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If you love a good fakeaway but want something lighter, high-protein and easy to make, this Slow Cooker Kung Pao Chicken is exactly that.
Tender chicken thighs cooked in a sticky, savoury-sweet sauce with garlic, ginger and a kick of chilli — finished with crunchy peanuts and fresh herbs. It’s bold, comforting and tastes just as good (if not better) than your usual takeaway.
Why you'll love this recipe
- High-protein fakeaway alternative
- Slow cooker = minimal effort
- Sweet, savoury and slightly spicy
- Perfect for meal prep
- Better than takeaway (and cheaper)
- Easy to customise heat level
This is one of those recipes that gives you all the flavour of a takeaway without the heaviness. The sauce is rich and glossy, the chicken stays tender, and the fresh toppings add crunch and brightness. It’s the perfect balance of indulgent and feel-good food — ideal for busy weeks when you still want something satisfying.
Slow Cooker Kung Pao Chicken
10 minutes
2 hours (high) or 3–5 hours (low)
4
Slow Cooker
Delicious Slow Cooker Kung Pao Chicken Recipe
Ingredients
600g boneless, skinless chicken thighs, chopped
75ml light soy sauce
2 tbsp hoisin sauce
2 tbsp garlic, minced
2 tbsp ginger, minced
1 red bell pepper, sliced
1 onion, sliced
2 tbsp honey
2 tbsp cornflour (split)
100ml water
1 tbsp olive oil
1 pack pak choi
2 red chillies, sliced (adjust to taste)
3 spring onions, sliced
Handful fresh coriander
1–2 tbsp peanuts (to garnish)
Instructions
1. Brown the chicken
Toss the chicken with 1 tbsp cornflour, then fry in olive oil over medium heat until lightly golden. Set aside.
2. Build the slow cooker base
Add chicken, soy sauce, hoisin, garlic, ginger, honey and water to the slow cooker. Season well.
3. Slow cook
Cook on high for 2 hours or low for 3–5 hours.
4. Thicken the sauce
30 minutes before serving, mix the remaining 1 tbsp cornflour with 1 tbsp water and stir into the slow cooker.
5. Add vegetables & finish
Add pak choi and peanuts, then cook for a further 20–30 minutes.
6. Garnish and serve
Top with fresh chilli, coriander, spring onions and extra peanuts.
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THE FULL MACROS READY FOR YOU
CALORIES | 373
UNDER 400 CALORIES PER SERVING
PROTEIN | 30.3G
OVER 30G PROTEIN PER SERVING
CARBS | 28G
UNDER 30G CARBS PER SERVING
FAT | 15G
UNDER 20G FAT PER SERVING
FIBRE | 3G
OVER 3G FIBRE PER SERVING
A lighter, high-protein fakeaway that still delivers big flavour.
Slow co
Why choose this Slow Cooker Kung Pao Chicken Recipe?
HIGH PROTEIN RECIPE
EASY TO COOK IN THE SLOW COOKER
THE PERFECT COMFORT FOOD AFTER A LONG DAY
UNDER 400 CALORIES
Swaps & Upgrades
- Use chicken breast instead of thighs
- Add broccoli or green beans
- Swap honey for maple syrup
- Add dried chillies for extra heat
- Use cashews instead of peanuts
- Serve with rice, noodles or lettuce cups
Frequently Asked Questions
Can I skip frying the chicken first?
Yes, but browning adds extra flavour and texture.
Does it freeze well?
Absolutely — freeze for up to 3 months. Defrost overnight and reheat gently.
Is this recipe spicy?
Mild to medium — adjust chilli to your preference.
It’s too thick — what should I do?
Add a splash of stock or water to loosen.
How to thicken the sauce?
Remove the lid for the last 30 minutes or add 1 tsp cornflour mixed with water.
What should I serve it with?
Rice, noodles or even in lettuce wraps.
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More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
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