Slow Cooker Mongolian Chicken
A delicious and easy-to-make dish combining savory flavors and tender chicken, perfect for busy weeknights.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. If you like your sauce thicker, mix a little cornstarch with water and add at the end of cooking to thicken it. Customize by adding other vegetables like peas or bell peppers.