Crockpot Sesame Chicken Recipe

4.55 from 95 votes

Skip takeout with this Crockpot sesame chicken! Tender chicken cooks in a sweet and savory honey sesame sauce in the slow cooker. Serve over rice, noodles, or veggies for an easy, family-friendly dinner. With simple ingredients and minimal prep, this slow cooker honey sesame chicken is perfect for weeknights or meal prep.

Prep Time15

Cook Time2 10

Total Time2 25

Course: Main Course

Cuisine: asian

Servings: people

Calories: 437kcal

Author: Becky Hardin

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

*Chicken thighs will also work.

**Sub white wine vinegar or apple cider vinegar.

Tips:

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.

Make-Ahead: This sauce freezes beautifully! You can make a double batch of the sauce alone, freeze it in a bag, and then just pour it over fresh chicken the next time you want an easy Crockpot meal.

Storage: Store Crockpot sesame chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition