Skinny Slow Cooker Kung Pao

This skinny slow cooker Kung Pao chicken delivers authentic Chinese flavors with significantly less calories than takeout versions. The tender chicken simmers in a perfect balance of sweet and spicy sauce, while colorful vegetables and crunchy cashews add texture and nutrition to this family-friendly meal.

I first made this on a busy weeknight when I was craving Chinese food but wanted something healthier. My family was so impressed they thought I had ordered from our favorite restaurant. Now it's in our regular rotation for busy weeks.

Ingredients

• Boneless skinless chicken breasts: Cut into bite sized chunks for lean protein that stays tender in the slow cooker
• Low sodium soy sauce: Provides umami flavor while keeping the sodium content reasonable
• Honey: Adds natural sweetness without refined sugar
• Hoisin sauce: Brings authentic Chinese flavor with its complex sweet and savory profile
• Fresh ginger and garlic: Create an aromatic base that makes this dish shine
• Red bell pepper: Adds vibrant color, sweetness and vitamin C
• Zucchini: Incorporates extra vegetables while absorbing the delicious sauce
• Roasted cashews: Provide satisfying crunch and healthy fats
• Dried red chili peppers: Give authentic Szechuan flavor and visual appeal
• Cornstarch: Creates the perfect thick glossy sauce that clings to every bite

Step-by-Step Instructions

Season the Chicken:

Season cubed chicken with salt and pepper in a ziplock bag by shaking to ensure even coverage. This simple seasoning layer builds flavor from the beginning.

Brown the Chicken:

Heat olive oil in a large skillet over medium high heat and cook the chicken for 5 to 7 minutes until nicely browned. This step creates a flavor foundation through caramelization that slow cooking alone cannot achieve.

Prepare the Sauce:

Whisk together soy sauce, water, honey, hoisin sauce, minced garlic, grated ginger and chili flakes in a medium bowl until completely combined. This balanced sauce brings together sweet, savory and spicy elements.

Slow Cook:

Pour the sauce over the browned chicken in the slow cooker and cover. Cook on LOW for 2 to 4 hours or HIGH for 1 to 3 hours depending on your schedule. The slow cooking allows flavors to meld beautifully while keeping the chicken tender.

Thicken and Add Vegetables:

About 30 minutes before serving, create a slurry with cornstarch and water. Stir this into the slow cooker along with bell pepper, zucchini, cashews and dried chili peppers. The cornstarch transforms the thin sauce into a glossy glaze while vegetables cook just until tender without becoming mushy.

Final Cooking:

Cover and cook on HIGH for another 20 to 30 minutes until vegetables reach perfect tenderness and sauce thickens to a beautiful consistency. This timing ensures vegetables retain some texture and vibrant color.

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The dried red chili peppers are my favorite ingredient in this dish. They remind me of my first authentic Kung Pao experience at a tiny restaurant in San Francisco's Chinatown. While they add visual authenticity, you can adjust the amount based on your heat preference or omit them entirely for a milder version.

Spice Level Customization

Kung Pao chicken is traditionally spicy, but this recipe allows complete control over the heat level. For a milder version, reduce or omit the dried chili flakes and use fewer dried chili peppers. For spice lovers, increase the chili flakes to 1/2 teaspoon and add a diced fresh jalapeño with the vegetables. Remember that the dried chili peppers are primarily for flavor infusion rather than eating whole.

Vegetable Variations

This recipe is incredibly versatile when it comes to vegetables. While red bell pepper and zucchini work beautifully, feel free to substitute or add snow peas, broccoli florets, sliced carrots, or water chestnuts based on preferences or what you have on hand. For vegetables with longer cooking times like carrots, add them with the chicken. Quick cooking vegetables like snow peas should only be added in the final 15 minutes to maintain their crisp texture.

Make Ahead and Storage

This Kung Pao chicken keeps wonderfully in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually improve overnight as they continue to meld. Store in airtight containers with rice portioned separately for best results. When reheating, add a splash of water if the sauce has thickened too much. For freezing, cool completely then store in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Serving Suggestions

While traditionally served over white rice, this healthier version pairs beautifully with brown rice, quinoa, or cauliflower rice for additional nutrition. For a lower carb option, serve over spiralized zucchini noodles or alongside steamed bok choy. Complete your homemade Chinese feast by serving with a simple side of steamed edamame or a light cucumber salad dressed with rice vinegar for a refreshing contrast to the rich flavors.

Frequently Asked Questions

→ Can I substitute chicken breasts with other cuts of chicken?

Yes, chicken thighs are a great alternative as they remain tender and flavorful after slow cooking.

→ How can I increase the spice level?

Add more dried red chili peppers or adjust the amount of red pepper flakes to spice things up.

→ Can I use vegetables other than bell peppers and zucchini?

Absolutely! Broccoli, snap peas, or carrots are excellent substitutes or additions for more variety.

→ What can I serve this with?

This dish pairs wonderfully with steamed rice, quinoa, or your favorite type of noodles.

→ Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chop the ingredients in advance. Store them separately in the fridge until you’re ready to cook.

→ Can I make this without a slow cooker?

Certainly! You can use a large skillet or pot on the stovetop, adjusting the cooking time as needed.