Slow Cooker Mongolian Chicken (Printable)
Tender chicken in a rich, savory-sweet Mongolian sauce. Perfect for easy weeknight dinners with minimal prep time.
# 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
# Step-by-step:
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 until well combined.
03 - Pour the sauce mixture over the chicken, ensuring each piece is well coated. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until chicken is tender and cooked through.
04 - Remove the chicken from the slow cooker and shred with two forks.
05 - In a small bowl, mix cornstarch and cold water to form a slurry. Stir this into the sauce in the slow cooker.
06 - 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.
07 - 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 you barely lifted a finger
- Leftovers somehow taste even better the next day when the flavors have had more time to mingle
02 -
- The sauce will look way too thin when you first pour it in, but that's exactly how it should be
- Don't skip the cornstarch step unless you want more of a stew than a coated dish
03 -
- Pat your chicken dry before adding it to help the sauce stick better during cooking
- Let the finished dish rest for 5 minutes before serving so the sauce has time to coat everything properly