Slow Cooker Mongolian Chicken (Printable)

Tender chicken in a rich, savory-sweet Mongolian sauce with garlic and ginger, made effortlessly in your 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 - Whisk together soy sauce, brown sugar, hoisin sauce, chicken broth, rice vinegar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes in a small bowl until smooth and well combined.
02 - Place chicken thighs in an even layer at the bottom of the slow cooker insert.
03 - Pour the 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 - Transfer the cooked chicken to a cutting board or plate. Use two forks to shred into bite-sized pieces, then return to the slow cooker and stir to coat evenly in the sauce.
06 - Portion the chicken and sauce over steamed jasmine rice or noodles. Garnish generously with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that tastes like you spent hours stirring and reducing, but your slow cooker does all the heavy lifting while you go about your day
  • That perfect balance of salty soy, earthy hoisin, and just enough heat makes it impossible to stop eating straight from the pot
02 -
  • The sauce will look thin when you first pour it in, but cornstarch works its magic during cooking and creates this gorgeous glossy coating
  • Don't be tempted to lift the lid during cooking, every peek adds 15-20 minutes to your cooking time
03 -
  • Sprinkle your sesame seeds in a dry skillet over medium heat, shaking constantly for 2 minutes until they smell nutty and turn golden brown
  • If your sauce looks too thick after cooking, stir in a splash of chicken broth before serving

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