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Plate of slow cooker Mongolian chicken over rice with broccoli

Slow Cooker Mongolian Chicken

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


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! 


Units Scale
  • 2 to 2 1/2 pounds boneless skinless chicken breasts
  • 3/4 cup low sodium soy sauce
  • 3/4 cup water
  • 1/3 to 1/2 cup brown sugar
  • 3 to 4 tablespoons Asian sweet chili sauce *
  • 3 tablespoons Mirin (sweet rice wine)
  • 3 tablespoons hoisin sauce *
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon pepper
  • 1 teaspoon Sriracha*



  1. Place the chicken in the bottom of your slow cooker.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • **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