Amazing Slow Cooker Kung Pao Chicken

Ingredients

3 boneless skinless chicken breasts, chopped into 1 inch pieces
1 red bell pepper, chopped
1 zucchini, chopped
2 teaspoon minced garlic

sauce

4 tablespoons soy sauce
2 teaspoons minced garlic
1 tablespoon red chile paste (like Sriracha - found near Asian section in more grocery stores)
1 tablespoon vinegar
2 tablespoons brown sugar
⅓ cup water
2 tablespoons corn starch + 2 tablespoons cold water
⅓ cup peanuts (see note)
optional: cooked rice, green onions

Directions

Drizzle a large sauce pan with oil and saute chicken over medium heat for 2-3 minutes until browned
Add chicken to a greased slow cooker. In a bowl whisk together sauce ingredients: garlic, soy sauce, chile paste, vinegar, brown sugar, and ⅓ cup water. Pour sauce into the slow cooker. Cook on high 3-4 hours or on low 5-6 hours.
About 10-15 minutes before serving, drizzle a pan with oil and saute peppers, zucchini, and garlic for 2-3 minutes until veggies are tender. Add to slow cooker.
Whisk together corn starch and cold water til dissolved. Add to slow cooker and stir. Allow to thicken for 5-10 minutes. Serve over rice and garnish with peanuts and green onions as desired.

Notes

*Peanuts are optional. I like to add most of my peanuts at the same time I add the peppers and zucchini so that they can soften up a bit in the sauce, and then sprinkle some more on top when serving.
*double sauce ingredients if you like extra sauce - we do!

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