Crockpot Kung Pao Chicken
A flavorful and easy one-pot dish that combines tender chicken, crunchy peanuts, and vibrant vegetables in a savory sauce, perfect for busy weeknights or family gatherings.
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.
Notes
Feel free to swap out vegetables based on what you have on hand. For a thicker sauce, mix a teaspoon of cornstarch with cold water and stir it into the sauce during the last 30 minutes.