Mongolian Chicken (Slow Cooker)
Mongolian Chicken made super easy in the slow cooker and super delicious smothered in a multi-dimensional sweet, savory, spicy (customizable) sauce! This Mongolian Chicken is is my Go-To slow cooker meal! It takes minutes to “set it and forget” then you thicken your sauce on the stove for truly luxurious Mongolian sauce – no lackluster, watery sauce here! You will love the ease of this Chinese takeout fakeout and everyone else will swoon over the better than takeout flavor!
*Customize sweetness: Use 1/4 cup brown sugar for less sweet or if you are only using 2 tablespoons Sweet Chili Sauce. You can always stir in more brown sugar at the end of cooking
**Customize heat: If you aren’t sure how much Sweet Chili Sauce to use, start with less and stir in more at the end of cooking. I use 4 tablespoons (1/4 cup) and 1 teaspoon sriracha and I would say it is medium spicy. If you have young children you will want to start with 2 tablespoons Asian Sweet Chili Sauce and probably omit the Sriracha.
***Rice wine: I use Kikkoman Mirin Aji Sweet Rice Wine – can be found in the Asian section of most grocery stores – I suggest googling it so you can spot it easily. The best substitute is dry sherry.
***Broccoli: I added 3 cups broccoli florets by adding 1/2 inch water to a microwave safe bowl along with broccoli, covering and microwaving for approximately 3 minutes to steam.