Description
Skip the takeout tonight! This Slow Cooker Mongolian Chicken delivers that perfect sweet-savory balance with zero effort. Just set it, forget it, and prepare for dinner glory.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 4 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, ginger, garlic, and red pepper flakes until well combined.
- Place chicken pieces in the bottom of your slow cooker.
- Pour the sauce mixture over the chicken and stir to coat evenly.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender.
- In a small bowl, whisk cornstarch and 3 tablespoons cold water until smooth.
- Pour the cornstarch slurry into the slow cooker, stirring gently to incorporate.
- Increase heat to high, cover, and cook for an additional 20-30 minutes until sauce has thickened.
- Serve over steamed rice, garnished with sliced green onions and sesame seeds.