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This Mongolian chicken recipe is a family favorite! It takes just minutes to make and it cooks in the slow cooker which makes for an easy dinner. Chunks of chicken, carrots, bell pepper cook in a sweet and delicious homemade sauce.
We love this served over rice and garnished with green onions. The sauce is sweet and mild in flavor but can easily be customized to your spice level.
INGREDIENTS NEEDED FOR MONGOLIAN CHICKEN
- Boneless, Skinless Chicken Breasts – I have never tried this recipe with any other chicken so I can’t say for certainty that chicken thighs or something else would work. You will cut the chicken breasts into large chunks before adding into the slow cooker.
- Carrots – Thin sliced carrots is what you need for this recipe. Not too thin or else they will just turn to mush in the slow cooker. I use baby carrots because they’re is no peeling necessary and they’re already small in diameter so all you have to do is slice them.
- Red Bell Pepper – You can really use any color you want but my entire family (especially my kids!) love red bell peppers so that’s what I’ve always used.
- Brown Sugar, Soy Sauce, Water, Olive Oil – These are for the homemade Mongolian sauce that gets poured over the chicken. It makes the chicken so yummy and tender. The chicken literally falls apart!
- Garlic Cloves – You can use fresh garlic cloves that you chop or mince yourself. You can use the chopped garlic from a jar. Or use the garlic paste (this is what I use).
- Rice, Green Onions, Sesame Seeds – Serve the Mongolian chicken over rice and garnish with green onions and sesame seeds.
MY TIPS FOR THIS RECIPE
- Be sure the chicken is cut into larger chunks. They should be at least 1″ chunks of chicken.
- My kids love soft vegetables, they actually won’t eat any crunchy veggies in food, so we love how soft the veggies get in the slow cooker. If you’re not a fan of softer vegetables then maybe try experimenting with adding the bell peppers halfway through the cook time. I would suggest adding the carrots in the beginning with the chicken because they tend to not get too soft in the slow cooker. But for sure the bell pepper will soften up so if that’s not your thing then add them halfway through.
- I like to stir the chicken up about halfway through the cook time. Because of the cornstarch the chicken tends to stick together in the crock pot. By stirring it, you are just breaking up the chicken so they can all get that sauce soaked in. This is not a necessary step, but if I am home then I will give it a quick stir halfway through.
TRY THESE OTHER EASY SLOW COOKER CHICKEN RECIPES
- creamy fiesta chicken
- slow cooker asian sesame chicken
- slow cooker honey teriyaki chicken
- sweet garlic chicken
- crockpot sesame chicken
Slow Cooker Mongolian Chicken
- 4 boneless, skinless chicken breasts (about 2-3 lbs)
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 cup carrots sliced
- 1 red bell pepper sliced
- 3/4 cup brown sugar
- 3/4 cup low-sodium soy sauce
- 3/4 cup water
- 2 tablespoons olive oil
- 3 cloves garlic
- cooked rice, sliced green onion, sesame seeds for serving
- Spray insert of a slow cooker with cooking spray.
- Cut chicken into large chunks (about 1"-2"). Place chicken into a gallon-sized Ziploc bag, add cornstarch and salt. Seal bag and shake to coat until all the chicken is coated in the cornstarch. Dump the chicken into the insert of the slow cooker.
- Add the sliced carrots and red bell pepper into the slow cooker with the chicken.
- In a glass measuring cup or small bowl, whisk together the brown sugar, soy sauce, water, olive oil, and garlic. Pour over the chicken and veggies and stir everything together.
- Cover with lid and cook on LOW for 4-6 hours. Mine is usually done around 4 1/2 hours. Serve over rice and garnish with green onions and sesame seeds (if wanted).
- ** If I am home then I like to stir it halfway through the cook time to break apart the chicken chunks. You don't have to do this, but if you are home then I would give it a good stir halfway through the cook time.