Crockpot Kung Pao Chicken
This easy crockpot recipe offers a delightful blend of flavors with chicken, peanuts, and colorful vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed Juicy chicken breast absorbs flavors beautifully.
- 1/2 cup peanuts Adds crunch; watch for saltiness if using salted peanuts.
- 1 count bell pepper, diced Red or yellow preferred, green works too.
- 1 cup broccoli florets Fresh is best for flavor.
- 1/2 count onion, diced Adds depth to the flavor.
- 3 cloves garlic, minced Essential for aroma.
Sauce Ingredients
- 1/4 cup soy sauce Low-sodium optional.
- 2 tablespoons rice vinegar Balances the flavor.
- 1 tablespoon hoisin sauce Adds a deeper flavor.
- 1 tablespoon chili paste Adjust to taste.
- 1 tablespoon cornstarch To thicken the sauce.
- 1 tablespoon water To mix with cornstarch.
For Serving
- 2 cups cooked rice Jasmine or basmati recommended.
Instructions
Preparation
- Cube the chicken breast into 1-inch pieces.
- Dice the bell pepper and onion; measure out the broccoli florets.
- Mince the garlic.
Cooking
- Combine chicken, peanuts, bell pepper, broccoli, onion, and garlic in the crockpot.
- In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and chili paste, then pour over the mixture in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- In the last 30 minutes, mix cornstarch with water, stir into the crockpot to thicken.
- Serve over cooked rice.
Notes
For best results, avoid overcrowding the crockpot and use fresh ingredients. Leftover chicken can dry out in the microwave; reheat on the stovetop for best texture.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g
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