Slow Cooker Mongolian Chicken

5 Servings
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

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.

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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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.


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  1. This was wonderful! I did make only 1 adjustment. I added 1/4 tsp of red pepper flakes. We like it spicy, what can I say lol. Thank you so much. Will make this again. Served with a side of veggie fried rice and egg rolls.

  2. If you’re using fresh garlic, should it be 2 tablespoons or teaspoons? I am a big garlic user, but 2 tablespoons is a lot, even for me. So far I’ve chopped 3 large cloves and am only up to 1 tablespoon.

    Also, I think if using boneless, skinless thighs you can keep about the same amount of time if you cook on low (4-5 hours). That’s what I intend to try based on other recipes I’ve made. Or 2-3 hours on high.

    1. Feel free to add in the amount you like. Ground garlic powder is more potent than fresh so that would be the correct adjustment though.

  3. If I am making this recipe for 1 and only putting in 2 boneless, skinless chicken thighs how would you adjust the cook time?

    1. You have to make sure that you’re using a smaller slow cooker so that you’re filling the space otherwise it has a tendency to burn. I would suggest 3-4 hours on low if you’re planning on halving it.

  4. thank you. so easy to put together. 5 minutes prep time and then straight in to my pressure cooker for 38 minutes cooking 2kg of chicken thighs to perfection. Gravy was delicious and simple. I had mine with mash and children will eat theirs with white rice. thanks for the post

  5. Tastiness + Simplicity … this recipe combines the best of both of these characteristics. I’ve tried a fair number of your recipes and this is definitely one of our favorites. Thank you, so tasty and so simple and easy to make. We’ll be using this recipe, exactly as listed, frequently now that we’ve discovered it.

  6. My husband, myself and my sister all loved this recipe. I ended up using 16 chicken boneless, skinless chicken thighs and tripled the recipe. It was delicious. Used the crockpot and served with White Jasmine rice. Yummy!

    1. I am so glad it turned out with boneless skinless! I didn’t pay attention at the store last night and just grabbed a pack of thighs. I just went to place the chicken and realized I bought boneless skinless.

  7. A new family favorite!! I was in a pinch and didn’t have a dinner plan. I made this with boneless skinless chicken thighs in my instant pot. Came out great! Can’t wait to make it again. Super easy and all ingredients I have on hand regularly. Thanks for a great recipe!

    1. You can mix it all together before adding it to the slow cooker or while it’s in the slow cooker. Whatever you prefer. Enjoy!

  8. I’m curious if simply multiplying this recipe to put far more chicken in would work… I want to make, and save portions for lunch at work. Maybe 20 thighs at one.

    1. You don’t want to overcrowd the slow cooker. I recommend keeping the chicken in a single layer to allow the skin to crisp up. If you’re making that big of a batch, I would recommend making it on the stove top instead.

  9. I was a little late getting my chicken out of the freezer! Could I use them, and how would I change the cooking time?

    1. You want to make sure the chicken is completely thawed before adding them to the slow cooker otherwise they’ll release too much liquid during the cooking process and it’ll get soupy.

        1. Can I just throw this in the oven instead? And how long, what temperature do you recommend? My chicken didn’t get pulled out early enough to defrost.

  10. My entire family licked the bowl clean!! The only change I made was searing the thighs before putting them in the slow cooker. Thank you!!

    1. You can always swap out boneless, skinless thighs to reduce the amount of fat in the dish. I don’t recommend boneless skinless breasts though.

        1. Breasts just seen to dry out in the slow cooker a bit more due to having less fat content than thighs. Just a personal preference though.

          1. I agree…chicken breast is a very convenient item to have in your fridge/freezer but it dries up very quickly when you`re preparing it.

  11. Have made this dish several times. My husband, who is a fussy eater, even loves it. He likes it paired with yellow rice.

    1. You may need to cut the cook time by a half an hour to an hour but thighs are still better than breasts. 🙂 Enjoy!

  12. Made this today and we all loved it! Even our 3 picky boys! Thanks for sharing. We will DEFINITELY be making this more often!

  13. Delicious. Used minced garlic from a jar and it tasted fine. I only had full sodium soy sauce so added around 1/2 cup water to cooker. Then added more when thickening liquid. Otherwise it was too salty. The sauce was still delicious and not watery. Thanks to Eileen for her question — I would have put the sauce on top, too. Such an easy and tasty recipe.

  14. I gave this recipe a try over the weekend and absolutely loved it! One day I baked the chicken instead of using the slow cooker because I was pressed for time and it still came out great. The next day I had thighs left over from the day before so I decided to give the slow cooker recipe a try and it was even better! This will be a repeat recipe, so simple and tasty! Thank you, Sabrina!

  15. This recipe is super simple, and delicious. After a hard day at work, it was nice to come home to the delicious smell. I used chicken legs instead of thighs. Love it, and passed it on to several friends.

  16. This looks delicious! If I wanted to use, boneless, skinless chicken thighs, would I reduce the cooking time since the chicken is not on the bone? Thank you.

      1. How much time for boneless, skinless thighs as I don’t want to wrap in bacon as considered by another questioner?

        1. Maybe 30 min to an hour less? The problem is that the bone and skin help protect it from drying out so I would just watch it as you want to catch it in that sweet spot of being cooked but not dried out. Good luck!

  17. Hi Sabrina! I love this recipe, but accidentally bought skinless, boneless chicken thighs at Aldi this week. Would wrapping them in turkey bacon help keep the chicken moist?

    1. You’ll want to wrap them in regualar bacon. I don’t think turkey bacon has enough fat in them to keep the chicken moist. If you decide to try, I’d love to know how it turns out.

  18. I always double recipes as I have a giant family and some of them growing boys that can eat a lot, lol. With that said i have a giant 8 qt. crockpot. I have the space. I sample a lot of recipes for crockpot because my hubs and I Coach youth soccer so we need dinner ready waiting for our fam. Some of our favs are ones with Asian flavors. This one is a keeper! Have made it twice already! Love it!

    1. I wouldn’t add a vegetable to the slow cooker. You don’t want to crowd it while it’s cooking.

    1. You really don’t want to crowd the slow cooker so I’d suggest using two different slow cookers or making this in the oven.

  19. Do you put the sauce in before or after the chicken?  Sounds silly to ask, just want to get it right the first time around!
    I have a broken foot and am hobbling around. This sounds so simple and delicious.  Thanks for posting!
    Eileen, Coronado, CA

    1. Not a silly question at all! Mix the sauce ingredients in the slow cooker and then put the chicken on top of it.

      Hope you’re recovering well!

    2. Great question…thanks! I would have put the sauce over the chicken! I’m making this tomorrow. Thanks again

  20. Made this on Sunday for Monday night dinner. Tastes great!!! Thickened the sauce on the stove and will serve with rice and broccoli.

  21. Have a question.. Could you make this Mongolian chicken in a pressure cooker, instead of a slow cooker?? Just curious, making it one way or the other. Thanks

    1. I’ve never tested it so I don’t feel comfortable suggesting it but I’m sure you’ll be able to find another recipe online with similar ingredients to follow. Let me know how it works out if you decide to try it.

  22. Made this! I added in some red pepper flakes and 1/2 cup of water. It was amazing and soo so tender. My girlfriend hasn’t stopped raving about it. Will make again!

    1. I usually don’t recommend using skinless chicken breast in the slow cooker as it can tend to dry out. As long as you know that going in, you could definitely give it a try.

    2. I used 2 lbs. of Tyson boneless skinless chicken tenderloins cut into 1 inch cubes. I doubled the sauce. I only had light brown sugar so I added molasses (1 cup light brown sugar + 1Tbsp. molasses = 1 cup dark brown sugar). I also cut the ground ginger in half (I ran out) and added a couple of tsps. of Hoisin Sauce. I stirred the chicken into the sauce and turned the crock-pot to High for 2 hours and Low for 2 hours. One more thing, I wanted some color in it so the last hour I stirred in sliced Vidalia onion and sliced red bell pepper. It is an awesome recipe and I will definitely be making it again.

  23. Hi Sabrina! Your Slow Cooker Mongolian Chicken looks and sounds delicious!! I love that it only requires five ingredients to make! Pinning this to my Slow Cooker Recipes board right now! 🙂