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Slow Cooker Kung Pao Chicken Recipe

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This recipe for Slow Cooker Kung Pao Chicken, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Higgins


1/2 tsp. ground black pepper
1/4 tsp. sea salt
1 tsp olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
4 dried red chili peppers
2/3 cup cashews, roasted
1 medium red bell pepper, diced
1 zucchini, quartered and sliced
For the sauce:
1/2 cup soy sauce
1/2 cup water
2 tbsp. hoisin sauce
3 tbsp. pure honey
3 cloves garlic, minced
1 tsp. grated ginger
1/2 tsp sesame oil
1/2 tsp red pepper flakes
For the cornstarch slurry:
2 tbsp. cornstarch
3 tbsp. water

Season chicken with salt and pepper then place in a large skillet with oil, over medium-high heat, cook chicken until lightly browned, about 5-6 minutes.
Add chicken to a slow cooker.
Whisk together soy sauce, water, hoisin sauce, honey, minced garlic, sesame oil, grated ginger, and red pepper flakes in a small bowl and pour into the slow cooker.
Place the lid on the slow cooker and cook on LOW for 3-4 hours.
Around the last 30 minutes of cook time, whisk together the slurry and add to the slow cooker, along with dried red chili peppers, red bell peppers, zucchini, and roasted cashews.
Place the lid back on the slow cooker and cook on HIGH for the remaining 30 minutes.




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