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