Easy Crockpot Mongolian Chicken for a Quick Dinner Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is set up on a stable, heat-resistant surface away from any water sources or flammable materials. Prepare your ingredients by slicing the chicken into uniform strips, which ensures that they cook at the same rate.

Wash and chop the green onions, keeping the white and light green parts for the slow cooker. Measure the cornstarch and soy sauce carefully to maintain the correct ratios. Having all ingredients measured and ready before you start the assembly process makes the entire preparation much more efficient and organized.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker base
   Place the raw chicken strips into the bottom of the slow cooker vessel. Spread the chicken evenly to ensure uniform cooking throughout the slow cooker base.
   Look for The chicken should be spread in a single layer at the bottom of the insert.
   Tip Pat the chicken dry with paper towels before adding it to the pot to prevent excess moisture.

At this phase, ensure the chicken is placed in a single, even layer at the bottom of the insert. The green onions should be distributed over the top of the chicken to release their flavor into the dish. Check that your slow cooker is plugged in and ready to go. The setup should look neat, with the chicken strips covering the base and the aromatics ready to be seasoned. This initial organization sets the foundation for a successful and evenly cooked meal.

Seasoning and liquids

2. 2Add seasonings and liquids
   Scatter the chopped green onions over the chicken strips. Sprinkle the cornstarch evenly across the chicken and onions. Finally, pour the soy sauce over the entire mixture.
   Look for Ensure the cornstarch is distributed well to avoid clumping.
   Tip Whisking the cornstarch with the soy sauce in a separate bowl before adding can help ensure a smoother final sauce.

During this phase, you are adding the cornstarch and soy sauce. The cornstarch should be evenly distributed over the chicken and onions to ensure it thickens the liquid effectively. Pour the soy sauce steadily over the top, making sure it covers the ingredients.

The mixture might appear a bit sparse at first, but it will create plenty of sauce as it cooks. Confirm that the ingredients are arranged well so that the seasoning can penetrate the meat as it heats.

Cooking the chicken

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving on a plate.
   Look for The sauce will thicken and become glossy, and the chicken will be tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to verify the safe internal temperature of the chicken.

The final phase involves the slow cooker doing the work. The chicken should be cooked until it reaches the required internal temperature of 165°F (74°C). The sauce will thicken and become glossy, creating a rich coating for the meat. The smell should be savory and fragrant. Once the time is up, use a thermometer to confirm doneness. Let the chicken rest for a few minutes before serving to ensure the best texture and flavor for your meal.

Common mistakes

A common mistake is adding the cornstarch in a large lump, which results in a lumpy sauce rather than a smooth, glossy glaze. To avoid this, sprinkle the cornstarch evenly over the surface or whisk it into the soy sauce before adding it to the cooker.

Another error is overcrowding the slow cooker or using pieces of chicken that are too large, which prevents even heat distribution. Ensure the chicken is spread in an even layer to allow the sauce to circulate and cook the meat properly throughout.

How to tell it’s done

The chicken is done when it has reached a safe internal temperature of 165°F (74°C). You can check this by inserting a food thermometer into the thickest part of the chicken strips. The texture should be tender and easily pulled apart with a fork.

The sauce will have transformed into a thick, glossy glaze that coats the chicken beautifully. Avoid overcooking, as this can make the chicken tough and dry, even in a slow cooker, so check the temperature once the recommended cooking time is complete.

• Poultry: 165°F (74°C) in the thickest part