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Healthy Slow Cooker Kung Pao Chicken

Instead of rice, serve over quinoa, cauliflower fried rice or zoodles for an even healthier option.

Healthy Slow Cooker Kung Pao Chicken

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By: The Recipe Critic
Prep Time
15 Minutes
Cook Time
2.5-4 Hours (Low)


  • 1/3 Cup Cornstarch or Tapioca Starch (Plus 2 Tbsp)
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper
  • 1 lb Bonless Skinless Chicken Breasts
  • 1 Tbsp Avocado Oil
  • 4 Red Chili Peppers
  • 2/3 Cup Roasted Cashews
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 1/2 Cup Soy Sauce or Coconut Aminos
  • 1/2 Cup Water (Plus 2-3 Tbsp)
  • 3 Tbsp Pure Unfiltered Local Honey
  • 2 Tbsp Hoisin Sauce
  • 3 Cloves Garlic
  • 1 tsp Grated Fresh Ginger
  • 1/2 tsp Dried Red Pepper Chili Flakes



  1. In a large zip-top bag, toss in chicken, cornstarch, salt and black pepper. Shake until well-coated. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker.

  2. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken. Cover and cook on LOW for 2.5 - 4 hours, or HIGH for 1.5 - 3 hours.

  3. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.

  4. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

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