Keto Slow Cooker Kung-Pao Chicken Recipe

5 from 1 vote

A modern twist on a traditional dish: keto slow-cooker Kung Pao chicken will satisfy your taste buds with Chinese influences and red pepper flakes.

Course Main Course

Cuisine Chinese

Keyword chicken, keto recipe, kung-pao, slow cooker

Prep Time 25

Cook Time 8

Total Time 8 25

Servings people

Calories 337kcal

Cost 10

In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
½ cup coconut aminos, ½ cup water, 1 tbsp. fish sauce, 4 garlic cloves, 1 tbsp. fresh ginger, ½ tsp. dried red pepper chili flakes, Sea salt and freshly ground black pepper
Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
3 to 4 chicken breasts, 1 bell pepper, 1 zucchini, ½ eggplant, 1 daikon radish
Pour the sauce over the chicken and gently toss; top with the lemongrass.
2 lemongrass stalks
Cover and cook on low for 6 to 8 hours.
In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
2 tbsp. coconut flour
Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
Add the coconut flour slurry to the saucepan and whisk until it thickens.
Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.
Fresh cilantro, Raw almonds