If Crockpot Kung Pao Chicken has been calling your name (and trust me, it will after this), you’re in the right place. This recipe is spicy, tangy, a little nutty, and—best of all—practically cooks itself. As a busy mom and slow-cooker-obsessed chef, I’m all about meals that bring big flavor without demanding your entire afternoon.
You know those nights when you open the fridge, sigh dramatically, and wonder who’s in charge of feeding everyone? (Spoiler: still you.) Well, this recipe steps in like a reliable friend who says, “Relax, I’ve got dinner.”
And yes, it’s that good.
Table of Contents
Why You’ll Love This Crockpot Kung Pao Chicken
Let’s talk about why this dish deserves a permanent spot in your weeknight rotation:
- Set it and forget it. Toss everything into the slow cooker and walk away like the kitchen goddess you are.
- Bold flavor. That classic Kung Pao combo—sweet, spicy, tangy, savory—shines through.
- Budget-friendly. Simple ingredients, huge payoff.
- Better than takeout. Truly. And you can enjoy it in your pajamas.
I’ve made this Crockpot Kung Pao Chicken on weeks when my to-do list looked like a CVS receipt, and it saved my sanity every time. The slow cooker does all the heavy lifting while you go conquer life.
Ingredients You’ll Need
Here’s what goes into this cozy, flavor-packed dish:
- 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
Pro tip: Chicken thighs stay tender and juicy in the slow cooker—perfect for this saucy dish.
How to Make Crockpot Kung Pao Chicken (Step-by-Step)
Nothing complicated here. Just pure slow-cooker magic.
1. Add Everything to the Crockpot
Place chicken thighs, soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes into your slow cooker. Give it a quick stir so every piece gets a dip in that delicious sauce.
2. Let the Crockpot Do Its Thing
Cook on LOW for 4 hours. During the last 30 minutes, stir in the peanuts and sliced bell peppers. This keeps the peppers crisp-tender and the peanuts pleasantly crunchy.
3. Serve and Enjoy
Serve with rice—or cauliflower rice if you’re going low-carb. Your kitchen will smell like a warm, cozy hug, and trust me, nobody will complain about dinner tonight.
Simple Tips for Slow-Cooker Success
Because even the easiest recipes deserve a few pro tips:
- Want it saucier? Add 2–3 tablespoons of water or broth before cooking.
- Prefer more heat? Bump up the crushed red pepper flakes (or add sriracha at the end).
- Sauce too thick? A splash of hot water will loosen it right up.
- Sauce too thin? Stir in a cornstarch slurry (1 tsp cornstarch + 1 tsp water) during the last 20 minutes.
And yes—if your sauce looks too thick halfway through, don’t panic. It’s just extra comfort waiting to happen.
A Little Story from My Kitchen
The first time I made this Crockpot Kung Pao Chicken, I was juggling a dozen deadlines, two hungry kids, and a dog with zero respect for personal space. I threw everything into the crockpot, whispered a hopeful “please be good,” and went on with the chaos.
When dinner rolled around, my whole house smelled incredible—like I had secretly ordered takeout from somewhere fancy. And the best part? Everyone cleaned their plate without negotiations or side-eye. Total win.
FAQs About Crockpot Kung Pao Chicken
Can I use chicken breasts instead of thighs?
Yep! Chicken breasts work, but they can be a little drier. Thighs stay tender and juicy.
Can I make this extra spicy?
Absolutely. Add more crushed red pepper flakes or stir in chili garlic sauce at the end.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. It reheats beautifully.
Can I add more veggies?
Of course! Broccoli, zucchini, snap peas, or carrots all work well.
Bring It All Together
This Crockpot Kung Pao Chicken is the kind of recipe that steps in when life gets hectic but you still want something bold, comforting, and homemade. It’s easy, flavorful, and perfect for busy weeknights when you need dinner to cook itself.
Try it once, and I promise—you’ll make it again and again. Now grab that slow cooker and let’s bring some cozy magic to your kitchen tonight.
More Cozy Dishes You’ll Love
If you enjoyed serving up this warm and bold Crockpot Kung Pao Chicken, you might also love exploring even more tasty spins on this flavor-packed classic. For a slightly different take, check out this delicious version of Crockpot Kung Pao Chicken that offers another fun, flavorful twist your family will enjoy.
Here are a few more comforting dishes that pair beautifully with the same no-fuss cooking style:
- Try the savory, saucy goodness of Crockpot Chicken Lo Mein for another easy takeout-style favorite you can make right at home.
- For something bright and sweet with a little tang, the Slow Cooker Orange Chicken is always a crowd-pleasing classic.
- When you’re craving a simple, comforting dish, the cozy Crockpot Chicken and Rice is perfect for busy weeknights.
- And if you love bold flavors but want a quick stovetop option, the savory Beef Stir Fry with Vegetables is a fast, flavorful choice your family will adore.
Crockpot Kung Pao Chicken: A Comfortingly Bold Weeknight Hero
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Description
This Crockpot Kung Pao Chicken is spicy, tangy, and packed with tender chicken, crunchy peanuts, and colorful bell peppers. A bold, easy weeknight dinner that practically cooks itself.
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
Add chicken thighs, soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes to the crockpot. Stir gently to coat.
Cook on LOW for 4 hours.
During the last 30 minutes, add the peanuts and sliced bell peppers.
Serve warm over rice.
Notes
For extra heat, add more crushed red pepper flakes or a drizzle of chili sauce.
Peppers added at the end stay crisp-tender instead of mushy.
You can swap chicken thighs for chicken breasts, but they may be slightly less juicy.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Asian-Inspired / Chinese-Inspired
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: Approx. 360 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg