Description
Slow-cooked Kung Pao Chicken with soy, hoisin, rice vinegar, chilies, bell peppers, and peanuts—big takeout flavor, minimal effort.
Ingredients
Scale
- Chicken thighs 1½ lb
- Soy sauce ¼ cup
- Hoisin sauce ¼ cup
- Rice vinegar 2 tbsp
- Crushed red pepper flakes 1 tsp
- Peanuts ½ cup
- Bell peppers sliced 2
Instructions
- Add chicken, soy sauce, hoisin, rice vinegar, and red pepper flakes to the crockpot and stir to coat.
- Cook on Low for 4 hours until chicken is tender and reaches 165°F.
- Stir in peanuts and sliced bell peppers during the last 30 minutes.
- Serve hot over rice.
Notes
- For extra glaze, whisk 1 tsp cornstarch with 1 tbsp cooking liquid and stir in during the final 15 minutes.
- Swap thighs for breasts and reduce cook time to avoid drying out.
- Garnish with green onions or chili crisp for a restaurant-style finish.
- Prep Time: 10 Minutes
- Cook Time: 4 hours (Low)
- Category: Chicken
- Method: Slow Cook
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 355Kcal
- Fat: 20g
- Carbohydrates: 17g
- Protein: 28g
Keywords: Kung Pao Chicken