Crockpot Mongolian Chicken
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.
Servings 6 servings
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).
