Crock Pot Sesame Chicken
Craving takeout? Crock Pot Sesame Chicken is 5 stars! Morsels of chicken are coated in a sweet and savory sauce, all made effortlessly in your slow cooker.
Servings 6 servings
Calories 262kcal
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.
Nutrition
Calories: 262kcal | Carbohydrates: 19g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 808mg | Potassium: 682mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg