Description
This Crockpot Kung Pao Chicken recipe offers an easy, flavorful twist on a classic dish. Using only five ingredients and a slow cooker, you can create a tender, spicy, and nutty chicken meal with minimal effort. Perfect for busy weeknights or meal prep, this recipe simplifies the process while delivering explosive flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup peanut butter
- 1 tablespoon rice vinegar
- 1/2 cup roasted unsalted peanuts
Instructions
- Place the boneless, skinless chicken thighs in the crockpot.
- In a mixing bowl, whisk together the soy sauce, peanut butter, and rice vinegar until smooth.
- Pour the sauce over the chicken in the crockpot, ensuring the chicken is evenly coated.
- Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours.
- About 10 minutes before serving, stir in the roasted peanuts to add crunch and flavor.
- Shred the chicken with two forks directly in the crockpot and stir well to combine for your Crockpot Kung Pao Chicken.
Notes
- For a gluten-free version, substitute soy sauce with gluten-free tamari or coconut aminos.
- Adjust spice level by modifying the amount or type of chili peppers.
- Feel free to add vegetables like broccoli, bell peppers, or snap peas.
- This dish reheats well, making it ideal for meal prep.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze for up to 3 months in freezer-safe bags or containers.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 27g
- Cholesterol: N/A