This crockpot kung pao chicken is based on Panda Express’s popular chicken dish. Chicken slow cooks in a homemade sauce with simple vegetables creating a classic Kung Pao flavor right in your crockpot. Perfect for busy days and also a great alternative to takeout – more affordable, made with real ingredients, and easy to customize to your taste. Instructions to make Instant Pot kung pao chicken are also included.
Ingredients For Crockpot Kung Pao Chicken
- Boneless, Skinless Chicken Thighs
- Dry Roasted Peanuts
- Red Bell Pepper
- Zucchini
- Green Onion
- Dried Red Chilies
- Ginger
- Cornstarch
- Soy Sauce
- Rice Vinegar
- Hoisin Sauce
- Water
- Salt & Pepper
How To Make Kung Pao Chicken In The Slow Cooker
- Add the chicken, green onion, ginger, soy sauce, water, hoisin sauce, rice vinegar, cornstarch, salt, and pepper to the slow cooker. Stir in the chicken, bell pepper, and dried chilies.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
- The last 10 minutes of cooking time, stir in the zucchini and peanuts.
- Add the chicken, green onion, ginger, soy sauce, water, hoisin sauce, rice vinegar, cornstarch, salt, and pepper to the Instant Pot. Stir in the chicken, bell pepper, and dried chilies.
- Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release the pressure.
- Turn the Instant Pot to sauté. Stir in the zucchini and peanuts and cook 5 to 10 minutes.
Why You’ll Love This Recipe
- Easy slow cooker meal – Minimal prep, hands-off cooking
- Takeout-inspired flavor – Savory, slightly sweet, and a little spicy
- Better than takeout – Made at home with simple ingredients
- Customizable heat level – Adjust the spice to your preference
- Great for meal prep – Reheats well for lunch or dinner
- Family-friendly – Flavorful without being overly spicy
- One-pot meal – Everything cooks right in the slow cooker
FAQs & Tips
What is kung pao chicken?
This slow cooker version is based on the popular Panda Express dish. According to the Panda Express website, kung pao chicken is a Sichuan-inspired dish with chicken, peanuts & vegetables, finished with chili peppers.
What cut of chicken should you use?
This kung pao chicken recipe is written to use boneless, skinless chicken thighs like the original. Can you substitute chicken breasts? Sure. A lot of copycat versions use chicken breasts. Since white meat cooks faster than dark meat, be sure not to leave the chicken in the slow cooker for too long.
Is this spicy?
While traditionally kung pao chicken has a little bit of a kick, this slow cooker version can be tailored to be as spicy as you like. It will all depend on what type or how much dried red pepper you use.
What type of dried red pepper should you use?
The dried red pepper controls the how spicy this kung pao chicken is so keep this in mind when you are choosing what kind to use. There are several types of peppers that should be readily available to you at your local grocery store or online. For a mild and almost sweet pepper, I suggest ancho. If you’re looking for a medium kick, check out guajillo peppers. Sichuan peppers are spicy so if you can handle the heat, go with this one.
Can you make this healthier?
You can. For this to be low-carb, omit the hoisin sauce or substitute it for another low-carb friendly sweetener. For this to be paleo and Whole30 compatible, substitute coconut aminos for the soy sauce, use arrow root starch instead of cornstarch, and omit the hoisin sauce.
How do you serve this?
This is great over white rice, brown rice, or even cauliflower rice for a healthier option.
How do you store leftovers?
Store leftover crockpot kung pao chicken in the refrigerator for 3 to 4 days.
What size slow cooker did you use?
I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker.
Take-Out Inspired Recipes
PrintCrockpot Kung Pao Chicken (Panda Express Copycat)
This crockpot kung pao chicken is based on Panda Express’s popular chicken dish. Chicken slow cooks in a homemade sauce with simple vegetables creating a classic Kung Pao flavor right in your crockpot. Perfect for busy days and also a great alternative to takeout – more affordable, made with real ingredients, and easy to customize to your taste. Instructions to make Instant Pot kung pao chicken are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pressure Cooking, Slow Cooking
- Cuisine: American, Chinese
- Diet: Keto, Low-Carb, Paleo, Whole30
Ingredients
- 1 pound boneless, skinless chicken thighs, chopped
- 1/3 cup unsalted dry roasted peanuts
- 1/2 cup zucchini, chopped
- 1 red bell pepper, chopped
- 2 green onions, sliced
- 1 teaspoon ginger, minced
- 10 dried red chilies (more or less)
- 1/3 cup low-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the chicken, green onions, ginger, soy sauce, water, hoisin sauce, rice vinegar, cornstarch, salt, and pepper to the slow cooker. Stir in the chicken, bell pepper, green onions, and dried chilies.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
- The last 10 minutes of cooking time, stir in the zucchini and peanuts.
- Add the chicken, green onions, ginger, soy sauce, water, hoisin sauce, rice vinegar, cornstarch, salt, and pepper to the Instant Pot. Stir in the chicken, bell pepper, green onions, and dried chilies.
- Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release the pressure.
- Turn the Instant Pot to sauté. Stir in the zucchini and peanuts and cook 5 to 10 minutes.
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