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Crock Pot Kung Pao Chicken

  • Author: Morgan
  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 1x


  • 2 lbs boneless, skinless chicken breast, cut into 1” cubes
  • Salt and pepper
  • 2 tablespoons oil
  • 1/2 cup low sodium chicken broth
  • 1/3 cup low sodium soy sauce
  • 1/3 cup balsamic vinegar or Chinese black vinegar
  • 1/4 cup sugar
  • 2 tablespoons hoisin sauce
  • 610 dried red chili peppers, split and seeds removed (adjust according to desired heat level)
  • 1 orange bell pepper, sliced
  • 1/2 medium white onion, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 2 tablespoons cornstarch
  • Peanuts or cashews, to top
  • Green onion, to garnish
  • Rice, to serve


  1. Heat oil in a skillet over medium-high heat (or, if you have a multicooker you can just do it right in the crock pot, which is awesome). Season the chicken breast with salt and pepper and saute until browned on all sides, about 4 minutes. Add the chicken to the crock pot.
  2. Add in the chicken broth, soy sauce, balsamic vinegar, sugar, and hoisin sauce. Give the pot a light stir. Then, add in the chilis, bell pepper, onion, garlic, and ginger, and stir once more. Cover and cook on low heat for 4 hours.
  3. About 30 minutes before you’ve finished cooking (at the 3 hour and 30 minute mark), combine equal parts water and cornstarch (about 2 tablespoons of each) in a small bowl, whisking together until smooth. Add the slurry to the crock pot and mix well. Continue to cook for another 30 minutes, or until sauce has thickened.
  4. While you wait for the sauce to thicken, slice your green onions in half, longways. Keep slicing until you have thin strips. Place the green onions in a bowl of ice water and let sit. This will make them curl up. Pictures of this process are also on the Spicy Fried Shrimp post.
  5. Serve the Crock Pot Kung Pao Chicken over rice with peanuts or cashews on top and the curled green onion to garnish.