This Crockpot Mongolian Chicken is the perfect balance of sweet and spicy. Made with chicken, asian-inspired spices, soy sauce, and brown sugar. This easy slow cooker dinner only takes 10 minutes to prep, which is perfect for those busy weeknights.
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QUICK AND EASY CROCKPOT MONGOLIAN CHICKEN
Crockpot Mongolian Chicken brings all the flavors of savory and sweet in this easy Asian-inspired dinner. I love the flavor combination of this dish, because it isn't too spicy, making it a great family-friendly option! Only takes 10 minutes to prep, and is great for leftovers. If you love this recipe, I recommend trying my Slow Cooker Korean Beef.
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WHY YOU'LL LOVE THIS CROCKPOT MONGOLIAN CHICKEN
Budget-Friendly: Made with affordable ingredients that are likely already in your pantry, this easy slow cooker chicken recipe makes a great budget-friendly dinner option. Add with rice, your preferred vegetables makes it an easy, filling dinner. For even more convenience, the leftovers store well and make an easy meal to enjoy during the week.
Family-Friendly: The Asian-inspired flavors of the sweet and spicy sauce makes this a delicious family-friendly dinner option. The level of spice can easily be adjusted based on preference.
Minimal Prep: This easy crockpot dinner only takes 10 minutes to prep. My favorite part about this recipe, is that it is truly a dump-and-go meal. After spending just a few minutes prepping the ingredients in the morning, I simply let everything simmer in the slow cooker throughout the day. By dinnertime, dinner is hot, ready, and waiting for us.
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INGREDIENTS
- Chicken Breast: Use boneless, skinless chicken breast
- Soy Sauce: Soy sauce provides a rich umami flavor that fits the signature savory taste.
- Yellow Onion: Yellow onion adds natural sweetness and depth of flavor.
- Seasonings: A combination of minced garlic, ginger paste, garlic powder, onion powder, salt, pepper, and sesame seeds creates the perfect balance of sweet, savory, and slightly nutty flavors.
- Brown Sugar: Brown sugar adds a touch of sweetness that balances the savory flavors of the soy sauce, garlic, and ginger.
- Gochujang Sauce: An optional ingredient that adds a subtle spicy kick and extra depth of flavor. If you prefer less spice in your dish, I recommend leaving it out if you're serving young kids or prefer less heat.
HOW TO MAKE CROCKPOT MONGOLIAN CHICKEN
First, add chicken breast to bottom of crockpot. Next, mix together seasonings listed above (except slurry mixture) and add to slow cooker. Add ½ cup diced yellow onion.
Cook on high for 2.5-3.5 hours or low for 4.5-5.5 hours.
Once chicken is fully cooked and can easily shred with fork, turn heat to warm, remove chicken from crockpot, and shred chicken.
Next place shredded chicken back into crockpot.
Optional, combine 1 tablespoon cornstarch and 1 tablespoon cold water. Mix together and add to chicken mixture. This will help the sauce thicken up if needed. If you like the consistency of the sauce once it is cooked, you do not need to include the slurry mixture.
Add over bed of jasmine rice, and veggies. Top with green onions, sesame seeds, and yum yum sauce (if desired).
TIPS AND TRICKS
Substitutions: Boneless, skinless chicken breasts become tender and easy to shred in the slow cooker. If you prefer darker meat, boneless, skinless chicken thighs make an excellent substitute and stay just as juicy.
Slow Cooker: Cooking low and slow is highly recommended for this recipe to allow the meat to tenderize and enhance the rich flavors. However, if limited on time, cooking on high for 2.5-3.5 hours or until meat it thoroughly cooked will work.
Leftovers: Place leftovers in a sealed container and kept in the refrigerator for up to 4 days. Can reheat on stove top or microwave.
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Crockpot Mongolian Chicken
Equipment
- 1 Slow Cooker
Ingredients
- 2 lb chicken breast
- 1 cup low sodium soy sauce
- ¾ cup brown sugar
- 2 teaspoon rice vinegar
- ½ cup diced yellow onion
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper optional
- 3-4 garlic cloves pressed
- 1-2 teaspoon sesame seeds
- salt & pepper to taste
- 1.5 tablespoon ginger paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon gochujuang sauce optional
Slurry Mixture
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- First, add chicken breast to bottom of crockpot. Next, mix together seasonings listed above (except slurry mixture) and add to slow cooker. Add ½ cup diced yellow onion.
- Cook on high for 2.5-3.5 hours or low for 4.5-5.5 hours.
- Next, once chicken is fully cooked and can easily shred with fork, turn heat to warm, remove chicken from crockpot, and shred chicken.
- Once chicken is shredded, place back into crockpot.
- Optional, combine 1 tablespoon cornstarch and 1 tablespoon cold water. Mix together and add to chicken mixture. This will help the sauce thicken up if needed. If you like the consistency of the sauce once it is cooked, you do not need to include the slurry mixture.
- Add over bed of jasmine rice, and veggies. Top with green onions, sesame seeds, and yum yum sauce (if desired).
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