Slow Cooker Mongolian Chicken (Printable)
Tender chicken thighs in a rich, savory-sweet Mongolian sauce with garlic and ginger, made effortlessly in your 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
# Step-by-step:
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, spreading them evenly.
03 - Pour the sauce mixture over the chicken, ensuring all pieces are thoroughly coated.
04 - Cover and cook on low setting for 4 hours until chicken is tender and reaches internal temperature of 165°F.
05 - Remove chicken from slow cooker and shred into large pieces using two forks. Return shredded chicken to the slow cooker and stir to coat evenly in sauce.
06 - Serve hot over steamed rice or noodles, garnished with sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- Set it and forget it cooking that delivers takeout flavors at home
- The sauce thickens perfectly into something you will want to put on everything
02 -
- The sauce might look thin when you first pour it but it thickens beautifully as it cooks
- Shredding the chicken creates more surface area for the sauce to cling to which is why it tastes so much better than leaving the thighs whole
03 -
- Line your slow cooker with a parchment paper liner for effortless cleanup
- Double the sauce ingredients if you want extra for serving over rice