Ready in: 6 hours · Serves: 6 · Technique: Slow Cooking · Storage: Up to 4 days in the fridge.
Quick Answer
This Slow Cooker Mongolian Chicken is a flavorful, tender dish that simmers in savory soy sauce and ginger, making it perfect for holiday gatherings.
As the chill of autumn deepens here in New York City, I find myself drifting towards dishes that not only warm the body but also stir the soul. With Thanksgiving and Christmas just around the corner, it's the perfect time to experiment with hearty, comforting meals that can effortlessly please a crowd. This Slow Cooker Mongolian Chicken has quickly become a beloved staple in my home, and I can't wait to share it with you. The alluring combination of savory soy sauce, ginger, and sweet brown sugar is a hug in a bowl, perfect for holiday gatherings or cozy weeknight dinners.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Comforting and cozy: A perfect dish to warm you up during the chilly holiday season.
- Effortless preparation: Just toss the ingredients into the slow cooker and let it do the work.
- Flavorful and satisfying: The blend of savory and sweet flavors will please everyone's palate.
- Perfect for gatherings: A crowd-pleaser that's great for family dinners or festive celebrations.
- Easy to customize: Modify the sweetness and add veggies to suit your personal taste.
Ingredients
You'll need the following ingredients to create this delightful dish:
Chicken
- Chicken: 2 pounds of boneless, skinless chicken thighs
For the Sauce
- Soy Sauce: 1 cup of low-sodium soy sauce
- Brown Sugar: ½ cup of packed light brown sugar
- Ginger: 1 tablespoon of freshly minced ginger
- Garlic: 4 cloves of minced garlic
Additional Ingredients
- Cornstarch: ¼ cup for coating the chicken
- Green Onions: Sliced for garnish
- Sesame Seeds: For a crunchy finish
- Oil: 2 tablespoons of vegetable oil for searing
How to Make Slow Cooker Mongolian Chicken (Step-by-Step)
This delicious dish is made through a simple slow cooking process. Follow these steps to create your cozy meal:
Step 1: Prep the Chicken
Begin by patting the chicken thighs dry with paper towels - this step is crucial for achieving that gorgeous sear. In a medium bowl, toss the chicken with cornstarch until evenly coated; it'll give the sauce a velvety texture later.
Step 2: Sear for Flavor
Heat the vegetable oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, cooking for 3-4 minutes per side until they achieve a golden-brown crust. The sizzling sound is music to my ears!
Step 3: Combine the Sauce Ingredients
In the slow cooker, whisk together the soy sauce, brown sugar, minced ginger, and garlic. The nutty aroma of the soy sauce mixed with the sweet scent of brown sugar makes my kitchen feel like a warm embrace.
Step 4: Slow Cook Until Tender
Place the seared chicken into the slow cooker, ensuring it is well coated with the sauce. Cover and cook on low for 4-5 hours or on high for 2-3 hours. I often stir it halfway through, inhaling the delightful fragrances wafting through my tiny NYC kitchen.
Step 5: Finishing Touches
Once the chicken is fork-tender, shred it with two forks right in the slow cooker and stir it through the sauce. Serve it over fluffy steamed rice, garnished with sliced green onions and a sprinkle of sesame seeds.
Common Mistakes to Avoid
- Skipping the searing: Don't skip the step of searing the chicken. It adds depth of flavor that makes a world of difference.
- Using regular soy sauce: Opt for low-sodium soy sauce to avoid a dish that's overly salty.
- Not adjusting cooking time: Each slow cooker is different; keep an eye on your chicken so it doesn't overcook and dry out.
Tips and Tricks for Success
- Customize with veggies: Feel free to add vegetables like broccoli or bell peppers about 30 minutes before serving for added nutrition and color.
- Adjust the sweetness: If you prefer a sweeter dish, add an extra tablespoon or two of brown sugar. Alternatively, use honey for a different sweetness profile.
- Pair with sides: This chicken pairs beautifully with jasmine rice or a crunchy Asian-inspired slaw for balance.
Variations
- Use chicken breast instead of thighs for a leaner option.
- Add pineapple for a sweet and tangy twist.
- Incorporate different soy sauce varieties, such as tamari for a gluten-free version.
How to Serve
- Serve over fluffy steamed rice.
- Garnish with sliced green onions and a sprinkle of sesame seeds.
- Pair with a side of stir-fried vegetables for a complete meal.
Make Ahead and Storage
- Make Ahead: Prepare the sauce and sear the chicken a day in advance. Store separately in the fridge until ready to cook.
- Storage: This Slow Cooker Mongolian Chicken keeps well in the fridge for up to 4 days in an airtight container.
- Reheating: Reheat on the stovetop or in the microwave until heated through.
- Freezing: Freeze the chicken in portions for up to 2 months. Defrost overnight in the fridge before reheating.
Recipe Notes / What I Learned
While testing this recipe, I realized that the searing step is non-negotiable; it really elevates the flavors. Additionally, experimenting with sweetness allows me to cater this dish to my taste buds and those of my guests perfectly.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 25g protein · 40g carbs · 8g fat
Recipe by:
Savory Slow Cooker Mongolian Chicken
Ingredients
Equipment
Method
- Pat the chicken thighs dry and coat them in cornstarch in a medium bowl.
- Heat vegetable oil in a skillet over medium-high heat and sear the chicken until golden-brown, about 3-4 minutes per side.
- Whisk the soy sauce, brown sugar, minced ginger, and garlic together in the slow cooker.
- Add the seared chicken to the slow cooker, coat well with the sauce, and cook on low for 4-5 hours or on high for 2-3 hours.
- Once the chicken is fork-tender, shred it with two forks in the slow cooker and stir through the sauce. Serve over rice garnished with green onions and sesame seeds.
Notes
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but keep in mind that thighs provide a juicier texture due to their higher fat content.
2. Can I add vegetables to the recipe?
Absolutely! Adding vegetables such as broccoli, bell peppers, or snap peas about 30 minutes before the cooking is finished can enhance nutrition and add color to the dish.
3. How do I know when the chicken is done cooking?
The chicken is done when it is fork-tender and easily shreds apart. Cooking times can vary by slow cooker, so it's good to check it occasionally.
4. How do I store leftovers?
You can store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 2 months. Just remember to defrost overnight in the fridge before reheating.
5. Can I make this dish ahead of time?
Yes! You can prepare the dish up to the point of cooking and refrigerate it overnight. Then, simply cook it the next day for a convenient meal.
