Crockpot Kung Pao Chicken
A flavorful dish combining succulent chicken, crunchy roasted peanuts, and vibrant mixed vegetables, cooked effortlessly in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Total Time: 315 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 lb chicken breast, diced
- 1/2 cup roasted peanuts
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1–2 tablespoons chili paste (to taste)
- Cooked rice (for serving)
Instructions
- Place the diced chicken and roasted peanuts in your crockpot.
- Layer the mixed vegetables on top of the chicken and peanuts.
- Drizzle with soy sauce, rice vinegar, hoisin sauce, and sesame oil.
- Add the minced garlic, ginger, and chili paste, stirring until well-coated.
- Cover and cook on low for 4-6 hours, until the chicken is fully cooked and tender.
- Serve over cooked rice.
Notes
For a lower-carb version, consider using cauliflower rice instead of regular rice. Leftovers can be stored in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://www.tastysavvy.com/crockpot-kung-pao-chicken/