There’s something so comforting about the sweet-spicy aroma that fills your kitchen with this Slow Cooker Kung Pao Chicken Recipe. It’s an easy, hands-off way to enjoy a takeout favorite with rich layers of flavor, and you’ll love how tender the chicken gets after slow cooking all afternoon.

The image shows a white bowl filled with a colorful dish. The bottom layer has yellow rice mixed with small green peas and edamame beans, creating a textured base. On top of the rice, there are pieces of dark brown fried chicken coated in sauce. Scattered among the chicken pieces are sliced green zucchini and red bell pepper strips. Whole peanuts and small green chopped scallions are sprinkled over the dish, adding contrast in color and crunch. The bowl sits on a white marbled surface with a white cloth partially visible in the background. 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

I've always been a fan of Kung Pao chicken, but starting this recipe slow cooker style changed the game for me. It's simply unbeatable for busy days when you want a delicious, saucy meal waiting without constant supervision.

Hands-off cooking: Just prep, set it, and forget it until dinner—perfect for busy schedules.
Layered flavors: The combination of soy, vinegar, brown sugar, and garlic creates a perfect balance of sweet, tangy, and umami tastes.
Customizable heat: Adjust the dried red chilies to your preferred spice level so it’s just right for you.
Great for meal prep: Makes a generous amount that reheats beautifully for lunches or quick dinners later in the week.

The image shows a pot with several layers of food. The bottom layer is a dark brown sauce covering the base. On top of this are many golden-brown pieces of chicken spread evenly around the pot. Mixed with the chicken are slices of dark red dried chili peppers and bright green zucchini pieces, some sliced in half. There are also small red pieces of bell pepper adding color. Light brown peanuts are spread across the dish, creating texture and contrast. A wooden spoon rests in the middle, partially covered with sauce and food, suggesting the dish is being stirred. Small green onion slices are scattered over the top for garnish. The pot is black inside, and the scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple pantry staples combined with fresh veggies for texture and color. Each ingredient plays a role in building that iconic Kung Pao flavor that’s both a little sweet, a little spicy, and lots satisfying.

Flat lay of two pounds of raw bite-sized chicken pieces, a small mound of fine white cornstarch, two tablespoons of golden cooking oil in a small white bowl, eight slender dried red chilies sliced lengthwise, one bright red bell pepper cut into cubes, one green zucchini cut into cubes, a small white bowl with clear water, a small white bowl filled with dark lite soy sauce, a small white bowl of amber apple cider vinegar, a small white bowl of light brown granulated sugar, a small white bowl with glossy red ketchup, four whole unpeeled garlic cloves, a small heap of ground pale yellow ginger powder, and a handful of raw unshelled peanuts—all arranged symmetrically with perfect balance and fresh natural colors, placed 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 brown quickly and cook evenly in the slow cooker for tender bites.
Cornstarch: Helps create a nice coating on the chicken so the sauce clings beautifully.
Oil: Used for browning the chicken which adds a caramelized flavor.
Dried red chilies: Provide authentic heat—seed and slice to control spice.
Red bell pepper and zucchini: Add freshness, crunch, and color contrast.
Water, soy sauce, apple cider vinegar, brown sugar, ketchup: Together they create that tangy, sweet, savory sauce that glazes the chicken.
Garlic and ground ginger: Spice the sauce with warmth and depth.
Peanuts: Add crunch and nuttiness—classic with Kung Pao dishes.

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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

One of the things I love about this Slow Cooker Kung Pao Chicken Recipe is how easy it is to tweak. Whether you like it hotter, milder, or with different veggies, you can really put your own spin on it.

Variation: Sometimes, I swap out the zucchini for snap peas in spring—they add such a fresh pop of color and crunch. Another time, I used chicken thighs and loved the extra juiciness they bring.

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

Step 1: Brown the Chicken for Flavor

Start by tossing your bite-sized chicken pieces with cornstarch—this little step helps get that glossy, thickened sauce later on. Then heat your oil in a large skillet over medium-high heat and quickly brown the chicken pieces. You don’t want to cook them through, just get a nice golden color on the outside. This step amps up the flavor and helps seal in the juices.

Step 2: Layer Your Veggies and Chilies

Transfer the browned chicken into your slow cooker. Next, add the diced red bell pepper, zucchini cubes, and sliced dried red chilies. These provide that signature heat and a fresh, vibrant texture to balance the richness of the chicken and sauce.

Step 3: Mix and Pour the Magic Sauce

In a bowl, whisk together water, lite soy sauce, apple cider vinegar, brown sugar, ketchup, minced garlic, ground ginger, and the peanuts. This blend creates the perfect balance of sweet, tangy, salty, and a little spicy. Pour it evenly over your chicken and veggies—this will slowly infuse everything with flavor as it cooks.

Step 4: Slow Cook and Wait for Deliciousness

Cover and set your slow cooker on low for 4 hours. This slow simmer lets the chicken get incredibly tender while the sauce thickens and coats every bite. Halfway through, give it a gentle stir if you can, to make sure the sauce distributes well.

Top Tip

Since slow cookers vary, I’ve learned that browning your chicken first and using the cornstarch make all the difference in texture and flavor. Without that step, your chicken ends up a bit mushy and the sauce stays thin.

Don't Skip Browning: It adds texture and depth you can’t get if you dump everything in raw.
Control The Heat: Add fewer chilies if you prefer mild; I usually go heavy because I love that kick!
Peanuts Last: Adding them to the sauce lets the nuts soften slightly but still keep some crunch. You can also toast extra peanuts for a crunchy garnish.
Avoid Overcooking: Four hours on low is perfect. Any longer, and the veggies might turn mushy.

How to Serve Slow Cooker Kung Pao Chicken Recipe

Garnishes

I love sprinkling toasted peanuts and a handful of chopped green onions on top before serving—they add that fresh crunch and a pop of color. Sometimes, I toss on a few sesame seeds for a little extra flair.

Side Dishes

This recipe pairs beautifully with steamed jasmine rice or even cauliflower rice if you want something lighter. Steamed broccoli or snap peas on the side add a nice veggie boost, too.

Creative Ways to Present

For a fun twist, I’ve served this Slow Cooker Kung Pao Chicken stuffed inside lettuce cups at parties—super tasty and makes eating it a novel experience. You can even pair it with noodles for a noodle bowl presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors often mellow and deepen overnight, making the next-day leftovers even tastier.

Freezing

This recipe freezes nicely if you want to meal prep for busy weeks. Just portion it out into freezer-safe containers. When you thaw, the sauce might separate a bit, but a good stir while reheating fixes that right up.

Reheating

I recommend reheating leftovers gently on the stovetop over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving too long or it can dry out the chicken.

Frequently Asked Questions:

Can I use boneless skinless chicken thighs instead of breast?

Absolutely! Boneless skinless chicken thighs work great and add extra juiciness and flavor when slow cooked. Just cut them into bite-sized pieces like the breasts.

How spicy is this Slow Cooker Kung Pao Chicken Recipe?

The heat comes from the dried red chilies, which can be adjusted to your taste. If you prefer a milder dish, reduce the number of chilies or remove the seeds before adding them.

Can I prepare this dish completely in the slow cooker without browning the chicken?

You can, but browning the chicken first adds great texture and deeper flavor. Skipping that step might leave the chicken a bit softer and the sauce less thick.

What can I serve with Slow Cooker Kung Pao Chicken?

Steamed jasmine rice or cauliflower rice are fantastic sides, as well as steamed or stir-fried veggies like broccoli, snap peas, or bok choy to round out the meal.

Final Thoughts

This Slow Cooker Kung Pao Chicken Recipe is a real win in my house—so simple, yet bursting with authentic flavor. I feel good serving it anytime because it’s homemade comfort food with that perfect spicy-sweet bite. Try it for your next weeknight dinner, and I bet it’ll quickly become one of your favorite easy meals to make again and again.