This crockpot kung pao chicken is inspired by the popular Panda Express dish. Chicken slowly cooks in a homemade sauce with simple vegetables and peanuts, producing the classic sweet-savory-spicy Kung Pao profile right in your slow cooker. It’s ideal for busy weeknights, more affordable than takeout, made with real ingredients, and easy to adjust for heat or dietary preferences. Instant Pot instructions are included below for a faster option.
Table of Contents
Ingredients For Crockpot Kung Pao Chicken
- Boneless, skinless chicken thighs (chopped)
- Dry-roasted peanuts (unsalted recommended)
- Red bell pepper (chopped)
- Zucchini (chopped)
- Green onion (sliced)
- Dried red chilies (4–6, adjust to taste)
- Fresh ginger (minced) or ground ginger
- Cornstarch
- Soy sauce (low-sodium works well)
- Rice vinegar
- Hoisin sauce
- Water
- Salt & pepper
How To Make Kung Pao Chicken In The Slow Cooker
Slow Cooker method
- Add the chicken, ginger, soy sauce, water, hoisin sauce, rice vinegar, cornstarch, salt, and pepper to the slow cooker. Whisk or stir until combined. Add the bell pepper, green onions, and dried chilies and stir to coat the chicken in the sauce.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken is cooked through and tender.
- In the last 10 minutes of cooking, stir in the zucchini and peanuts so they warm through but remain slightly crisp.
Instant Pot method
- Combine the chicken, ginger, soy sauce, water, hoisin sauce, rice vinegar, cornstarch, salt, and pepper in the Instant Pot. Mix well, then stir in the bell pepper, green onions, and dried chilies.
- Close the lid and set the valve to sealing. Cook on HIGH pressure for 5 minutes, then perform a quick release when the cook time completes.
- Switch the pot to sauté, add the zucchini and peanuts, and cook 5–10 minutes until the zucchini is tender-crisp and the sauce thickens slightly.
Why You’ll Love This Recipe
- Effortless slow cooker meal — minimal prep and mostly hands-off cooking make it ideal for busy days.
- Takeout-style flavor — savory, slightly sweet, and just a touch of heat resembles the restaurant version you love.
- Control your ingredients — homemade sauce means no hidden additives and easy swaps for dietary needs.
- Adjustable heat — increase or decrease dried chilies to suit your spice tolerance.
- Great for meal prep — reheats well and pairs with rice, cauliflower rice, or noodles.
- Family friendly — balance the spice and offer extra chili on the side for those who want more heat.
- One-pot convenience — everything cooks in the slow cooker or Instant Pot for fewer dishes.
FAQs & Tips
What is kung pao chicken?
Kung Pao chicken is a Sichuan-inspired stir-fry traditionally made with diced chicken, peanuts, vegetables, and dried chilies. This slow cooker version delivers the same savory-sweet-spicy balance in a convenient, slow-simmered format while keeping the signature crunch of peanuts.
What cut of chicken should you use?
Boneless, skinless chicken thighs are recommended for moist, tender results and rich flavor. You can use chicken breasts if you prefer white meat; reduce cooking time slightly or use the Instant Pot method to avoid overcooking.
Is this spicy?
The heat level depends on the type and amount of dried red chilies you add. Start with fewer chilies if you prefer mild heat. Remove seeds where possible to reduce spiciness further.
What type of dried red pepper should you use?
Common choices include ancho (mild and slightly sweet), guajillo (medium heat), or Sichuan-style dried chilies for more authentic heat. Choose based on your tolerance and flavor preference.
Can you make this healthier?
Yes. For lower carbs, omit hoisin or replace it with a low-carb sweetener. For paleo or Whole30, use coconut aminos in place of soy sauce and arrowroot or tapioca starch instead of cornstarch; omit hoisin sauce entirely or use a compliant substitute.
How do you serve this?
Serve over steamed white rice, brown rice, or cauliflower rice for a lower-carb option. Garnish with extra green onions and a sprinkle of peanuts for texture.
How do you store leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.
What size slow cooker did you use?
This recipe works well in a 3.5-quart slow cooker for 4 servings. To feed a larger group, double the ingredients and use a larger slow cooker without changing the cook time.
Take-Out Inspired Recipes
-
Cashew Chicken
-
Beef & Broccoli
-
Pepper Steak
-
Tofu Mushroom Soup
Crockpot Kung Pao Chicken (Panda Express Copycat)
This crockpot kung pao chicken delivers the familiar flavors of a popular restaurant version using straightforward pantry ingredients. It’s an easy, customizable family meal that reheats well and works for meal prep.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (HIGH) or 4–6 hours (LOW)
- Total Time: About 3 hours 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow cooking or pressure cooking
- Cuisine: American, Chinese-inspired
Ingredients
- 1 pound boneless, skinless chicken thighs, chopped
- 1/3 cup unsalted dry roasted peanuts
- 1/2 cup zucchini, chopped
- 1 red bell pepper, chopped
- 2 green onions, sliced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 4–6 dried red chilies
- 1/3 cup low-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Slow Cooker:
- Combine chicken, ginger, soy sauce, water, hoisin, rice vinegar, cornstarch, salt, and pepper in the slow cooker. Stir until blended. Add bell pepper, green onions, and dried chilies.
- Cook on HIGH 2–3 hours or LOW 4–6 hours.
- Stir in zucchini and peanuts during the last 10 minutes of cooking.
Instant Pot:
- Combine the sauce ingredients and chicken in the Instant Pot, then add the vegetables and chilies.
- Seal and cook on HIGH pressure for 5 minutes, then quick release.
- Set to sauté, add zucchini and peanuts, and cook 5–10 minutes until warmed through.
Notes
Adjust the number and type of dried chilies for your preferred spice level. I used a mild red chili for a gentle heat.
Photo credits remain with the original content provider. Use this recipe as a guide and adjust seasonings to taste.