Crock Pot Sesame Chicken (Printable)

Tender slow-cooked chicken in savory-sweet sesame sauce. An easy, flavorful dinner ready with minimal prep.

# What You Need:

01 - 1.5 lbs boneless, skinless chicken thighs

02 - 1/2 cup low-sodium soy sauce

03 - 1/3 cup honey

04 - 1/4 cup ketchup

05 - 2 tbsp rice vinegar

06 - 2 tbsp toasted sesame oil

07 - 3 cloves garlic, minced

08 - 1 tbsp fresh ginger, grated

09 - 1/4 tsp crushed red pepper flakes

10 - 2 tbsp cornstarch

11 - 2 tbsp water

12 - 2 tbsp sesame seeds

13 - 2 green onions, sliced

01 - Arrange chicken thighs in the bottom of the slow cooker, ensuring even distribution for consistent cooking.

02 - Whisk soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl until fully incorporated.

03 - Pour sauce mixture over chicken, cover, and cook on LOW for 4 hours until chicken reaches internal temperature of 165°F and is fork-tender.

04 - Transfer cooked chicken to a cutting board, shred using two forks or cut into bite-sized pieces, and set aside.

05 - Combine cornstarch and water to create slurry, stir into remaining sauce in slow cooker, and return chicken to pot.

06 - Cook on HIGH for 20-30 minutes until sauce thickens and coats chicken. Serve garnished with sesame seeds and green onions.

01 -

The sauce develops incredible depth as it slow cooks with the chicken, tasting like it simmered all day even though prep takes mere minutes
Leftovers somehow taste even better, making it perfect for meal prep or easy lunches the next day

02 -

The sauce will taste quite salty before the final thickening step, but the cornstarch mellows it out perfectly
Letting the sauce bubble for the full 20 minutes after adding the slurry is non negotiable for getting that restaurant style thickness

03 -

Line your slow cooker with a parchment paper sling for incredibly easy cleanup
Toast your sesame seeds in a dry pan for 2 minutes before garnishing for maximum flavor