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Skinny Slow Cooker Kung Pao Chicken

This Skinny Slow Cooker Kung Pao Chicken is a lightened-up version of the takeout favorite — tender chicken cooked in a sweet, spicy, and savory sauce with fresh veggies and roasted peanuts or cashews. It’s healthy, easy to make, and full of classic Kung Pao flavor without the deep frying or heavy oil.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4

Ingredients
  

Chicken & Vegetables

  • 1 – 1 1/4 lbs boneless skinless chicken breasts (2–3 pieces), cut into bite-sized chunks
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 3 –4 tbsp olive oil
  • 4 –6 dried red chili peppers to taste
  • 2/3 cup roasted cashews or peanuts
  • 1 red bell pepper chopped into bite-sized pieces
  • 1 medium zucchini chopped into halves

Sauce

  • Double if you prefer extra sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 tbsp honey
  • 2 tbsp hoisin sauce
  • 3 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1/4 –1/2 tsp dried red chili flakes adjust for spice

Cornstarch Slurry

  • 2 tbsp cornstarch or arrowroot powder
  • 2 –3 tbsp water plus more as needed to thin sauce

Instructions
 

Prepare the chicken:

  • Season chicken chunks with salt and black pepper.
  • Heat olive oil in a skillet over medium heat. Lightly sear chicken until golden on the outside (about 2 minutes per side). This helps lock in flavor.

Make the sauce:

  • In a bowl, whisk together soy sauce, water, honey, hoisin, garlic, ginger, and red pepper flakes until smooth.
  • Combine in the slow cooker:
  • Add the chicken to the slow cooker.
  • Pour the sauce mixture over it and stir to coat.
  • Add dried red chili peppers for heat.

Cook:

  • Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until the chicken is tender and cooked through.

Add vegetables:

  • During the last 30 minutes of cooking, add red bell pepper and zucchini. Stir and let them cook until just tender but still crisp.

Thicken the sauce:

  • In a small bowl, whisk together cornstarch and water to make a slurry.
  • Stir into the slow cooker and cook for another 10–15 minutes, until sauce thickens.

Finish & serve:

  • Stir in roasted cashews or peanuts just before serving.
  • Serve warm over rice, quinoa, or noodles.

Notes

  • Control the heat: Use fewer chili peppers for mild heat or add extra flakes for spice lovers.
  • Healthier swaps: Substitute olive oil with avocado oil for an extra-light option.
  • Protein variation: Try shrimp or tofu for a pescatarian or vegetarian twist.
  • Make-ahead friendly: Store in airtight containers for up to 4 days — perfect for meal prep.
  • Serve smart: Top with chopped scallions or sesame seeds for garnish and freshness.