• Prep Time: 10 minutes
  • Cooking Time: 240 minutes
  • Serves: 6

Slow Cooker Mongolian Chicken

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 - 2 pounds boneless skinless chicken breasts
  • 1 1/2 tablespoons cornstarch
  • Mongolian Sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/4-1/3 cup brown sugar, packed
  • 2-4 tablespoons Asian weet chili sauce (like Mae Ploy) **
  • 2 tablespoons sweet Japanese rice wine (may sub dry sherry)
  • 1 tablespoon quality hoisin sauce (like Lee Kum Kee or Kikkoman)**
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3 teaspoons sriracha/Asian hot chili sauce for more heat, optional


Add chicken to the bottom of your slow cooker.
Whisk together all of the Mongolian Sauce ingredients and pour 1/2 cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.
When chicken is tender, remove to a cutting board and shred.
Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 1/2 tablespoons cornstarch 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. Taste and add additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.

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