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Skinny Slow Cooker Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken is a delicious chicken coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 338
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 pounds boneless skinless chicken breasts cut into bite-sized chunks
  • 0.125 teaspoon salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large red bell pepper chopped
  • 1 medium zucchini chopped
  • 0.67 cup roasted cashews or roasted peanuts
  • 4 dried red chili peppers or up to 6
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup water plus 2 tablespoons for cornstarch
  • 3 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 0.25 teaspoon dried red pepper chili flakes or more to taste
  • 2 tablespoons cornstarch
  • sesame seeds for garnish
  • green onions for garnish

Equipment

  • Slow Cooker
  • large skillet
  • Large ziplock bag
  • medium bowl
  • Small bowl

Method
 

  1. In a large ziplock bag, add chicken, salt, and black pepper. Shake to coat the chicken evenly.
  2. Heat a large skillet over medium-high heat. Add olive oil and seasoned chicken. Cook for about 5-7 minutes or until browned. Transfer chicken into the slow cooker.
  3. In a medium bowl, whisk together soy sauce, 1/2 cup water, honey, hoisin sauce, garlic, ginger, and red pepper chili flakes. Pour the sauce over the chicken in the slow cooker.
  4. Cover and cook on LOW for 3-4 hours or on HIGH for 2-2.5 hours, until chicken reaches an internal temperature of 165°F.
  5. When 30 minutes of cooking time remains, whisk together cornstarch and 2 tablespoons water in a small bowl. Stir into the slow cooker. Add red bell pepper, zucchini, cashews, and dried red chili peppers.
  6. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened. Add more water a tablespoon at a time to thin out the sauce to your preferred consistency.
  7. Sprinkle with sesame seeds and green onions and serve over rice, quinoa, or noodles, if desired.

Notes

If you can't find dried red chili peppers, leave out and add an additional 1/2-1 teaspoon red pepper chili flakes. If your slow cooker runs hot, check on chicken earlier as it may cook faster than suggested cooking times. FOR STOVETOP DIRECTIONS: Brown the chicken until cooked through (7-8 minutes). Then add vegetables and sauté 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.
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