Crockpot Kung Pao Chicken. Chicken simmered in a spicy sauce and finished off with crisp sautéed red peppers and crunchy It's an even better feeling when that meal is as delicious as this Slow Cooker Kung Pao Chicken! There's a teensy bit of work involved before and after everything goes into the crockpot - But trust. This tasty Crockpot Kung Pao Chicken dish is full of sauce, spice, heat, and zing… and totally delicious served over rice!!

Add in the chicken broth, soy sauce, balsamic vinegar, sugar, and hoisin sauce. I can hardly believe I made such delicious Kung Pao Chicken in my crockpot! Remove chicken, chop into cubes, then return ? You can have Crockpot Kung Pao Chicken using 22 ingredients and 4 steps. Here is how you cook it.

Ingredients of Crockpot Kung Pao Chicken

Prepare 2.5 lbs of boneless, skinless chicken thighs.
It's 2 of diced zucchini.
Prepare 5 of diced red bell peppers.
It's 1 cup of diced mushrooms (optional).
Prepare 1/4 cup of shredded carrots (optional).
You need 1-2 cans of water chestnuts.
It's 2 tsp of sesame seeds.
You need 1.5 cups of whole cashews.
It's 2 tbl of minced garlic.
Prepare 1/2 tsp of red pepper flakes.
You need 1/2 tsp of powdered ginger.
It's 3 tbl of veg. oil.
It's 3 tbl of water?.
It's 1 tbl of baking soda.
You need 1 tsp of sugar.
It's 2 tbl of brown sugar.
It's 3 tbl of corn starch.
Prepare 1 tbl of white vinegar.
It's 1 cup of low sodium soy sauce.
You need 3 tbl of flour.
It's 2 cups of rice (brown or white).
Prepare to taste of Salt and pepper.

Mix together Pineapple Preserves and Kung Pao Sauce. ? Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up!

Crockpot Kung Pao Chicken step by step

Spray cooking spray in crockpot, add all ingredients except for flour and cashews. Stir, cover, and if you c an let marinate in crockpot an hour before turning on. Cook on low for 5 hours. Stir occasionally if you can.
One hour before done cooking remove approx 1-2 cups of the broth and make slurry with flour. Pour back into dish and stir. Cover and continue to cook on low for last hour so it can thicken..
Start to cook rice this last hour (4 cups boiling water to 2 cups white rice).
Salt and pepper to taste then add cashews and mix in. Enjoy!.

Kung Pao Chicken is a popular favorite stir-fried dish in Chinese takeout restaurants in North America. But did you also know that Gong Bao or Kung Po (宫保鸡丁) is also a classic Szechuan dish that everyone loves in China? My husband is a huge fan of anything spicy so it's one of the dishes he gets. If you love this healthier crockpot take-out fake-out, you'll also love: slow cooker lo mein, slow cooker thai chicken soup, and slow cooker kung pao. Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables.