Easy Slow Cooker Mongolian Chicken
This Crock-Pot Mongolian is so tender and rich in flavor that you are sure to be pleased with the results
Servings 5 serves
Ingredients
- 1 ½ – 2 pounds boneless skinless chicken breasts
- ¼ - ⅓ cup brown sugar packed
- ½ cup water
- 1 tablespoon quality hoisin sauce like Kikkoman or Lee Kum Kee
- 2 tablespoons sweet Japanese rice wine may sub-dry sherry
- ¼ teaspoon pepper
- ½ cup low sodium soy sauce
- 2 teaspoons freshly grated ginger
- 1 ½ tablespoons cornstarch
- 1 teaspoon sriracha/Asian more or less to taste
Instructions
- Fill the bottom of your slow cooker with chicken breasts.
- Pour 1⁄2 cup of Mongolian Sauce over the chicken after combining all the ingredients in a whisk. Put the remaining sauce in the fridge.
- Cook the chicken until it is tender to shred, for 5-7 hours on low or 3–4 hours on high.
- Remove chicken to a cutting board and shred it.
- Add the slow cooker's liquid along with the reserved Mongolian sauce to a small pot. Stir in 1 1/2 tablespoons of cornstarch after that.
- Bring to a boil then reduce to a simmer until thickened.
- Refill the slow cooker with the shredded chicken and thickened sauce. Combine by tossing.
- Allow simmering for 30 more minutes on low to absorb the sauce.
- Add salt if required.
Notes
***Makes approximately 70 meatballs using 1" cookie scoop or heaping 1 tablespoon.