Slow Cooker Kung Pao Chicken

4.60 from 5 votes

This Slow Cooker Kung Pao Chicken is easy, healthy, and can be gluten-free! This homemade version of a takeout classic is packed with tender chicken, loads of veggies, and a sweet, spicy sauce!

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Main Dish

Cuisine: American, Chinese

Keyword: chicken breast, crockpot, healthy

Servings: people

Calories: 238kcal

Equipment

Crockpot

Ingredients

1 cup chicken broth
1/2 cup rice vinegar
1/2 cup soy sauce or gluten free alternative
1 tablespoon brown sugar
2 cloves garlic minced or pressed
1 tablespoon sriracha more or less to taste
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
2 pounds boneless skinless chicken breasts 4 (8 oz) breasts
1/2 yellow onion finely diced
1/2 cup hot water
1/4 cup cornstarch
1 red bell pepper diced
1 green bell pepper diced
2 stalks celery finely diced
roasted salted peanuts green onions and cilantro, for topping

US Customary - Metric

Instructions

Grease your crockpot with cooking spray.  Whisk together sauce ingredients: broth - pepper.  Pour half the sauce into crockpot.
Place chicken and onion into crockpot.  Pour the rest of the sauce over the chicken.  Place the lid on and cook on HIGH for 2 1/2 - 3 hours or LOW for 5 - 6 hours.
Remove chicken from crockpot. Set aside.  Whisk together water and cornstarch, then stir into the sauce until well combined.
Stir the chicken back in and add the veggies.  Cover and cook for an additional 30 mins on HIGH.
Cut chicken, then stir it back into the sauce.
Top with toppings and serve with cooked brown rice or cauliflower rice!
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Video

Notes

Nutritional information does not include toppings (peanuts, etc.) or rice.

Nutrition