Description
A hearty Crockpot Kung Pao Chicken filled with tender chicken, rich sauce, crisp vegetables, and crunchy peanuts—a cozy dinner that’s easy and satisfying.
Ingredients
Scale
- 2 lbs chicken breasts
- 1/2 cup peanuts
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Place the chicken breasts into the bottom of your crockpot.
- In a mixing bowl, whisk together soy sauce, rice vinegar, chili paste, cornstarch, and sesame oil.
- Pour the sauce over the chicken in the crockpot.
- Add peanuts, bell pepper, onion, and garlic, stirring to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Shred the chicken within the sauce using two forks.
- Season with salt and pepper to taste.
- Serve over cooked rice and enjoy.
Notes
Consider marinating the chicken in the sauce overnight for deeper flavor. Always ensure chicken is cooked to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Crockpot, Kung Pao Chicken, Easy Dinner, Comfort Food, Chinese Cuisine