I slipped my crockpot kung pao chicken into my Crock Pot Asian Recipes collection because the mix of tender chicken, peanuts, veggies, and a bold spicy sauce is too intriguing not to click.

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I love throwing chicken into the crockpot and walking away, but this Kung Pao version actually surprises people. It brings crunchy peanuts and bright scallions to the slow cooked mix so every bite pops with texture and heat and spice.

I pin things all the time, and this one lives on my Crock Pot Asian Recipes board while also being a staple in Chicken Dishes In Crockpot for friends who want bold flavor with almost no fuss. It’s messy in the best way, a tiny bit addicting, and always makes me want more even before it’s finished cooking.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy and forgiving it adds hearty savory flavor.
Soy sauce: Salty umami boost adds depth and sodium, brings savory brown sauce notes.
Hoisin sauce: Sweet sticky paste that adds sweetness and a little tang, Chinese pantry.
Rice vinegar: Bright acidic touch cuts richness, gives mild tang and balances sweetness.
Peanuts: Crunchy protein rich peanuts add fat and nutty flavor plus texture.
Garlic: Pungent aromatic garlic gives savory depth, cooks down into mellow sweet notes.
Ginger: Warm spicy ginger zing brightens flavors and cuts richness with peppery heat.
Cornstarch: Cornstarch thickens sauce so it clings, makes glossy finish, kind of neutral.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces

1/3 cup low sodium soy sauce

2 tablespoons hoisin sauce

2 tablespoons rice vinegar

2 tablespoons brown sugar

1/4 cup low sodium chicken broth

1 to 2 teaspoons Sriracha or crushed red pepper flakes (optional)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 medium yellow onion, chopped

4 scallions, sliced

1/2 cup dry roasted peanuts

2 tablespoons cornstarch

3 tablespoons cold water

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds (optional)

6 to 8 dried red chiles (optional)

Salt and black pepper, to taste

How to Make this

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1. Cut 1 1/2 to 2 pounds boneless skinless chicken thighs into 1 inch pieces and season lightly with salt and black pepper; if you want more flavor, quickly sear the pieces in a hot skillet 2 minutes per side until they pick up color then transfer to the crockpot, but you can skip searing for a quicker clean up.

2. Whisk together 1/3 cup low sodium soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1/4 cup low sodium chicken broth, and 1 to 2 teaspoons Sriracha or crushed red pepper flakes if you want heat; stir in 3 cloves minced garlic and 1 tablespoon grated fresh ginger.

3. Place the chicken in the slow cooker and add 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 medium chopped yellow onion; toss in 6 to 8 dried red chiles if you like it extra spicy.

4. Pour the sauce over the chicken and veggies, stir so everything is coated, then cover and cook on LOW 3 to 4 hours or on HIGH 2 to 3 hours until chicken is tender and reaches 165 F.

5. About 25 to 30 minutes before the end of cooking, stir together 2 tablespoons cornstarch and 3 tablespoons cold water to make a slurry; pour the slurry into the crockpot to thicken the sauce and switch to HIGH if you were on LOW.

6. Add 1/2 cup dry roasted peanuts during the last 10 to 15 minutes so they stay a little crunchy, or add them right before serving if you want max crunch.

7. Stir in 1 tablespoon sesame oil and 4 sliced scallions at the end for bright flavor, taste and adjust salt and black pepper and extra Sriracha if needed.

8. If sauce is still thin, remove the lid and let the crockpot cook on HIGH for 10 to 20 minutes to reduce, or transfer sauce to a pan and simmer until it thickens, then return to the slow cooker.

9. Serve the kung pao chicken over rice, scatter extra peanuts, more sliced scallions and 1 tablespoon toasted sesame seeds on top if you like, and enjoy.

Equipment Needed

1. Slow cooker or crockpot (4 to 6 quart)
2. Large skillet or frying pan for searing if you want extra flavor, it’ll brown the chicken
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Medium mixing bowl and whisk or fork for the sauce
7. Small bowl and spoon for the cornstarch slurry
8. Wooden spoon or heatproof spatula for stirring in the crockpot
9. Tongs or slotted spoon to move the chicken and veggies
10. Instant read thermometer and a rice cooker or saucepan for cooking rice

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can but breasts dry out easier. If you use breasts cook on low for 2 1/2 to 3 hours or on high for 1 1/2 to 2 hours and check early. Dark meat (thighs) stays juicier so it’s the safer bet.

Q: How do I keep the bell peppers from going mushy? A: Add the chopped red and green peppers and the sliced onion in the last 45 to 60 minutes of cooking so they stay a bit crisp. If you like them soft leave them in from the start.

Q: How do I thicken the sauce? A: Mix the 2 tablespoons cornstarch with the 3 tablespoons cold water to make a slurry and stir it into the crockpot at the end. Turn to high and cook another 15 to 30 minutes until it thickens. If it’s still thin add a little more slurry, a teaspoon at a time.

Q: I want it spicier, what should I do? A: Use 2 teaspoons Sriracha or add some crushed red pepper flakes during cooking. For more authentic heat toss in 6 to 8 dried red chiles early on. Taste at the end and add more if needed, remember flavors concentrate a bit as it sits.

Q: Should I brown the chicken first? A: You don’t have to, but searing the pieces quickly in a hot pan for 2 to 3 minutes per side gives better color and deeper flavor. If you skip it, the sauce still tastes great and saves time.

Q: How do I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low-medium heat or in the microwave, add a splash of chicken broth or water if sauce has thickened too much. Sprinkle scallions, peanuts and a drizzle of sesame oil before serving.

Crockpot Kung Pao Chicken Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts (they’ll cook faster and can dry out quicker so check early), or use firm tofu or tempeh for a meatless version, or thin pork shoulder slices if you prefer pork.
Low sodium soy sauce: use tamari, coconut aminos (less salty and gluten free), or regular soy sauce but cut added salt elsewhere.
Dry roasted peanuts: sub with dry roasted cashews, almonds, or pepitas/sunflower seeds for a nut allergy, or just leave it out if needed.
Cornstarch: use arrowroot or tapioca starch 1:1, or mix 2 tablespoons all purpose flour with cold water to make a slurry, or simmer the sauce longer to reduce and thicken naturally.

Pro Tips

– If you wanna bump the flavor, pat the chicken dry and sear it quick in a hot pan before it goes in the crockpot. Don’t crowd the pan or they’ll steam, just 1 to 2 minutes a side to get some color. It’s extra work but it really helps the sauce taste deeper, and you can skip it if you need easy clean up.

– Marinate or at least let the chicken sit in some of the sauce for 20 to 30 minutes if you can. It makes a noticeable difference. Just dont marinate all day in lots of vinegar or it’ll start to mush the meat, but overnight in the fridge with the soy/hoisin mix is great if you plan ahead.

– For a smooth, glossy sauce, make the cornstarch slurry with cold water, then temper it by whisking in a few tablespoons of the hot crockpot liquid before you pour it all in. That stops lumps. If the sauce stays thin, lift the lid and cook on high for a bit so it reduces, or simmer it briefly on the stove to concentrate flavor.

– Keep the peanuts and scallions till the end so they stay crunchy and bright. If you want more nutty depth, toast the peanuts in a dry pan for a minute or two first. And always taste at the end for salt and heat, since soy and Sriracha levels can change how salty/spicy it ends up.