There's something irresistibly cozy about the tangy, spicy notes mingling in this Slow Cooker Kung Pao Chicken Recipe. It’s one of those meals that fills your home with warmth and a little kick of excitement, making dinner feel special without any fuss.

The image shows a white bowl filled with a colorful layered dish on a white marbled surface. The bottom layer is yellow fried rice mixed with green peas and edamame, giving it a speckled green-yellow texture. On top, there is a thick layer of golden-brown fried pieces, coated in a glossy sauce, with round slices of green zucchini and thin strips of red bell pepper scattered throughout. Dark red dried chili pieces and some chopped green onions sprinkle over the top layer, while light brown peanuts are spread evenly across the dish with a few nuts nestled between the fried pieces. A woman's hand holds chopsticks resting near the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe
Top Tip
How to Serve Slow Cooker Kung Pao Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Kung Pao Chicken Recipe

Why You'll Love This Recipe

This Slow Cooker Kung Pao Chicken Recipe has quickly become one of my favorite go-to dishes when I want bold flavor with zero stress. The slow cooker magic turns the chicken super tender, and the balance of sweet, sour, and spicy is spot on.

Hands-Off Convenience: You get rich, complex flavors with minimal active cooking time—just brown the chicken, toss ingredients in, and walk away.
Perfectly Tender Chicken: Slow cooking makes the chicken juicy and tender, soaking up all those tasty sauce flavors.
Customizable Spice Level: The dried red chilies add heat, but you can easily adjust to your taste or skip if you prefer mild.
Easy Ingredients: Everything’s straightforward and pantry-friendly, so no complicated shopping trips needed.

A close-up photo shows a black pot filled with cooked golden brown chicken pieces mixed with red bell peppers, green zucchini slices, and dark red chili peppers. The dish is covered in a shiny brown sauce with small light brown peanuts scattered on top. A wooden spoon is dipped into the pot from above, lifting some chicken and vegetables. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role to get that iconic balance Kung Pao chicken is famous for. From the snappy veggies to the tangy sauce combo, they come together beautifully. When shopping, pick fresh produce and a good-quality soy sauce—the flavor difference really stands out.

Flat lay of raw bite-sized chicken pieces, a small mound of white cornstarch powder, a few dried red chilies sliced, one fresh red bell pepper cubed, one green zucchini cubed, four whole cloves of garlic, a small pile of raw peanuts, a small white ceramic bowl of dark lite soy sauce, a small white ceramic bowl of light apple cider vinegar, a small white ceramic bowl of golden brown sugar, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of clear water, a small white ceramic bowl containing ground ginger powder, a small white ceramic bowl of golden cooking oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken: Bite-sized pieces make it easy to eat and help the meat cook evenly in the slow cooker.
Cornstarch: Tossing the chicken in cornstarch before browning adds a light crust and helps thicken the sauce.
Oil: For browning the chicken; use a neutral oil with a high smoke point, like vegetable or canola.
Dried red chilies: They bring authentic heat and aroma—remember to seed them if you want to tone down the spice.
Red bell pepper: Adds sweetness and color, plus a nice crunch when cooked just right.
Zucchini: Brings a tender, fresh touch that balances the bold sauce.
Water: Helps create the sauce base without making it too salty.
Lite soy sauce: Adds savory depth without weighing down the dish.
Apple cider vinegar: Brings tang and brightness, key to that classic Kung Pao zing.
Brown sugar: Provides sweetness and caramel notes that balance the heat and acidity.
Ketchup: A subtle hint of tomato sweetness that rounds out the sauce.
Garlic: Essential aromatic that flavors every bite.
Ground ginger: Adds warmth and slight spice that's almost floral.
Peanuts: For that signature crunch and extra nuttiness you want from Kung Pao chicken.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Slow Cooker Kung Pao Chicken Recipe depending on what’s in the fridge or how spicy I feel. It’s a wonderfully flexible dish that easily adapts to your style.

Variation: Sometimes I swap zucchini for crunchy water chestnuts or snap peas when I want extra texture, and it works beautifully.
Diet-Friendly: For a low-carb twist, serve it over cauliflower rice instead of regular rice.
Heat Levels: If you want it milder, just reduce the number of dried chilies or omit seeds before adding.
Vegetarian Version: Try substituting chicken with tofu or tempeh, pressing it first for best results.

Step-by-Step: How I Make Slow Cooker Kung Pao Chicken Recipe

Step 1: Brown the Chicken for Flavor

Start by tossing your chicken pieces with cornstarch until lightly coated. Then heat 2 tablespoons of oil in a large skillet over medium-high heat. You want to quickly brown the chicken—just enough to get some color and a little crust, not cook it through. This step adds texture and helps seal in flavors once it goes into the slow cooker.

Step 2: Load the Slow Cooker

Transfer that beautifully browned chicken into your slow cooker. Add in the cubed red bell pepper, zucchini, and red chilies on top. These veggies will cook down perfectly alongside the chicken, soaking up all those flavors.

Step 3: Mix and Pour the Sauce

In a bowl, whisk together the water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and peanuts. Pour this mixture evenly over the chicken and veggies in the slow cooker. This sauce blend is the heart of the dish, bringing sweet, tangy, spicy, and nutty notes all at once.

Step 4: Slow Cook the Magic

Cover your slow cooker and set it to low for 4 hours. During this time, the chicken turns so tender it almost melts in your mouth and the sauce thickens slightly, clinging to every bite. Resist the urge to lift the lid too often to keep that heat and flavor locked in.

Top Tip

Over the years I’ve learned a few tricks that make my Slow Cooker Kung Pao Chicken Recipe come out perfectly every time. These tips might save you some troubleshooting and make your cooking smooth and rewarding.

Don’t Skip Browning: I know it’s tempting to toss everything straight into the slow cooker, but browning adds a richness and depth you don’t want to miss.
Manage Spice Carefully: Dried chilies pack a punch, so try starting with fewer, especially if sharing with kids or spice-sensitive friends.
Peanut Addition: Adding peanuts in the sauce works, but I like to reserve some to sprinkle on top at the end for extra crunch.
Veggie Timing: If you prefer firmer veggies, add them halfway through cooking instead of at the start.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I usually sprinkle chopped green onions and extra roasted peanuts on top before serving. Sometimes I add a little fresh cilantro or a squeeze of lime juice for brightness that cuts through the richness perfectly.

Side Dishes

My favorite sides include steamed jasmine rice to soak up all the sauce, or even fried rice if you want something more substantial. Stir-fried broccoli or bok choy on the side complement this dish nicely, adding a fresh vegetable crunch.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this dish over crispy rice cakes or stuffed inside lettuces for a light, interactive meal. It’s always a hit and adds a little wow factor to the table.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The chicken actually tastes better the next day after the flavors have mingled even more—great for easy lunches or dinner the next night.

Freezing

I’ve frozen this Kung Pao Chicken successfully for up to 2 months. Just cool completely, pack it tightly, and thaw overnight in the fridge before reheating gently on the stove to preserve texture.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or broth to prevent sticking and keep the chicken moist. Microwave works in a pinch but can dry out the dish fast, so I usually avoid it.

Frequently Asked Questions:

Can I make this Slow Cooker Kung Pao Chicken Recipe spicy or mild?

Absolutely! You can control the heat by adjusting the amount of dried red chilies or removing the seeds before cooking. For a milder version, reduce the chilies or omit them altogether.

What can I substitute for dried red chilies if I don’t have them?

You can use red pepper flakes or a splash of chili garlic sauce as an alternative to dried red chilies. Just add gradually to reach your preferred spice level.

Can I prepare this recipe ahead of time?

Yes! You can brown the chicken and chop the veggies ahead, then assemble everything in the slow cooker insert and refrigerate until you’re ready to cook. Just add an extra 30 minutes to the cooking time if starting from cold.

What is the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain moisture and flavor.

Final Thoughts

I’ve made this Slow Cooker Kung Pao Chicken Recipe countless times, and it never fails to impress. Whether it’s weeknight dinner or feeding friends, the flavors are rich, comforting, and lively all at once. I can’t recommend it enough for anyone who wants something simple, hands-off, but totally delicious. Give it a try—you just might find your new favorite slow cooker recipe!