Slow Cooker Mongolian Chicken
Tender chicken in a sweet-savory soy-brown sugar sauce, perfect for busy weeknights with minimal effort and great for leftovers.
My family asks for this Slow Cooker Mongolian Chicken whenever life gets busy and we want big flavor with almost no babysitting. Tender bite-sized chicken soaks up a sweet-savory soy-brown sugar sauce, finished with sesame oil and green onions — it’s a weeknight winner that also makes great leftovers for lunch. If you like hands-off dinners that still taste restaurant-level, this one fits the bill; for another slow-cooker crowd-pleaser, check out this slow cooker keto crack chicken recipe that’s great for low-carb nights.
Why you’ll love this dish
This recipe turns simple ingredients into a sticky, flavor-packed sauce without frying, deep skills, or last-minute stove work. It’s ideal for:
- Busy weeknights when you want dinner ready with minimal effort.
- Packing lunches — the sauce tastes even better the next day.
- Budget-friendly meals: boneless chicken breast stretches and cooks into tender pieces.
What makes it stand out is that the slow cooker gently breaks down the chicken so it soaks up the soy-brown sugar glaze. The result is similar to takeout Mongolian chicken but with fewer steps, less oil, and a confident home-cooked flavor.
Step-by-step overview
Before you dig in: you’ll whisk a short sauce, add raw bite-sized chicken to the slow cooker, and let it simmer low and slow for several hours. Toward the end, you can thicken the sauce with a cornstarch slurry, finish with sesame oil, and garnish with green onions. Total active time is about 10–15 minutes; the cooker does the rest.
What you’ll need
- 1 lb chicken breast, cut into bite-sized pieces (thighs can be substituted; see notes)
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/4 tsp ground ginger)
- 1/2 teaspoon red pepper flakes (optional; adjust for heat)
- 2 green onions, sliced for garnish
- 1 tablespoon cornstarch + a little water (optional, to thicken)
- 1 tablespoon sesame oil (optional, for finishing)
Substitutions/notes:
- Low-sodium soy reduces salt; boost with a pinch of sugar if needed.
- For gluten-free, use tamari or a gluten-free soy sauce.
- Swap chicken breasts for boneless skinless thighs for more forgiving texture and extra juiciness.
Step-by-step instructions
- In your slow cooker, whisk together the soy sauce, brown sugar, water, minced garlic, minced ginger, and red pepper flakes until the sugar dissolves.
- Add the bite-sized chicken pieces and stir to coat every piece in the sauce. Spread the chicken in an even layer.
- Cook on low for 4–6 hours, or on high for 2–3 hours, until the chicken is cooked through and very tender. Internal temperature should reach 165°F (74°C).
- If you prefer a thicker glaze, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a smooth slurry. Stir the slurry into the slow cooker and cook on high for 10–15 minutes until the sauce thickens.
- Turn off the slow cooker and drizzle the sesame oil over the chicken. Stir gently.
- Serve hot over steamed rice and garnish with sliced green onions.
Slow Cooker Mongolian Chicken
- Prep
- 15 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 15 MIN
- Serves
- 4
01Ingredients
Main ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 6 DONE03Recipe notes
- 01Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.
04Nutrition
Per serving- Calories
- 208
- Protein
- 28G
- Net carbs
- 15G
- Fat
- 3G
- Fiber
- 0G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
- Serve over steamed jasmine or basmati rice to soak up the sauce.
- Toss with cooked noodles for an easy stir-fry style bowl.
- Add steamed broccoli or snap peas on the side for color and crunch.
- For a fun fusion plate, spoon the chicken over cauliflower rice for a lower-carb meal; if you want another comfort-food pairing idea, try this savory slow-cooker street corn chicken for variety.
Plating tip: mound rice, spoon chicken and extra sauce over the top, then finish with a few sliced green onions and a sprinkle of sesame seeds if you have them.
Storage and reheating tips
Refrigerator: Cool to room temperature, store in an airtight container for up to 3–4 days.
Freezer: Freeze in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low, stirring occasionally; add a splash of water if the sauce is too thick. Microwaving works for individual servings—heat in 60-second bursts and stir.
Food safety: Always ensure reheated chicken reaches 165°F (74°C) before serving.
Creative twists
- Spicy Mongolian: Increase red pepper flakes or add a tablespoon of chili garlic sauce for heat.
- Vegetarian option: Swap chicken for firm tofu (press and cube) and reduce total cook time to avoid over-softening.
- Citrus brightness: Finish with a teaspoon of lime juice for brightness.
- Keto swap: Replace brown sugar with a granular erythritol or monk fruit sweetener and serve over cauliflower rice.
- Protein change: Use thinly sliced beef; cut the cook time to avoid toughness (check doneness earlier).
Common questions
Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are forgiving and stay juicy. Cook time is the same, but thighs may shred more easily when stirred.
How do I get a thick, glossy sauce?
A: Make a cornstarch slurry (1 tbsp cornstarch + 1–2 tbsp cold water), stir it into the hot sauce near the end, and cook on high 10–15 minutes until glossy. Don’t add cornstarch at the beginning; it breaks down over long cooking.
Is this recipe kid-friendly?
A: Absolutely—omit or reduce red pepper flakes for a milder flavor. The sweet-savory profile is usually popular with kids.
Can I make this ahead for meal prep?
A: Yes. Cook, cool, portion into containers, and refrigerate. Reheat gently; the flavor often improves after a day.
What if my sauce is too salty?
A: Add a teaspoon of sugar, a squeeze of citrus, or a small splash of water to balance saltiness. Low-sodium soy sauce is a good preventative measure.
Conclusion
For a reliable, hands-off dinner that delivers savory-sweet satisfaction, this Slow Cooker Mongolian Chicken is a smart go-to. For more ideas, check out Dinner, then Dessert’s Slow Cooker Mongolian Chicken and my Slow Cooker Chicken Lo Mein.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
