Crockpot 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
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- 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.