Slow Cooker Kung Pao Chicken
Ingredients
2 pounds chicken cut into bite size pieces
¼ cup cornstarch
2 Tablespoons oil
8 dried red chilies seeded and sliced
1 red bell pepper cubed
1 zucchini cubed
⅓ cup water
⅓ cup lite soy sauce
⅓ cup apple cider vinegar
⅓ cup brown sugar
2 Tablespoons ketchup
4 cloves garlic
¼ teaspoon ground ginger
⅓ cup peanuts
Directions
In a large skillet over medium high heat the 2 tablespoons of oil.
Toss the cubed chicken with the cornstarch.
Quickly brown the chicken in the pan until it has color. You are not looking to cook the chicken through, just get some color on it.
Add the chicken to the slow cooker.
Add in your red bell pepper, zucchini, and red chilis to the slow cooker.
In a mixing bowl combine the water, soy sauce, vinegar, brown sugar, ketchup, garlic, ginger and peanuts.
Stir and pour over the chicken.
Cover and cook on low for 4 hours.
