Slow Cooker Mongolian Chicken (Printable)
Tender chicken thighs in a rich garlic-ginger sauce with savory-sweet Mongolian flavors, made effortlessly in the slow cooker.
# What You'll 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
# 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, ensuring even distribution.
03 - Pour the sauce mixture over the chicken, coating all pieces thoroughly.
04 - Cover and cook on low heat for 4 hours until chicken is tender and reaches an internal temperature of 165°F.
05 - Remove cooked chicken and shred into large pieces using two forks. Return to the slow cooker and toss to coat evenly in the sauce.
06 - Plate hot over steamed rice or noodles, garnished with sliced green onions and toasted sesame seeds.
# Expert Tips:
01 -
- The sauce clings to every shred of chicken, creating that perfect balance of sweet and savory
- Four hours of hands off cooking means you can actually relax while dinner practically makes itself
02 -
- The sauce will look thin when you first pour it, but the cornstarch thickens beautifully during cooking
- Resist the urge to lift the lid too often, every peek adds about 15 minutes to the cooking time
03 -
- Line your slow cooker with a parchment paper sling for easy cleanup
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor