Crock Pot Sesame Chicken (Printable Version)
Tender chicken in savory-sweet sesame sauce, slow-cooked to perfection for an easy takeout-style dinner.
# 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 - 1/3 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
→ Thickener
10 - 2 tbsp cornstarch
11 - 2 tbsp water
→ Garnish
12 - 2 tbsp sesame seeds
13 - 2 green onions, sliced
# Method:
01 - Place chicken thighs or breasts in the bottom of the slow cooker.
02 - Whisk together soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until fully combined.
03 - Pour sauce over chicken, ensuring all pieces are coated. Cover and cook on LOW for 4 hours or HIGH for 2 hours until chicken is tender and cooked through.
04 - Remove chicken from slow cooker and shred or cut into bite-sized pieces. Set aside.
05 - Mix cornstarch and water in a small bowl to form a slurry. Stir into the sauce in the slow cooker.
06 - Return chicken to slow cooker, stir to coat, and cook on HIGH for 20-30 minutes until sauce thickens.
07 - Serve hot, garnished with sesame seeds and sliced green onions. Excellent over steamed rice or with stir-fried vegetables.
# Chef's Tips:
01 -
- It literally tastes better than the expensive takeout we used to order and costs about half as much
- The sauce thickens into this gorgeous glaze that coats every single piece perfectly
02 -
- The sauce needs that final 30 minutes on HIGH to properly thicken after adding the cornstarch
- This reheats exceptionally well so make the full recipe even for smaller households
03 -
- Pat the chicken dry before adding it to help the sauce cling better during cooking
- Use freshly grated ginger and jarred ginger gives a strange metallic aftertaste to the final dish