Slow Cooker Mongolian Chicken
Set it. Forget it. Savor it. This Slow Cooker Mongolian Chicken is the ultimate fuss-free dinner. Just a few simple ingredients make a rich garlic-ginger sauce and tender chicken that practically cooks itself.
It’s sweet, savory, and just a little spicy, and it’s perfect for meal prep or a no-stress weeknight.
Serve it over rice or noodles and get ready to hear, “When are you making this again?”
Why You’ll Love This Recipe
There’s so much to love about this Mongolian chicken, but the ingredient list might be my favorite part. With just five simple ingredients, you get a sticky, sweet, and savory sauce that tastes like takeout.
It’s also completely hands-off. Stir the sauce together right in the slow cooker, add the chicken, and let it cook low and slow until it’s fall-off-the-bone tender.
And it’s perfect for busy days and meal prep, since leftovers are just as good the next day.
Let’s cook!
Ingredients You’ll Need
This slow cooker chicken keeps things wonderfully simple.
- Bone-In, Skin-On Chicken Thighs – they stay juicy and tender through the long cook.
- Low-Sodium Soy Sauce – the salty, savory base of the sauce.
- Dark Brown Sugar – adds sweetness and helps the sauce turn rich and sticky.
- Ginger – ground or fresh, for warm, zesty flavor.
- Garlic – garlic powder or fresh minced garlic for bold, savory flavor.
- Sesame Seeds and Green Onions – optional, for a pretty finish.
Step-by-Step Instructions
First, make the sauce. In a slow cooker, mix soy sauce, brown sugar, ginger, and garlic.
Next, add the chicken. Place the chicken thighs skin-side up into the mixture.
Now let it cook. Cook on low for 8 hours or high for 4 hours until tender.
Finally, garnish. Sprinkle with sesame seeds and green onions if desired, and serve hot.
That’s it! Dinner practically makes itself.
Expert Tips
Use low-sodium soy sauce. The sauce reduces as it cooks, so regular soy sauce can make it too salty.
Keep the skin side up. It helps the chicken stay juicy as it cooks in the sauce.
Thicken the sauce if you like. Transfer the sauce to a small pot and simmer it until reduced, or stir in a little cornstarch slurry.
Crisp the skin. For crispier skin, place the cooked thighs under the broiler for a few minutes before serving.
Recipe Variations
I love this recipe as it is, but it’s easy to change up.
Use boneless, skinless thighs or chicken breasts. They cook a little faster, so check them earlier.
For a spicy kick, add a pinch of red pepper flakes or a spoonful of sriracha to the sauce.
Stir in steamed broccoli or snap peas at the end for a complete meal.
Storage & Reheating
Store leftovers with the sauce in an airtight container in the refrigerator for 3 to 4 days.
Reheat in a covered skillet over medium-low heat or in the microwave until warmed through.
Serving Suggestions
Serve this Mongolian chicken over steamed white or brown rice, lo mein noodles, or cauliflower rice, with plenty of sauce spooned on top.
Steamed broccoli, green beans, or a crunchy Asian-style slaw make great sides.
Recipe FAQs
1. Can I use boneless chicken?
Yes. Boneless thighs or breasts work well, but they may cook faster, so check them sooner.
2. Should I cook on low or high?
Either works. Cook on low for 8 hours or high for 4 hours.
3. Can I use fresh ginger and garlic?
Yes! Use about 2 teaspoons minced fresh ginger and minced fresh garlic in place of the dried.
4. Is it spicy?
Not as written. Add red pepper flakes or sriracha if you’d like some heat.
5. How do I thicken the sauce?
Simmer it on the stovetop until reduced, or stir in a cornstarch slurry and cook for a few minutes.
You May Also Love
If this slow cooker Mongolian chicken has you craving more easy, takeout-style dinners, here are a few more favorites I think you’ll enjoy. They’re all simple and full of flavor.
- Slow Cooker Honey Garlic Chicken – sweet, sticky, and completely hands-off.
- Slow Cooker Sweet Garlic Chicken – tender chicken in a sweet garlic glaze.
- Easy Bourbon Chicken – sweet, savory, and better than the food court.
- Slow Cooker Thai Peanut Chicken – creamy, nutty, and so easy.
- Quick Sesame Chicken – sticky sesame chicken in no time.
Save a few of these for later, and you’ll always have something delicious to make!
Slow Cooker Mongolian Chicken
Ingredients
- 5 bone-in, skin-on chicken thighs
- ¼ cup low-sodium soy sauce
- ½ cup dark brown sugar
- ½ tsp ground ginger (or 2 tsp minced ginger)
- ½ tsp garlic powder (or 2 tbsp minced garlic)
- Sesame seeds & sliced green onions for garnish (optional)
Instructions
- In a slow cooker, mix soy sauce, brown sugar, ginger, and garlic.
- Place chicken thighs skin-side up into the mixture.
- Cook on low for 8 hours or high for 4 hours until tender.
- Garnish with sesame seeds and green onions if desired.
- Serve hot and enjoy!
