Slow Cooker Mongolian Chicken

Tender, juicy chicken bathed in a rich, savory-sweet sauce that caramelizes to perfection – that’s what you’ll experience with Slow Cooker Mongolian Chicken. This Asian-inspired dish transforms simple ingredients into a restaurant-worthy meal while your kitchen fills with an irresistible aroma of ginger, garlic, and soy. The best part? Your slow cooker does all the work. You’ll learn how to create this crowd-pleasing meal with minimal effort, customize it to your taste preferences, and impress family and friends with your culinary skills.

Why You’ll Love This Recipe

Slow Cooker Mongolian Chicken delivers maximum flavor with minimum effort, making it perfect for busy weeknights or stress-free entertaining. The chicken thighs become incredibly tender after simmering in the slow cooker, absorbing every nuance of the complex sauce. You’ll appreciate the beautiful contrast between the melt-in-your-mouth meat and the slight crunch of green onions sprinkled on top.

This recipe strikes the perfect balance between sweet and savory, with hints of garlic and ginger that elevate the dish without overwhelming it. The sauce develops a gorgeous glaze that coats each piece of chicken beautifully, making it look as impressive as it tastes.

Perhaps the biggest advantage is the convenience factor – just spend 10 minutes prepping in the morning, and by dinnertime, you’ll have a complete meal that tastes like you spent hours in the kitchen. It’s also incredibly versatile, pairing perfectly with rice, noodles, or steamed vegetables for a complete meal.

Ingredients

For perfect Slow Cooker Mongolian Chicken, you’ll need:

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup (120ml) low-sodium soy sauce – provides the salty umami foundation
• 1/2 cup (100g) brown sugar, packed – creates the signature sweet glaze
• 1/4 cup (60ml) water
• 2 tablespoons (30ml) hoisin sauce – adds depth and complexity
• 1 tablespoon (15ml) toasted sesame oil – for that authentic Asian flavor
• 1 tablespoon (15g) freshly grated ginger – brings warmth and aromatic quality
• 4 cloves garlic, minced – essential for authentic flavor
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 3 tablespoons cornstarch + 3 tablespoons water (for thickening)
• 4 green onions, thinly sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Pro Tips

Choose the right chicken: While breast meat works, chicken thighs are ideal for this slow cooker Mongolian chicken recipe. They remain juicy and tender during the long cooking process and absorb flavors more effectively than leaner cuts. For best results, trim excess fat but don’t worry about making it perfect – some fat adds flavor.

Perfect sauce consistency: The key to restaurant-quality Mongolian chicken lies in the sauce thickness. Wait until cooking is complete before adding your cornstarch slurry. When you do add it, first mix cornstarch and cold water separately until completely smooth, then stir into the hot liquid and cook on high for 15-20 minutes with the lid off. This final step transforms the thin cooking liquid into a glossy, clingy sauce that perfectly coats the chicken.

Layering flavors: For deeper flavor development, brown the chicken pieces in a skillet before adding to the slow cooker. This extra 5-minute step creates a Maillard reaction that dramatically enhances the final taste profile of your Slow Cooker Mongolian Chicken and gives the sauce more dimension.

Instructions

Step 1: Prepare the sauce
In a medium bowl, whisk together the soy sauce, brown sugar, water, hoisin sauce, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sugar is mostly dissolved. This combination creates the signature flavor profile for your Slow Cooker Mongolian Chicken.

Step 2: Prepare the chicken
Place the chicken thigh pieces in the bottom of your slow cooker. Make sure they’re cut into roughly equal sizes to ensure even cooking. Pour the prepared sauce over the chicken and gently stir to ensure all pieces are coated.

Step 3: Cook
Cover and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be tender and cooked through, registering at least 165°F (74°C) on a meat thermometer. The slower cooking option generally yields more tender results.

Step 4: Thicken the sauce
About 30 minutes before serving, combine cornstarch and water in a small bowl, whisking until completely smooth to form a slurry. Pour this mixture into the slow cooker, stirring gently to incorporate. Increase the heat to high, cover, and cook for an additional 20-30 minutes until the sauce has thickened to a glossy glaze.

Step 5: Finish and serve
Once the sauce has reached your desired consistency, give everything a final stir. Serve your Slow Cooker Mongolian Chicken over steamed rice or noodles, garnished generously with sliced green onions and sesame seeds for texture and visual appeal.

Variations

Spicy Mongolian Chicken: For heat lovers, transform your Slow Cooker Mongolian Chicken by doubling the red pepper flakes and adding 1-2 tablespoons of sriracha or chili garlic sauce to the mixture. The slow cooking process will mellow the heat slightly while infusing the dish with a pleasant warmth that complements the sweet-savory balance.

Vegetable-Packed Version: Create a complete one-pot meal by adding vegetables during the last 30-60 minutes of cooking. Bell peppers, broccoli florets, snap peas, and carrots work beautifully. This variation not only adds nutritional value but also creates textural contrast with the tender chicken.

Lighter Mongolian Chicken: For a lighter version, reduce the brown sugar to 1/4 cup and substitute coconut aminos for the soy sauce. This variation maintains the essence of the traditional dish while reducing sodium and sugar content, making it more suitable for those watching their intake without sacrificing the fundamental flavors of classic Mongolian chicken in the slow cooker.

Storage and Serving

Slow Cooker Mongolian Chicken keeps beautifully in an airtight container in the refrigerator for up to 4 days, with the flavors often improving overnight as they meld together. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

For serving, steamed jasmine rice is the classic accompaniment, perfectly capturing the delicious sauce. For a lower-carb option, serve over cauliflower rice or alongside steamed vegetables. Create a complete Asian-inspired feast by pairing with simple vegetable sides like steamed broccoli, stir-fried bok choy, or a crisp cucumber salad dressed with rice vinegar and sesame oil.

For entertaining, present your Slow Cooker Mongolian Chicken family-style in a large serving bowl, garnished with extra green onions, sesame seeds, and even some thinly sliced red chilies for color contrast. Provide chopsticks alongside regular cutlery for an authentic dining experience.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts in this Slow Cooker Mongolian Chicken recipe, but reduce the cooking time by about 30 minutes to prevent them from drying out. Breasts won’t be quite as tender as thighs but will still taste delicious.

Why isn’t my sauce thickening?
If your sauce isn’t thickening properly, ensure you’re mixing the cornstarch with cold water before adding it, and that your slow cooker is set to high for the final cooking phase. If it’s still too thin, make an additional slurry with 1 tablespoon each of cornstarch and cold water.

Can I prep this the night before?
Absolutely! You can combine the sauce ingredients and store them in the refrigerator overnight. In the morning, simply place the chicken in the slow cooker, pour over the sauce, and start cooking your Slow Cooker Mongolian Chicken.

Is this recipe gluten-free?
Standard soy sauce and hoisin sauce contain gluten. To make this gluten-free, substitute tamari or gluten-free soy sauce and ensure your hoisin sauce is certified gluten-free.

Can I add vegetables directly to the slow cooker?
Most vegetables will become too soft if cooked for the entire duration. Add sturdy vegetables like carrots, bell peppers, or broccoli during the last 30-60 minutes of cooking time for the best texture in your Mongolian chicken slow cooker meal.

Conclusion

This Slow Cooker Mongolian Chicken is comfort food at its finest — tender chicken pieces bathed in a glossy, sweet-savory sauce with notes of ginger and garlic that dance on your palate. It’s the kind of dish that transforms an ordinary weeknight into a special occasion without requiring you to spend hours in the kitchen. Whether you’re feeding a hungry family or entertaining guests, this recipe delivers impressive results with minimal effort, proving that sometimes the most delicious meals are the ones that practically cook themselves.

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