Crock Pot Sesame Chicken (Print)
Tender chicken slow-cooked in a rich sesame sauce with honey, soy sauce, and aromatic ginger. Perfect for effortless weeknight dinners.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs (or breasts)
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup ketchup
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons toasted sesame oil
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/4 teaspoon crushed red pepper flakes
→ Thickening & Garnish
10 - 2 tablespoons cornstarch
11 - 2 tablespoons water
12 - 2 tablespoons sesame seeds
13 - 2 green onions, thinly sliced
# How to Make:
01 - Place chicken thighs in an even layer at the bottom of the slow cooker insert.
02 - Whisk together soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until fully combined.
03 - Pour the sauce mixture evenly over the chicken. Cover and cook on low setting for 4 hours until chicken is tender and reaches internal temperature of 165°F.
04 - Transfer cooked chicken to a cutting board. Shred using two forks or cut into bite-sized pieces.
05 - Whisk cornstarch and water in a small bowl until smooth. Stir into the sauce remaining in the slow cooker.
06 - Return shredded chicken to the slow cooker. Stir well to coat. Cover and cook on high for 15-20 minutes until sauce has thickened to desired consistency.
07 - Spoon chicken and sauce over steamed rice. Garnish with sesame seeds and sliced green onions.
# Expert Advice:
01 -
- The sauce achieves that perfect balance of sweet and savory that makes everyone ask for seconds
- You get all the flavor of takeout without ever leaving your house or spending a fortune
02 -
- Adding the cornstarch slurry at the end is crucial—thickening it earlier can cause the sauce to separate and become grainy
- The sauce continues to thicken as it stands, so dont panic if it seems slightly thinner than youd like right after cooking
03 -
- Pat the chicken dry before adding it to the slow cooker—this helps the sauce adhere better and prevents excess water from thinning out your glaze
- Always use toasted sesame oil, not plain—its the secret to that authentic Asian takeout flavor everyone loves