Crock Pot Kung Pao Chicken

Hello everyone,

Welcome to Tasty Tuesday!!!


This recipe was a request by my daughter. So I had to honor the request of my extreme picky eater. I’ve never  made this dish before….. so I was hoping for the best. All I have to say is this dish turned out so well, that I made it twice in one week.

Let’s get started…..


4 organic boneless skinless chicken thighs,(or breast)- cut into 1 inch pieces
1/2 cup red and green bell pepper, chopped (I use frozen organic)
1/4 cup organic green onion, chopped


4 tablespoons amino acid (or soy sauce)
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1 tablespoon Sriracha
1 tablespoon rice vinegar
2 tablespoons brown sugar (DIY here)
1/3 cup water
2 tablespoons organic corn starch + 3 teaspoons cold water (mixed together in a small bowl)


Add chicken, peppers and onions to crock pot.

In a bowl whisk together sauce ingredients: garlic, ginger, amino acid, chile paste, vinegar, brown sugar, corn starch mixture and water. Pour sauce into the slow cooker.

Cook on high for 3-4 hours.

Serve over rice.


Here’s a helpful tip for cooking. When you buy green onion, clean and dry thoroughly. Then cut them up and store in a freezer safe container. This saves time, stay’s fresher longer and it’s always ready to use when you need it.

What are some of your cooking/kitchen time saving method’s???

Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable ☺


13 thoughts on “Crock Pot Kung Pao Chicken

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