Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken


  • ⅓ cup cornstarch (or arrowroot powder)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 lb boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks
  • Olive oil spray
  • 4  dried red chili peppers (to taste)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 medium zucchini, chopped into halves

SAUCE (feel free to double the sauce if you like more sauce)

  • ½ cup Bragg’s liquid aminos
  • ½ cup water
  • 1 tsp. Stevia
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • ¼ – ½ tsp dried red pepper chili flakes


  1. In a large zip-top bag, toss in chicken, cornstarch, salt and black pepper. Shake until well-coated.
  2. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker.
  3. In a medium bowl, whisk together the liquid aminos, water, stevia, garlic, ginger and red pepper chili flakes and pour over chicken.
  4. Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours.
  5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, and zucchini.
  6. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out the sauce to your preferred consistency).
  7. Sprinkle with sesame seeds, green onions and serve over cauliflower rice, quinoa, or zoodles, if desired.
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