Sweet Slow Cooker Sesame Chicken Recipe
I’ve ordered sesame chicken many times from our local Chinese restaurant, but I never dreamed it would be THIS EASY to create myself. I love that I have control of what goes into my favorite take-out treat, so I don’t feel bad going back for seconds.
Not only is this version healthier and cheaper than take-out, the kids LOVED it too! Does a recipe get much better? I think not! Hope you enjoy this Sweet Slow Cooker Sesame Chicken recipe!
Sweet Slow Cooker Sesame Chicken Recipe
- Start by seasoning chicken lightly with salt and pepper and place into crock pot.
- In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
- Pour over chicken.
- Cook on LOW for 4 hours or on HIGH 2 hours, or just until chicken is cooked through.
- Remove chicken from crock pot with a slotted spoon, leaving sauce behind.
- Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot.
- Stir to combine with sauce. Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.
- Shred chicken with two forks and then return to pot and toss with sauce before serving.
- Sprinkle with sesame seeds and serve over rice, quinoa, noodles or MY favorite, spinach!
Have a picky eat at home? Give this trick a try!
- I let the girls sprinkle the sesame seeds on their own servings. I called them sprinkles…..which they thought was the coolest and made them want to try the new food even MORE!
Sweet Slow Cooker Sesame Chicken Recipe
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Ingredients
- 3-4 boneless skinless chicken breasts
- Salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 1/2 cup diced onion
- 1/4 cup ketchup
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons cornstarch dissolved in 3 Tablespoons water
- Sesame seeds
Instructions
- Start by seasoning chicken lightly with salt and pepper and place into crock pot.
- In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
- Pour over chicken.
- Cook on LOW for 4 hours or on HIGH 2 hours,
- or just until chicken is cooked through.
- Remove chicken from crock pot with a slotted spoon, leaving sauce behind.
- Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot.
- Stir to combine with sauce. Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.
- Shred chicken with two forks and then return to pot and toss with sauce before serving.
- Sprinkle with sesame seeds and serve over rice, quinoa, noodles or MY favorite, spinach!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I just tried this recipe, and it was my first crockpot recipe ever! I was really exited! Everything went so good, looked and smelled delicious for the 4 hours it cooked! But sadly it tasted really bad, so sweet… Texture was super fine! Just too much flavor of…. I don’t know, everything. Really disapointed.
Sorry it wasn’t to your liking Laurie-Ann. I must say that is the first time some has said one of my recipes has too much flavor 🙂
It was sooooooo sicklingly sweet! I didn’t have any vinegar so I squeezed 4 small lemons in to make it palatable. UGH
Sorry it was too sweet for you Ann. 🙂
Hi Corey! This may be a silly question- I am a picky eater and I am trying to get better! I would love to try this recipe but I am wondering is there anything I can use in place of Ketchup?????
How do you feel about tomato paste or tomato sauce?
Really easy and my broad age range of family all enjoyed it. We put shredded baby bok choy on the bottom, topped with rice noodles. I like more of a kick so adding hot pepper oil, more flakes or hot sauce individually could be a good option for some. Worth sharing:)
I love the bok choy idea!! I had a bok choy grilling kick this summer and my family loves it!
Hmm..Great recipe flavor wise but my sauce never thickened and I can’t figure out why. I used 3 pretty big chicken breasts but they looked about the same at the bottom of the crock pot as yours. I did leave out the onions but I can’t imagine that causing a problem, any ideas? I did use cornstarch.
Did you shred the chicken after it was done?
Hmm..it was shredded for sure but trying to remember when I did it. I’m going to make it again today i’ll see if that was part of it.
This is lovely! I did a couple things different, though. I used white pepper, added a bit of chinese white vinegar, and doubled the red pepper flakes. It made it taste a bit more like takeaway 🙂 Thanks for the recipe!