Slow Cooker Mongolian Chicken is going to become your go-to slow cooker meal. Just a handful of ingredients that make the most delicious sweet and spicy dish! You’re going to love this!

I’m going to apologize right now about the the lack of and mediocre pictures of this Slow Cooker Mongolian Chicken. I made it twice last week in attempts to photograph it, but sadly both days ended up being dark, dismal and dreary outside when it was time to take pictures. I did my best and I’m hoping you trust me when I tell you that this chicken is completely fabulous and you are going to want to make it over and over.

Simple and delicious slow cooker recipes are my jam! I love being able to throw something in my slow cooker and let it do most of the work. The flavor is sweet, savory and has just a bit of heat. You can easily customize this to your liking.

You guys, this stuff is so good! Serve it over rice and with some steamed fresh broccoli or green beans and you will have the most delicious meal! My favorite rice to use for this is sushi rice (aka sticky rice).

Here is what you will need:

Chicken: I use boneless skinless chicken breasts, but you can use chicken thighs if you like, just make sure you use boneless, skinless thighs.
Soy sauce: I usually opt for light soy sauce, but you can use regular as well. If you do use regular soy sauce, add a little less and increase the water to make up the difference.
Brown sugar: Adds sweetness that helps balance out the spiciness. I use light brown sugar, but dark brown sugar would work, or you could even use honey.
Asian sweet chili sauce: This adds a bit of sweetness but also some heat. It’s delicious!
Rice wine: Don’t confuse this with use rice wine vinegar.
Hoisin sauce: Fruity and delicious, hoisin adds a depth of sweetness and tang.
Ginger: Adds in so much flavor.
Sriracha: Depending on how spicy like it you can add more or less.
Cornstarch: Helps thicken the sauce.

A few helpful tips:

Tweaking the sweetness. Depending on how sweet you like things, you can adjust the brown sugar in this dish. I tend to like dishes like this on the slightly sweeter side, so I use 1/2 cup brown sugar. Always start with less because you can add in more at the end.
A little more heat. If you want more heat you can add more Sriracha and for more sweet heat add more sweet chili sauce.
Rice wine vs. rice wine vinegar. This recipe calls for Mirin which is a sweet rice wine. It’s found in the Asian section of most grocery stores. If you can’t find it, you can substitute sherry/cooking sherry. Notice it’s called rice wine and not rice wine vinegar. Both rice wine and rice vinegar are widely used in Asian cooking, and while both are made from rice, rice wine and rice vinegar are very different products and should not be used interchangeably.

Can I freeze this?

If you have any left over, you can definitely freeze this. Let the chicken cool completely. Once cooled, I like to put it in a large freezer size bag (be sure to press air out of the freezer bag). Seal the bag and remember to label it and freeze for up to 3 months. When ready to eat, defrost the chicken in the refrigerator. Heat on the stove until warmed through.

This is one of those stress free dinners that is perfect for your crazy busy days or even days when your to-do list is empty. It’s the perfect weeknight dinner that everyone will love!

Slow Cooker Mongolian Chicken

Total Time: 5 hours 10 minutes
Yield: 5 to 6 servings 1x

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Description

Slow Cooker Mongolian Chicken is a going to become your go-to slow cooker meal. Just a handful ingredients that make the most delicious sweet and spicy dish! You’re going to love this! ♡

Instructions

Place the chicken in the bottom of your slow cooker.
In a small bowl, whisk together the soy sauce, water, brown sugar, sweet chili sauce, Mirin, hoisin sauce, ginger and pepper. Pour 1/2 cup over chicken and refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred. (Be sure not to overcook the chicken.)
When chicken is tender enough to shred, remove from the slow cooker and place on a cutting board or sheet pan and shred. Set aside.
In a small saucepan add the remaining Mongolian sauce that you refrigerated and whisk in 1 1/2 tablespoons cornstarch and the liquid from the slow cooker.(I strain mine before adding it to the pan). Bring the mixture to a boil then reduce to a simmer until thickened.
Add shredded chicken back to slow cooker along with thickened sauce. Gently toss until all the chicken is coated in the sauce. Let cook an additional 30 minutes on low.
If desired, add additional Asian Sweet Chili Sauce if you want more sweet heat, more Sriracha if you want it spicer or more brown sugar for more sweetness if desired. Serve with rice.

Notes

**I use Mae Ploy brand sweet chili sauce, Lee Kum Kee brand hoisin sauce and Huy Fong Foods Sriracha sauce.

Prep Time: 10 mins
Cook Time: 5 hours

Recipe Source: Adapted slightly from Carlsbad Cravings