Description
Crockpot Kung Pao Chicken is a delicious and easy-to-make dish that combines tender chicken with a flavorful sauce, perfect for a quick dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup roasted peanuts
- 1/2 cup chopped green onions
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Place the chicken thighs in the crockpot.
- In a bowl, mix together soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes.
- Pour the sauce over the chicken in the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the roasted peanuts and chopped green onions.
- Serve over rice or noodles.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- Can substitute chicken thighs with chicken breasts if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Crockpot
- Cuisine: Chinese