Crock Pot Sesame Chicken (Printable)
Tender chicken in a rich sesame-soy glaze, slow-cooked to perfection for effortless weeknight dining.
# 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 (optional)
→ Thickening & Garnish
10 - 2 tablespoons cornstarch
11 - 2 tablespoons water
12 - 2 tablespoons sesame seeds
13 - 2 green onions, thinly sliced
# How-To Steps:
01 - Arrange chicken thighs in the bottom of the crock pot.
02 - In a medium bowl, whisk together soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Pour sauce evenly over the chicken.
03 - Cover and cook on low for 4 hours or until chicken is tender and cooked through.
04 - Remove chicken and shred or cut into bite-sized pieces.
05 - In a small bowl, mix cornstarch and water until smooth. Stir into the sauce in the crock pot.
06 - Return chicken to the crock pot, stir well, and cook on high for 15-20 minutes, until sauce is thickened.
07 - Serve chicken over steamed rice. Garnish with sesame seeds and green onions.
# Helpful Tips:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though you barely lifted a finger
- Leftovers somehow taste even better the next day if they last that long
02 -
- The sauce will seem thin when you first add it, but trust the process—thickening happens at the end
- If you are home during cooking, flip the chicken once halfway through for more even flavor
03 -
- Line your crock pot with a removable liner if you hate cleanup—this sauce is sticky and gets everywhere
- Double the sauce ingredients if you love having extra for drizzling over vegetables