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- Chicken and Vegetables - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 onion, chopped - 3 cloves garlic, minced - 2 tablespoons ginger, minced - Sauces and Seasonings - 1/4 cup soy sauce (low sodium) - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 tablespoons hoisin sauce - 1 tablespoon brown sugar - 1 teaspoon red pepper flakes (adjust to taste) - 1/4 cup chicken broth - Salt and pepper to taste - Garnishes and Accompaniments - 1/2 cup roasted unsalted peanuts - 2 green onions, sliced (for garnish) - Cooked rice (for serving) Gather these ingredients before you start. The chicken thighs make the dish tender. The bell peppers add color and crunch. Garlic and ginger give it a nice kick. The sauces bring all the flavors together. Don't forget the peanuts for texture! This dish is perfect for a family meal or a cozy night in. You can easily customize it too. Use your favorite veggies or adjust the spice. Enjoy cooking! {{ingredient_image_1}} Marinating the Chicken Begin by cutting 1.5 pounds of boneless, skinless chicken thighs into bite-sized pieces. In a large bowl, mix the chicken with 1/4 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 2 tablespoons of hoisin sauce, and 1 tablespoon of brown sugar. Add 3 minced garlic cloves, 2 tablespoons of minced ginger, and 1 teaspoon of red pepper flakes. Make sure every piece is well coated. This helps the chicken soak up all the great flavors. Combining Ingredients in the Crockpot Next, place the marinated chicken into the crockpot. Add 1 chopped onion, 1 diced red bell pepper, and 1 diced green bell pepper. Pour in 1/4 cup of chicken broth. Now, give it a gentle stir to mix everything together. This ensures all the ingredients are evenly distributed. Setting the Crockpot Temperature and Time Cover the crockpot and set it to low heat for 4-6 hours or high heat for 2-3 hours. The chicken should be tender and fully cooked when done. Check it a bit before serving to make sure it’s perfect. Adding Peanuts Before Serving About 30 minutes before you plan to serve, add 1/2 cup of roasted unsalted peanuts to the crockpot. Stir them in gently. This allows the peanuts to soften a bit while still keeping some crunch. They add a great texture to the dish. Adjusting Seasoning When cooking is complete, taste the dish. You can adjust the seasoning as needed with salt, pepper, or more red pepper flakes if you like it spicy. This step is key to making the dish taste just right. Serving Suggestions Serve the Kung Pao chicken over cooked rice. Garnish with sliced green onions for a fresh touch. Enjoy the tasty meal that you just made! Selection of Ingredients Choose fresh chicken thighs. They stay juicy and tender. Use low sodium soy sauce for less salt. Fresh garlic and ginger boost flavor. Roasted peanuts add crunch. Bell peppers bring color and sweetness. Cooking Times and Difficulty Cooking in a crockpot is easy. Set it on low for 4-6 hours or high for 2-3 hours. Check if the chicken is tender before serving. This dish is simple and perfect for busy days. Best Side Dishes Serve your Kung Pao Chicken with fluffy rice. Fried rice or steamed veggies are also great. You can add a fresh salad for crunch. It makes the meal colorful and fun. Presentation Tips Garnish with sliced green onions. It adds a fresh touch. Serve in a big bowl to show off the colors. Use a nice plate to impress your guests. Overcooking Tips Keep an eye on the cooking time. Overcooked chicken can get dry. Use a meat thermometer to check for doneness. Chicken should reach 165°F for safety. Ingredient Substitutions You can swap chicken for tofu for a vegan dish. Use tamari instead of soy sauce for gluten-free. If you don’t have peanuts, try cashews or almonds. They will still add a nice crunch. Pro Tips Use Chicken Thighs for Juiciness: Chicken thighs remain tender and juicy during slow cooking, making them ideal for this dish. Adjust Spice Levels: Tailor the heat to your preference by varying the amount of red pepper flakes added. Incorporate Vegetables Wisely: Adding vegetables like bell peppers and onions later in the cooking process can help retain their texture and flavor. Garnish for Freshness: Always finish with fresh herbs or green onions for a burst of color and flavor. {{image_2}} Gluten-Free Alternatives To make this dish gluten-free, swap regular soy sauce for tamari. Tamari has a similar flavor but lacks gluten. Check labels to ensure all sauces are gluten-free. You can also use coconut aminos for a sweeter option. Vegetarian or Vegan Versions For a vegetarian or vegan meal, use tofu instead of chicken. Firm tofu absorbs flavors well, making it a great choice. Replace the chicken broth with vegetable broth for a rich base. Adding Other Vegetables You can customize the vegetables in this recipe. Try adding carrots, snap peas, or broccoli. These veggies add color and crunch. Just chop them into small pieces so they cook evenly. Spice Level Adjustments Adjust the spice level to your taste. If you like it hot, add more red pepper flakes. For less heat, reduce the flakes or use bell peppers only. You can also add a sweet chili sauce for a spicy-sweet twist. Instant Pot Method If you're short on time, use an Instant Pot. Set it to high pressure for 10 minutes. After cooking, allow a natural release for 10 minutes. This method keeps the chicken juicy and tender. Stovetop Alternatives You can make Kung Pao chicken on the stovetop too. Sauté the chicken in a large pan until golden. Add the veggies and sauce, and simmer until cooked through. This method takes about 20-30 minutes. Crockpot Kung Pao Chicken lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. This helps to seal in flavor and moisture. For freezing, place the cooled chicken in a freezer-safe container. Divide it into meal-sized portions for easy use later. Use it within 2 to 3 months for best taste. When you’re ready to eat, thaw it in the fridge overnight. This method keeps the chicken safe and tasty. You can reheat Kung Pao Chicken in the microwave or on the stovetop. If using the microwave, heat in short bursts to avoid overcooking. Stir it often for even warmth. The stovetop method keeps the texture nice. Place it in a pan over medium heat, stirring until hot. Add a splash of chicken broth if it seems dry. This keeps every bite flavorful and juicy. You can serve many tasty sides with Crockpot Kung Pao Chicken. Here are some ideas: - Popular Side Dishes: - Steamed broccoli - Stir-fried green beans - Fresh cucumber salad - Egg rolls - Grain Options: - White rice - Brown rice - Quinoa - Cauliflower rice These sides balance the rich flavors of the dish. Yes, you can! Meal prep makes life easier. - Meal Prep and Make-Ahead Tips: - Mix all ingredients in the crockpot the night before. - Store it in the fridge. - Cook it the next day. - Storing Cooked Kung Pao Chicken: - Keep leftovers in an airtight container. - It lasts up to four days in the fridge. This way, you can enjoy it anytime! It can be spicy, but you control the heat. - Adjusting Spice Levels: - Use less red pepper flakes for mild flavor. - Add more if you like it spicy. - Recommendations for Heat Tolerance: - Taste as you go. - Adjust spice to fit your taste. This recipe lets you find the perfect kick! In this post, we explored how to make Crockpot Kung Pao Chicken. You learned the key ingredients, step-by-step cooking methods, and tips for authentic flavor. We also discussed variations for dietary needs and how to store your dish. In conclusion, you can create a delicious meal that suits your taste. Enjoy experimenting with flavors and find what works best for you. Happy cooking!

Crockpot Kung Pao Chicken

A flavorful and easy-to-make chicken dish cooked in a crockpot with a spicy and tangy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 0.5 cup roasted unsalted peanuts
  • 1 unit red bell pepper, diced
  • 1 unit green bell pepper, diced
  • 1 unit onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 0.25 cup soy sauce (low sodium)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 0.25 cup chicken broth
  • to taste unit salt and pepper
  • 2 unit green onions, sliced (for garnish)
  • to serve unit cooked rice

Instructions
 

  • In a large mixing bowl, combine the chicken pieces, soy sauce, rice vinegar, sesame oil, hoisin sauce, brown sugar, minced garlic, minced ginger, and red pepper flakes. Mix until well coated.
  • Place the coated chicken mixture into the crockpot. Add the chopped onion, diced red and green bell peppers, and chicken broth. Give it a gentle stir to combine all ingredients.
  • Cover the crockpot and set it on low heat for 4-6 hours or high heat for 2-3 hours, until the chicken is tender and fully cooked.
  • About 30 minutes before serving, add the roasted peanuts to the crockpot, and stir to combine. This allows them to soften slightly while still providing a crunchy texture.
  • Once cooking is complete, taste and adjust seasoning with salt, pepper, or additional red pepper flakes if desired.
  • Serve over cooked rice and garnish with sliced green onions.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword chicken, crockpot, dinner, easy, kung pao