Slow Cooker Mongolian Chicken (Printable Version)
Tender chicken in a rich savory-sweet Mongolian sauce with garlic, ginger, and hoisin. Perfect comforting weeknight meal.
# What You 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 Make It:
01 - Place the chicken thighs or breasts in the base 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.
03 - Pour the sauce mixture over the chicken, ensuring each piece is well coated.
04 - Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until chicken is tender and cooked through.
05 - Remove the chicken from the slow cooker and shred with two forks.
06 - In a small bowl, mix cornstarch and cold water to form a slurry. Stir this into the sauce in the slow cooker.
07 - Return the shredded chicken to the slow cooker, stirring to combine. Cook on HIGH for an additional 15–20 minutes, or until the sauce has thickened.
08 - Serve over steamed rice, and garnish with sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though your slow cooker did all the work
- Leftovers somehow taste even better the next day when the chicken has soaked up even more of that sticky glaze
02 -
- Do not skip the cornstarch step because that is what transforms this from soup to that restaurant style sticky coating everyone loves
- The sauce will look way too thin when you first put it in but trust the process because it concentrates beautifully as it cooks
03 -
- Pat the chicken dry before placing it in the slow cooker to help it brown better if you plan to sear it first
- Use a timer for those last fifteen minutes of thickening because cornstarch can go from perfect to too thick fast if you forget about it