Can I make this with chicken breasts?

Yes, but check early. Breasts cook faster and can dry—favor shorter cook times.

Can I skip the peanuts?

Sure — swap toasted cashews if preferred, or omit for nut-free households.

Is this a true “Kung Pao”?

It’s inspired by Kung Pao — adapted for slow-cooking. You’ll get the flavor profile without the wok technique.

Can I double the recipe?

Yes. Use a larger crockpot or split between two. Cooking times stay similar.

What if my sauce is too salty?

Balance with a splash of rice vinegar, a squeeze of lime, or a teaspoon of sugar or honey.

One Of The Best Recipes Crockpot - Must-Try Crockpot Kung Pao Chicken

Description

A zippy, peanut-studded chicken that’s effortless in the slow cooker — spicy, tangy, and ready to serve over rice.

Ingredients

Scale

1½ lb (about 700 g) chicken thighs
¼ cup soy sauce
¼ cup hoisin sauce
2 tbsp rice vinegar
1 tsp crushed red pepper flakes (adjust to taste)
½ cup dry-roasted peanuts
2 bell peppers, thinly sliced

Instructions

Put the chicken thighs into the bowl of your slow cooker.
In a small bowl combine the soy sauce, hoisin sauce, rice vinegar and crushed red pepper flakes. Pour that mixture evenly over the chicken.
Cover and cook on low for about 4 hours, until the chicken is cooked through and very tender.
With roughly 30 minutes left, add the sliced bell peppers and the peanuts to the crockpot, stir to incorporate, then replace the lid and let finish cooking.
Spoon the Kung Pao chicken over steamed rice and serve.

Notes

Quick notes: If you prefer a thicker glaze, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the final 20 minutes of cooking. Adjust heat by increasing or reducing the red pepper flakes.