Slow Cooker Mongolian Chicken
Slow Cooker Mongolian Chicken is SO EASY! Tender chicken in a sweet-savory sauce that cooks itself all day for a perfect weeknight meal.
Equipment
- Slow Cooker
- Large skillet or frying pan
- Mixing Bowl
- Grater
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- ½ 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
Instructions
- Start by cutting your boneless skinless chicken breasts into 1-inch cubes. Place the chicken pieces in a large mixing bowl and toss them with ½ cup of cornstarch until they’re evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken cubes in batches to avoid overcrowding and brown them on all sides, about 2-3 minutes per batch. You don’t need to cook through, just get a nice golden color.
- In a bowl, whisk together 1 teaspoon minced garlic, ½ cup low-sodium soy sauce, ½ cup water, and ½ cup brown sugar until the sugar dissolves completely.
- Transfer all the browned chicken to the slow cooker. Pour the sauce over the chicken, making sure each piece is coated. Add 1 cup of grated carrots to the pot and gently stir to combine.
- Cover and cook on low for 3-4 hours, or on high for 1.5-2 hours. The chicken should be tender and the sauce thickened. Garnish with freshly sliced green onions before serving.
Notes
- Don’t overcook the chicken in the slow cooker to avoid dryness.
- For a thicker sauce, stir in a cornstarch slurry during the last 30 minutes of cooking.
- Add red pepper flakes for a spicy kick if desired.
- Leftovers keep well in the fridge for up to 4 days and reheat nicely.
- Freeze portions for up to 3 months for convenient meal prep.