• Prep Time: 15 mins
  • Cooking Time: 4 hours
  • Serves: 6

Kung Pao Chicken Slow Cooker

  • Recipe Submitted by on

 Ingredients List

  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tablespoons oil
  • ⅓ cup water
  • ⅓ cup low sodium soy sauce
  • ⅓ cup rice wine vinegar
  • ¼ cup brown sugar
  • 2 tablespoons hoisin sauce
  • 4 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 6-10 dried red chili peppers, split and seeds removed
  • 2 tablespoons cornstarch + 2 tablespoons water
  • 1 red bell pepper, chopped
  • 1 tablespoon oil
  • ⅓ cup peanuts
  • Green onions, chopped, for garnish
  • Minute® Ready to Serve Rice, for serving


Heat the oil in a sauté pan over medium-high heat. Season the chicken cubes with salt and pepper and cook until browned on all sides. Place the browned meat in the slow cooker, along with the dried chili peppers.
Combine water, soy sauce, vinegar, brown sugar, hoisin sauce, garlic, and ginger in a bowl. Stir until well combined. Pour over the chicken and peppers in the slow cooker. Cover and cook on low for 4 hours.
Combine the cornstarch and water. Whisk until smooth. Add this mixture to the chicken at the end of its cooking time, and let warm through for 5-10 minutes. The sauce will thicken.
While the sauce is thickening, sauté the red pepper in oil, until softened, but still crisp. Add the peppers and the peanuts to the slow cooker and stir gently to combine. Garnish with chopped green onions and serve immediately, over rice, if desired.

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