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Slow Cooker Kung Pao Chicken

A flavorful and tender slow-cooked chicken dish combined with colorful vegetables and a rich Kung Pao sauce.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts
  • 18.75 ounces Kung Pao sauce
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 bunch green onions, diced
  • 8 ounces water chestnuts, drained
  • 1/4 cup peanuts (optional) Add for extra crunch
For Serving
  • White or brown rice Optional, for serving
For Cooking
  • Non-stick cooking spray

Method
 

Preparation
  1. Spray the slow cooker with non-stick cooking spray and place the chicken inside.
  2. Pour the Kung Pao sauce on top of the chicken.
Cooking
  1. Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
  2. For the last 30 minutes of cooking, turn the slow cooker to high if it’s not already, and add the diced bell peppers, water chestnuts, and peanuts.
  3. After cooking, remove the chicken breasts, cut them into bite-sized pieces, and return them to the slow cooker.
  4. Stir until the chicken is completely covered in sauce.
Serving
  1. Serve warm over a bed of white or brown rice.
  2. Add extra green onions or peanuts on top for added crunch if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Can freeze for longer storage; ensure it cools completely before freezing. Cut chicken into uniform pieces for even cooking, adjust sauce for spice preference, and consider adding other vegetables for variety.