Slow Cooker Mongolian Chicken (Printable Version)

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

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

# Expert Tips:

01 -
  • The sauce develops such deep flavor you would swear it simmered all day on the stove
  • Chicken thighs stay impossibly tender, practically melting apart with just a fork
  • Everything happens in one pot so cleanup is practically nonexistent
02 -
  • Low heat is non-negotiable because high heat makes the chicken tough and dry
  • Resist lifting the lid too often or you will lose heat and extend cooking time
  • The sauce thickens naturally as it cooks, so do not be tempted to add more cornstarch
03 -
  • Make a double batch of the sauce and freeze half for next time
  • Use tamari instead of soy sauce to keep it gluten-free

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