Description
A delicious and easy-to-make Crockpot Kung Pao Chicken recipe that combines tender chicken with a flavorful sauce and crunchy peanuts.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 1/2 cup peanuts
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Place the chicken thighs in the crockpot.
- Add the chopped bell peppers and onion on top of the chicken.
- In a separate bowl, mix together the soy sauce, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes.
- Pour the sauce over the chicken and vegetables in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the peanuts.
- Serve hot, garnished with sliced green onions.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Crockpot, Kung Pao Chicken, Easy Recipe, Chinese Cuisine