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!
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?
- Slow Cooker Brown Sugar Garlic Chicken
- Slow Cooker Thai Peanut Chicken
- Slow Cooker Teriyaki Chicken
- Slow Cooker Jerk Chicken
- Slow Cooker Indian Butter Chicken
Want more Asian Recipes?
- Honey Orange Firecracker Shrimp
- PF Chang’s Orange Peel Chicken
- California Pizza Kitchen’s Kung Pao Chicken Spaghetti
- General Tso’s Chicken
- Panda Express Recipes… every single one in fact:Â Panda Express Recipes Index
- Many more Chinese food options…
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.
Ingredients
- 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)
Instructions
- 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).
Nutrition
Made this recipe and it turned out delicious! But the top/skin of my chicken thighs got none of the sauce and stayed color-less. Are we supposed to do anything to the chicken before just placing in the cooker? How does the chicken skin have so much color in the picture?
I made this last night for dinner. I did use b/s breasts instead of thighs as we did not have any thighs. I think next time, and there will be, and if I use breasts, I will slice them first. I served with plain rice however next time, I may try pineapple rice.
Thanks for the recipe, I have all the spices required. Seldom do I have fresh ginger. You know my pantry!!!
Great recipe, love the simplicity! I unfortunately did not have enough sauce, so I will probably double it next time. Paired this with rice.
Will try the recipe soon but before I even cooked, I wanted to say thank you for including both the fresh and powdered options for the garlic and the ginger. Small things like that make life so much easier.
Not to be stupid but do you put the sauce in the bottom of the slow cooker or pour the sauce over the chicken before cooking. I assume the latter.
Hi, Sabrina
This sounds a very tasty recipe, as do others in your collection. However, I have a question: can this, and your other recipes be frozen? I ask this because, as a single man in my 70s, this amount of food would be far too much for me and I know I am not a good enough cook to reduce the volume of food without ruining the recipe; freezing it is better.
Hi! Yes most of my recipes can be frozen, I love saving portions for later!
I will be making this again! It was so easy to put together and came out delicious!
Only had light brown sugar, but it was wonderful! Grilled baby boc choy and basmati rice finished dinner!
I’m so excited to make this! How do I adapt for an instant pot?
I haven’t tested it in an instant pot but I’ll add it to my research list. Thanks for the suggestion.
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?
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.
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.
Yay!! I’m glad you enjoyed it! You can always post to instagram and tag @dinnerthendessert
I love seeing what everyone is making!
any recipes for diabetics
I don’t have anything specific so you’d have to figure out the nutritional information.
Going to make this with bones chicken thighs should I cut back the time in the slow cooker
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.
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.
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?
Helen
No need to add anything additional but I could suggest cutting back on the cook time.
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
If you’re using 10 lbs of chicken, I’d suggest splitting it into multiple slow cookers or making this in the oven.
Can I use a combination of breast and thighs and of so how long???
Sure, you might need to cut back the cook time by around 30 minutes. You don’t want the breasts to dry out.