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March 22, 2012

Kung Pao Chicken in the Slow Cooker

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Makes 2-3 servings

1 lb boneless, skinless chicken thighs, trimmed, patted dry and cut into chunks
2 heaping Tbsp all-purpose flour
1/4 tsp black pepper
1/4 tsp ground red pepper
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp brown sugar
1 tsp minced garlic
1 Tbsp tomato paste
1 tsp Tabasco sauce
Optional toppings:  green onions, water chestnuts, peanuts
1.  Place flour, black and red pepper in a resealable plastic bag.  Drop the chunks of chicken into flour mixture.  Zip the bag and shake to coat the chicken well with the flour.
2.  Pour the chicken into the bottom of a 2-3 quart slow cooker.  
3.  In a small bowl combine the vinegar, soy sauce, sesame oil, brown sugar, garlic, tomato paste and Tabasco sauce.  Whisk to blend.  Spoon the sauce over the chicken and coat chicken with sauce.
4.  Cover and cook on LOW for about 3-4 hours.  
5.  Remove lid and turn to HIGH.  Let cook on HIGH for about 15 minutes to let sauce thicken up.  Serve chicken over rice and top with your desired toppings.
Review:
My husband and I have been loving Pei Wei lately.  Last time I went I ordered the new Lemongrass Chicken Noodle Salad and loved it!  My husband strayed from his usual Pad Thai and ordered the Kung Pao Chicken.  I had a bite and wondered “could I make this in the slow cooker.”  So I tried.  It surely was NOT as good as Pei Wei’s but it was edible.  I don’t like spicy stuff so I made a small amount.  My husband liked it but we both agreed that the Cashew Chicken that I did in the past is much better.  I feel like there was some ingredient missing in this recipe but can’t put my finger on it.  I’ll try again.  3 stars.
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4 Comments Filed Under: All Recipes, Asian, Chicken, Slow Cooker Tagged With: All Posts, 2-4 hours, crock pot recipes, recipes crock pot, slow cooker recipes, 3 stars

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Comments

  1. Richard says

    January 9, 2018 at 8:23 am

    I am going to try it but using Toban Djan bean paste. I think it will give it a real authentic flavor. Let you know how it comes out.

    Reply
  2. Anonymous says

    January 10, 2014 at 5:06 am

    Katie's suggestion sounds great! I also used broccoli, but added it as a topping. I added Japanese Chili Pods to cook with the chicken for the entire time and used Siriacha, instead of Tabasco. My mouth is pleasantly on fire.

    Reply
    • [email protected] says

      January 12, 2014 at 12:38 am

      Sounds awesome!

      Reply
  3. Katie Compton says

    April 23, 2012 at 9:13 pm

    HOW has no one commented on this one! So I saw there was something missing. So I thought I'd play with it. I added 1/2 cup -1cup of oyster sauce and cut up half a head of fresh broccoli and threw that in for the last 1 1/2 hours or so. I don't know, but that was prob one of my fav. Chicken dishes to date! SOOO Good. Topped it off with some water chestnuts

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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