There’s something incredibly satisfying about dishes that meld bold flavors with effortless cooking—and this Slow Cooker Kung Pao Chicken Recipe does just that! The perfect combo of spicy, sweet, and tangy notes comes together while you go about your day, making weeknight dinners a breeze and super flavorful.

The image shows a white bowl filled with a colorful layered dish on a white marbled surface. The bottom layer is yellow fried rice mixed with green peas and edamame, giving it a speckled green-yellow texture. On top, there is a thick layer of golden-brown fried pieces, coated in a glossy sauce, with round slices of green zucchini and thin strips of red bell pepper scattered throughout. Dark red dried chili pieces and some chopped green onions sprinkle over the top layer, while light brown peanuts are spread evenly across the dish with a few nuts nestled between the fried pieces. A woman's hand holds chopsticks resting near the bowl. 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

Honestly, what I adore about this slow cooker version of Kung Pao Chicken is how it captures those classic flavors without the fuss of stir-frying or constant attention. You toss everything in, and come back to a fragrant, perfectly cooked meal.

Hands-Off Convenience: You get authentic taste with minimal prep and zero babysitting of your stove.
Balanced Flavors: The mix of soy, vinegar, brown sugar, and garlic creates that signature dancing sweet, sour, and salty profile.
Loaded with Veggies and Crunch: Bell peppers, zucchini, and crunchy peanuts add great texture contrast you'll appreciate.
Perfect Make-Ahead Option: It simmers all day so dinner is ready right when you want it — ideal for busy households.

A close-up photo shows a black pot filled with cooked golden brown chicken pieces mixed with red bell peppers, green zucchini slices, and dark red chili peppers. The dish is covered in a shiny brown sauce with small light brown peanuts scattered on top. A wooden spoon is dipped into the pot from above, lifting some chicken and vegetables. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Slow Cooker Kung Pao Chicken Recipe plays a specific role to build layers of flavor and texture. When I shop for these, I pick the freshest vegetables and quality soy sauce to make that sauce really sing.

Flat lay of raw bite-sized chicken pieces, a small mound of white cornstarch powder, a few dried red chilies sliced, one fresh red bell pepper cubed, one green zucchini cubed, four whole cloves of garlic, a small pile of raw peanuts, a small white ceramic bowl of dark lite soy sauce, a small white ceramic bowl of light apple cider vinegar, a small white ceramic bowl of golden brown sugar, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of clear water, a small white ceramic bowl containing ground ginger powder, a small white ceramic bowl of golden cooking oil, all arranged in perfect symmetry 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 ensures even cooking and easy eating—plus it soaks up the sauce beautifully.
Cornstarch: Tossing the chicken in cornstarch before browning helps it develop a nice sear, adding extra texture and locking in moisture.
Oil: Needed for browning the chicken; I use a neutral oil with a high smoke point like canola or vegetable oil.
Dried Red Chilies: These bring authentic heat and subtle smoky notes—seed them if you want less spice but don’t skip them entirely!
Red Bell Pepper: Adds sweetness and bright color to complement the spicy sauce.
Zucchini: Adds freshness and tender crunch, balancing the richness of the chicken and sauce.
Water: Helps thin the sauce just enough to coat everything evenly by the end of cooking.
Lite Soy Sauce: Provides salty depth without being too intense—an essential for that umami punch.
Apple Cider Vinegar: Gives the sauce a tangy brightness that cuts through the sweetness.
Brown Sugar: Balances the acidity with rich, caramel notes, rounding out the sauce flavor.
Ketchup: A sneaky addition that adds subtle sweetness and complexity to the sauce texture.
Garlic: Fresh minced garlic is a must—it's an aroma booster and flavor pillar.
Ground Ginger: Adds warmth and slight zing, making the sauce taste layered and inviting.
Peanuts: For that classic crunch and nutty pop—don't skip them, they’re what make this dish feel authentic.

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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 like to switch up the vegetables depending on the season—sometimes I swap zucchini for snap peas or shredded carrots. You can really make this Slow Cooker Kung Pao Chicken Recipe yours by adjusting spice levels and adding your favorite crunch.

Variation: Once, I added some chopped cashews alongside peanuts for an extra layer of creamier nutty flavor, and it elevated the dish beautifully.
Dietary Tweaks: For a gluten-free option, use tamari instead of soy sauce and make sure your ketchup doesn’t have gluten additives.
Heat Level: Don’t like it too spicy? Use fewer dried chiles or leave the seeds in for help taming the fire.

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

Step 1: Brown Your Chicken

Start by tossing those chicken pieces in cornstarch — it’s a simple step that makes a huge difference in texture. Heat your oil in a large skillet over medium-high heat, then quickly brown the chicken until you see a golden color. Don’t worry about fully cooking it here; just get some nice browning for flavor. This little sear adds a delightful depth to the final dish.

Step 2: Load the Slow Cooker

Transfer the browned chicken into your slow cooker, then add chopped red bell pepper, zucchini, and your sliced dried red chilies. These fresh and spicy ingredients will cook gently to preserve texture and flavor.

Step 3: Mix and Pour the Sauce

In a mixing bowl, combine water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. Give it a good stir until the sugar dissolves, then pour this flavorful sauce over the chicken and veggies nestled inside the slow cooker.

Step 4: Cook and Come Back to Dinner!

Cover the slow cooker and set it on low for about 4 hours. This timing lets the flavors meld without overcooking the chicken or veggies. When time’s up, you’ll have a fragrant, mouthwatering meal ready to serve.

Top Tip

From my experience making this Slow Cooker Kung Pao Chicken Recipe multiple times, a few small tweaks have made a big difference. These tried-and-true tips will help you get it just right every time — just like I strive for in my kitchen.

Brown the Chicken Properly: Don’t skip browning—it adds layers of flavor and texture you can't get just from slow cooking.
Chili Control: Depending on your tolerance, adjust the amount of dried chilies gradually. I often start with six and add more later if wanted.
Use Fresh Garlic: Fresh always beats powder here for that aromatic pop which makes the sauce come alive.
Peanut Timing: I add half the peanuts to the sauce and sprinkle the rest on top after cooking for a fresher crunch.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I like to finish my Kung Pao Chicken with extra roasted peanuts and a sprinkle of sliced green onions on top. It adds a fresh, crunchy pop and a splash of color that makes the dish inviting right away.

Side Dishes

Steamed jasmine rice is my go-to side—it soaks up the vibrant sauce perfectly. Sometimes, I also add simple stir-fried bok choy or snap peas to round out the meal with some greens.

Creative Ways to Present

For dinner parties, I’ve presented this in mini lettuce cups topped with peanuts and chopped cilantro for a fresh handheld twist. It always gets compliments and lets guests customize their own bites!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep beautifully for up to 3 days. Flavors deepen overnight, so the next day’s meal is often even tastier.

Freezing

This recipe freezes well too—just cool it completely before portioning into freezer-safe containers. I usually freeze in single or double servings for quick future meals.

Reheating

When reheating, I gently warm on the stovetop or microwave to keep the chicken tender and avoid drying it out. Adding a splash of water or broth helps loosen the sauce if it thickened up too much.

Frequently Asked Questions:

Can I make this recipe spicier?

Absolutely! To increase the heat, you can add more dried red chilies or include a dash of chili oil or red pepper flakes in the sauce. Just be cautious and add gradually to suit your spice tolerance.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are a fantastic choice for this dish because they stay juicy and tender during slow cooking. Just cut them into bite-sized pieces as you would chicken breast.

How long can I leave it in the slow cooker?

For best results, cook on low for about 4 hours. Leaving it longer can cause the vegetables to become mushy and the chicken to overcook, though some slow cookers may vary. If you need extra time, occasionally check the texture.

Can I substitute peanuts with another nut?

You can substitute peanuts with cashews or almonds if preferred. Just be aware that peanuts offer a distinctive flavor and crunch that is classic for Kung Pao chicken, so the taste will vary slightly with different nuts.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe holds a special place in my kitchen because it blends comfort, ease, and authentic flavors seamlessly. It’s one of those dishes you can rely on when you want something delicious without hours of prep. I hope you give it a try soon—trust me, once you make it your own, it’ll become a weeknight favorite too!