I turned five pantry staples into a slow cooker Mongolian Chicken that’s impossibly saucy, sweet, spicy, and bursting with garlic and ginger, leaving a glossy, craveable bowl you will want to devour.
I am obsessed with the messy, sticky mouthfeel of Slow Cooker Mongolian Chicken. I love how chicken thighs stay juicy while getting lacquered in that sweet-spicy sauce.
The garlic punches through every bite and keeps it from getting cloying. It smells like a serious dinner happening, not some polite weekday attempt.
And yes, it travels well to my leftovers, tasting even meaner the next day. I crave that caramelized edge on the meat and the way sauce clings to rice.
Pure, unapologetic flavor for me. I will scoop it onto rice and devour every sticky bite.
Ingredients
- Basically the meaty heart of the dish, it’s juicy and forgiving.
- Plus salty backbone that makes everything savory, it’s dinner ready.
- Basically sweet counterpoint, it gives sticky caramel notes and a bit of magic.
- Plus garlicky kick, it’s homey and wakes up the sauce.
- Basically spicy fresh zing, it’s what keeps the sauce lively.
Ingredient Quantities
- 2 pounds boneless skinless chicken thighs, cut into bite sized pieces (you can use breasts if you want, but thighs stay juicier)
- 1 cup low sodium soy sauce
- 1 cup packed light brown sugar
- 4 garlic cloves, minced or smashed real good
- 1 tablespoon fresh ginger, grated or finely minced
How to Make this
1. Trim and cut 2 pounds boneless skinless chicken thighs into bite sized pieces, pat them a little dry with paper towels so they brown a bit if you decide to sear later.
2. In a bowl stir together 1 cup low sodium soy sauce, 1 cup packed light brown sugar, 4 minced or smashed garlic cloves, and 1 tablespoon grated fresh ginger until the sugar mostly dissolves.
3. Place the chicken pieces in the slow cooker and pour the sauce over the top, press the chicken down a bit so it’s mostly covered.
4. Optional but nice: quickly sear the chicken in a hot skillet in small batches for 1 to 2 minutes per side before adding to the slow cooker to deepen flavor. It’s not required but it really helps.
5. Cook on LOW for 3 to 4 hours or on HIGH for
1.5 to 2 hours, until chicken is fork tender and internal temp reaches 165 F.
6. If you want a thicker, stickier glaze, remove chicken to a plate, then pour the cooking liquid into a wide skillet and simmer over medium heat until it reduces and coats the back of a spoon, about 6 to 12 minutes, stirring occasionally.
7. Return chicken to the reduced sauce and toss gently to coat, or just pour the reduced sauce over the chicken in the slow cooker.
8. Taste and adjust: if it’s too salty for you add a splash of water and simmer a bit longer, if it’s too sweet squeeze a little fresh lime or add a tiny splash of rice vinegar if you have it.
9. Serve over steamed rice or noodles, spooning lots of sauce over everything so it’s glossy and flavorful.
10. Leftovers are great the next day; the flavors actually improve. Reheat gently on the stove so the sauce doesn’t scorch and enjoy.
Equipment Needed
1. Cutting board
2. Chef’s knife (sharp)
3. Paper towels
4. Large mixing bowl
5. Measuring cups and spoons
6. Slow cooker or crockpot
7. Large skillet (for optional searing and/or reducing sauce)
8. Tongs or a slotted spoon
9. Instant-read meat thermometer
FAQ
Slow Cooker Mongolian Chicken Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken breasts if you want leaner meat, or use shredded rotisserie chicken for a super fast weeknight version.
- Soy sauce: use low sodium tamari or coconut aminos for a gluten free option, or half soy half Worcestershire for a deeper savory hit.
- Light brown sugar: substitute dark brown sugar for a richer molasses flavor, or use coconut sugar for a less sweet, slightly caramel note.
- Fresh ginger: grated dried ground ginger works in a pinch (use about 1/4 the amount), or try 1 tablespoon of store bought minced ginger in a jar if you forgot to peel and grate.
Pro Tips
1. Sear the chicken if you can, even for just 90 seconds a side. It makes the sauce taste deeper and less one-note. Don’t crowd the pan though, do it in batches so you get some nice color.
2. Cut the garlic bigger or smash it, don’t over mince if you plan to cook long. Big pieces mellow out and give pockets of flavor instead of disappearing, and you wont get that bitter overcooked garlic taste.
3. If the sauce ends up too sweet after reducing, squeeze in fresh lime juice or a splash of rice vinegar a little at a time. Acid wakes up the whole dish and balances the brown sugar without masking the soy.
4. For extra glossy, sticky coating, transfer the liquid to a wide skillet and reduce fast over medium-high heat while stirring. It concentrates flavor quicker and clings to the chicken better than reducing slowly in the slow cooker.
5. Let it rest a bit before serving and taste again. Flavors settle and you might find it needs a pinch more salt, a squeeze more acid, or a few turns of black pepper. Leftovers actually taste better, so don’t be afraid to make it a day ahead.
Slow Cooker Mongolian Chicken Recipe
I turned five pantry staples into a slow cooker Mongolian Chicken that's impossibly saucy, sweet, spicy, and bursting with garlic and ginger, leaving a glossy, craveable bowl you will want to devour.
6
servings
494
kcal
Equipment: 1. Cutting board
2. Chef’s knife (sharp)
3. Paper towels
4. Large mixing bowl
5. Measuring cups and spoons
6. Slow cooker or crockpot
7. Large skillet (for optional searing and/or reducing sauce)
8. Tongs or a slotted spoon
9. Instant-read meat thermometer
Ingredients
-
2 pounds boneless skinless chicken thighs, cut into bite sized pieces (you can use breasts if you want, but thighs stay juicier)
-
1 cup low sodium soy sauce
-
1 cup packed light brown sugar
-
4 garlic cloves, minced or smashed real good
-
1 tablespoon fresh ginger, grated or finely minced
Directions
- Trim and cut 2 pounds boneless skinless chicken thighs into bite sized pieces, pat them a little dry with paper towels so they brown a bit if you decide to sear later.
- In a bowl stir together 1 cup low sodium soy sauce, 1 cup packed light brown sugar, 4 minced or smashed garlic cloves, and 1 tablespoon grated fresh ginger until the sugar mostly dissolves.
- Place the chicken pieces in the slow cooker and pour the sauce over the top, press the chicken down a bit so it’s mostly covered.
- Optional but nice: quickly sear the chicken in a hot skillet in small batches for 1 to 2 minutes per side before adding to the slow cooker to deepen flavor. It’s not required but it really helps.
- Cook on LOW for 3 to 4 hours or on HIGH for
- 5 to 2 hours, until chicken is fork tender and internal temp reaches 165 F.
- If you want a thicker, stickier glaze, remove chicken to a plate, then pour the cooking liquid into a wide skillet and simmer over medium heat until it reduces and coats the back of a spoon, about 6 to 12 minutes, stirring occasionally.
- Return chicken to the reduced sauce and toss gently to coat, or just pour the reduced sauce over the chicken in the slow cooker.
- Taste and adjust: if it’s too salty for you add a splash of water and simmer a bit longer, if it’s too sweet squeeze a little fresh lime or add a tiny splash of rice vinegar if you have it.
- Serve over steamed rice or noodles, spooning lots of sauce over everything so it’s glossy and flavorful.
- Leftovers are great the next day; the flavors actually improve. Reheat gently on the stove so the sauce doesn’t scorch and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 6
- Calories: 494kcal
- Fat: 22.7g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 133mg
- Sodium: 1633mg
- Potassium: 398mg
- Carbohydrates: 37.5g
- Fiber: 0.5g
- Sugar: 36g
- Protein: 26.3g
- Vitamin A: 40IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1.2mg
