This Slow Cooker Sesame Chicken uses just a few simple ingredients, needs just a quick stir of the sauce, and the slow cooker takes care of the rest. The chicken is tender and the sauce is sticky and delicious. Add a bit of steamed rice, and you have a meal for your family like is better than take out.
Why we like this recipe
- Meal Prep - This slow cooker sesame chicken recipe is perfect for meal prep. Make a big batch on the weekend, and have a tasty meal ready to heat the coming week.
- Easily add some veggies - If you would like to add some veggies, try a little fresh broccoli, green beans, or carrots.
- Kid-approved - Milk flavor, sweetness, plus tender chicken makes it great for younger or picky eaters.
- Budget friendly - Chicken breasts and pantry stapes are used for this affordable family meal.
Recipe Ingredients
- Chicken - Breasts or chicken thighs, cut into cubes.
- Onion - Diced
- Salt and Pepper
- Soy Sauce - Low sodium soy sauce for a less salty dish.
- Honey - For that classic sticky glaze.
- Ketchup - Adds tang and helps the sauce thicken.
- Olive Oil
- Garlic - Minced. Fresh is best but jarred works well.
- Red Pepper Flakes- Adjust the heat to your families taste.
- Water and Cornstarch - To thicken the sauce.
- Green Onions and Sesame Seeds - The perfect finishing touch.
Step-by-Step Recipe Directions
Place the chicken and diced onion in the slow cooker. Season with salt and pepper.
In a small bowl, combine the soy sauce (low sodium soy sauce works just fine) honey, ketchup, olive oil, garlic, and red pepper.
Pour the honey garlic sauce mixture over the chicken. Stir.
Cover the slow cooker and cook on low for 3 to 4 hours or until the chicken is cooked through. Chicken is done when the internal temperature reaches 165 degrees F.
About 30 minutes before serving, make a cornstarch slurry using the cornstarch and a couple of tablespoons of water. Add a larger amount of cornstarch if you like a thicker sauce.
Allow the chicken to continue to cook for about 30 minutes until the sauce thickens.
Sprinkle the chicken with sesame seeds and sliced green onions before serving.
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This family friendly chicken recipe is a breeze to make.
Recipe FAQ's
Yes! Thighs stay juicy and work great in this recipe.
Add sturdy veggies (carrots, bell peppers) in the last hour. For broccoli, add during the last 30 minutes so it doesn't get mushy.
Yes. After cooking and cooling, place the sesame chicken in a freezer container or Zip-loc bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.
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Complete Recipe
Slow Cooker Sesame Chicken
Equipment
- 1 Slow Cooker
Ingredients
- 2 pounds Chicken Breast skinless, boneless, cubed
- ½ cup Onion diced
- ½ teaspoon Salt to taste
- ½ teaspoon Black Pepper to taste
- ½ cup Soy Sauce
- ⅓ cup Honey
- ¼ cup Ketchup
- 2 tablespoons Olive Oil
- ½ teaspoon Garlic minced
- ¼ teaspoon Red Pepper Flakes
- 3 tablespoons Water
- 2 teaspoons Cornstarch
- 1 tablespoon Green Onions sliced
- 1 teaspoon Sesame Seeds
Instructions
- Prepare a slow cooker with nonstick cooking spray.
- Cut the chicken into bite size pieces.
- Dice the onion.
- Place the chicken and diced onion in the slow cooker. Season with salt and pepper.
- In a small bowl, combine the soy sauce (low sodium soy sauce works just fine) honey, ketchup, olive oil, garlic, and red pepper.
- Pour the honey garlic sauce mixture over the chicken. Stir.
- Cover the slow cooker and cook on low for 3 to 4 hours or until the chicken is cooked through. Chicken is done when the internal temperature reaches 165 degrees F.
- About 30 minutes before serving, make a cornstarch slurry using the cornstarch and a couple of tablespoons of water. Add a larger amount of cornstarch if you like a thicker sauce. Allow the chicken to continue to cook for about 30 minutes until the sauce thickens.
- Sprinkle the chicken with sesame seeds and sliced green onions before serving.
- Serve with noodles or rice.
Notes
Add another teaspoon of cornstarch mixed with a tablespoon of water. Too salty?
Next time, use low-sodium soy sauce or add an extra tablespoon of honey to balance it out. Chicken too soft or mushy?
It cooked too long. Stick to 3–4 hours on LOW for the best results. Leftovers & Storage Refrigerator: Keep leftovers in an airtight container for up to 3 days. Reheat: Warm in the microwave or in a skillet with a splash of water to loosen the sauce.
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