preparation
- In your crockpot, combine the chicken, peanuts, bell pepper, broccoli, onion, garlic, and ginger.
- In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes until smooth.
- Pour this sauce over the chicken and vegetables in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked.
- Stir everything well before serving to ensure even distribution of flavors.
- Serve over warm, fluffy rice.
