Skinny Slow Cooker Kung Pao Chicken

This delicious Skinny Slow Cooker Kung Pao Chicken is coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!

Hey guys! It’s Kelly here from Life Made Sweeter! I’m back this month sharing this Skinny Slow Cooker Kung Pao Chicken!

I love making my favorite Asian take out dishes at home because I can lighten them up without sacrificing on the flavor.

This recipe is a lot healthier than the Kung Pao Chicken you would typically get when ordering out. It’s easy to whip up and has all the same amazing flavors we love.

Sweet, savory with just enough of a fiery kick that you can totally customize according to your taste.

There is no deep frying required. Just a little oil to brown the chicken. Plus it has a generous serving of tender crisp veggies. I used red peppers and zucchini but you can easily swap in your favorites.

To make this Kung Pao Chicken, start by coating the chicken in cornstarch and browning it before adding it into the slow cooker. It’s an extra step but makes a HUGE difference!

Then combine the sauce ingredients together and toss with the chicken. Cook on low for a few hours then add in the veggies right near the end for the perfect tender & crisp texture.

You can serve this over your favorite quinoa, rice or even zoodles for a lower carb option. Either way you choose, it’s so much easier and healthier than takeout!

3.3 from 4 reviews
Skinny Slow Cooker Kung Pao Chicken
 
This delicious Skinny Slow Cooker Kung Pao Chicken is coated in a sweet and spicy sauce with tender vegetables and crunchy cashews.
Author:
Serves: 4 servings
Ingredients
  • ⅔ cup cornstarch or arrowroot powder
  • ¼ tsp black pepper
  • 1 lb boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks
  • 1 tablespoon avocado oil or olive oil
  • **4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE
  • ⅔ cup roasted cashews (or roasted peanuts)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 medium zucchini, chopped into halves
Sauce (Feel free to double the sauce if you like more sauce)
  • ½ cup low-sodium soy sauce
  • ⅓ cup water
  • 3 Tablespoons honey
  • 3 Tablespoons hoisin sauce
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • ¼ - ½ teaspoon dried red pepper chili flakes
Cornstarch slurry
  • 2 Tablespoons cornstarch or arrowroot powder
  • 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)
Instructions
  1. In a large zip-top bag, toss in chicken, cornstarch and black pepper. Shake until well-coated.
  2. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker.
  3. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, galic, ginger and red pepper chili flakes and pour over chicken.
  4. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
  5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
  6. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
  7. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
Notes
**If you can't find dried red chili peppers, leave out and add an additional ½ - 1 teaspoon red pepper chili flakes

**If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.

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One Pot Teriyaki Rice with Chicken

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Kelly Kwok

Kelly is the blogger behind Life Made Sweeter. She is a self-taught baker and loves using her slow cooker. You can often find her in the kitchen dreaming up tasty new dishes that are quick and easy to make for her family. She also enjoys adding a fun and healthy twist to many classic favorites.

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Comments

  1. We love Kung Pao Chicken in our house! The fact that this is in the slow cooker is icing on the cake!

  2. I don’t have a slow cooker. Can I cook this in a thick Le Creuset pot? How long would I need to cook?? Thanks…

    • Yes, you can cook this on the stove. Brown the chicken until cooked through (7-8 minutes). Then add vegetables and saute for about 3 minutes – or until tender. Add the sauce to the pan, turn to high heat and cook until the sauce bubbles and thickens up – about 1-2 minutes. Taste and adjust seasonings. Once everything is coated and heated through – serve hot.

  3. Just made this tonight. It was soooo yummy. However, mine was not as saucy as I would like. Do you think it would be good if I doubled the sauce that goes in with the chicken?

  4. Can this recipe be adapted for use in a pressure cooker?

  5. Amanda Abernathy says:

    Do you have a calorie count on this recipe?

  6. Not happy with this recipe whatsoever. The sauce dried up and burned a little
    I had to add a Ton more water, probably a whole 1.5 cups after checking less than 2 hours on high. Not very flavorful as well. Also, kung pao chicken is meant to be spicy but this lacked any spiciness even before I added the water. Really a bad recipe

  7. This recipe turned out pretty good. But it was way too salty(and I used a less sodium version too). Another problem is it’s pointless to call this a slow cooker recipe. You use more dishes this way and the point of a slow cooker is to set and forget. Lastly I’m sorry but this website is terrible. So many ads it crashed my computer and phone.

  8. I’m interested in this too.

    • Alyssa says:

      Unfortunately, I do not have a calorie count; however, I recommend using fitness pal and that is pretty accurate for the calorie count on each meal prepared. Thanks for following along 🙂

      The Recipe Critic
      Alyssa

  9. I loved this recipe! I made it all in a skillet though and it took about 30 minutes to cook. (Cooked chicken, then added carrots and red peppers, then added zucchini at the end.)

    My modifications: Used half the chicken and added carrots. Mine was not very spicy so my kiddo would eat it.

    I’d like a calorie count if you have it.

    • Alyssa says:

      Unfortunately, I do not have a calorie count; however, I recommend using fitness pal and that is pretty accurate for the calorie count on each meal prepared. 🙂 Great suggestions on the recipe too! Thanks for your input!

      The Recipe Critic
      Alyssa

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