Slow Cooker Mongolian Chicken (Printable Version)

Tender chicken in a savory-sweet garlic-ginger sauce, slowly simmered to perfection. Serve over rice for an effortless, comforting dinner.

# 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 - 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, ensuring all pieces are thoroughly coated.
04 - Cover and cook on low heat for 4 hours until chicken is tender and reaches an internal temperature of 165°F.
05 - Transfer cooked chicken to a cutting board and shred into large pieces using two forks. Return shredded chicken to the slow cooker and stir well to coat evenly in the sauce.
06 - Serve immediately over steamed jasmine rice or noodles, garnished with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce thickens into something restaurant quality while you barely lift a finger
  • Leftovers somehow taste better the next day, if they last that long
02 -
  • The sauce continues thickening after you uncover the slow cooker so do not panic if it looks thin initially
  • Cornstarch needs to reach near boiling temperatures to activate which is why this works so perfectly in a slow cooker
03 -
  • Pat the chicken dry before adding the sauce or you will end up with too much liquid
  • Let everything sit with the lid off for 15 minutes before serving if the sauce seems too thin

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