Crockpot Kung Pao Chicken with Carrots

This simple crockpot Kung Pao Chicken meal has all the flavor of takeout Chinese food, only it's made with healthier ingredients and far less fat.

This simple crockpot Kung Pao Chicken meal has all the flavor of takeout Chinese food, only it’s made with healthier ingredients and far less fat.

Our refrigerator has been a little on the empty side as of late. Sure, there are way too many condiments, pickles, olives, and perhaps more cheese than any one person should ever have on hand at one time, however, there isn’t really anything worthy of actually making a meal out of. After three weeks of making way too much food for us to get through on our own, I have decided that it is perhaps best to have too little food on hand rather than too much. Even if that means that coming up with something for dinner at the last moment is somewhat of a challenge.

This Crockpot Kung Pao Chicken with Carrots was one of the last “real” meals we enjoyed before the commencement of the pathetic pickle, olive, and cheese diet.  It was pretty freaking amazeballs. So much so, that I had a problem actually waiting for it to get out of the crockpot before attempting to completely demolish it. Thankfully, this recipe made a rather large amount of food, so that leftovers lasted us for several days. Several days in which we felt like we were eating “real” food that didn’t consist of random food objects smashed together on a plate pretending to be what most people might like to call dinner.

This simple crockpot Kung Pao Chicken meal has all the flavor of takeout Chinese food, only it's made with healthier ingredients and far less fat.

Ingredients:

  • 3/4 Cup Corn Starch
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 2 Pounds Boneless Skinless Chicken
  • 4 Tablespoons Toasted Sesame Oil
  • 6 Large Carrots, Sliced
  • 1/2 Cup Low-Sodium Soy Sauce
  • 1/3 Cup Chicken Broth or Stock
  • 3 Tablespoons Hoisin Sauce
  • 3 Tablespoons Honey
  • 3 Garlic Cloves, Finely Minced
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Ground Ginger
  • 10-oz. (3 Cups) Snow Peas

This simple crockpot Kung Pao Chicken meal has all the flavor of takeout Chinese food, only it's made with healthier ingredients and far less fat.

Directions:

  1. Place the corn starch, black pepper, and onion powder into a large Ziploc bag, seal, and then shake to combine.
  2. Cut the chicken into bite-sized pieces, add to the corn starch mixture, seal, and shake to coat.
  3. Place 2-tablespoons of the sesame oil into a large skillet over medium-high heat.
  4. When the oil is hot, cook half of the chicken until lightly browned.
  5. Place the browned chicken into a crockpot and repeat the process with the remaining sesame oil and chicken.
  6. Add the carrots to the crockpot.
  7. In a small bowl, whisk together the soy sauce, broth, hoisin sauce, honey, garlic, red pepper flakes, and ginger.
  8. Pour the mixture over the chicken and carrots, carefully stir to combine, and then cook on high heat for 3 hours.
  9. Add the snow peas to the crockpot and cook for an additional 10 minutes.

This simple crockpot Kung Pao Chicken meal has all the flavor of takeout Chinese food, only it's made with healthier ingredients and far less fat.

Suggestions:

  • Make sure to shake any excess corn starch off of the chicken before cooking.
  • I used a mix of tri-colored carrots in this recipe, however, you can use plain ol’ orange carrots if you choose.
  • The snow peas will only require a few minutes to steam. I prefer them a tad on the crunchy side, however, if you prefer them to be a little mushy, add a few minutes to the cooking time.
  • If you like spicy Kung Pao Chicken, add more red pepper flakes to this recipe; 1/2-teaspoon of red pepper flakes gives this dish a hint of spice for those who are wimpy like B.O.B. Bob and me.
  • Serve over rice or Garlicy Asiago Cauliflower Rice.

This simple crockpot Kung Pao Chicken meal has all the flavor of takeout Chinese food, only it's made with healthier ingredients and far less fat.

Improvements:

  • Garnish the Kung Pao Chicken with Sesame Seeds; they add great texture and flavor to almost any Asian dish. Sesame seeds are great to buy in bulk so that you can add them to all of your favorite dishes and/or snack mixes.

  • Use fresh ginger instead of ground ginger in this recipe. Use a Microplane Zester/Grater to grate the fresh ginger.
  • This is the perfect recipe to use a Crock-Pot 5-in-1 Multi-Cooker like Miss O’Hara. You can use the brown/sauté setting to pre-cook the chicken before adding it back into the crockpot to finish cooking with the carrots and Asian sauce.

Crockpot Kung Pao Chicken with Carrots

Crockpot Kung Pao Chicken with Carrots

Ingredients:

  • 3/4 Cup Corn Starch
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 2 Pounds Boneless Skinless Chicken
  • 4 Tablespoons Toasted Sesame Oil
  • 6 Large Carrots, Sliced
  • 1/2 Cup Low-Sodium Soy Sauce
  • 1/3 Cup Chicken Broth or Stock
  • 3 Tablespoons Hoisin Sauce
  • 3 Tablespoons Honey
  • 3 Garlic Cloves, Finely Minced
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Ground Ginger
  • 10-oz. (3 Cups) Snow Peas

Directions:

  1. Place the corn starch, black pepper, and onion powder into a large Ziploc bag, seal, and then shake to combine.
  2. Cut the chicken into bite-sized pieces, add to the corn starch mixture, seal, and shake to coat.
  3. Place 2-tablespoons of the sesame oil into a large skillet over medium-high heat.
  4. When the oil is hot, cook half of the chicken until lightly browned.
  5. Place the browned chicken into a crockpot and repeat the process with the remaining sesame oil and chicken.
  6. Add the carrots to the crockpot.
  7. In a small bowl, whisk together the soy sauce, broth, hoisin sauce, honey, garlic, red pepper flakes, and ginger.
  8. Pour the mixture over the chicken and carrots, carefully stir to combine, and then cook on high heat for 3 hours.
  9. Add the snow peas to the crockpot and cook for an additional 10 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/crockpot-kung-pao-chicken-with-carrots/

*Some affiliate links can be found in this post.

Crockpot Monday Link-Up Party #22:

Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and timesaving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.

Join Us For Crockpot Monday | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Crockpot Monday Rules:

    1. Please link-up only original crockpot recipes created by you.
    2. One link-up per person please.
    3. Try to visit at least a few other link-ups to leave a few words of thoughtful encouragement. Spread the crockpot love y’all.
 Loading InLinkz ...



Come Join Us in the Kitchen!

Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.

This is a Spam Free Zone! Powered by ConvertKit
  • My fridge fluctuates from uber full to empty shelves too! I guess I get on a cooking kick and cook a whole bunch and then get tires of it and throw in my apron! Lol. But this recipe looks so delicious!

    • It’s just the way it works I guess…way too much or way too little!

  • Tameka Wells

    Here you go again girl!!!!! This looks delish as always and yet another recipe I want to try.

  • I can taste your Crockpot Kung Pao Chicken just by looking at your pics! Thanks for sharing this recipe. Believe it or not, I’ve been craving Kung Pao Chicken since Friday night & even mentioned it to my husband last night. I’m going to try your recipe ASAP.

    • Hope you like it. It is certainly a recipe I will be making more often!

  • Chimee Ahaiwe

    Can not wait to try this dish! Looks delicious

  • Leena

    Colleen, lately I’ve been lacking “real food” as well and the one thing I seem to resort to in my fridge is eggs! Fired eggs, boiled eggs, poached eggs…gahh…tasty, but talk about a slump from “real” food. You Crockpot Kung Pao Chicken recipe looks superb and oh so hearty…I need to go cook an actual meal quick! Thanks for sharing!

    • Eggs are good thing…trust me…we have breakfast for dinner quite often!

  • Another great recipe to force veggies down my throat! hahaha!

  • Erin Creeks

    Thanks so much for sharing this recipe. My mom has been making Kung Pao chicken lately but I’ll see if she will consider using our beloved crockpot instead to seal in the flavor. I also like that you used tri-colored carrots for color. I’m also eager to try the cauliflower rice. That sounds amazing.

  • I have faced many of those almost empty fridge moments as well that leads me to eating not so great unreal meals. Iol Let me just say those carrots look so delicious!!! >.<

    • I’m a huge fan of veggies in my Asian food…can’t do without them!

  • Sarah James

    I love using my slow cooker and your kung pao chicken looks delicious. I like how you added the peas in at the end. Thanks for sharing with Fiesta Friday 🙂

  • thenotsocreativecook

    This looks amazing! I need more rice, please. 😀 Thanks for sharing!

    • You and I will have to agree to disagree about rice. Maybe one day I’ll finally learn to like it!