Asian Food, Chicken, Fast Meal, Freezer Meals, Low Fat Recipes, Main Dish, Restaurant Recipes, Slow Cooker

Slow Cooker Kung Pao Chicken Recipe

Slow Cooker Kung Pao Chicken recipe
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Slow Cooker Kung Pao Chicken recipe

When this blog first started over three years ago, only three of the sisters were really contributing to the blog. The other three were in college or high school and really didn’t understand blogging, let alone even care about it. We finally got them on board and they now contribute recipes and crafts at least once a week, but cooking and crafting isn’t their true passion (gasp! Say it ain’t so!!).

A couple of months ago we were brainstorming on how to tie in their passions of fashion and style on a budget – and Six Sisters’ Style was born. We have been busy designing some fun clothing items (for real women’s sizes and styles) that will shortly be for sale (we are so excited!) and a couple of times a week, we will be sharing some of our best beauty and fashion secrets and tips on the style blog.

While our main passion is still everything that goes on here (for me, it’s always about the food!), but we are so excited about this new venture and hope you will join us!

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You can follow Six Sisters’ Style on Instagram, Facebook, and Pinterest.

Now onto the recipe . . . because I know that’s the reason you are here. :)

This recipe couldn’t be more simple. If you are feeling adventurous, you could make your own Kung Pao sauce, but the Panda Express bottle that I used was delicious. It did have a little kick, but my kids still ate it!

Slow Cooker Kung Pao Chicken
1 lb boneless, skinless chicken breasts (frozen or thawed- whatever you have on hand)
1 (18.75 oz) bottle Panda Express Kung Pao sauce
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch green onions, diced
1 (8 oz) can water chestnuts (optional)
1/4 cup peanuts (optional)

Spray crock pot with non-stick cooking spray and place chicken inside. Pour bottle of Kung Pao sauce on top and cook on low for 5-6 hours or high 3-4 hours. For the last 30 minutes of cooking*, turn the slow cooker to high (if it isn’t on high already) and add diced bell peppers, water chestnuts, and peanuts.
After finished cooking, remove chicken breasts and cut into bite-sized pieces. Return chicken to slow cooker and stir until chicken is completely covered in sauce.
Serve over white or brown rice.

*You can add the peppers in at the beginning and let them cook all day, but they tend to be pretty soggy. I prefer the peppers to be tender but still have a little crunch to them, which is why I add them at the end.

Makes about 4-5 servings.

Recipe adapted from The Frugal Girls

Check out more of our favorite Chinese dishes?
Chinese Chicken Stir-Fried Rice
Slow Cooker Sweet and Sour Chicken
Slow Cooker Mongolian Beef
Baked Sweet and Sour Chicken
Chinese Fried Chicken

Camille Sig

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  1. Carly says

    How exciting! I am looking forward to the clothing items! Camille, I LOVE your crockpot recipes! They are always so good! Keep up the great work!

  2. Valerie | From Valerie's Kitchen says

    We had Chinese take-out for Mother’s Day and I’m craving more! Looks wonderful. Very exciting news about the clothing line! Can’t wait to see what you’ll have to offer :)

  3. Jessica says

    Do you add the green onions to the slow cooker when you add the peppers or do you just put them on top when it’s done?

  4. Carolyn G. says

    Made this for dinner last night and it came out great. I left my chicken breasts whole when serving and used half a white onion instead of green onions and no peanuts. Cooked mine on high for 3hrs. Family loved it!!

  5. Shawna says

    I love Kung Pao Chicken and can’t wait to try this! I would like to try adding zucchini to it as well. Do you think I would just add at the same time as the peppers? I am hoping it is not too spicy for my kids, who don’t like anything spicy.

  6. Lindsey says

    I made this recipe a few weeks ago and loved it!! However, it’s a little spicier than the rest of my family likes. Do you have any suggestions as far as different sauces I could use instead to make it a tad less spicy? Thanks!!

  7. Patty Everett says

    What are your suggestions for making this a freezer friendly meal? Would you put it in the crock pot frozen… or defrosted? And all together, even tho the peppers get soggy?

    Looks yummy and I want to make this for my upcoming freezer meal swap!

  8. Katie says

    I made this for the first time last week – and then I made it again because it was so yummy!

    My chicken certainly didn’t end up looking quite so nice and cubed; it was definitely more of a pulled chicken consistency. I added the green onions in with the bell peppers and peanuts, and I omitted the water chestnuts. It turned out sooo good! It was quite spicy, but my husband and I love when our food has some kick. This is definitely getting added into our meal rotation!

    P.S. It may say that the peanuts are optional, but you should include them! They really add an amazing texture to the dish, and it really wouldn’t be as good without them.

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