Skip the takeout tonight and try my Crockpot sesame chicken! With just 10 simple ingredients, this easy Crockpot sesame chicken recipe is a dump-and-go dinner that comes together effortlessly. I slow cook tender chicken in a sweet and savory honey sesame sauce, creating the perfect balance of flavor and comfort. With nearly 100 five-star reviews, it’s quickly become a family favorite for weeknight dinners.
Slow Cooker Honey Sesame Chicken
I used to rely on mall food courts and takeout to satisfy my Chinese food cravings. Now, this slow cooker honey sesame chicken lets me recreate that flavor at home without the hassle. Soy sauce, sesame oil, rice wine vinegar, honey, and brown sugar come together to infuse the chicken with rich, sweet-savory flavor. My Crockpot does all the work, cooking the chicken and sauce to perfection while I focus on the rest of my evening.
This recipe is not only delicious but also versatile! Serve it over steamed white rice, noodles, or even with roasted vegetables for a quick, satisfying meal.
If you love takeout flavors, try my Air Fryer General Tso’s Chicken, too. It’s a quick and easy recipe for a Chinese food favorite!
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Control the Sauce Thickness
Through testing, I’ve learned that slow cookers can vary a lot in temperature, especially on the “HIGH” setting. If your sauce thickens too much before the chicken is fully cooked, whisk in a tablespoon or two of warm water or chicken broth to loosen it. This keeps the sesame glaze silky and prevents that overly sticky, candy-like texture that sometimes happens with honey-based sauces.
Crockpot Sesame Chicken Recipe
Equipment
- 6-Qt Crockpot
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 1 cup low-sodium soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons rice wine vinegar (**)
- 2 tablespoons ketchup
- ½ cup honey
- ½ cup dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon crushed red chili pepper
- 3 tablespoons cornstarch
- sesame seeds (optional, for topping)
Instructions
- Cut chicken breasts into bite sized pieces then place in the slow cooker.4 boneless, skinless chicken breasts
- Combine soy sauce, sesame oil, rice wine vinegar, ketchup, honey, dark brown sugar, garlic powder, crushed red chili pepper in a bowl and stir to combine.1 cup low-sodium soy sauce, 3 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 2 tablespoons ketchup, ½ cup honey, ½ cup dark brown sugar, 1 teaspoon garlic powder, 1 teaspoon crushed red chili pepper
- Pour mixture over chicken, add the lid then set the slow cooker on HIGH for 2-3 hours.
- Once chicken is cooked, keep the Crockpot on HIGH. Whisk cornstarch into ¼ cup of water, then stir into the chicken mixture. Let it continue to cook until the sauce thickens, about 10 minutes.3 tablespoons cornstarch
- Serve with sesame seeds on top!sesame seeds
Notes
- Try to make sure that all of the pieces of chicken are cut to the same size so it all cooks evenly.
- You can always add in a little cayenne or extra chili flakes for extra spice.
- If your Crockpot tends to run hot, check the chicken after 2 hours. Smaller pieces can dry out quickly in honey-based sauces.
- Properly cooked chicken should reach 165°F internally.
- Stir the sauce occasionally after adding the slurry to keep it smooth and prevent lumps. It should coat a spoon without feeling sticky.
- If the sauce tastes too salty, whisk in a tablespoon of water and a splash of rice vinegar to brighten it up.
- For a thicker, sweeter glaze, add an extra tablespoon of honey.
- Keep the sesame chicken in the Crockpot for up to 2 hours on the “warm” setting once it’s done cooking.
- Serve over steamed jasmine rice for an easy weeknight combo. It also pairs perfectly with roasted broccoli or snap peas for crunch and color.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Sesame Chicken in the Crock Pot Step by Step
Prep: Gather up everything you need to make this slow cooker honey sesame chicken recipe. This will help it come together more quickly.
Cut the Chicken: Cut 4 boneless, skinless chicken breasts into bite-sized pieces then place them in your slow cooker. Try to get all the pieces around the same size so they cook evenly. It’s okay if they overlap a little.
Make the Sauce: Combine 1 cup of low-sodium soy sauce, 3 tablespoons of sesame oil, 2 tablespoons of rice wine vinegar, 2 tablespoons of ketchup, ½ cup of honey, ½ cup of dark brown sugar, 1 teaspoon of garlic powder, and 1 teaspoon of crushed red chili pepper in a bowl and stir to combine.
Cook the Chicken: Pour mixture over the chicken, add the lid then set your slow cooker on HIGH for 2-3 hours. If your Crockpot tends to run hot, check the chicken after 2 hours. Properly cooked chicken should reach 165°F internally.
Thicken the Sauce: Once chicken is cooked, keep the Crockpot on HIGH. Whisk 3 tablespoons of cornstarch into ¼ cup of water, then stir into the chicken mixture. Let it continue to cook until the sauce thickens, about 10 minutes. Stir occasionally to ensure the sauce turns out smooth. Taste and adjust with more vinegar or honey. Serve your slow cooker sesame chicken with sesame seeds on top!
How to Store, Freeze, and Reheat
Store leftover Crockpot sesame chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before popping it in the microwave and heating for 30 seconds at a time until warmed all the way through. Take care not to dry it out!
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