Slow Cooker Kung Pao Chicken

This cozy, flavor-packed dinner is a weeknight lifesaver—especially when “mom life” means shortcuts are a must. Tender chicken, a sweet-and-spicy sauce, and crisp veggies come together in the slow cooker with minimal prep and maximum comfort. You can skip the skillet step if needed (we often do!) and still end up with a dish that feels like takeout, minus the stress and mystery ingredients. Allergy-friendly swaps included, so everyone at the table can dig in with confidence.

Ingredients

• 1¼ pounds boneless, skinless chicken breasts, cut into bite-sized chunks

• ⅛ teaspoon salt

• ¼ teaspoon black pepper

• 3 tablespoons olive oil

• 1-2 large red bell pepper, chopped

• 1-2 medium zucchini, chopped

• ⅔ cup roasted cashews (omit if tree nut allergy)

• 4–6 dried red chili peppers (adjust for heat preference)

Sauce Ingredients

• ½ cup low-sodium soy sauce (or coconut aminos for soy-free)

• ½ cup water

• 3 tablespoons honey

• 2 tablespoons hoisin sauce (check labels for allergens—some contain soy or wheat)

• 3 cloves garlic, minced

• 1 teaspoon freshly grated ginger

• ¼ teaspoon dried red pepper flakes (add more if you like extra heat)

• 2 tablespoons cornstarch or arrowroot powder

• 2 tablespoons water (for mixing with starch)

Instructions

Prep the Chicken In a large ziplock bag, add:

• 1¼ lbs cubed boneless, skinless chicken breasts

• ⅛ tsp salt

• ¼ tsp black pepper Seal and shake to coat evenly.

Optional Sear for Crispiness (skip if needed—mom life wins) Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, until browned. Transfer to your slow cooker.

Make the Sauce In a medium bowl, whisk together:

• ½ cup low-sodium soy sauce (or coconut aminos)

• ½ cup water

• 3 tbsp honey

• 2 tbsp hoisin sauce (check for allergens)

• 3 cloves garlic, minced

• 1 tsp grated fresh ginger

• ¼ tsp red pepper flakes (adjust to taste) Pour over the chicken in the slow cooker.

Slow Cook Cover and cook:

• LOW for 2–4 hours

• HIGH for 1–3 hours

Thicken & Add Veggies (about 30 minutes before serving) In a small bowl, whisk:

• 2 tbsp cornstarch or arrowroot powder

• 2 tbsp water Stir into the slow cooker.

• Add:

• Chopped red bell pepper

• Chopped zucchini

• ⅔ cup roasted cashews (optional)

• 4–6 dried red chili peppers (or sub with flakes) Cover and cook on HIGH for another 20–30 minutes, until veggies are tender and sauce thickens. Add a splash of water if you prefer a thinner sauce.

Serve & Garnish

• Spoon over warm rice.

• Sprinkle with sesame seeds and sliced green onions.

• Enjoy the cozy, allergy-aware comfort!

Want to save this recipe for later?

Click to download a printable version—perfect for meal planning, potlucks, or sharing with allergy-friendly friends.

Tried it?

If you try this recipe, let me know in the comments!

Fresh, allergy-friendly, and full of flavor. Hope it brings a little joy to your table.

Take care, Liz — your everyday allergy mom 💛