How long does Kung Pao Chicken take to cook?

In a crockpot, Kung Pao Chicken typically takes 3–4 hours on low or 2–2.5 hours on high when using boneless, skinless chicken breast or thighs. For best texture and moisture, I recommend the low setting. Since this Slow Cooker Kung Pao Chicken Recipe features a sticky sauce and chopped veggies, keeping the cook time on the shorter side prevents overcooked chicken and mushy peppers.

What sauce is used in Kung Pao Chicken?

Traditional Kung Pao Chicken Recipes use a savory, sweet, and spicy mix: soy sauce, hoisin, rice vinegar, brown sugar, garlic, ginger, and dried red chiles. For slow cooking, I also add Homemade Chicken Broth for depth. This builds a bold, well-balanced flavor that holds up through hours of low simmering in your crockpot.

Is it better to cook chicken on high or low in a crockpot?

Low is always better for chicken in a slow cooker, especially in a Crockpot Kung Pao Chicken dish. Cooking on low allows the meat to stay juicy and absorb flavor without breaking down too much. High heat risks turning chicken rubbery or dry — especially when using lean cuts like breast meat.

What makes chicken rubbery in the crockpot?

Rubbery chicken usually means overcooking or using too little liquid. In this recipe, we balance the sauce with hoisin, soy, and broth — no water added — to give enough moisture for even cooking. Also, always cut chicken into uniform chunks to avoid dry outer edges. A light cornstarch coating can help hold in juices, too.

Is 4 hours on high the same as 8 hours on low?

Not quite. While the timing might technically equal out, the texture won’t. Cooking Kung Pao Chicken low and slow (6–8 hours) breaks down meat and veggies differently than a high setting. This dish is better when cooked on low for 3–4 hours — it keeps the peppers crisp-tender and the chicken juicy.

Does chicken need to be covered in liquid in the crockpot?

No. For Crockpot Kung Pao Chicken, the sauce does not need to fully cover the chicken — and it shouldn’t. Too much liquid leads to a diluted sauce. Just enough to coat the bottom and partially submerge the chicken is perfect. The steam created during cooking does the rest.

Easy Crockpot Kung Pao Chicken Recipe

Description

This Crockpot Kung Pao Chicken is your ultimate takeout fakeout — bold, spicy-sweet, and made entirely in the slow cooker for easy weeknight dinners.

Ingredients

Scale

1.5 lbs boneless skinless chicken breast or thighs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/3 cup soy sauce (or tamari)
1/4 cup hoisin sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp cornstarch
2 tsp minced garlic
1 tsp grated ginger
6–8 dried red chilies (whole or sliced)
1/3 cup roasted peanuts
Green onions for garnish
Optional: pink salt to taste

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Instructions

Whisk together soy sauce, hoisin, rice vinegar, brown sugar, garlic, and ginger in a bowl.
Add chicken, bell peppers, and dried chilies to the crockpot.
Pour sauce over ingredients. Stir to coat.
Cook on low for 3–4 hours or high for 2–2.5 hours.
Mix cornstarch with 1 tbsp water; stir into crockpot during last 30 minutes.
Add peanuts in the final 15 minutes of cooking.
Taste and season with pink salt if needed.
Serve hot over rice, topped with green onions.

Notes

Peanuts add texture, but feel free to substitute with cashews.

For paleo or Whole30, use coconut aminos and remove sugar.

Store leftovers in airtight containers for up to 4 days or freeze for 2 months.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 375 kcal
Sugar: 8g
Sodium: 720mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 38g
Cholesterol: 80mg