Ingredients
Scale
Gather these simple ingredients, and you’re halfway to a meal that will leave your family asking for seconds:
- 1.5 pounds of boneless, skinless chicken thighs, cut into chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (adjust according to spice preference)
- 1/2 cup unsalted peanuts
- 2 green onions, sliced for garnish
If you’re missing an ingredient or two, don’t worry! You can substitute chicken breasts for thighs, or use apple cider vinegar instead of rice vinegar. Cooking is all about making it work with what you have.
Instructions
Let’s get cooking! Follow these steps to bring this dish to life:
- Start by placing the chicken pieces at the bottom of your crockpot.
- Add the chopped bell peppers on top of the chicken.
- In a bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, cornstarch, garlic, ginger, and red pepper flakes until smooth.
- Pour the sauce mixture over the chicken and peppers, ensuring everything is well-coated.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. You’ll know it’s ready when the chicken is tender and cooked through.
- About 30 minutes before serving, stir in the peanuts.
- Once cooked, give everything a good stir. The sauce will thicken slightly as it cools.
- Serve hot, garnished with sliced green onions.
Pro tip: Prep everything the night before and just toss it in the crockpot in the morning. It’s a lifesaver when you’re juggling a busy schedule!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Kung Pao Chicken, recipe, cooking, food
