Slow Cooker Mongolian Chicken

Slow Cooker Mongolian Chicken. Slow cooked chicken and broccoli cooked in a sweet and tangy Mongolian inspired sauce.

Slow Cooker Mongolian Chicken | chefsavvy.com

If you are a fan of my Slow Cooker Honey Garlic Chicken then you will love this recipe! It takes less than 10 minutes of prep time to throw everything together. Simply mix up all of the sauce ingredients and add to the slow cooker along with chicken thighs and broccoli.

I made this recipe in my favorite crockpot. It’s perfect for meals that take a few hours in the slow cooker. After it’s done cooking it switches to warm and stays hot until you are ready to eat.

Mongolian Chicken | chefsavvy.com

The chicken turns out incredibly juicy and tender by cooking it on low for 2-3 hours.

I made lots of sauce to go over the chicken with extra to serve over rice. It is sweet from the hoisin and tangy from the soy sauce. It’s also loaded with tons of garlic and fresh ginger. I also add in sesame oil and rice wine vinegar.

I like to serve this Slow Cooker Mongolian Chicken over noodles or fried rice!

Easy Slow Cooker Mongolian Chicken | chefsavvy.com

Slow Cooker Mongolian Chicken

4 from 1 vote
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 -6
Slow Cooker Mongolian Chicken. Slow cooked chicken and broccoli cooked in a sweet and tangy Mongolian inspired sauce.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 2 tablespoons light brown sugar
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons hoisin sauce
  • 1 teaspoon ginger grated
  • 4 cloves garlic minced
  • 1-2 teaspoons Sriracha depending on how spicy your would like it
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 cups broccoli cut into florets
  • sesame seeds for garnish if desired

Instructions

  1. Place chicken in the bottom of the slow cooker.
  2. In a medium bowl whisk together soy sauce, water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic and Sriracha.
  3. Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low.
  4. Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
  5. Transfer the liquid from the slow cooker to a small saucepan.
  6. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.
  7. Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and broccoli, toss to coat. Cook for an additional 30 minutes or until broccoli is tender.
  8. Serve immediately with sesame seeds for garnish, if desired.

 

 

 

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Comments

    • Kelley

      Hi Norma,

      Sorry about that! Thanks so much for letting me know! I have updated the recipe.

      Kelley

  • Elyce Grossman

    I gave it 4 stars because of the cooking time. B/s thighs need to cook far longer than 2-3 hours! Could this be a typo & it was supposed to say high rather than low? I’ve made many Crockpot dishes using b/s thighs & always cook the chicken on low for 6-7 hours. They’re fall-apart tender & delicious! I’ve made variations of this recipe, sometimes adding sliced onion, mushrooms & water chestnuts &, at the end of cooking (10 minutes), add snow peas or the ubiquitous broccoli. I don’t use rice wine vinegar in the crockpot because I think that it takes on a strange taste. Sometimes, I add pineapple juice to the sauce & pineapple chunks at the last 10 minutes of cook time. I leave out the Sirracha because it’s too spicy for us & add a bit of oyster sauce to the mix. I also rarely have hoisin, so I increase other components.

  • Elyce Grossman

    I forgot to say that I sometimes add shredded carrots at the same time as the broccoli or snow peas (you can also use sugar snap peas which are heartier).

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