Slow Cooker Mongolian Chicken | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

4.3

Slow Cooker Mongolian Chicken | The Recipe Critic

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

This Slow Cooker Mongolian Chicken takes just five minutes to throw into the slow cooker and the flavor is out of this world! Tender and juicy slow cooked chicken in a lightened up mongolian sauce that is sure to wow your family!

Birthdays are a pretty big deal in our house. We celebrate them for at least 3 days. My husband’s birthday is today! We started the celebrations last night and went out to dinner with our BFF’s. You see, I have been eating clean since the beginning of the year. I mean, I always try to eat clean but completely fell off the bandwagon for the holidays. So it was nice to enjoy a nice dinner followed by dessert followed by a big slice of cheesecake. Yes I had two desserts. 🙂

But anyway back to how I have been eating clean since the beginning of the year. It has felt great. And I love finding delicious and flavorful meals that I can eat throughout the week to keep me on track.

One of my most popular recipes is the Slow Cooker Mongolian Beef. I have been DYING without it. It is definitely one of my favorites and the reviews speak for themselves. So I decided to tweak a few things and lighten up the sauce. I added chicken instead of beef and the result blew my mind.

I made this entire batch for myself and ate it throughout the entire week. I loved it so much that I would have 6 ounces with fresh veggies and rice every single day. And every single day I was reminded of the amazing flavor. Not only was the flavor delicious but the chicken slow cooked to tender, melt in your mouth perfection!

I PROMISE that you guys are going to love this one! I already have it on the menu again for Monday for my family. It is absolutely delicious! The sauce is amazing and everyone will be begging for you to make it again and again!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.