Slow Cooker Mongolian Chicken (Printable View)

Tender chicken in a rich 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 Steps:

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 completely smooth.
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, turning pieces to ensure all surfaces are thoroughly coated.
04 - Cover and cook on low setting for 4 hours until chicken is tender and reaches internal temperature of 165°F.
05 - Remove cooked chicken from slow cooker and shred into large bite-sized pieces using two forks. Return shredded chicken to the slow cooker and stir well to coat with sauce.
06 - Portion chicken and sauce over steamed jasmine rice or noodles. Garnish generously with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce thickens into this glossy, restaurantquality coating that makes everything taste expensive
  • Throw it together in 15 minutes and come home to the most incredible aroma filling your whole place
02 -
  • Dont skip the cornstarch or youll end up with soup instead of that thick clinging sauce
  • The sauce will look thin when you first pour it in but it thickens beautifully as it cooks
03 -
  • Use tamari instead of soy sauce to make this completely glutenfree
  • Let the chicken rest for 5 minutes after shredding before serving so it reabsorbs more sauce

Go Back