There’s nothing quite like the satisfying balance of spicy, sweet, and savory flavors in a dish like this Slow Cooker Kung Pao Chicken Recipe. It’s wonderfully hands-off and fills your kitchen with amazing aromas that’ll have everyone asking what’s cooking. I love how easy it is to get deeply flavorful chicken that’s tender and perfect every time.

The image shows a white bowl filled with a colorful dish. The bottom layer has yellow rice mixed with small green peas and edamame beans, creating a textured base. On top of the rice, there are pieces of dark brown fried chicken coated in sauce. Scattered among the chicken pieces are sliced green zucchini and red bell pepper strips. Whole peanuts and small green chopped scallions are sprinkled over the dish, adding contrast in color and crunch. The bowl sits on a white marbled surface with a white cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe
Top Tip
How to Serve Slow Cooker Kung Pao Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Kung Pao Chicken Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Slow Cooker Kung Pao Chicken Recipe. It’s the kind of dish where you prep once, come back hours later, and voilà — restaurant-quality flavors with none of the fuss. It strikes the perfect harmony between sweet, spicy, tangy, and nutty, and the slow cooker does all the heavy lifting.

Effortless Cooking: Just brown the chicken quickly, toss everything in the slow cooker, and let it work its magic for hours.
Flavorful & Balanced: The combination of soy sauce, vinegar, brown sugar, and chilies creates a sauce that’s sweet, tangy, and spicy all at once.
Awesome Texture: The cornstarch on the chicken helps it develop a lovely coating that thickens the sauce beautifully.
Customizable Veggies & Heat: Add your favorite vegetables or dial the spice up or down to suit your taste buds.

The image shows a pot with several layers of food. The bottom layer is a dark brown sauce covering the base. On top of this are many golden-brown pieces of chicken spread evenly around the pot. Mixed with the chicken are slices of dark red dried chili peppers and bright green zucchini pieces, some sliced in half. There are also small red pieces of bell pepper adding color. Light brown peanuts are spread across the dish, creating texture and contrast. A wooden spoon rests in the middle, partially covered with sauce and food, suggesting the dish is being stirred. Small green onion slices are scattered over the top for garnish. The pot is black inside, and the scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic lies in the way each ingredient brings out a specific flavor or texture, coming together in perfect harmony. I always recommend getting fresh garlic and quality soy sauce—they really punch up the flavor. And don’t skip the peanuts—they add that irresistible crunch and nuttiness.

Flat lay of two pounds of raw bite-sized chicken pieces, a small mound of fine white cornstarch, two tablespoons of golden cooking oil in a small white bowl, eight slender dried red chilies sliced lengthwise, one bright red bell pepper cut into cubes, one green zucchini cut into cubes, a small white bowl with clear water, a small white bowl filled with dark lite soy sauce, a small white bowl of amber apple cider vinegar, a small white bowl of light brown granulated sugar, a small white bowl with glossy red ketchup, four whole unpeeled garlic cloves, a small heap of ground pale yellow ginger powder, and a handful of raw unshelled peanuts—all arranged symmetrically with perfect balance and fresh natural colors, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken: Using bite-sized pieces lets the flavors soak in evenly, plus it's super easy to eat.
Cornstarch: Tossing the chicken in cornstarch before browning helps seal in moisture and thickens the sauce as it cooks.
Oil: A neutral oil works best to brown the chicken without adding extra flavors.
Dried Red Chilies: These give the dish its signature heat; removing seeds helps keep it balanced if you prefer milder spice.
Red Bell Pepper: Adds sweetness and vibrant color to the dish.
Zucchini: I love zucchini here because it holds texture without overpowering the sauce.
Water: Helps to create just enough sauce without thinning the flavors.
Lite Soy Sauce: Adds umami and saltiness; lite variety keeps the dish lighter without sacrificing depth.
Apple Cider Vinegar: Brings that tangy kick that brightens every bite.
Brown Sugar: Balances the heat and acidity with a smooth sweetness.
Ketchup: Surprising but effective, it adds a subtle tomato note that deepens the sauce’s flavor.
Garlic: Fresh cloves provide that aromatic punch we all crave in Kung Pao chicken.
Ground Ginger: Warms up the dish with a gentle spice that rounds everything out.
Peanuts: They add a crunchy texture and nuttiness that really finishes the dish beautifully.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Slow Cooker Kung Pao Chicken Recipe depending on what’s in my fridge. The slow cooker is forgiving, so feel free to swap in veggies like snap peas or broccoli, or adjust the heat level by adding more or fewer chilies. You really can make it your own—and it’ll still taste fantastic!

Variation: I've tried adding diced pineapple for a little tropical twist—it adds a lovely sweetness that balances out the spice.
Vegetarian Version: Swap the chicken for firm tofu and skip the browning step; just toss everything gently in the slow cooker.
Heat Adjustment: If you’re sensitive to spice, reduce the number of dried chilies or remove all seeds, and maybe add a splash of honey to mellow the sauce.

Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe

Step 1: Prep and Brown the Chicken

First things first, toss that bite-sized chicken in the cornstarch to get an even coating. Then, heat up 2 tablespoons of oil over medium-high heat in a large skillet. You’re not cooking the chicken all the way through here—just browning it lightly. This step adds flavor and helps your sauce thicken nicely later. I usually do this in batches so the chicken browns instead of steams.

Step 2: Add Veggies and Chilies to the Slow Cooker

Once the chicken is lightly browned, layer it in the slow cooker along with the cubed red bell pepper and zucchini. Don’t forget the sliced dried red chilies—it’s what gives that nice kick. If you’re watching spice, remember to seed the chilies or use fewer.

Step 3: Mix and Pour the Sauce

In a separate bowl, whisk together water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. This combo is the real secret to that sweet, tangy, nutty Kung Pao flavor we all love. Give it a good stir and pour it right over the chicken and veggies in the slow cooker.

Step 4: Slow Cook and Serve

Cover the slow cooker and set it to low. Let it cook for about 4 hours. You’ll come back to a wonderfully saucy, tender dish full of flavor. If you want it thicker, you can leave the lid off for the last 15-20 minutes to let it reduce slightly.

Top Tip

From my experience, the slow cooker really shines with this dish if you brown the chicken first. Skipping that step leads to a less textured sauce, and the chicken can turn out a tad mushy. Patience at this stage pays off big time for flavor and texture.

Browning the Chicken: Don't rush—giving the chicken some color adds rich depth and helps the sauce thicken perfectly.
Handling Chilies: I always taste for heat after adding chilies—if you want milder flavor, remove seeds or reduce quantity.
Thickening Sauce: If your sauce seems thin, leave the lid off for a bit at the end to let it reduce and intensify.
Peanut Crunch: Add peanuts near the end or as a garnish to keep their crunch fresh and enjoyable.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I usually sprinkle extra chopped peanuts and some sliced green onions on top before serving. Sometimes a quick scatter of fresh cilantro adds a lovely fresh note. These little touches really brighten up the plate and add texture contrast.

Side Dishes

I like to serve this with simple steamed jasmine or basmati rice to soak up every bit of the spicy sauce. Stir-fried greens like bok choy or snap peas pair perfectly, giving you a nice freshness alongside the rich chicken.

Creative Ways to Present

For a casual dinner party, I like to serve this in mini bowls with extra peanuts and chili flakes on the side. It’s fun and interactive. Another time, I stuffed the Kung Pao chicken into steamed bao buns for a snackable, finger-food style dish that was a big hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens overnight, which I actually love—just give it a quick stir when reheating.

Freezing

This recipe freezes well. I portion it out into freezer-safe containers or bags and it keeps for about 2 months. I thaw it overnight in the fridge and it reheats beautifully without losing flavor or texture.

Reheating

The best way to reheat leftovers is gently on the stovetop over medium-low heat, stirring occasionally. This helps loosen the thickened sauce and warms everything evenly. If you’re in a hurry, microwave on medium power in short bursts works fine, just be sure to stir well.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Slow Cooker Kung Pao Chicken Recipe?

Absolutely! Chicken thighs are actually my personal favorite for this recipe because they stay juicy and tender even after long cooking times. Just cut them into bite-sized pieces like the breasts.

How spicy is this Slow Cooker Kung Pao Chicken Recipe?

It has a moderate level of heat thanks to the dried red chilies, but you can easily adjust the spiciness to your liking by removing the seeds or using fewer chilies. If you want it milder, feel free to reduce the chili amount or swap with a milder pepper.

Can I prepare this recipe without browning the chicken?

You can skip browning to save time, but browning adds a wonderful depth of flavor and helps thicken the sauce. I highly recommend doing it if you have a few extra minutes—it really does make a difference.

What’s the best way to thicken the sauce if it’s too thin?

If the sauce seems thinner than you'd like when the cooking is done, remove the lid and cook on high for an extra 15-20 minutes to let it reduce. Alternatively, stirring in a slurry of cornstarch and water can help thicken it quickly.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe has become a staple in my kitchen because it’s approachable yet so full of character. It’s perfect for busy days when you want something comforting, flavorful, and satisfying without standing over the stove. I genuinely hope you give this a try—you’ll love how effortlessly delicious it is!