Slow Cooker Copycat Panda Express Mushroom Chicken
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.
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.
Did You Make This Recipe?Let me know how it was!