Slow Cooker Kung Pao Chicken with Cashews and Bell Peppers
This slow cooker version of the classic Sichuan dish features tender chicken in a savory-sweet sauce with honey, soy sauce, and hoisin. The addition of cashews, red bell peppers, and zucchini creates a colorful, nutritious meal that's perfect for busy weeknights. The sauce thickens naturally during cooking, while dried chilies and red pepper flakes provide authentic heat. This healthier take uses olive oil instead of traditional deep frying, making it lighter while maintaining all the bold flavors that make kung pao chicken irresistible.
Ingredients
- ¼ tsp black pepper, ground
- ⅛ tsp salt
- 1 lbs boneless skinless chicken breasts, cut into bite-sized chunks
- 3 tablespoons olive oil
- 4 dried red chili peppers
- ⅝ cup roasted cashews
- 1 red bell pepper, chopped into bite-sized pieces
- 1 medium zucchini, chopped into halves
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp dried red pepper chili flakes
- 2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch mixture
Instructions
- 1
Season chicken chunks with salt and black pepper in a zip-top bag
- 2
Heat large skillet over medium-high heat and brown chicken for 2-3 minutes per side
- 3
Transfer chicken to slow cooker
- 4
Whisk together soy sauce, water, honey, hoisin sauce, minced garlic, ginger and red pepper flakes
- 5
Pour sauce mixture over chicken in slow cooker
- 6
Cover and cook on LOW for 2.5-4 hours or HIGH for 1.5-3 hours
- 7
Whisk cornstarch and water in small bowl 30 minutes before serving
- 8
Stir cornstarch mixture into slow cooker
- 9
Add dried red chili peppers, chopped red bell pepper, zucchini halves and cashews
- 10
Cover and cook on HIGH for 20-30 minutes until vegetables are tender and sauce has thickened
- 11
Serve over rice, quinoa or zoodles with sesame seeds and green onions
Tips
You can skip browning the chicken and add it directly to the slow cooker if short on time, though browning adds extra flavor
Add more water during the final cooking stage if you prefer a thinner sauce consistency
Roasted peanuts can be substituted for cashews for a more traditional flavor profile
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Can prepare sauce mixture 1 day ahead and refrigerate
Best served immediately over rice, quinoa or zucchini noodles
Common Mistakes
Don't skip the cornstarch slurry to avoid thin, watery sauce
Add vegetables only in final 30 minutes to avoid overcooking
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, but thaw completely first and pat dry before seasoning and browning for best results.
What if I don't have hoisin sauce?
Mix 2 tablespoons soy sauce with 1 tablespoon honey and 1/2 teaspoon garlic powder as substitute.
How long will leftovers keep?
Store in refrigerator for up to 3 days or freeze for up to 3 months in airtight containers.