2 Tbsp. canola oil
1-1¼ lbs. boneless skinless chicken breast
salt and pepper

  • Heat oil in large pan
  • Cube chicken and sauté until browned
  • Add to crockpot

½ cup soy sauce
½ cup water
3 Tbsp. honey
3 cloves garlic, minced
1 tsp. ground ginger
½ tsp. peanut butter
½ tsp. rice vinegar
½ tsp. sesame oil
¼ tsp. red pepper flakes

  • Mix all ingredients and pour over chicken
  • Cook on low for 4 hours or high for 2 hours

1 bell or poblano pepper
1 zucchini
2 Tbsp. cornstarch
2 Tbsp. water

  • Chop vegetables and add to crockpot
  • Mix cornstarch and water in a small bowl, add to crockpot and stir
  • Cook on high for 20-30 minutes, until vegetables are tender

½ cup roasted peanuts or cashews

  • Toast in a hot dry pan, and serve as a topping

Source: https://therecipecritic.com/skinny-slow-cooker-kung-pao-chicken/