Name: Slow Cooker Kung Pao Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Chinese
Ingredients: 2 pounds chicken cut into bite size pieces; ¼ cup cornstarch; 2 tablespoons oil; 8 dried red chilies seeded and sliced; 1 red bell pepper cubed; 1 zucchini cubed; ⅓ cup water; ⅓ cup lite soy sauce; ⅓ cup apple cider vinegar; ⅓ cup brown sugar; 2 tablespoons ketchup; 4 cloves garlic minced; ¼ teaspoon ground ginger; ⅓ cup peanuts

There’s something incredibly comforting about the bold, tangy, and spicy notes in this Slow Cooker Kung Pao Chicken Recipe. It’s a perfect weeknight meal that’s effortless but packed with flavor, making your kitchen smell like your favorite Chinese takeout spot—without the hassle or the mess.

The image shows a white bowl filled with a colorful dish. The bottom layer has yellow rice mixed with small green peas and edamame beans, creating a textured base. On top of the rice, there are pieces of dark brown fried chicken coated in sauce. Scattered among the chicken pieces are sliced green zucchini and red bell pepper strips. Whole peanuts and small green chopped scallions are sprinkled over the dish, adding contrast in color and crunch. The bowl sits on a white marbled surface with a white cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe
Top Tip
How to Serve Slow Cooker Kung Pao Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Kung Pao Chicken Recipe

Why You'll Love This Recipe

I genuinely get excited about this Slow Cooker Kung Pao Chicken Recipe because it gives you all those complex flavors—sweet, sour, savory, and spicy—with zero stress. It’s slow-cooked to tender perfection, and that makes all the difference.

Effortlessly Flavorful: You brown the chicken just enough to get that caramelized edge, then the slow cooker does the magic.
Hands-Off Cooking: Toss everything in and let the slow cooker take care of timing and tenderness.
Balanced Heat: The dried red chilies add just the right kick without overpowering the dish.
Customizable Veggies: Easily swap in your favorites or whatever’s in season to keep it fresh and exciting.

The image shows a pot with several layers of food. The bottom layer is a dark brown sauce covering the base. On top of this are many golden-brown pieces of chicken spread evenly around the pot. Mixed with the chicken are slices of dark red dried chili peppers and bright green zucchini pieces, some sliced in half. There are also small red pieces of bell pepper adding color. Light brown peanuts are spread across the dish, creating texture and contrast. A wooden spoon rests in the middle, partially covered with sauce and food, suggesting the dish is being stirred. Small green onion slices are scattered over the top for garnish. The pot is black inside, and the scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this dish plays a crucial role to create that iconic Kung Pao punch. The balance of sweet, tangy, and salty flavors all comes together beautifully with the tender chicken and crunchy peanuts. Grab quality soy sauce and fresh garlic for the best results.

Flat lay of two pounds of raw bite-sized chicken pieces, a small mound of fine white cornstarch, two tablespoons of golden cooking oil in a small white bowl, eight slender dried red chilies sliced lengthwise, one bright red bell pepper cut into cubes, one green zucchini cut into cubes, a small white bowl with clear water, a small white bowl filled with dark lite soy sauce, a small white bowl of amber apple cider vinegar, a small white bowl of light brown granulated sugar, a small white bowl with glossy red ketchup, four whole unpeeled garlic cloves, a small heap of ground pale yellow ginger powder, and a handful of raw unshelled peanuts—all arranged symmetrically with perfect balance and fresh natural colors, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken: Bite-sized pieces brown quickly and soak up all the sauce goodness during slow cooking.
Cornstarch: Helps lock in juiciness and creates a silky coating on the chicken.
Oil: Needed for browning the chicken; I prefer a neutral oil with a high smoke point.
Dried Red Chilies: Seeds removed to control heat, adding smoky warmth without too much burn.
Red Bell Pepper: Adds vibrant color and a sweet crunch that complements the spicy sauce.
Zucchini: Soaks up sauce nicely and brings freshness to the dish.
Water: Helps blend the sauce ingredients and keeps everything moist.
Lite Soy Sauce: Brings umami depth and saltiness without overwhelming the dish.
Apple Cider Vinegar: Adds subtle tang that brightens the whole recipe.
Brown Sugar: Balances the heat and acidity with a touch of caramel sweetness.
Ketchup: Surprising, but it lends a gentle tomato tang and thickens the sauce smoothly.
Garlic: Bursts of fragrant flavor weave through every bite.
Ground Ginger: Adds warmth and a slight zing that’s signature to Kung Pao dishes.
Peanuts: For the irresistible crunch and that nutty contrast to the tender chicken.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Slow Cooker Kung Pao Chicken Recipe depending on what my family’s mood is. You should absolutely make it your own—whether that means dialing up the heat or sneaking in extra veggies for a boost.

Spice Level: Sometimes I add a bit of chili paste or fresh chopped chilies for more heat, especially when friends come over who like it fiery.
Veggie Variations: Swapping zucchini for broccoli or snow peas works wonderfully and keeps the dish colorful.
Protein Swap: I’ve tried tofu with great results—just press it well, toss with cornstarch, and brown before slow cooking.

Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe

Step 1: Brown the Chicken Just Right

After tossing the chicken bite-sized pieces with cornstarch, I get a skillet hot over medium-high heat with 2 tablespoons of oil. You want to brown the chicken quickly—think nicely colored, but not cooked through. This step adds flavor and texture, so don’t skip it even though this is a slow cooker recipe.

Step 2: Layer Your Slow Cooker

Next, add the browned chicken to the slow cooker, followed by cubed red bell pepper, zucchini, and those sliced dried red chilies. This layering lets the veggies cook gently while soaking up all the delicious sauce later.

Step 3: Mix and Pour the Sauce

In a bowl, stir together water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. Pour this mixture evenly over your chicken and veggies in the slow cooker.

Step 4: Let It Cook Low and Slow

Set your slow cooker on low and give it about 4 hours. This slow simmer lets flavors marry beautifully, tenderizing the chicken without drying it out. Try not to lift the lid during cooking—that steam’s crucial!

Top Tip

From my kitchen to yours, mastering this recipe boils down to just a few little things that make a huge difference in taste and texture.

Don’t Skip Browning: That quick sear adds a layer of caramelized flavor you won’t get straight from the slow cooker.
Seed Your Chilies: Removing seeds tames the heat so the dish stays lively without burning your palate.
Use Fresh Garlic: Avoid pre-minced in a jar here; fresh garlic brightens the sauce magnificently.
Avoid Overcooking: Four hours on low hits the perfect balance—any longer, and the veggies can turn mushy.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I almost always sprinkle extra roasted peanuts on top for added crunch and a fresh pop of flavor. Sometimes I’ll finish with thinly sliced green onions or a handful of chopped cilantro for brightness. A little squeeze of lime juice on serving really wakes the dish up too.

Side Dishes

I like serving this with steamed jasmine rice or even fried rice for a more indulgent touch. Stir-fried bok choy or snap peas tossed lightly in garlic also pair perfectly and add vibrant greens to your plate.

Creative Ways to Present

One time, I served the Kung Pao chicken in lettuce wraps topped with sliced red peppers and peanuts for a fun appetizer. It’s also fantastic over rice noodles for a slightly different texture. For dinner parties, plating it family-style in a large shallow bowl with fresh herbs on top steals the show.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just be sure to let it cool a bit before refrigerating to keep the texture nice.

Freezing

I have frozen portions of this recipe when meal prepping. It freezes well if you leave out the veggies or add them fresh after reheating, since they can get mushy. Freeze in meal-sized portions for easy grab-and-go dinners.

Reheating

Reheat leftovers gently in a covered skillet over medium heat or in the microwave with a splash of water to loosen the sauce. Stir occasionally to heat evenly and keep the chicken tender.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Slow Cooker Kung Pao Chicken Recipe?

Absolutely! Chicken thighs bring more richness and stay juicy during the slow cooking process, making them a perfect choice if you prefer darker meat.

How spicy is this Slow Cooker Kung Pao Chicken Recipe?

The spice level is moderate, primarily coming from the dried red chilies with seeds removed to keep it comfortable for most tastes. You can adjust by adding more chilies for extra heat or fewer for milder flavor.

Can I make this recipe in an Instant Pot instead of a slow cooker?

While this recipe is designed for slow cooking to develop flavors gently, you can speed it up in an Instant Pot using the sauté function for browning and pressure cooking on high for 10-12 minutes. Just be sure to include a natural pressure release to keep the chicken tender.

What’s the best way to thicken the sauce if it’s too thin after cooking?

If the sauce is thinner than you like, remove the chicken and veggies, then whisk a slurry of cornstarch and cold water into the sauce. Heat it over medium heat in a pan until it thickens to your desired consistency, then pour it back over the chicken.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe is one of those delightful meals that feels special but comes together without any fuss. I always come back to it when I want something satisfying that tastes like I put in way more effort than I actually did. Give it a go—you’re going to love how easy it is to get restaurant-worthy flavor right at home.