Cut chicken breast into cubes. Add to a large mixing bowl and toss with cornstarch, baking soda, salt, red pepper flakes, and black pepper.
In a separate mixing bowl, combine water, rice wine vinegar, hoisin sauce, brown sugar, garlic, ginger, white onions, and sweet red peppers. Whisk, then pour into the bowl with chicken and toss to coat.
Add ingredients to the slow cooker. Cook on low for 4.5 hours.
After the 4.5 hours is up, stir in the broccoli florets. Cook an additional 30 minutes on high.
Garnish with remaining red chili pepper slices, green onions, and sesame seeds. Serve with rice and enjoy!
How do I store leftovers?Transfer your leftovers to an airtight container and store them in the refrigerator. They will keep for up to 5 days. To reheat, heat a skillet over medium heat and add the leftovers. Cook and stir until warm throughout. Add a little water to make it saucier.How do I meal prep this recipe?You put this entire recipe (except the broccoli) in a ziplock bag and freezer for later cooking. You'll want to add the fresh broccoli at the end of the cooking time, instead of freezing.Can I use chicken thighs?Absolutely. Make sure they are boneless and skinless to make the dicing process more manageable.Variations
A little more heat: If you'd like to increase the heat to your slow cooker Mongolian chicken recipe, try 3-4 tablespoons of Asian sweet chili sauce and 1-2 teaspoons of sriracha. Use more or less of each ingredient according to the amount of heat you want. Sriracha adds pure spice.
Tweak the flavor: Adding brown sugar will give your dish a sweeter taste, while adding Asian sweet chili sauce will give it a sweeter and spicier kick.
Add more veggies: Besides the broccoli, you can add just about any veggie your heart desires. Stir fry veggies offer a good combination, or you could go all out with zucchini, mushrooms, asparagus, and/or cauliflower.