Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken

Last week I spent about an hour and half putting together 14 freezer meals, 7 for us and 7 for Courtney and Jaren.  I found this great post on the “Six Sisters’ Stuff” website called “10 Five Minute Freezer Meals” so I decided to give it a whirl.  I made 7 of them, two required cream soups which I try to avoid and one called for spareribs which I couldn’t find at Winco and didn’t have time to go to another store.  You don’t have to do this as a freezer meal obviously, you can just throw it all in the crock pot and make it for dinner.  It was yummy but a bit too spicy for me.

1 pound boneless, skinless chicken breasts (I used some frozen ones from Costco and a pound was 2 breasts)

1 (18.75 oz) bottle Panda Express Kung Pao Sauce

1 red bell pepper, diced

1 green bell pepper, diced (she said the peppers get mushy when frozen so I left those out for the freezer version)

1 bunch green onions, diced

1 (8 oz) can water chestnuts

Freezer Meal Instructions

Place all ingredients in gallon Ziploc bag and freeze.  When ready to prepare, let thaw in freezer overnight.  Add contents of bag to crock pot and cook on low 5 – 6 hours or on high 3 – 4 hours.  When done remove chicken and cut into bite sized pieces then return to crock pot and stir into sauce.  Serve over rice.

Straight to Crock Pot Instructions

Put chicken in crock pot and pour sauce over.  Cook on low 5 – 6 hours or on high 3 – 4 hours.  For last 30 minutes of cooking, turn to high and add peppers, onions and water chestnuts.  When done remove chicken, cut into bite sized pieces, return to crock pot and stir into sauce.  Serve over rice.

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