Slow Cooker Mongolian Chicken – Nora Field-Stackpole

Please Pass the Recipe


  • 4 – 5 large boneless chicken thighs
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • Thinly sliced green onions (garnish)
  • White sesame seeds (garnish)


Pull out a 5- or 6-quart slow cooker. Lay your chicken thighs on the bottom. Do your best to lay them next to each other instead of on top of each other. In a small bowl, combine soy sauce, brown sugar, ground ginger, and garlic powder. Using a small whisk, stir until incorporated. Pour the mixture over your chicken, doing your best to make sure that each piece gets poured over. Cover your slow cooker and cook on high for 3 1/2 hours or low for 7 hours. Serve on rice with a garnish of sesame seeds and/or green onions

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