Slow Cooker Kung Pao Chicken
This slow cooker kung pao chicken is an easy take on an Asian favorite loaded with hot and sweet flavors and tender chicken.
Servings 6 Servings
Calories 380kcal
Equipment
- slow cooker
- Skillet
- large bowl
Ingredients
- 2 pounds chicken breasts cut into bite size pieces
- ¼ cup cornstarch
- 2 tablespoons oil
- 8 dried red chilies seeded and sliced
- 1 red bell pepper cubed
- 1 zucchini cubed
- ⅓ cup water
- ⅓ cup lite soy sauce
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 2 tablespoons ketchup
- 4 cloves garlic
- ¼ teaspoon ground ginger
- ⅓ cup peanuts
- Green onions and more peanuts for garnish
Instructions
- In a large skillet over medium high heat heat the 2 tablespoons of oil.
- Toss the cubed chicken with the cornstarch.
- Quickly brown the chicken in the pan until it has color. You are not looking to cook the chicken through, just get some color on it.
- Add the chicken to the slow cooker.
- Add in your red bell pepper, zucchini, and red chilis to the slow cooker.
- In a mixing bowl combine the water, soy sauce, vinegar, brown sugar, ketchup, garlic, ginger and peanuts.
- Stir and pour over the chicken.
- Cover and cook on low for 4 hours.
- Serve!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Calories: 380kcal | Carbohydrates: 29g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 97mg | Sodium: 957mg | Potassium: 1017mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1329IU | Vitamin C: 120mg | Calcium: 50mg | Iron: 2mg