Here we go: another stress-free, comfort food weeknight dinner made entirely in the crock pot! Crock Pot Sesame Chicken is a family favorite that’s loaded with flavor, comes together with simple pantry staples, and simmers to tender perfection. It's the perfect balance of savory, sweet, and just a hint of spice—without ever needing to order takeout! Plus, it’s freezer-friendly, budget-friendly, and healthier than what you'd get at your local Chinese restaurant (no breading on the chicken). What’s not to love?
And if you love this sesame chicken, I bet you'll also love my Crock Pot Teriyaki chicken recipe! If tonight isn't a "crock pot kinda night", I've got a similar recipe for sheet pan sesame chicken and veggies that i make very frequently!
Watch The How-To Video
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Why You’ll Love This Crock Pot Sesame Chicken
✔️ Set it and forget it: Just toss the ingredients in your Crock Pot and walk away.
✔️ Made with pantry staples: No fancy sauces or ingredients—just what you already have at home.
✔️ Juicy and flavorful: Chicken thighs stay incredibly tender and soak up that rich, tangy-sweet sesame sauce.
✔️ Versatile: Serve it over white or brown rice, noodles, or even in lettuce wraps! Speaking of lettuce wraps, try my Copycat PF Chang's Lettuce Wrap recipe!
✔️ Freezes well: Make a double batch and freeze for easy future meals.
Ingredient Notes
Boneless skinless chicken thighs (or breasts): The star of the dish, chicken thighs provide a lean protein option, while thighs offer a juicier, richer flavor. Both become tender and absorb the sauce beautifully during slow cooking.
Low-sodium soy sauce: This forms the salty, umami base of the sesame sauce, adding depth and richness. Using low-sodium soy sauce helps control the overall saltiness of the dish.
Honey: Honey adds natural sweetness, balancing the saltiness of the soy sauce and the tanginess of the rice vinegar.
Ketchup: Enhances the sweetness, contributing to the sauce’s complexity.
Sesame oil: Sesame oil provides a distinct, nutty aroma and flavor that is characteristic of Asian-inspired dishes.
Rice vinegar: Rice vinegar adds a subtle tanginess that cuts through the sweetness and balances the overall flavor profile.
Garlic: Garlic infuses the sauce with a robust, savory flavor that complements the sweetness and tanginess.
Ginger: Fresh ginger adds a warm, spicy undertone that enhances the depth of the sauce.
Cayenne Pepper and black pepper (optional, for a spicy kick): For those who enjoy a bit of heat, cayenne pepper and black pepper introduce a spicy element that contrasts nicely with the sweet and savory flavors.
Step-by-Step Guide to Make Crock Pot Sesame Chicken
- Add Chicken to Crockpot: Place chicken in the bottom of your slow cooker.
- Make the Sauce: In a small bowl, whisk together soy sauce, ketchup, honey, vinegar, sesame oil, onion, ginger, garlic, cayenne (if using), and black pepper. Pour sauce over the chicken.
- Cook: Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2.5 hours, until chicken is fully cooked and tender. Remove the chicken from the slow cooker.
- Thicken Sauce: In a small bowl, stir together cornstarch and water to make a slurry. Stir the slurry into the sauce in the crockpot. Stir to coat well with thickened sauce. Let it cook on HIGH for 10–15 minutes until the sauce slightly thickens.
- Serve: Serve over cooked rice and sprinkle with sesame seeds or sliced green onions if desired (optional).
Variations To Try
- Swap the Grain: Try brown rice, farro, quinoa or couscous instead of white rice.
- Add Protein: Include scrambled eggs, tofu, or shrimp for additional protein.
- Add Veggies: Roasted bell peppers, zucchini, or kale would be excellent additions.
Storage and Reheating Crock Pot Sesame Chicken
Storing Leftovers
Store any leftover Crock Pot Sesame Chicken in an airtight container in the refrigerator for up to 4 days. Allow the chicken to cool completely before transferring it to the container to maintain freshness.
Freezing Instructions
You can freeze Crock Pot Sesame Chicken for longer storage. Once cooled, transfer the chicken and sauce to a freezer-safe container or zip-top bag. Label the container with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Tips
- Microwave: Place the desired amount of chicken and sauce in a microwave-safe dish. Cover loosely and microwave on high for 2-3 minutes, stirring halfway through, until heated thoroughly.
- Stovetop: Heat the chicken and sauce in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of water or chicken broth if the sauce is too thick.
Frequently Asked Questions About Crock Pot Sesame Chicken
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative as they stay juicy and tender during the slow cooking process.
2. What can I use instead of cornstarch to thicken the sauce?
Arrowroot powder or tapioca starch are excellent substitutes for cornstarch if you're looking for a gluten-free option.
3. Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Ensure your slow cooker is large enough to accommodate the increased quantity.
4. How can I make the sauce less sweet?
Reduce the amount of honey and brown sugar in the recipe to make the sauce less sweet. You can also add more soy sauce or a splash of lemon juice to balance the flavors.
5. Can I use frozen chicken?
It’s best to thaw the chicken before cooking to ensure even cooking and proper absorption of the flavors. Using frozen chicken can result in a longer cooking time and uneven texture.
6. What other proteins can I use?
This recipe works well with other proteins like pork tenderloin, beef strips, or even tofu for a vegetarian option.
Tips for Success
Use Low-Sodium Soy Sauce: To control the saltiness of the dish, opt for low-sodium soy sauce.
Vegetable Add-Ins: Add vegetables like broccoli, snap peas, or bell peppers during the last hour of cooking to ensure they stay crisp-tender.
Make It Spicy: For a bit of heat, add a dash of sriracha or increase the amount of red chili flakes.
Prep Ahead: Combine the sauce ingredients the night before and store them in the refrigerator. This makes it easy to start cooking in the morning.
Serving Suggestions: This dish pairs wonderfully with brown rice or quinoa. For a low-carb option, try cauliflower rice.
Other Recipes You Might Love
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Printable Recipe
Crock Pot Sesame Chicken
Equipment
- 6-quart Slow Cooker
- Rubber spatula
- mixing bowl
Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breast (cubed)
- ⅓ cup low sodium soy sauce
- ⅓ cup ketchup
- ¼ cup honey
- 1 tablespoon rice wine vinegar (or white vinegar)
- 2 teaspoons sesame oil
- ½ cup diced white onion
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic (minced or pressed)
- pinch of cayenne pepper (optional)
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked Brown or white rice (green onions, and sesame seeds for serving)
To Garnish
- sesame seeds
- sliced green onions
Instructions
- Add Chicken to Crockpot: Place chicken in the bottom of your slow cooker.
- Make the Sauce: In a small bowl, whisk together soy sauce, ketchup, honey, vinegar, sesame oil, onion, ginger, garlic, cayenne (if using), and black pepper. Pour sauce over the chicken.
- Cook: Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2.5 hours, until chicken is fully cooked and tender. Remove the chicken from the slow cooker.
- Thicken Sauce: In a small bowl, stir together cornstarch and water to make a slurry. Stir the slurry into the sauce in the crockpot. Stir to coat well with thickened sauce. Let it cook on HIGH for 10–15 minutes until the sauce slightly thickens.
- Serve: Serve over cooked rice and sprinkle with sesame seeds or sliced green onions if desired (optional).
Video
Notes
- I prefer chicken thighs because they stay a little juicier and shred beautifully, but chicken breasts also work well if you prefer leaner meat.
- Fresh ginger and garlic give the best flavor, but ground ginger works in a pinch.
- If you want a thicker sauce, add an extra teaspoon of cornstarch mixed into an equal amount of water. If sauce is too thick, add a splash of water or chicken broth to thin it.
- Leftovers keep well in the fridge for 3–4 days and freeze beautifully for up to 3 months.
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