Crock Pot Sesame Chicken (Printable Version)
Tender slow-cooked chicken in a rich sesame soy sauce with honey and garlic, ready in just 15 minutes of prep time.
# What You'll 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
→ Thickening & Garnish
10 - 2 tablespoons cornstarch
11 - 2 tablespoons water
12 - 2 tablespoons sesame seeds
13 - 2 green onions, thinly sliced
# Method:
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.
# Chef's Tips:
01 -
- The sauce hits that perfect sweet and savory balance that makes everyone ask for seconds
- Throw it in the slow cooker and walk away until dinner time
02 -
- The cornstarch needs to be mixed with cold water until completely smooth before adding to the hot sauce or it will clump
- Let the sauce bubble for the full 15 to 20 minutes after thickening so the raw cornstarch taste cooks off
03 -
- Use a meat thermometer to make sure chicken reaches 165F internally even though it will look done sooner
- If the sauce is too thick after thickening just stir in a tablespoon of water at a time until it is the right consistency