This Slow Cooker Copycat Panda Express Mushroom Chicken features tender chicken, fresh mushrooms, zucchini, and bell peppers in a rich soy garlic sauce that tastes just like the restaurant favorite. It’s an easy slow cooker dinner that’s perfect served over steamed rice or chow mein.
Ingredients You’ll Need
Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1½-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp cornstarch
- 1 Tbsp vegetable oil
Sauce
- ½ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp rice vinegar
- 2 Tbsp light brown sugar
- 1 tsp sesame oil
- 4 cloves garlic minced
- 1 tsp ground ginger
- ½ tsp crushed red pepper flakes optional
Vegetables
- 8 ounces fresh white mushrooms sliced
- 2 medium zucchini cut into thick half-moons
To Finish
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- Sesame seeds for garnish (optional)
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How to Make Slow Cooker Mushroom Chicken
1. Season the chicken with the salt and pepper. Toss the chicken with the 2 tablespoons of cornstarch until lightly coated.
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes, just until lightly browned. It does not need to cook through. Transfer the chicken to a 6-quart slow cooker.
3. In a medium bowl, whisk together the soy sauce, chicken broth, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes, if using.
4. Pour the sauce over the chicken and stir to coat. Add the mushrooms and zucchini.
5. Cover and cook on LOW for 4–5 hours, or until the chicken is cooked through and tender.
6. In a small bowl, whisk together the remaining cornstarch and cold water. Stir the slurry into the slow cooker.
7. Cover and cook another 20–30 minutes, or until the sauce has thickened.
8. Sprinkle with sliced green onions and sesame seeds before serving. Serve over steamed rice or chow mein noodles.
Slow Cooker Copycat Panda Express Mushroom Chicken
Equipment
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1½-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp cornstarch
- 1 Tbsp vegetable oil
Sauce
- ½ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp rice vinegar
- 2 Tbsp light brown sugar
- 1 tsp sesame oil
- 4 cloves garlic minced
- 1 tsp ground ginger
- ½ tsp crushed red pepper flakes optional
Vegetables
- 8 ounces fresh white mushrooms sliced
- 2 medium zucchini cut into thick half-moons
To Finish
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- Sesame seeds for garnish (optional)
Instructions
- Season the chicken with the salt and pepper.
- Toss the chicken with the 2 tablespoons of cornstarch until lightly coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sear the chicken for 2–3 minutes, just until lightly browned. It does not need to cook through.
- Transfer the chicken to a 6-quart slow cooker.
- In a medium bowl, whisk together the soy sauce, chicken broth, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes, if using.
- Pour the sauce over the chicken and stir to coat.
- Add the mushrooms and zucchini.
- Cover and cook on LOW for 4–5 hours, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the remaining cornstarch and cold water.
- Stir the slurry into the slow cooker.
- Cover and cook another 20–30 minutes, or until the sauce has thickened.
- Sprinkle with sliced green onions and sesame seeds before serving.
- Serve over steamed rice or chow mein noodles.
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