Description
Crockpot Kung Pao Chicken is a delightful blend of tender chicken, crunchy peanuts, and vibrant vegetables slow-cooked in a zesty sauce. This one-pot wonder is not only easy to prepare but also perfect for busy weeknights or dinner parties. With its rich flavors and enticing aroma, this dish will surely impress your family and friends!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 green bell pepper, chopped
- 1 tsp red pepper flakes (adjust to taste)
- ½ cup unsalted peanuts
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Cut the chicken breasts into bite-sized pieces and place them in the crockpot.
- In a bowl, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch mixture until smooth.
- Add the minced garlic and chopped green bell pepper to the crockpot.
- Pour the sauce over the chicken and vegetables; sprinkle with red pepper flakes.
- Cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Stir in peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 730mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg