Prep the chicken: In a bowl, toss the chicken pieces with the cornstarch and a pinch of salt. This helps the sauce cling to the meat as it cooks.
Optional sear: Heat the oil in a skillet over medium-high heat. Sear the chicken pieces 2–3 minutes, until lightly browned on all sides. Transfer to the slow cooker. You’ll be rewarded with deeper flavor and color without extra effort.
Whisk the sauce: In a small bowl, combine the soy sauce, hoisin, rice vinegar, sesame oil, sriracha, chicken broth, and sugar. Stir until smooth and reserve.
Layer the aromatics and peppers: Add the garlic, ginger, and bell peppers to the slow cooker. Pour the prepared sauce over them, then add the seared chicken.
Cook low and slow: Cover and cook on low for 3–4 hours or on high for 2–3 hours, until the chicken is cooked through and peppers are just tender. The kitchen will fill with a warm, savory aroma and a glossy sauce will start to form.
Finish with crunch and brightness: Stir in the roasted peanuts and green onions. Let sit for 5–10 minutes to meld flavors and heat through. The sauce should be glossy and cling to the meat; if it’s a touch thin, move to step 7.
Optional thickening: If you like a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir it into the slow cooker and cook on high for 10–15 minutes until the sauce thickens to a silky coat on the chicken.
Taste and serve: Give the dish a final taste and adjust salt or heat as desired. Serve hot over steamed rice or noodles.
Notes
A slow cooker take on classic kung pao chicken—juicy chicken, vibrant peppers, and a glossy, tingling sauce finished with roasted peanuts for a restaurant-worthy weeknight dinner with minimal hands-on time.
