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.
Ingredients
Main ingredients
- 1 lb chicken breast, cut into bite-sized pieces Thighs can be substituted.
- 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.
Instructions
Preparation
- 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.
Cooking
- 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 or 74°C).
- If you prefer a thicker glaze, mix 1 tablespoon of cornstarch with 1–2 tablespoons of 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.
Serving
- Serve hot over steamed rice and garnish with sliced green onions.
Notes
Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.