Slow Cooker Mongolian Chicken

Slow Cooker Mongolian Chicken is a set it and forget it five ingredient recipe that is sweet, spicy, and full of garlic and ginger flavors!

Slow Cooker Mongolian Chicken is a set it and forget it five ingredient recipe that is sweet, spicy, and full of garlic and ginger flavors!

Slow Cooker Mongolian Chicken takes almost no effort at all and you’ll LOVE the dinner you end up with. The leftover sauce is so good I often add a cornstarch slurry to it and cook it on the stove top to thicken it. Then I add it to everything!

On top of the chicken of course, but also over rice the next day. I actually sometimes will use leftover rice and use this thickened sauce as s mix in for a quick fried rice.

Mongolian Beef is actually one of the most popular recipes on the site, so a chicken version is long overdue! I actually also have a ground mongolian beef recipe coming up, with such an easy set of ingredients all things Mongolian beef are a huge hit in out house.

Some tips/tricks about this Slow Cooker Mongolian Chicken:

  • I used spices instead of fresh ginger and garlic to mix things up and make this a true pantry recipe. I also found it had better texture in recipe testing as minced ginger tends to get chewy in an unpleasant way in the slow cooker.
  • Dark brown sugar adds an extra depth of flavor because of added molasses. If you only have light brown sugar it will work too, but flavors won’t be as deep.
  • I always use lite soy sauce to keep the sodium/salty flavor in check. Careful if using regular soy sauce.
  • I keep the green onions out of this dish because they got a bit slimy in the slow cooker during testing. If you add them fresh in the last five minutes, I’m sure it would be delicious!

5 Ingredient Slow Cooker Mongolian Chicken is the perfect pantry recipe!

Can I make this Mongolian Chicken in the oven?

Yes, absolutely. Keep the chicken in a smaller baking pan, perhaps an 8×8 or 9×13 pan (if using a few more pieces of chicken) and keep things cozy to keep the liquids around the chicken. Cook at 400 degrees for 25-30 minutes.

Can I make this Mongolian Chicken in a skillet?

YES! You may want to use sliced/diced chicken thigh meat and add a bit of canola oil to the pan first. Then brown the chicken on medium high heat for 4-6 minutes on each side and add in the remaining ingredients until caramelized and cooked through.

Want more Slow Cooker Chicken Recipes?

Want more Asian Recipes?

Tools Used in this Slow Cooker Mongolian Chicken recipe:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.

Pin this recipe now to remember it later

Pin Recipe

Slow Cooker Mongolian Chicken

Slow Cooker Mongolian Chicken is a set it and forget it five ingredient recipe that is sweet, spicy, and full of garlic and ginger flavors!
Yield 5 Servings
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine Asian
Author Sabrina Snyder


  • 5 chicken thighs , bone in and skin on
  • 1/4 cup lite soy sauce , low sodium
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon ground ginger , or 2 teaspoons ginger, minced
  • 1/2 teaspoon garlic powder , or 2 tablespoons garlic, minced
  • sesame seeds and sliced green onions , for garnish (optional)


  • Mix all the ingredients and set the chicken into the slow cooker skin side up.
  • Cook on low for 8 hours or on high for 4 hours.
  • Garnish with sesame seeds or green onions (optional).


Calories: 339kcal | Carbohydrates: 22g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 741mg | Potassium: 285mg | Sugar: 21g | Vitamin A: 90IU | Calcium: 30mg | Iron: 1.2mg
Keyword: crock pot Mongolian chicken, slow cooker Mongolian chicken
Slow Cooker Mongolian Chicken is a set it and forget it five ingredient recipe that is sweet, spicy, and full of garlic and ginger flavors!
5 Ingredient Slow Cooker Mongolian Chicken is the perfect pantry recipe!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Only had light brown sugar, but it was wonderful! Grilled baby boc choy and basmati rice finished dinner!

    1. I haven’t tested it in an instant pot but I’ll add it to my research list. Thanks for the suggestion.

  2. When I poured the mixture over the chicken it slid right off. Do I need to turn the chicken over into the mix maybe halfway thru?

    1. You don’t need to but you can. It’ll all reduce down and cook into the chicken while in the slow cooker. I even like to spoon mine over when served.

  3. Hello, I don’t normally post, but wow! This was a great recipe! Really loved it and the chicken was so tender! I did put it in the oven for 15 minutes after and it gave it a slightly more glazed chicken.

    Wish I could send a pic!

    Anyway, thanks again for a great recipe.

    1. Yay!! I’m glad you enjoyed it! You can always post to instagram and tag @dinnerthendessert
      I love seeing what everyone is making!

  4. After I made your leftover Christmas Ham (bone-in) and Bean soup, I bookmarked your site. It’s the first place I look for a recipe. It was that delicious! Once again, this dinner was so mouthwateringly good, once again proving your talents as a chef. Bravo!! PS I followed exactly, however my new slow cooker was really hot so it was done in a little over 2 1/2 hours. And I added broccoli and mushrooms I cooked in the wok. Served over rice. I wish I had some this morning.

    1. I’m glad you’re enjoying the recipes, Sherrill! Slow cookers can be tricky at times so I’m glad you know yours runs hot.

  5. Hi, I’m trying this recipe for the first time! As I’m using chicken breast do I need to add any liquid eg stock to stop it drying out?


  6. Making this for the first time, using boneless skinless thighs #10. Should I adjust the other ingredients? And how long should I cook in slow cooker on low? Thank you

    1. If you’re using 10 lbs of chicken, I’d suggest splitting it into multiple slow cookers or making this in the oven.

Show More Comments