Slow Cooker Mongolian Chicken

If you've ever walked by the food court at the mall, you know that the smell of Mongolian chicken is irresistible! And while it may seem like a complicated dish to make, it's actually quite simple – and can be made right in your crock pot!

This crock pot Mongolian chicken is made with tender chicken breast in a homemade sauce that features hoisin sauce, garlic, ginger, and sesame as the main flavors. Sweeten it up with brown sugar, and you've got a flavorful chicken dish along with carrots, bell peppers, and broccoli.

The chicken is cooked until it's tender and then served over rice or noodles. This dish is simple enough to make for a weeknight meal but flavorful enough to serve to guests!

Why You’ll Love This Recipe

• This slow cooker chicken dish has lots of protein along with fiber and nutrients from the vegetables.
• The homemade Mongolian sauce is sweet, salty, and packed with umami flavor.
• The crock pot helps bring all of the flavors together while cooking the chicken until it's tender.
• This recipe is also easily adaptable – you can use whatever vegetables you have on hand or swap out the rice for noodles.

Ingredients You’ll Need

• Chicken Breast - Boneless and skinless chicken breasts are used to add protein to the dish and soak up the sauce's flavors.
• Cornstarch - Thickens up the sauce so it coats the meat and vegetables.
• Sesame Oil - Adds a light toasted sesame flavor throughout the dish.
• Garlic and Ginger - Adds bold flavor and a hint of natural spice and freshness to the dish.
• Hoisin Sauce - This sauce is made with soybeans, vinegar, sugar, garlic, and chili peppers. It's used as a key ingredient in many Asian dishes and gives this crock pot chicken its signature sweet and savory flavor.
• Brown Sugar - Helps to balance out the flavors in the sauce and adds a touch of sweetness.
• Red Pepper Flakes - Adds a kick of heat to this flavorful chicken dish.
• Vegetables - A mix of grated carrots, bell peppers, and broccoli florets are used to brighten up the dish while adding nutrients, texture, and fiber.

How To Make Slow Cooker Mongolian Chicken

Prepare the chicken: Pat the chicken breast dry with a paper towel and chop it into bite-sized pieces. Place it into a large Ziploc bag along with the cornstarch and shake until the chicken is fully coated before adding it to the bottom of your slow cooker.

Whisk the sauce: In a medium-sized mixing bowl, add the sesame oil, garlic, ginger, hoisin sauce, water, brown sugar, and red pepper. Whisk until there are no longer any lumps. Then, pour over the chicken.

Cover and cook: Add the bell pepper and carrot to the top of the chicken. Then add the lid to the top and cook on HIGH for 2½ to 3½ hours or on LOW for 4-5 hours.

Add the vegetables: 30 minutes before the cooking time is up, stir in the broccoli and cook until tender.

Garnish and serve: Ladle over rice or noodles and garnish with sesame seeds and green onions. Enjoy!

Recipe Tips

• Shaking the chicken with cornstarch will help the sauce to coat it evenly and prevent it from clumping together.
• Adding the vegetables towards the end of cooking will help them retain their color, texture, and nutrients.
• Instead of water, try using chicken broth to add additional flavor to the sauce.
• Ensure that the chicken pieces are all cut to the same size to evenly cook.

Variations & Substitutions

• Can't find hoisin sauce? Try using oyster sauce, teriyaki sauce, or BBQ sauce as a substitute.
• Kick up the heat. Double the amount of red pepper flakes or add in a diced jalapeño when you whisk the sauce together.
• Use other types of veggies in this dish, including snow peas, green beans, or bok choy.
• Instead of chicken breast, you can use chicken thighs, shrimp, or even thinly sliced beef.
• Try using other types of sweeteners instead of brown sugar, such as honey or maple syrup.

Storing & Freezing

Storing: Once cooled, leftovers can be stored in an airtight container in the fridge for 3-4 days.

Reheating: Reheat individual portions in the microwave or heat leftovers up in a saucepan on the stove over medium heat until warm.

Freezing: Add cooled leftover Mongolian chicken to a freezer-safe bag or container and store in the freezer for up to 3 months. Keep in mind that the vegetables may change their texture and become softer.

FAQ

More Slow Cooker Chicken Recipes

• Crock Pot Sweet and Sour Chicken
• Crock Pot Chicken Pot Pie
• Slow Cooker Shredded Chicken Tacos
• Crock Pot Chicken Tortilla Soup
• Crock Pot Salsa Verde Chicken

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