Skinny Slow Cooker Kung Pao Chicken Recipe

Skinny Slow Cooker Kung Pao Chicken RecipeSkinny Slow Cooker Kung Pao Chicken is a delicious chicken coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!

Skinny Slow Cooker Kung Pao Chicken Recipe



1/4 tsp black pepper
1/8 tsp salt
1 – 1 1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
3-4 tablespoons olive oil
**4 – 6 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store – see NOTE
2/3 cup roasted cashews or roasted peanuts
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)
1/2 cup low-sodium soy sauce
1/2 cup water
3 Tablespoons honey
2 Tablespoons hoisin sauce
3 cloves garlic minced
1 tsp grated fresh ginger
1/4 – 1/2 teaspoon dried red pepper chili flakes

Cornstarch slurry
2 Tablespoons cornstarch or arrowroot powder
2-3 Tablespoons water plus more as needed to thin out consistency of sauce


  1. In a large zip-top bag, toss in chicken, 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. **Skip this step if in a pinch and add chicken directly to the slow cooker.
  3. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
  4. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken. READ MORE

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