Description
Skip takeout tonight! This Slow Cooker Kung Pao Chicken delivers all the spicy-sweet flavors you crave with set-it-and-forget-it simplicity. Better than delivery and ready when you are.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 cup white onion, roughly chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 8–10 dried red chili peppers
- 1/2 cup unsalted roasted peanuts
- 1/4 cup water chestnuts, drained and sliced
- 3 green onions, sliced for garnish
- 1/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, and sesame oil in a small bowl until sugar dissolves.
- Brown chicken pieces in a skillet with 1 tablespoon oil for about 2 minutes per side, then transfer to slow cooker.
- Add garlic, ginger, and dried chili peppers to the slow cooker with the chicken. Pour sauce over everything and mix to coat.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until chicken is tender.
- Add bell peppers and water chestnuts during the last 30 minutes of cooking.
- Mix cornstarch with water to create a slurry. Set slow cooker to high, add slurry, and cook for 10-15 minutes until sauce thickens.
- Stir in roasted peanuts just before serving. Garnish with sliced green onions.
- Serve over steamed rice for a complete meal.