If you love quick and easy dinner recipe, this slow cooker Kung Pao chicken dinner is what you need! It really can not get easier than this slow cooker chicken recipe.
It is perfect for an easy dinner, but you’ll feel like you’re eating a takeout recipe at home. Basically it’s like having Panda Express Kung Pao chicken, but without the price tag and drive thru line.
This easy slow cooker recipe is great for when you want something simple during the weekend when you just want a dinner you don’t have to do much for. It does have a little bit of spice, but our kids still like it.
Slow cooker Kung Pao chicken has even become a favorite family dinner recipe, especially when I serve it with some Hawaiian Luau Fried Rice, Instant Pot Steamed Vegetables, Panda Express Super Greens Recipe and you cannot go wrong with M&M Cookie Pie for dessert!
Ingredients Needed For This Slow Cooker Kung Pao Chicken Recipe:
- Boneless skinless chicken breasts
- Kung Pao sauce (THIS is the kind we used)
- Red bell pepper
- Green bell pepper
- Green onions
- Water chestnuts
- Peanuts
How To Make This Slow Cooker Kung Pao Chicken Recipe:
Begin by getting out your slow cooker and spray it down with nonstick cooking spray to keep the chicken from sticking to the bottom.
Once the slow cooker is prepped, place the chicken in the bottom of the slow cooker.
Then, pour the bottle of the Kung Pao sauce on top of the chicken in the slow cooker and turn the cooker on low for 5-6 hours or high for about 3-4 hours.
In the last 30 minutes of cooking, turn the slow cooker on high if it isn’t already and then add in the diced bell peppers, water chestnuts (drained), and peanuts and mix it all together.
When that is done cooking, remove the chicken breasts from the slow cooker and cut it into bite-sized pieces.
Once all the chicken is cut, return it to the slow cooker and stir it all back together until it is all covered in the tasty Kung Pao sauce.
Then serve it over cooked white or brown rice and enjoy!
To Make This Easy Slow Cooker Recipe You Will Need:
- Slow cooker
- Cutting board
- Knife
- Serving spoon
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DIY Kung Pao Sauce:
For this recipe we tried to make it super simple by using the Panda Express bottle of Kung Pao sauce but you are more than welcome to make your sauce instead.
If you choose to make your own, give the Kung Pao sauce recipe from China Sichuan Food in it’s place and let us know how you like it!
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We Have So Many Amazing Chicken Slow Cooker Recipes, Make Sure to Give Them A Try:
- Slow Cooker Ritz Chicken Recipe
- Slow Cooker Chicken Gyros Recipe
- Slow Cooker Sweet and Sour Chicken Recipe
- Slow Cooker Alfredo Pesto Chicken and Pasta Recipe
- Slow Cooker Cheesy Chicken Tortellini Recipe
Slow Cooker Kung Pao Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken breasts
- 18.75 ounces Kung Pao sauce
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 bunch green onions, diced
- 8 ounces water chestnuts, drained
- ¼ cup peanuts, optional
Instructions
- Spray slow cooker 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 if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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It looks deliiiiicious! 🙂
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!
Thank you for the nice recipe and congrats.
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 🙂
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?
We added the green onions at the end as a garnish!
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!!
Carly, thank you SO much. I really appreciate your kind words!! Have a wonderful day!
Thanks so much Valerie! 🙂
Ha ha!! And I promise that it tastes pretty dang good too! 🙂
Thanks Liz!!
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.
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!!
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!
I would defrost slightly before sticking in the crock pot as a freezer meal. I would mix it all together.
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.
Is this spicy? I want to make it for my family and we have a 20 month old. thanks!
The Kung Pao sauce had a little kick to it, but our kids still ate it. We used Panda Express brand, you could try another brand.
I thought this might not be great because of using a bottled sauce. It was delicious though and had a lot of flavor. This recipe goes together fast and is perfect. Everyone in our family ate it including the two picky boys.
Why would want to feed this to a BABY?!
Is there a recommended recipe for making your own kung pao sauce?
We always buy our Kung Pao Sauce. You can find recipes for it on the internet, but you need so many ingredients that we found it was easier to just buy it already made.
She said 20 month old not 5 lol. The baby is almost 2 years old.
Do you cook it all before freezing or freeze the chicken raw ?
For a freezer meal, you make the recipe and then place it in a good freezer bag. Pull it out and thaw and then cook in the slow cooker. So easy!
I’m preparing to put this in the slow cooker tomorrow. I’m trying the DIY Kung Pao sauce, but the only problem is that the recipe only yields like 4 oz as opposed to the 18 oz bottle called for. I need to figure out how to make up the liquid deficit. I’ll let you know!
This recipe looks delicious! How do you recommend cooking it in the Instant Pot? Thank you!
We haven’t tried making this one in the instant pot yet, but this recipe has had a lot of great reviews: https://www.aspicyperspective.com/instant-pot-kung-pao-chicken/