Slow Cooker Mongolian Chicken (Print)

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

# Ingredient list:

→ 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

# Directions:

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.
02 - Place chicken thighs in the bottom of the slow cooker, arranging them in an even layer.
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 reaches an internal temperature of 165°F and is tender.
05 - Remove cooked chicken from the slow cooker and shred into large pieces using two forks. Return the shredded chicken to the slow cooker and stir well to coat in 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 gets ridiculously thick and glossy without you having to stand over a hot stove
  • Chicken thighs stay impossibly tender after hours of slow cooking, practically shredding themselves
  • That perfect balance of sweet, savory, and just enough heat keeps everyone coming back for seconds
02 -
  • The sauce might look thin when you first pour it in, but trust the process and the cornstarch, it thickens up beautifully during cooking.
  • Don't be tempted to lift the lid too often, every time you do, you add another 15 to 20 minutes to the cooking time.
  • If you're using chicken breasts instead of thighs, check for doneness around 3 hours so they don't dry out completely.
03 -
  • Spray your slow cooker insert with a little oil before adding the chicken, it makes cleanup so much easier when that caramelized sauce sticks to the sides.
  • If your sauce hasn't thickened enough after 4 hours, remove the lid and cook on high for 15 to 20 minutes to let some liquid evaporate.

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