Easy Crockpot Mongolian Chicken for a Quick Dinner Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile, you can lightly toast the green onions before adding them to the slow cooker, though this is optional. Adding a small amount of minced ginger or garlic can also introduce deeper aromatic notes if desired, but stick to the original recipe for the classic flavor. Always ensure your slow cooker lid is properly seated to trap the heat and moisture inside, as this is critical for the slow cooking process to work efficiently and safely.

If you find the sauce is not thickening as expected, ensure that the cornstarch was not accidentally substituted with another starch like flour, as they perform differently. The sauce will naturally thicken more as it cools slightly after being removed from the heat.

Avoid opening the lid frequently during the cooking process, as this releases heat and moisture, which can significantly increase the total cooking time and potentially lead to unevenly cooked chicken strips.

Variations

• Spicy Mongolian Chicken: Add a teaspoon of red pepper flakes or a dash of chili oil when adding the soy sauce to introduce a subtle, warming heat to the dish.
• Vegetable-Packed Chicken: Incorporate sliced bell peppers or snap peas along with the chicken to add color, texture, and additional volume to the meal without changing the cooking time.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot throughout.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Place the container in the refrigerator promptly to maintain food safety and quality. Properly stored chicken will remain fresh for up to 3 days. When reheating, ensure the chicken is heated thoroughly until it is steaming hot throughout to maintain both flavor and safety standards for your next meal.

You can prepare the ingredients in advance by slicing the chicken and chopping the green onions, then storing them separately in the refrigerator for up to 24 hours before cooking.

However, it is best to combine the ingredients in the slow cooker just before you are ready to start the cooking process. Avoid mixing the cornstarch and soy sauce ahead of time, as the cornstarch will settle and potentially clump, making it difficult to incorporate into the dish later.

Serving ideas

Serve this Mongolian chicken over a bed of steamed white rice or brown rice to soak up the savory sauce. A side of steamed broccoli or stir-fried bok choy makes for a well-rounded meal.

The chicken is best served immediately while hot, as the sauce maintains its glossy, thick consistency. For a final touch, you can garnish the finished plate with additional fresh green onions to add a burst of color and a crisp, fresh bite that contrasts with the tender chicken.

Consider serving this dish alongside a simple cucumber salad to provide a cooling element that complements the savory, salty notes of the Mongolian-style sauce. The balance of textures—tender chicken, crunchy fresh garnish, and fluffy rice—creates a satisfying dining experience.

Ensure each serving gets a generous spoonful of the thickened sauce from the bottom of the slow cooker, as this contains the concentrated flavors of the dish. It is a simple, comforting meal that is perfect for any occasion.

Frequently asked questions

Recipe card

Easy Crockpot Mongolian Chicken for a Quick Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb chicken strips
• 1/2 cup green onions, chopped
• 2 tbsp cornstarch
• 1/2 cup soy sauce

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, soy

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Fiber

0.5 g

Sugar

1 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.