Slow Cooker Mongolian Chicken. Chicken and broccoli are slow-cooked in a sweet and tangy Mongolian-inspired sauce. This recipe is so easy and perfect for weeknight dinners or meal prep!
If you love that Mongolian flavor, check out my Mongolian Beef and my Mongolian Ramen. They’re both ready in under 30 minutes.
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.
The chicken turns out incredibly juicy and tender by cooking it on low for 2-3 hours. The sauce is the perfect mix of 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 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.
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What you’ll need for this recipe
- Chicken: I opted for chicken thighs. They stay tender and juicy while they cook. Chicken breasts can work but won’t turn out quite as juicy.
- Soy sauce: I always opt for light soy sauce as it’s a little healthier with reduced sodium. If you use regular soy sauce instead, add a little less and increase the water.
- Water: Water evens out all of the flavors.
- Sugar: I added light brown sugar, however, dark brown sugar or white sugar would be great too, or even honey!
- Oil: Sesame oil adds a rich, warm, nuttiness to this recipe. I wouldn’t recommend substituting another oil.
- Vinegar: Rice wine vinegar is ideal, however, white wine vinegar or apple cider vinegar could be substituted in a pinch.
- Hoisin sauce: Fruity and delicious, hoisin adds a depth of sweetness to this Mongolian Chicken.
- Ginger and garlic: These two ingredients pack in so much flavor! Opt for pre-minced
- Sriracha: Depending on how spicy you would like it you can add up to a tablespoon of sriracha.
- Cornstarch slurry: Water mixed with cornstarch is added to thicken the sauce.
- Broccoli: Green and vibrant, I recommend cutting the broccoli into bite-sized florets for ease of eating.
- Garnish: Sesame seeds are a great garnish but totally optional.
How to make Slow Cooker Mongolian Chicken
- Whisk sauce: In a medium bowl whisk together soy sauce, water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic and Sriracha.
- Add the chicken to the slow cooker and pour the sauce mixture on top of the chicken and cook for 2-3 hours on low.
- Rest and shred the chicken: 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.
- Thicken sauce: Transfer the liquid from the slow cooker to a small saucepan. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce. Cook on high until bubbly and thickened, whisking constantly.
- Pour the sauce back into the slow cooker along with the shredded chicken and broccoli, toss to coat. Cook for an additional 30 minutes or until the broccoli is tender.
- Serve immediately with sesame seeds for garnish, if desired.
What to serve with this Mongolian Chicken
- I love to serve the chicken with white or brown rice to soak up all the extra sauce. For a low-carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Lo mein
- Chinese Fried Rice
- Garlic Fried Rice
- Air Fryer Fried Rice
- Cauliflower Fried Rice for a low-carb option
Storage & Reheating
- Store leftover Mongolian Chicken in an airtight container for up to 4 days.
- Reheat in the microwave or in a pot on the stove until piping hot.
- Freeze: This recipe is great for freezing! Store in an airtight container in the freezer for up to 3 months. Thaw completely before reheating.
Here are more Crockpot Chicken Recipes to try!
- Easy Slow Cooker Barbecue Chicken
- Slow Cooker Honey Garlic Chicken
- Slow Cooker Teriyaki Chicken
- Easy Slow Cooker General Tso’s Chicken
- Slow Cooker Mexican Chicken
- Super Easy Slow Cooker Orange Chicken
Slow Cooker Mongolian Chicken
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
- Place chicken in the bottom of the slow cooker.In a medium bowl whisk together soy sauce, water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic and Sriracha.
- Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low.
- 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.
- Transfer the liquid from the slow cooker to a small saucepan.Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce. Cook on high until bubbly and thickened, whisking constantly.
- Pour the sauce back into the slow cooker along with the shredded chicken and broccoli, toss to coat. Cook for an additional 30 minutes or until the broccoli is tender.
- Serve immediately with sesame seeds for garnish, if desired.
Nutrition Information
Did you make this?
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Norma Robinson
Missing the broccoli from the instructions
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).
Kathy
You put together the BEST flavors!