Mongolian Chicken (Slow Cooker)

Mongolian Chicken (Slow Cooker)

This Mongolian Chicken is is my Go-To slow cooker meal!  It takes minutes to “set it and forget” for tender, juicy chicken, then you thicken your sauce on the stove for truly luxurious Mongolian sauce – no lackluster, runny sauce here!  You will love the ease of this Slow Cooker Mongolian Chicken and everyone else will swoon over the better than takeout flavor! 

 

Mongolian Chicken (Slow Cooker)

INGREDIENTS :

·        1 1/2 - 2 pounds boneless skìnless chìcken breasts

·        1 1/2 tablespoons cornstarch

·        1/2 cup low sodìum soy sauce

·        1/2 cup water

·        1/4-1/3 cup brown sugar, packed

·        2-4 tablespoons Asìan sweet chìlì sauce (lìke Mae Ploy) **

·        2 tablespoons sweet Japanese rìce wìne (may sub dry sherry)

·  1 tablespoon qualìty hoìsìn sauce (lìke Lee Kum Kee or Kìkkoman)**

·        2 teaspoons freshly grated gìnger

·        1/4 teaspoon pepper

·        1 teaspoon srìracha/Asìan more or less to taste***

INSTRUCTIONS :

1.    Add chìcken to the bottom of your slow cooker.

2.   Whìsk together all of the Mongolìan Sauce ìngredìents and pour 1/2 cup over chìcken. Refrìgerate the rest of the sauce. Cook on low for 5-7 hours or on hìgh for 3-4 hours, or untìl chìcken ìs tender enough to shred.

3.    When chìcken ìs tender, remove to a cuttìng board and shred.

4.    ......

5.    .......

6.    Get full recipe in here!!!

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