Slow Cooker Mongolian Chicken (Printable)

Tender chicken in a rich, savory-sweet Mongolian sauce with garlic and ginger, made effortlessly in the slow cooker.

# What You'll 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 insert.
03 - Pour the prepared sauce mixture over the chicken, ensuring all pieces are thoroughly coated.
04 - Cover and cook on low setting for 4 hours, or until chicken reaches internal temperature of 165°F and is tender throughout.
05 - Remove cooked chicken from the slow cooker and shred into bite-sized pieces using two forks. Return shredded chicken to the pot and stir to coat evenly with sauce.
06 - Serve hot over steamed jasmine rice or noodles, garnished with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce thickens beautifully in the slow cooker, coating every shred of chicken in that sticky, savory glaze that usually requires a wok and serious technique
  • Its practically foolproof even if you get distracted by life, the chicken stays tender and the sauce keeps getting better
  • You probably have everything in your pantry already, which means no special grocery runs for something youll make on repeat
02 -
  • Dont lift the lid during cooking unless absolutely necessary, every time you do you add about 15 minutes to the cooking time
  • If your sauce looks too thin at the end, just shred the chicken and leave it on warm with the lid cracked for another 20 minutes
  • The cornstarch can settle at the bottom while cooking, so give everything a good stir when you check it near the end
03 -
  • Toast your sesame seeds in a dry pan over medium heat until theyre golden and fragrant, watching closely so they dont burn
  • Dark brown sugar can harden into a brick, microwave it for 15 seconds with a damp paper towel on top if yours has turned into a rock

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