Inspired by the sweet and savory flavors found in many takeout favorites, my recipe for Mongolian Chicken combines tender chicken with a rich sauce made from soy sauce, brown sugar, ginger, and garlic-style flavors. The result is a delicious dinner with bold flavor that requires very little effort on cooking day.

What is Mongolian Chicken?

Despite the name, Mongolian chicken isn’t actually a traditional Mongolian dish. Instead, it’s a popular item that became well known through Chinese-American restaurants. The name likely comes from “Mongolian barbecue,” a style of cooking where meats and sauces are stir-fried on a large hot surface.

The dish itself typically features thinly sliced meat cooked in a sweet and savory sauce made with soy sauce, brown sugar, ginger, and sometimes garlic or chili sauce. The flavor profile balances salty, sweet, and slightly spicy elements.

In many restaurants, Mongolian chicken or Mongolian beef is cooked quickly in a wok and served over rice or noodles. For this freezer meal version, we adapt those flavors into a slow cooker recipe that allows the chicken to become tender while absorbing the sauce.

Instead of thin slices of meat, this recipe uses chicken thighs, which hold up well to slow cooking and stay juicy even after several hours in the Crockpot.

The sauce develops deep flavor as it cooks, creating a rich base that coats the shredded chicken beautifully. When finished with a quick cornstarch slurry, it thickens into the classic glossy sauce that Mongolian dishes are known for.

This slow cooker adaptation makes the recipe perfect for freezer meal prep, since everything can be assembled ahead of time and stored until you’re ready to cook.

Why Mongolian Chicken Works So Well as a Freezer Meal

Not every recipe freezes well, but Mongolian chicken is especially freezer-friendly for several reasons.

First, the sauce ingredients are liquid-based, which helps protect the chicken from freezer burn. The sauce also marinates the chicken as it thaws, improving the flavor.

Second, chicken thighs hold up well to freezing and slow cooking. They remain tender and juicy even after several hours in the Crockpot.

Another advantage is that this recipe requires very little prep work on cooking day. Aside from shredding the chicken and adding the cornstarch slurry, the slow cooker handles everything.

Finally, the finished dish reheats well, making leftovers perfect for lunch the next day.

What Makes This Recipe a Healthy Choice?

Many takeout versions of Mongolian chicken are delicious but can be very high in sodium, sugar, and oil. This freezer meal version focuses on balancing flavor while still keeping nutrition in mind. The sauce is made from simple pantry ingredients rather than heavy oils or breading, making the overall dish much lighter than many restaurant versions.

High Protein

One of the biggest benefits of this recipe is its high protein content. Each serving contains a whopping 46 grams of protein, which helps support muscle maintenance, satiety, and steady energy levels throughout the day.

Low Fat

The recipe is also relatively low in fat, with about 10 grams of fat per serving. Using chicken thighs provides great flavor while still keeping the fat content moderate.

Nut-Free and Gluten-Free

Another advantage of this recipe is that it is nut-free and gluten-free, making it suitable for people with common food sensitivities or allergies (when using a certified gluten-free soy sauce or tamari).

What Ingredients do I Need for Mongolian Chicken?

Instead of thin slices of meat, this recipe uses chicken thighs, which hold up well to slow cooking and stay juicy even after several hours in the Crockpot. The sauce develops deep flavor as it cooks, and when finished with a quick cornstarch slurry, it thickens into the classic glossy sauce that Mongolian dishes are known for.

Here is everything you’ll need:

• Boneless skinless chicken thighs
• Yellow onion
• Reduced sodium soy sauce
• Brown sugar
• Sweet chili sauce
• Rice vinegar
• Hoisin sauce
• Fresh ginger
• Sriracha
• Black pepper
• Cornstarch

Key Asian Pantry Ingredients Explained

One of the reasons Mongolian chicken has such rich flavor is because it uses several common Asian pantry ingredients. Each one adds a different layer of flavor that helps create the sweet, savory, and slightly spicy sauce that coats the chicken.

Soy Sauce

Soy sauce forms the savory base of the sauce. It provides saltiness and umami flavor that enhances the chicken and balances the sweetness of the brown sugar. Using reduced sodium soy sauce helps keep the salt level more moderate. For a gluten-free option, tamari or certified gluten-free soy sauce can be used.

Sweet Chili Sauce

Sweet chili sauce adds both sweetness and mild heat. It’s made from chili peppers, sugar, vinegar, and garlic, giving the sauce a slightly sticky texture and a gentle kick without making the dish overly spicy.

Sriracha

Sriracha is a chili sauce made from chili peppers, vinegar, garlic, and sugar. In this recipe it adds a small amount of heat and extra depth of flavor. Because only a small amount is used, it provides warmth without overpowering the dish.

Rice Vinegar

Rice vinegar adds acidity that helps balance the sweet and salty ingredients in the sauce. It has a milder, slightly sweeter flavor than many other vinegars, which makes it ideal for Asian-inspired sauces.

Hoisin Sauce

Hoisin sauce is a thick, savory-sweet sauce made from fermented soybeans, sugar, vinegar, and spices. It adds depth and richness to the Mongolian chicken sauce and helps round out the overall flavor.

For more delicious recipes that use these ingredients, be sure to check out our post The Best Asian Freezer Meals- Household Favorites.

How do I Prep This Recipe for the Freezer?

Preparing this Mongolian chicken as a freezer meal takes only a few minutes and can save a lot of time later in the week. Once everything is assembled in the freezer bag, the slow cooker does almost all the work.

1. Prepare a freezer bag label, including name, instructions, and use-by date (I recommend 90 days after prep date).

2. Add all ingredients to the freezer bag, except for the cornstarch, rice, and green onions.

3. Remove air, seal, attach the label, and freeze until ready to cook.

If you’re new to making freezer meals our blog posts How to Store Freezer Meals and What Makes a Good Freezer Meal? are great resources!

How Do I Make Mongolian Chicken in the Crockpot?

1. Cook the chicken.
   Cook on high for 3–4 hours or low for 5–6 hours, until the chicken is fully cooked and shreds easily.

2. Shred the chicken.
   Use two forks to shred the chicken directly in the Crockpot, then return the shredded chicken to the sauce so it can absorb even more flavor.

3. Thicken the sauce.
   In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry. Stir the mixture into the Crockpot and cook for a few more minutes until the sauce thickens.

4. Taste and season.
   Taste the sauce and adjust seasoning if needed.

5. Serve.
   Serve the Mongolian chicken over rice and top with sliced green onions.

What Can I Serve With Mongolian Chicken?

While Mongolian chicken is most commonly served over rice, there are plenty of ways to turn this into a complete meal.

Here are some of my favorites:

• Jasmine rice
• Brown rice
• Cauliflower rice
• Stir-fried vegetables
• Steamed broccoli
• Steamed green beans
• Salad with ginger dressing

Final Thoughts

With just a handful of ingredients and minimal prep time, you can stock your freezer with a meal that cooks itself in the Crockpot and tastes like something you’d order from a restaurant. It’s high in protein, balanced in macros, freezer-friendly, and packed with flavor, making it a recipe worth keeping in regular rotation.

• Home
• Recipes
• Freezer-Friendly Crockpot Mongolian Chicken

Freezer-Friendly Crockpot Mongolian Chicken

Submit Rating

Average rating 0 / 5. Vote count: 0

Chef

Jen Chapin

Diet

Nut-Free , Gluten-Free

Cuisine

Chinese , Asian

Cookbook

Cooking Method

Crockpot

Protein

Chicken

Dish

Entrée

Get Started Download Bag Labels Print Recipe