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Slow Cooker Mongolian Chicken


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Slow Cooker Mongolian Chicken 0 Picture


  • 1 1/2 to 2 pounds of boneless, skinless chicken breasts
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar, packed
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon hoisin sauce
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sriracha


Preparation time 10mins


Step 1

Put chicken in bottom of slow cooker.

Whisk together all of the sauce and pour 1/2 cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5 to 7 hours.

When chicken is tender, remove to a cutting board and shred.

Meanwhile, add reserved sauce to a small saucepan and whisk in 1 1/2 tablespoons constarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce . Toss to combine.

Let cook an additional 30 minutes on low to absorb sauce.


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