Description
Looking for a healthy, flavorful dinner that requires little prep? Skinny Slow Cooker Kung Pao Chicken is the answer! With a deliciously sweet and spicy sauce, tender chicken, and crunchy peanuts, this dish delivers all the bold flavors of classic Kung Pao chicken, but in a healthier, slow-cooked version.
Ingredients
Scale
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon sriracha sauce (optional, for extra spice)
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- ⅓ cup roasted peanuts
- 1 tablespoon cornstarch (to thicken the sauce)
- 2 teaspoons water
Instructions
- Prepare the Ingredients: Chop chicken into bite-sized cubes. Chop bell peppers and mince garlic.
- Add to the Slow Cooker: Add chicken, bell peppers, and garlic to the slow cooker. In a separate bowl, mix soy sauce, rice vinegar, honey, sesame oil, sriracha, and red pepper flakes.
- Cook: Pour the sauce over the chicken and vegetables. Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is tender.
- Thicken the Sauce: Combine cornstarch and water in a small bowl to make a slurry. Stir into the slow cooker and cook on high for an additional 15 minutes until the sauce thickens.
- Add the Peanuts: Stir in roasted peanuts and cook for another 5 minutes.
- Serve: Serve the Kung Pao chicken over steamed rice, cauliflower rice, or quinoa. Garnish with additional peanuts or green onions if desired.
Notes
- Customize the Heat: Adjust the spice level with more sriracha or red pepper flakes to suit your taste.
- Use Chicken Thighs: For extra juiciness, substitute chicken breasts with boneless, skinless chicken thighs.
- Don’t Overcook: Be careful not to overcook the chicken in the slow cooker to prevent it from drying out.
- Thickening the Sauce: Be sure to thicken the sauce with cornstarch for that perfect glossy texture.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stove.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Slow Cooker Kung Pao Chicken, Healthy Kung Pao Chicken, Crockpot Chicken Recipe, Chinese Chicken, Healthy Asian Chicken