Slow Cooker Mongolian Chicken
Mongolian Chicken is so easy to make in the slow cooker! Chunks of chicken that fall apart, red pepper, carrots cook in an easy homemade Mongolian inspired sauce. Serve over rice.
Servings 8 people
- 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.
If all you have is regular, full salt soy sauce then don't add the additional salt with the cornstarch.
This is a sweet and mild dish. Perfect for kids. If you want some spice add some cayenne pepper with the cornstarch, add hot sauce into the slow cooker, and/or garnish with jalapenos.
Calories: 214kcal | Carbohydrates: 29g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1172mg | Potassium: 367mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3156IU | Vitamin C: 21mg | Calcium: 31mg | Iron: 1mg