Crockpot Sesame Chicken

This slow cooker meal is easy, sweet, and ready when you are.

introduction

This Crockpot Sesame Chicken is a simple dish with a tasty sauce you can make in one pot. It cooks slowly and stays juicy. For another easy slow cooker chicken idea, try a buffalo chicken sandwich made in the crockpot which also uses simple steps and few hands-on minutes.

why make this recipe

You can set it and forget it. It uses common ingredients and needs little work. The sauce is sweet and savory. The chicken stays tender and works well over rice or with vegetables.

how to make Crockpot Sesame Chicken

Put the sauce in the crockpot, add the chicken, and cook on low or high. When the chicken is done, shred it and mix in sesame seeds and green onions. Serve with rice or steamed vegetables.

Ingredients :

• 2 pounds boneless chicken thighs
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/4 cup sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 1/2 cup sesame seeds
• 2 green onions, chopped
• Cooked rice or steamed vegetables (for serving)

Directions :

1. In a crockpot, combine soy sauce, honey, sesame oil, garlic, and ginger.
2. Add the chicken thighs and coat them in the sauce.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Once cooked, shred the chicken and stir in sesame seeds.
5. Serve over cooked rice or with steamed vegetables, garnished with chopped green onions.

how to serve Crockpot Sesame Chicken

Serve the chicken over hot cooked rice or with steamed broccoli and carrots. Sprinkle extra sesame seeds and chopped green onions on top. You can add a side of sliced cucumbers or a simple salad.

how to store Crockpot Sesame Chicken

Let the chicken cool to room temperature, then put it in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge and reheat on low in a pot or in the microwave.

tips to make Crockpot Sesame Chicken

• Use boneless thighs for more flavor and moisture.
• Don’t lift the lid while it cooks to keep heat in.
• If sauce is thin at the end, stir in a small slurry of cornstarch and water, then cook a few minutes to thicken.
• Taste and add a bit more honey or soy if you want sweeter or saltier.

variation (if any)

• Add a splash of rice vinegar for tang.
• Mix in sliced bell peppers or snap peas in the last 30 minutes of cooking for more veggies.
• For a spicy kick, add a teaspoon of chili paste or red pepper flakes.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work but may be less juicy. Check earlier for doneness.

Q: Can I make the sauce thicker?
A: Yes. After shredding, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot. Cook on high for 10–15 minutes until thicker.

Q: Is this recipe freezer-safe?
A: Yes. Cool fully, place in freezer bags or containers, and freeze up to 3 months. Thaw in the fridge before reheating.

Q: Can I reduce the sodium?
A: Use low-sodium soy sauce and taste before adding more to adjust salt.

Q: How do I reheat leftovers?
A: Reheat on the stove over low heat with a splash of water or in the microwave until hot.

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