Slow Cooker Mongolian Chicken (Printable View)

Tender chicken in a rich, savory-sweet Mongolian sauce. Perfect comforting weeknight meal with minimal effort.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup hoisin sauce
04 - 1/4 cup honey
05 - 1/4 cup water
06 - 2 tablespoons brown sugar
07 - 2 tablespoons rice vinegar
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 teaspoon sesame oil
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Thickener

13 - 2 tablespoons cornstarch
14 - 2 tablespoons cold water

→ Garnish

15 - 4 green onions, sliced
16 - 1 tablespoon toasted sesame seeds

# How-To Steps:

01 - Arrange the chicken thighs or breasts in the bottom of the slow cooker.
02 - In a medium bowl, whisk together soy sauce, hoisin sauce, honey, water, brown sugar, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes until well combined.
03 - Pour the sauce over the chicken, ensuring each piece is thoroughly coated. Cover and cook on LOW for 4 hours or on HIGH for 2 hours until tender and fully cooked through.
04 - Remove the cooked chicken from the slow cooker and shred using two forks. Set aside briefly.
05 - In a small bowl, whisk cornstarch and cold water to create a smooth slurry. Stir into the sauce remaining in the slow cooker.
06 - Return the shredded chicken to the slow cooker and stir to coat evenly. Cook on HIGH for 15-20 minutes until sauce reaches desired thickness.
07 - Serve hot over steamed rice and garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce thickens into this incredible glossy coating that clings to every single strand of chicken
  • You get that takeout flavor without the takeout prices or mysterious ingredients
  • It's one of those meals that makes the house smell absolutely amazing all afternoon long
02 -
  • The sauce will look quite thin when you first pour it over the raw chicken, but that cornstarch step at the end transforms everything
  • Don't skip the step of removing chicken to shred it, or you'll end up with chunks instead of those perfect tender strands
  • Let the cornstarch slurry come to room temperature if you've made it ahead, or it might clump when added to hot sauce
03 -
  • Pat your chicken dry before adding it to the slow cooker for better sauce coverage
  • Use freshly grated ginger, not the jarred stuff, it makes a noticeable difference in the final flavor

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