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Crockpot Mongolian Chicken! An easy crockpot dinner recipe that’s healthier than takeout, will save you money and satisfy the whole family! Simple, healthy and packed with out of this world Asian flavor!
January is a hard month. I’m glad it’s almost over. I’m probably the most structured and routine person, but even so, when January comes around it always seems to be tough. I don’t know if it’s post holiday blues or what.
I always find it really hard to get back into my routine, which is ironic because everyone else is blasting off starting new health goals. While I’m over here still wanting to sleep in and eat healthy cookies!
This month also feels weird because I had to stop swimming because the pool at my gym is being repaired. At first, it made me really sad because I love to swim. It’s my yoga. But it’s also been good for me to try something new for a few weeks and work on things that I seem to put off when I’m working out.
When I feel not into what I’m doing like I do now, I switch things up. Change my workouts by trying new classes, or taking other instructors cycle classes to get new ideas for my own class. Make new recipes, find new snacks instead of relying on the usual lineup of meals and snacks.
There’s definitely something to be said for doing new things to rejuvenate your energy and motivation! That’s why I love this blog. It forces me to create new recipes!
Today I have another healthy crockpot dinner recipe for you! Super easy to make.
When I made this, I found it was best to let the chicken soak in the flour mixture 10 minutes, but you can also whisk them flour mixture together them dump it in the crockpot with everything else for an easy dump in the crockpot and run meal.
If you’re new here, dump and run means dump everything in the crockpot in the morning and run to work!
I did get an Instant Pot for Christmas. I haven’t tried this recipe in it, but I have a sneaky suspicion this one, and many of my other crockpot recipes on the site will work. Let me know if you try it!
Crockpot Mongolian Chicken
Ingredients
- 1 lb Chicken Breast, boneless, skinless, chopped into 1 inch pieces
- Salt and Pepper to taste
- 1/4 cup Cornstarch, or tapioca flour
- 1/3 cup Low Sodium Soy Sauce, or coconut aminos
- 1/4 cup Water
- 3 tablespoons Truvia Brown Sugar, or sugar of choice
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoons Garlic, minced
- 2 teaspoons Ginger, minced
- 1 teaspoon Red Pepper Flakes
- 1 tablespoon Sesame Seeds, for garnish
- 2 Green Onions, or spring onions, sliced in half lengthways, then cut into 1.5-inch pieces
- 2 cups Broccoli Florets
- 1 cup Carrots, sliced
- 1 cup Brown Rice
Instructions
- In a large mixing bowl, combine the chicken pieces and season with salt and pepper. Sprinkle the cornstarch on top and toss to combine.
- Transfer the chicken to the slow cooker.
- In a small mixing bowl, combine the soy sauce, water, sugar, garlic, ginger, olive oil, red pepper flakes and sesame seeds.
- Pour the sauce over the chicken in the slow cooker. Cover and cook on high 2-3 hours or low 4-5 hours.
- During the last half hour of cooking, add the broccoli florets, carrots and spring onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the timing for this please? just 1-2 hours on low in the steps, 3 hours in the overview – both seem short compared to other recipes! Thanks
1-2 hours is accurate. I updated the overview – thanks for pointing that out!
The instructions states to add paprika. I can’t’ find it in the ingredient list. Maybe I’m missing it? Do we really need paprika and if so how much? Thought I would let you know. Can’t wait to taste it. Thanks for all the yummy recipes. Thanks.
It was missing and I updated it. THANK YOU for letting me know!
Awesome. Thank you.
This is totally my type of meal, I will have to give it a try soon!
I hope you do!