Name: Skinny Slow Cooker Kung Pao Chicken
Ingredients: 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes; 1 red bell pepper, diced into 1-inch pieces; 1 green bell pepper, diced into 1-inch pieces; ½ cup (75g) white onion, roughly chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ½ cup (120ml) low-sodium chicken broth; ¼ cup (60ml) reduced-sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey (or substitute with 1 tablespoon brown sugar); 1 tablespoon tomato paste; 1-2 teaspoons chili garlic sauce (adjust according to heat preference); 2 tablespoons cornstarch; 2 tablespoons water; ⅓ cup (40g) unsalted peanuts, roasted; 4 green onions, sliced (for garnish); Brown rice or cauliflower rice, for serving (optional)

Description

This Skinny Slow Cooker Kung Pao Chicken is what happens when takeout cravings meet healthy eating goals – all the bold flavor with none of the guilt, and your slow cooker does all the work!

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, diced into 1-inch pieces
1 green bell pepper, diced into 1-inch pieces
½ cup (75g) white onion, roughly chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
½ cup (120ml) low-sodium chicken broth
¼ cup (60ml) reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey (or substitute with 1 tablespoon brown sugar)
1 tablespoon tomato paste
1–2 teaspoons chili garlic sauce (adjust according to heat preference)
2 tablespoons cornstarch
2 tablespoons water
⅓ cup (40g) unsalted peanuts, roasted
4 green onions, sliced (for garnish)
Brown rice or cauliflower rice, for serving (optional)

Instructions

Place the cubed chicken breasts at the bottom of your slow cooker. In a medium bowl, combine the chicken broth, soy sauce, rice vinegar, honey, tomato paste, minced garlic, grated ginger, and chili garlic sauce. Whisk until well combined, then pour this mixture over the chicken.
Cover the slow cooker and set it to cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours until the chicken is tender but not overcooked.
When approximately 30 minutes of cooking time remains, prepare your cornstarch slurry by combining the cornstarch and cold water in a small bowl. Pour this mixture into the slow cooker and gently stir to incorporate.
Add the diced red and green bell peppers and chopped onion to the slow cooker. Stir gently to combine, then cover and continue cooking for the remaining 30 minutes.
Once cooking is complete, stir everything well. The sauce should have thickened to a glossy consistency that coats the chicken and vegetables.
Just before serving, fold in the roasted peanuts and sprinkle with sliced green onions. Serve over brown rice or cauliflower rice for a complete meal.