Slow Cooker Mongolian Chicken (Print Version)
Tender chicken in savory-sweet Mongolian sauce with garlic and ginger, 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
# How to Cook:
01 - Whisk together soy sauce, brown sugar, hoisin sauce, chicken broth, rice vinegar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes until smooth in a small bowl.
02 - Place chicken thighs in the bottom of the slow cooker.
03 - Pour the sauce mixture over the chicken, ensuring all pieces are well coated.
04 - Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
05 - Remove chicken and shred into large pieces using two forks. Return shredded chicken to the slow cooker and stir to coat in the sauce.
06 - Serve hot, garnished with sliced green onions and sesame seeds over steamed rice or noodles.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like you spent hours reducing it on the stove
- Chicken thighs stay impossibly tender, practically falling apart when you look at them
- Everything happens in one pot, meaning less cleanup and more time to actually enjoy dinner
02 -
- The sauce will look worryingly thin when you first pour it in, but the cornstarch activates during cooking and transforms it into something glossy and thick
- Resist the urge to peek too often, every time you lift the lid you add about 15 minutes to the cooking time
03 -
- Line your slow cooker with a parchment paper sling for easier cleanup, the sugar in the sauce can create some stubborn stuck-on bits
- Use a pair of kitchen shears to shred the chicken right in the pot, saving yourself a dirty bowl and some effort