Slow Cooker Mongolian Chicken (Printable View)

Tender chicken thighs in a rich, savory-sweet Mongolian sauce with garlic, ginger, and subtle heat, perfect over steamed rice or noodles.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup dark brown sugar, packed
04 - 1/4 cup hoisin sauce
05 - 1/4 cup chicken broth
06 - 2 tbsp rice vinegar
07 - 1 tbsp sesame oil
08 - 1 tbsp cornstarch
09 - 4 cloves garlic, minced
10 - 2 tsp fresh ginger, minced
11 - 1/2 tsp crushed red pepper flakes

→ To Finish

12 - 2 green onions, thinly sliced
13 - 1 tbsp toasted sesame seeds

→ To Serve

14 - Steamed jasmine rice or cooked noodles

# How To Make It:

01 - In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, chicken broth, rice vinegar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes until smooth and well combined.
02 - Place chicken thighs in an even layer at the bottom of the slow cooker, ensuring pieces are not overcrowded.
03 - Pour the prepared sauce mixture over the chicken, turning pieces to coat thoroughly and evenly distribute the sauce.
04 - Cover and cook on low heat for 4 hours until chicken is tender, reaches an internal temperature of 165°F, and easily shreds with a fork.
05 - Remove cooked chicken from the slow cooker and shred into large bite-sized pieces using two forks. Return shredded chicken to the pot and stir well to coat with sauce.
06 - Plate hot Mongolian chicken over steamed jasmine rice or noodles, generously garnished with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that tastes like it simmered all day even though it mostly just hangs out in your slow cooker
  • Leftovers somehow taste even better when the chicken has soaked up that sweet savory glaze overnight
02 -
  • The sauce will look thin when you first pour it in but it thickens beautifully as it cooks and reduces
  • Let the chicken rest for a few minutes before shredding or it will not hold together as well
03 -
  • Use tamari instead of soy sauce to make this completely gluten free without losing any flavor
  • If you are short on time cook on high for 2 to 3 hours though low and slow gives the best texture

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