Skip the Chinese takeout and make this flavorful Mongolian chicken right in your Crock Pot! Slow Cooker Mongolian Chicken is made with veggies and cooked in a flavorful sauce. Serve over rice or noodles for an easy weeknight dinner!
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 vegeatbles.
- 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 breast 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 pepper, and broccoli florets are used to brighten up the dish while adding nutrients, texture, and fiber.
How To Make Mongolian Chicken In The Slow Cooker
Prepare the chicken: Pat the chicken breast dry with a paper towel and chop 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!
- Shaking the chicken with cornstarch will help the sauce to coat it evenly and prevent it from clumping together.
- Adding the vegetables in towards the end of cooking will help them to 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.
Shaking the chicken with cornstarch before adding it to the crock pot will help to create a barrier between the sauce and the chicken so that it doesn't dry out.
Mongolian chicken is often served over steamed rice or noodles, but it can also be paired with cauliflower rice, steamed vegetables, or a simple salad.
To make this crock pot Mongolian chicken vegetarian or vegan, simply substitute the chicken for extra firm tofu, tempeh, or seitan. You can also add in more vegetables such as mushrooms, zucchini, or eggplant.
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
SHARE IT & RATE IT
Slow Cooker Mongolian Chicken
- 1½ lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- ¼ cup cornstarch
- ½ tbsp sesame oil
- 2 tsp garlic (minced)
- ½ tsp fresh ginger (minced)
- ½ cup hoisin sauce
- ½ cup water
- ½ cup brown sugar
- ¼ tsp red pepper flakes
- 1 cup grated carrots
- ¾ cup red bell pepper (chopped into ¾" pieces)
- 4 cups broccoli florets
- Add cubed chicken and cornstarch to a gallon sized ziplock bag. Shake until chicken is completely coated. Then, add to a 6-quart slow cooker.
- In a medium bowl, add 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.
- Add carrots and bell peppers to the top of the chicken.
- Cover and cook on high for 2½ to 3½ hours or on high for 4-5 hours. Thirty minutes before cook time is up add broccoli. Cover and continue to cook.
- Serve over rice and garnish with sesame seeds and green onions.