Slow Cooker Mongolian Chicken is a delicious dish that combines savory flavors with tender chicken. It’s easy to make and perfect for busy weeknights. With a sweet and salty sauce, this dish will quickly become a family favorite.
Why Make This Recipe
This recipe is great because it takes very little time to prepare. With the slow cooker doing most of the work, you can spend your time on other activities. Plus, the taste of homemade Mongolian chicken is far better than takeout, and you’ll love how it fills your kitchen with a wonderful aroma.
How to Make Slow Cooker Mongolian Chicken
Making Slow Cooker Mongolian Chicken is simple and straightforward. Just follow the steps below to create this tasty meal.
Ingredients:
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ¼ cup cornstarch
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup brown sugar
- 1 cup grated carrots
- Green onions, for garnish
Directions:
- In a large ziplock bag, add the 1 pound of boneless skinless chicken breasts and ¼ cup of cornstarch. Shake the bag to coat the chicken evenly.
- In a slow cooker, whisk together the 2 tablespoons of olive oil, 1 teaspoon of minced garlic, ½ cup of low-sodium soy sauce, ½ cup of water, ½ cup of brown sugar, and 1 cup of grated carrots.
- Add the coated chicken to the slow cooker and stir to coat it in the sauce evenly.
- Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is fully cooked.
- Serve the Mongolian chicken over rice and garnish with green onions.
How to Serve Slow Cooker Mongolian Chicken
This dish is best served over a bed of fluffy rice. The rice absorbs the flavorful sauce, making each bite delightful. You can also add extra vegetables if you like, such as steamed broccoli or bell peppers, to make it even more nutritious.
How to Store Slow Cooker Mongolian Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing.
Tips to Make Slow Cooker Mongolian Chicken
- If you like your sauce thicker, you can mix a little cornstarch with water and add it at the end of cooking to thicken it.
- Feel free to adjust the sweetness by adding more or less brown sugar according to your preference.
- Always check that the chicken is cooked through by ensuring it reaches an internal temperature of 165°F.
Variation
You can easily customize this recipe by adding different vegetables to the mix. Peas, bell peppers, or snap peas can add color and nutrition. You can also try using other proteins, like beef or tofu, if you prefer.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to extend the cooking time by about an hour on LOW and half an hour on HIGH.
2. What can I serve with Mongolian Chicken?
Mongolian Chicken goes well with rice, noodles, or steamed vegetables.
3. Can I make this recipe ahead of time?
Yes, you can prepare everything the night before and store it in the refrigerator. Simply cook it the next day in the slow cooker.
Slow Cooker Mongolian Chicken
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ¼ cup cornstarch For coating the chicken
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup brown sugar Adjust sweetness to taste
- 1 cup grated carrots
- Green onions, for garnish
Instructions
Preparation
- In a large ziplock bag, add the boneless skinless chicken breasts and cornstarch. Shake the bag to coat the chicken evenly.
- In a slow cooker, whisk together the olive oil, minced garlic, low-sodium soy sauce, water, brown sugar, and grated carrots.
- Add the coated chicken to the slow cooker and stir to coat it in the sauce evenly.
Cooking
- Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is fully cooked.
Serving
- Serve the Mongolian chicken over rice and garnish with green onions.
