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!
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
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