Slow Cooker Mongolian Chicken
Slow Cooker Mongolian Chicken. Slow cooked chicken and broccoli cooked in a sweet and tangy Mongolian inspired sauce.
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2 tablespoons light brown sugar
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- 3 tablespoons hoisin sauce
- 1 teaspoon ginger grated
- 4 cloves garlic minced
- 1-2 teaspoons Sriracha depending on how spicy your would like it
- 2 tablespoons water
- 1 tablespoon cornstarch
- 3 cups broccoli cut into florets
- sesame seeds for garnish if desired
Place chicken in the bottom of the slow cooker.
In a medium bowl whisk together soy sauce, water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic and Sriracha.
Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low.
Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
Transfer the liquid from the slow cooker to a small saucepan.
Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.
Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and broccoli, toss to coat. Cook for an additional 30 minutes or until broccoli is tender.
Serve immediately with sesame seeds for garnish, if desired.