There’s something incredibly satisfying about cozying up to a dish that’s both flavorful and fuss-free. That’s why my Slow Cooker Kung Pao Chicken Recipe quickly became a favorite in my kitchen—sweet, spicy, tangy, and loaded with tender chicken that practically melts in your mouth. Plus, the slow cooker does all the heavy lifting for you!

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

I remember the first time I made this recipe, I was blown away by how perfectly the slow cooker transformed simple ingredients into this incredible, restaurant-quality Kung Pao Chicken. It’s comfort food with an authentic punch, and you don’t even have to hover over the stove.

Hands-off cooking: You let the slow cooker work its magic while you do other things.
Balanced flavors: Tangy vinegar, sweet brown sugar, and the heat from dried chilies create the perfect spicy-sweet combo.
Crunchy texture: The peanuts add a satisfying crunch that contrasts beautifully with the tender chicken and veggies.
Customizable: It’s easy to swap veggies or adjust spice levels to suit your taste buds.

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

This Slow Cooker Kung Pao Chicken Recipe shines because of its balance of textures and flavors. Each ingredient plays a vital role, and I always make sure to use fresh produce and good-quality soy sauce for the best results.

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: Bite-sized chicken cooks evenly and soaks up the sauce beautifully.
Cornstarch: Helps give the chicken a slight crust when browning, locking in moisture before slow cooking.
Oil: Needed to brown the chicken and bring out richness.
Dried red chilies: They add authentic heat and a smoky flavor—don’t skip or substitute lightly!
Red bell pepper: Sweetness and vibrant color brighten up the dish.
Zucchini: Adds fresh texture and soaks up the spicy sauce.
Water: A little to thin the sauce for the perfect consistency.
Lite soy sauce: Saltiness with depth, essential for authentic flavor.
Apple cider vinegar: Brings a zesty tang that balances the sweetness and spice.
Brown sugar: Adds mild sweetness and caramel notes.
Ketchup: A secret twist that enriches the sauce with a subtle tomato tang.
Garlic: Freshly minced garlic amps up the savory aroma.
Ground ginger: Provides warmth and complexity.
Peanuts: These add crunch and a nutty flavor that completes the dish.

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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 love tweaking this Slow Cooker Kung Pao Chicken Recipe depending on what’s in season or what mood I’m in. It’s flexible, so don’t be shy about making it your own.

Variation: Once, I swapped zucchini for snap peas and loved the added crunch and fresh pop—the kids were none the wiser!
Spice it up: If you enjoy heat, adding a splash of chili garlic sauce amps things up without overwhelming the flavors.
Protein swap: Tried with shrimp once—and it was a hit—just reduce the cooking time accordingly.
Vegetarian twist: Replace chicken with firm tofu, brown it first, then follow the recipe for a delicious plant-based option.

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

Step 1: Prep and Brown the Chicken

Start by tossing your bite-sized chicken pieces with cornstarch. This little step is a game changer—it creates a slight crust to help the chicken stay juicy in the slow cooker. Heat your oil in a large skillet over medium-high, then quickly brown the chicken. Don’t worry about cooking it through here; just get a nice golden color on the edges to develop flavor.

Step 2: Combine Chicken and Veggies

Transfer the browned chicken into your slow cooker, followed by the cubed red bell pepper, zucchini, and those fiery dried red chilies. Toss them around a bit so the ingredients mingle.

Step 3: Mix the Sauce and Pour It Over

In a bowl, whisk together water, soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. This sauce is where the magic happens—balanced sweet, sour, spicy, and savory. Pour this all over your chicken and veggies in the slow cooker.

Step 4: Set and Forget

Cover your slow cooker and set it to low for 4 hours. The chicken simmers gently in the flavorful sauce, while the veggies soften but still keep a little bite. The aroma fills your kitchen, building glorious anticipation.

Top Tip

From my experience making Slow Cooker Kung Pao Chicken Recipe, these tips helped me nail it every time and avoid common pitfalls.

Brown the chicken just right: Don’t skip this step; it really builds depth of flavor. Aim for a light golden crust, not fully cooked.
Seed those dried chilies: Removing the seeds helps control the heat without losing the smoky, spicy essence.
Use a fresh garlic clove: Fresh garlic brings a pungent aroma impossible to replicate with powders or pre-minced.
Don’t overcook your veggies: Adding them at the start works because slow cooking softens them gently, but if you prefer crunchier veggies, add them halfway through the cooking time.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I love sprinkling extra roasted peanuts and finely sliced green onions over this dish just before serving—it adds freshness and a satisfying crunch. Sometimes, a sprinkle of sesame seeds or a tiny drizzle of sesame oil gives it an extra flavor kick that’s hard to resist.

Side Dishes

This dish pairs perfectly with steamed jasmine rice or a simple fried rice for soaking up all that sauce. For a veggie side, I often make steamed bok choy or stir-fried snap peas to add brightness and crunch to the meal.

Creative Ways to Present

When I’ve hosted dinner nights, I like serving this kung pao chicken over a bed of mixed greens or even noodles, garnished with fresh cilantro for a splash of color and herbaceous brightness. Sometimes, I present it in individual mini slow cookers for a fun touch that sparks conversation!

Make Ahead and Storage

Storing Leftovers

I stash leftovers in airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, so sometimes leftovers taste even better!

Freezing

You can freeze this dish too—just portion it into freezer-safe containers. When thawed, the texture can be just as good if reheated gently on the stove or in a microwave.

Reheating

Reheat leftovers in a skillet on medium heat with a splash of water or broth to restore moisture. This keeps the chicken tender and the sauce luscious without drying out.

Frequently Asked Questions:

Can I make Slow Cooker Kung Pao Chicken Recipe spicy or mild?

Absolutely! The recipe calls for dried red chilies which add heat, but you can adjust by removing seeds to make it milder, or adding chili garlic sauce or extra chilies for more spice.

Is it okay to use chicken thighs instead of breasts?

Yes! Chicken thighs are actually my favorite in this recipe because they stay juicy and tender during the slow cooking process. Just cut them into bite-sized pieces like the breasts.

Can I prepare this recipe without browning the chicken first?

While you can skip browning to save time, it does add an important depth of flavor and better texture to the chicken. I highly recommend browning if you want that rich, restaurant-quality taste.

How do I prevent the veggies from getting too mushy?

Great question! For firmer veggies, add them halfway through the cooking time, or cut them in larger pieces. Zucchini especially cooks fast and can get mushy if added too early.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe has become one of my go-to comfort dishes, especially on busy weeknights or when I’m craving something that tastes like I spent hours cooking it. It’s achievable, flavorful, and adaptable, which I think any home cook will really appreciate. Trust me, once you try it, you’ll find yourself making it again and again—so grab your slow cooker and let’s get cooking!