Slow Cooker Mongolian Chicken (Printable)
Tender chicken in savory-sweet Mongolian sauce with garlic, ginger, and sesame
# 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
→ Thickener
13 - 2 tablespoons cornstarch
14 - 2 tablespoons cold water
→ Garnish
15 - 4 green onions, sliced
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Place 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 until well combined.
03 - Pour the sauce mixture over the chicken, ensuring each piece is evenly coated.
04 - Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until chicken is tender and reaches an internal temperature of 165°F.
05 - Remove chicken from the slow cooker and shred using two forks.
06 - Mix cornstarch and cold water in a small bowl to form a slurry. Stir into the sauce in the slow cooker.
07 - Return shredded chicken to the slow cooker and stir to combine. Cook on HIGH for 15–20 minutes until sauce has thickened.
08 - Serve over steamed rice and garnish with sliced green onions and toasted sesame seeds.
# Expert Tips:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though you barely lifted a finger
- Leftovers somehow taste even better when the chicken has soaked up that sweet savory glaze overnight
02 -
- The sauce will look thin and watery at first but thickens beautifully after the cornstarch step so resist the urge to add extra
- Opening the lid too often during cooking extends the time significantly so trust the process and walk away
03 -
- Pat the chicken dry before adding it to the cooker which helps the sauce adhere better during cooking
- Line your slow cooker with a parchment paper sling for easy cleanup since this sauce gets sticky