Slow Cooker Kung Pao Chicken Recipe
You can enjoy this delicious Asian dish in your own home without going out to dinner at a restaurant.
- 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
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.
If you would like to make this as a freezer meal, place all the ingredients (you can choose to add the peppers at this time or wait until right before serving) together in a resealable Ziploc gallon-sized freezer bag. Seal the bag and place in the freezer until you are ready to use. About 24 hours before serving, remove bag from freezer and let thaw in the fridge. Spray slow cooker with non-stick cooking spray and then add contents of bag. Cook on low for 5-6 hours or high for 3-4 hours. Remove chicken and cut into bite-sized pieces, add chicken back to sauce in slow cooker and mix well. Serve over rice.
*You can add the peppers in at the beginning and let them cook all day, but they tend to get 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.
Calories: 219kcal | Carbohydrates: 13g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 8459mg | Potassium: 855mg | Fiber: 3g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 53mg | Calcium: 67mg | Iron: 2mg