Skinny Slow Cooker Kung Pao Chicken Recipe

A crave-worthy takeout favorite made healthier and easier than ever—right in your slow cooker! This Skinny Slow Cooker Kung Pao Chicken delivers the familiar sweet, savory, and spicy flavors you love, packed with tender chunks of chicken, colorful veggies, and a glossy, craveable sauce. It comes together with minimal prep and is mostly hands-off, making it a perfect solution for hectic weeknights when you want something bold and comforting without fussing over the stove.

Ingredients You’ll Need

Here’s what you’ll need to make this delicious Kung Pao Chicken, plus some tips and substitutions:

• Chicken Breast: Boneless, skinless, cut into bite-sized chunks for quick, even cooking. Chicken thighs also work for extra juiciness.
• Salt and Black Pepper: The essential duo to season your chicken before browning, building a foundation of flavor.
• Olive Oil: For browning the chicken and giving everything a hint of richness. You can use any mild oil you like.
• Red Bell Pepper: Adds both sweetness and crunch—don’t skip it!
• Zucchini: Lends a refreshing, tender element to the mix. Feel free to trade for other quick-cooking veggies.
• Roasted Cashews or Peanuts: Choose your favorite for a classic Kung Pao crunch. Cashews are a bit buttery, while peanuts bring out the traditional flavor.
• Dried Red Chili Peppers: Brings the signature heat. If you can’t find them, see the tip below!
• Low-Sodium Soy Sauce: The salty, umami-rich backbone of the sauce; low-sodium keeps it from being overpowering.
• Honey: For a touch of natural sweetness that balances the savoriness.
• Hoisin Sauce: Adds depth, a splash of sweetness, and an irresistible savory note.
• Garlic and Fresh Ginger: Both are absolute musts for bold, aromatic flavor. Don’t be shy!
• Red Pepper Chili Flakes: Crank up or dial back the heat to your liking.
• Cornstarch (or Arrowroot Powder): Thickens the sauce so it beautifully coats every piece of chicken and veg.
• Water: Mixes with cornstarch and rounds out the sauce.

Variations

• More Veggies: Toss in broccoli, snap peas, carrots, or mushrooms—whatever’s lingering in your fridge.
• Swap the Protein: Make it with boneless thighs, shrimp, or even tofu for a plant-based spin.
• Nuttiness: Use almonds or leave nuts out for a nut-free version—just double up on veggies.
• Make It Mild or Fiery: Adjust dried chili peppers and flakes according to your ideal spice level.
• Stovetop Quick Fix: Sauté chicken and veggies in a large pan, add the sauce, and thicken—perfect for nights when you didn’t plan ahead.

How to Make Skinny Slow Cooker Kung Pao Chicken

Step 1: Season and Sear the Chicken

In a large ziplock bag, toss your chicken pieces with salt and pepper, giving them a quick massage to evenly coat. Heat olive oil in a skillet over medium-high, then add the chicken. Sear until golden—that rich browning gives unbeatable flavor. Move the chicken right into your slow cooker.

Step 2: Whip Up the Sauce

In a mixing bowl, whisk together soy sauce, water, honey, hoisin sauce, garlic, ginger, and your chili flakes. Pour every drop over the waiting chicken in your slow cooker.

Step 3: Set It and Forget It

Pop on the lid and cook on low for 2–4 hours (or high for 1–3 hours). Tip: If your slow cooker runs a bit hot, start checking at the earlier end of these times to avoid overcooked chicken.

Step 4: Thicken and Add Those Veggies

Mix cornstarch (or arrowroot powder) with water and stir it into the slow cooker about 30 minutes before dinner time. At this point, add red bell pepper, zucchini, cashews or peanuts, and dried red chili peppers. The sauce will start to thicken and the vegetables turn perfectly tender.

Step 5: Finish and Serve

Once the sauce has reached your preferred consistency and the veggies are tender, it’s ready! If the sauce is thicker than you like, just splash in a little extra water. Sprinkle with sesame seeds and sliced green onions for the finishing touch.

How to Serve

This Kung Pao Chicken begs for a fluffy base to soak up all that glorious sauce:

• Rice: Steamed jasmine or brown rice are classics that never fail.
• Noodles: Try it over chewy lo mein or rice noodles for a slurp-worthy dish.
• Quinoa or Cauliflower Rice: Both are fantastic, lighter options that tie in beautifully.
• Garnishes: Always finish with chopped green onions, a handful of extra nuts, and a sprinkle of sesame seeds.

Add a side of steamed broccoli or a simple Asian cucumber salad to round out your meal.

Make Ahead and Storage

Storing Leftovers

Cool the Kung Pao Chicken to room temperature and transfer to an airtight container. It’ll stay fresh for up to 4 days in the refrigerator.

Freezing

Absolutely! Portion into freezer-safe containers (minus the nuts, which can get soft—add fresh nuts after reheating). Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in the microwave or on the stovetop, stirring occasionally. If the sauce thickens too much, add a splash of water to loosen it up.

FAQs

Final Thoughts

With its big, bold flavors and set-it-and-forget-it ease, this Skinny Slow Cooker Kung Pao Chicken might quickly become your weeknight favorite. It’s proof that dinner can be healthy, vibrant, and satisfying—all with minimal effort. Whether you’re feeding a crowd or just want amazing leftovers, give this recipe a try and let your kitchen fill with irresistible aromas. You’ll be so glad you did!

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