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 so comforting about letting a flavorful dish slowly come together while you go about your day. This Slow Cooker Kung Pao Chicken Recipe hits that perfect balance of sweet, tangy, and just the right amount of spicy — all without the fuss of constant stove-side babysitting. Trust me, once you try it, you’ll see why it’s become a weeknight staple in my kitchen.

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

When a recipe gives you bold flavors with minimal effort, it’s a keeper. This Slow Cooker Kung Pao Chicken Recipe is exactly that—an easy way to enjoy authentic-tasting Chinese takeout at home, without the takeout price or mess. I remember the first time I made it on a lazy Sunday, and how the whole house smelled amazing all day long!

Hands-off cooking: Just brown the chicken, toss everything into the slow cooker, and forget about it.
Perfect flavor balance: This dish’s blend of soy, vinegar, sugar, and peanuts hits sweet, tangy, salty, and nutty notes all at once.
Customizable heat level: Control the spice by adjusting dried chilies to suit your family’s taste buds.
Veggie-friendly: Bell pepper and zucchini add freshness and texture, making this meal feel wholesome and complete.

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 Slow Cooker Kung Pao Chicken Recipe plays a crucial role in building those complex flavors. Plus, they’re easy to find at the supermarket or even in your pantry, which makes this dish a no-brainer for busy nights.

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: I always use chicken cut into bite-size pieces for even cooking and tasty, easy-to-eat bites.
Cornstarch: Tossing the chicken in cornstarch helps develop a nice crust during browning and thickens the sauce slightly.
Oil: For browning the chicken and unlocking flavor before slow cooking.
Dried red chilies: They add that signature heat and a little smokiness—feel free to de-seed them for less spice.
Red bell pepper & zucchini: These veggies bring color, crunch, and freshness to the dish.
Water, soy sauce, apple cider vinegar: The trio balances saltiness, tang, and moisture to keep everything juicy.
Brown sugar & ketchup: Sweetness rounds out the flavor and ketchup adds a hint of tomato depth and thickness.
Garlic & ground ginger: Essential aromatics that elevate every bite.
Peanuts: The crunchy, nutty star that gives Kung Pao its unique character.

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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 recipe depending on what I have on hand or how spicy I want it. You should definitely make it your own — that’s half the fun! You can swap veggies, adjust heat, or even play with protein.

Variation: Sometimes I swap chicken for tofu cubes for a vegetarian twist, and it soaks up the sauce beautifully.
Mild version: Removing or reducing dried chilies makes this dish more kid-friendly while still providing that awesome tangy flavor.
Extra crunch: Toast additional peanuts to sprinkle on top before serving for an irresistible texture boost.
Vegetable swaps: Feel free to add snap peas, carrots, or baby corn to mix it up and add more color.

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

Step 1: Brown the Chicken for Flavor and Texture

Start by tossing the bite-sized chicken pieces in cornstarch—this gives them a lovely crust. Heat 2 tablespoons of oil in a large skillet over medium-high heat and quickly brown the chicken until it gets some color but isn’t cooked through. This step adds flavor and helps the sauce cling better later.

Step 2: Load Up Your Slow Cooker

Once the chicken is browned, transfer it to your slow cooker. Add the cubed red bell pepper, zucchini, and sliced dried red chilies on top—these veggies will stay tender-crisp after slow cooking. Trust me, the colors alone brighten up this dish.

Step 3: Mix the Sauce and Pour It Over Everything

Whisk together the water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts in a mixing bowl. Pour this luscious sauce over the chicken and veggies in the slow cooker, making sure everything gets an even coating.

Step 4: Cook Low and Slow

Set your slow cooker on low and let it work its magic for about 4 hours. By then, the chicken will be tender, the sauce thickened slightly, and all those terrific flavors will be beautifully married.

Top Tip

After making this Slow Cooker Kung Pao Chicken Recipe a dozen times, I’ve realized some little tweaks make a huge difference. These tips have saved me from a watery sauce and bland bites more than once!

Don’t skip browning: It seals the chicken’s juices and adds that crave-worthy browned flavor you won’t get otherwise.
Adjust chilies carefully: Dried red chilies pack heat but can be deceiving—add a few first, and you can always stir in more at the end if you want extra spice.
Add peanuts early: The slow cooking softens them just enough to be pleasant but still crunchy, giving that classic Kung Pao texture.
Don’t rush the cooking time: Slow and steady lets flavors develop and chicken stay tender instead of drying out.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I always finish this with a sprinkle of extra roasted peanuts for crunch and a handful of chopped green onions or fresh cilantro for a pop of herbaceous brightness. These simple touches take the dish from great to restaurant-level.

Side Dishes

My go-to sides are fluffy jasmine rice or steamed brown rice, which soak up the sauce so well. For something green, quick stir-fried bok choy or garlic sauteed green beans complement the flavors perfectly without overpowering.

Creative Ways to Present

For casual dinners, I like serving this in a big family-style bowl with chopsticks on the side. For special occasions, try scooping it into lettuce cups or serving over freshly made egg noodles for a fun twist that guests love.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool to room temperature before transferring them to an airtight container. Stored in the fridge, they keep nicely for up to 3 days, and the flavors actually deepen overnight, which I love.

Freezing

This recipe freezes well if you want to batch cook. Just portion into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently to avoid drying out the chicken.

Reheating

When reheating, I prefer warming it up slowly on the stovetop with a splash of water or additional soy sauce to loosen the sauce and keep everything juicy. Microwave is fine in a pinch but stir halfway through to heat evenly.

Frequently Asked Questions:

Can I use boneless skinless chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs work wonderfully with this recipe. They stay juicy and tender after slow cooking and actually enhance the flavor due to their higher fat content.

How spicy is this dish, and can I adjust it?

The heat mainly comes from the dried red chilies, which you can easily adjust. If you prefer milder flavors, remove the seeds or reduce the amount of chilies. For more heat, add a few extra or sprinkle in some chili flakes when serving.

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

Yes, you can! Use the sauté function to brown the chicken first, then add all ingredients to the Instant Pot. Cook on high pressure for about 10 minutes with a natural pressure release for best results.

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

If your sauce seems too thin after cooking, simply remove the lid and switch your slow cooker to high for the last 20-30 minutes to reduce it. Alternatively, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons cold water) and cook on high until thickened.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe is one of those dishes that feels special but is shockingly simple to make. It’s perfect for when you want a comforting, flavorful meal with zero stress. Give it a try — I’m pretty sure this will become your go-to for busy weeknights or anytime you want a taste of takeout magic at home.