Crockpot Kung Pao Chicken

My husband and I really love Chinese food but the high levels of sugar and MSG in the sauces keep us from ordering it most of the time.  This recipe won't leave you missing any of the flavor of your favorite take-out and adds a lot more nutrition!  


Serves: 4

  • 1/3 cup arrowroot powder or cornstartch 
  • 1/4 tsp black pepper
  • 1 lb boneless skinless chicken breast, cut into bite-size pieces
  • 1 tbsp avocado oil/olive oil/coconut oil
  • 4-6 dried red chili peppers, I used these ones that I found in the produce section at my super market.  If you can't find dried peppers, add an additional 1/2-1 tsp red pepper flakes
  • 1 red bell pepper, cut into bite-size pieces
  • 1 medium zucchini, cut into bite-size pieces
  • 2/3 cup cashews, toasted


  • 1/2 cup low sodium soy sauce/tamari/coconut aminos
  • 1/3 cup water
  • 3 tbsp honey
  • 3 tbsp hoisin sauce
  • 3 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1/4-1/2 tsp crushed red chili flakes

*Cornstarch Slurry*

  • 2 tbsp cornstarch or arrowroot powder
  • 2-3 tbsp water

*Optional Toppings: sesame seeds and chopped green onions*


Combine chicken, cornstarch and back pepper in a gallon ziplock back, toss to coat evenly.  

Heat a large skillet over medium-high heat and add your cooking oil (avocado, olive or coconut oil).  Add chicken and cook for 5 minutes, browning chicken on all sides.  Remove and place in your slow cooker.

Combine all of your sauce ingredients in a small bowl, whisk and pour over chicken.  

Cook on low for 2 1/2-4 hours or on high for 1 1/2-3 hours.  

About 30 minutes before serving, whisk together your cornstarch or arrowroot powder and water.  Stir into the crockpot with the chicken and sauce.  Add your dried red chili peppers, chopped bell peppers, zucchini and toasted cashews.  

Cook on high for 20-30 minutes.  

Serve over rice or quinoa or roasted broccoli or just as is.  Top with sesame seeds and green onions if desired.  


Recipe from The Recipe Critic