SLOW COOKER KUNG PAO CHICKEN RECIPE
Slow Cooker Kung Pao Chicken. Tender chicken, loads of veggies, and a delicious sauce! Perfect when served over brown rice or cauliflower rice! Easy. Healthy. Can be gluten free!
We all know that Chinese take out isn’t necessarily the healthiest choice in the world, but I mean, YOLO amiright?! It’s delicious and at the end of a long week, it’s ok to treat yo’self!
Slow Cooker Kung Pao Chicken
Slow Cooker Kung Pao Chicken. Tender chicken, loads of veggies, and a delicious sauce! Perfect when served over brown rice or cauliflower rice! Easy. Healthy. Can be gluten free!
Results and timings may vary when adjusting servings
Watch the Video of this Recipe
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Ingredients
1 cup chicken broth
1/2 cup rice vinegar
1/2 cup soy sauce or gluten free alternative
1 tablespoon brown sugar
2 cloves garlic minced or pressed
1 tablespoon sriracha more or less to taste
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
2 pounds boneless skinless chicken breasts 4 (8 oz) breasts
1/2 yellow onion finely diced
1/2 cup hot water
1/4 cup cornstarch
1 red bell pepper diced
1 green bell pepper diced
2 stalks celery finely diced
roasted salted peanuts green onions and cilantro, for topping
Instructions
Grease your crockpot with cooking spray. Whisk together sauce ingredients: broth - pepper. Pour half the sauce into crockpot.
Place chicken and onion into crockpot. Pour the rest of the sauce over the chicken. Place the lid on and cook on HIGH for 2 1/2 - 3 hours or LOW for 5 - 6 hours.
Remove chicken from crockpot. Set aside. Whisk together water and cornstarch, then stir into the sauce until well combined.
Stir the chicken back in and add the veggies. Cover and cook for an additional 30 mins on HIGH.
Cut chicken, then stir it back into the sauce.
Top with toppings and serve with cooked brown rice or cauliflower rice!
Notes
Nutritional information does not include toppings (peanuts, etc.) or rice.