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10 Minutes of Prep work is all you need to make this flavorful and moist slow cooker sesame chicken – it’s bound to become a family favorite!
Slow Cooker Sesame Chicken
If your days are anything like mine, it can get hectic in no time. Instead of stressing over dinner details, I’ve found that my slow cooker is the perfect solution that lets me keep up with my active kids without feeling rushed.
Using a handful of ingredients that are probably already in your pantry, just toss them in the slow cooker, set it, and go on about your day!
Some of our go-tos are Slow Cooker Chicken and Mushrooms, Slow Cooker Lentil Chili, Slow Cooker Thai Chicken Lentil Curry, Slow Cooker Chicken Curry, and Slow Cooker Sausage Casserole.
And when we are in the mood for Chinese takeout, this sesame chicken is one of the first dishes that I turn to.
Melt-in-your-mouth tender chicken in sweet and savory sauce that can be enjoyed over rice or noodles. Yes Please!
Want a faster option with the same sweet and savory flavors? Try this Sheet Pan Honey Sesame Chicken with Vegetables—it’s a one-pan wonder that brings dinner together with minimal effort.
Hungry for more? Here are our favorite baby and toddler-friendly Asian recipes.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken – I prefer using skinless chicken thighs as they turn out more moist but you can use boneless skinless chicken breasts if you prefer.
- Honey – a wonderful unrefined sweetener that also adds a nice glaze and caramelization.
- Tomato Paste – it may not be a traditional ingredient in sesame chicken, but it helps round out the flavors while thickening the sauce.
- Rice Vinegar
- Toasted Sesame Oil – adds a rich and nutty flavor to the dish. If you love sesame flavor, feel free to add more!
- Cornstarch – Adding this at the end acts as a thickening agent.
Step-by-Step Instructions
Step 1: In a bowl, whisk together soy sauce, honey, tomato paste, rice vinegar, sesame oil, and garlic.
Step 2: Place the chicken pieces in the slow cooker and pour the sauce over them. Give it a good stir to coat the chicken evenly.
Step 3: Cover and cook on low for 4 hours or high for 2 hours, until the chicken is cooked through and tender and the temperature reads 165°F.
Step 4: In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the slow cooker, making sure to distribute it well. Continue cooking for an additional 15-20 minutes on high until the sauce thickens. Add the chicken back in and stir.
Tips for Success
- If using chicken breasts, you’ll need to cook on low for 3-4 hours or on high for 1.5-2.5 hours. This is because chicken breasts will dry out more quickly than the thighs if overcooked. But cooking times can vary depending on your slow cooker and the size/thickness of the chicken pieces so always check for doneness by using a using a meat thermometer; the internal temperature should reach 165°F (74°C).
- Be sure to grab a super sharp knife when you’re tackling those chicken thighs, but here’s a pro tip: sharp kitchen shears do the trick just as nicely!
- Adjust the cornstarch-water mixture according to your desired sauce consistency. If you prefer a thicker sauce, use less water, and if you want it lighter, use more.
- Prep ingredients the night before for a quick morning assembly.
Substitutions
- No Cornstarch? Depending on dietary restrictions, arrowroot powder or tapioca starch can also be used for thickening.
- Soy allergy? Coconut or liquid aminos can be used in place of low sodium soy sauce.
- Don’t have rice vinegar? White Wine Vinegar is the best substitute. Apple Cider Vinegar can also be used but in a slightly smaller amount.
- Swap out the honey for maple syrup or this homemade date syrup. Always consider the specific flavor profile of the substitute and adjust quantities based on your taste preferences.
Variations
- Add heat to the dish by adding red pepper flakes and Sriracha sauce. Each family member can tailor the dish to their liking by adjusting the heat level according to their personal preferences.
- Enhance the final dish with a garnish of sesame seeds and thinly sliced green onions for an extra burst of flavor and visual appeal.
Serving Suggestions
To make a complete meal:
- Serve over over white rice, brown rice or noodles
- Add a side of cooked vegetables. I’m a fan of using frozen ones for a speedy side dish, especially frozen broccoli.
- You can also pair it with a salad dressed with this tasty Asian salad dressing.
Storage
Transfer leftovers into an airtight container and store in the refrigerator for 3-4 days. You can also freeze in a freezer-safe container or freezer bags, making sure to remove as much air as possible. Enjoy within the next 3 months.
Frequently Asked Questions
Yes! This is a great option if you are short on time and want to get dinner on the table quickly. Heat a large skillet over medium-high heat. Add oil to coat the bottom and add chicken to the skillet. Cook until browned on all sides and cooked through. Pour the sauce over it, stir well, then stir the slurry into the skillet, mixing it with the sauce and chicken. Cook for 2-3 minutes or until the sauce thickens.
You can reheat on the stovetop over medium heat, stirring occasionally until warmed, or transfer the desired portion to a microwave-safe dish and reheat in 30-second intervals, stirring in between, until heated through.
If the chicken appears dry after reheating, you can add a splash of chicken broth, water, or additional sauce to help moisten it.
More Easy Chicken Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Slow Cooker Sesame Chicken
Ingredients
- 2 pounds chicken thighs (or breasts), cut into bite-sized pieces
- 3-4 tablespoons low-sodium soy sauce
- 3-4 tablespoons honey
- 2 tablespoons tomato paste
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- In a bowl, whisk together soy sauce, honey, tomato paste, rice vinegar, sesame oil, and garlic.
- Place the chicken pieces in the slow cooker and pour the sauce over them. Give it a good stir to coat the chicken evenly.
- Cover and cook on low for 4 hours or high for 2 hours, until the chicken is cooked through and tender and the temperature reads 165°F. Remove and set aside.
- In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the slow cooker, making sure to distribute it well.
- Continue cooking for an additional 15-20 minutes on high until the sauce thickens. Add the chicken back in and stir.
- Serve the sesame chicken over cooked rice or noodles. Garnish with sesame seeds and chopped green onions.
Notes
- Adjust the cornstarch-water mixture according to your desired sauce consistency. If you prefer a thicker sauce, use less water, and if you want it lighter, use more.
- Soy allergy? Coconut or liquid aminos can be used in place of low sodium soy sauce.
- Add heat to the dish by adding red pepper flakes and Sriracha sauce. Each family member can tailor the dish to their liking by adjusting the heat level according to their personal preferences.
- Serve over over white rice, brown rice or noodles.
Hello, this recipe looks delicious !! Just would like to clarify , when do you need to remove the chicken from the slow cooker ? ( if cooking on high , is it at 1.h40min ?)then pour the cornstarch mixer ,then after 20 min put the chicken back in ? Do I need to keep the cooked chicken warm ? Or just on a plate on the side ? Thanks for your help !!
I just cooked this tonight and it is SO delicious. I’ve tried a variation of this but MJs recipe is the first I’ve seen with tomato paste. At first I was worried the tomato flavor would take over but it didn’t at all! It actually made the flavor much more deep and added a bit of sweetness without being overly sweet! My husband also said this is the best soy chicken variation he’s ever had 🙌🙌
Oh I’m SO glad you guys enjoyed this recipe!! I know the tomato paste is an unusual addition but that’s exactly why I like to add it! Thank you for sharing :).
I completely agree about the meal prep approach – it’s why I plan the week on Saturday and do all the shopping on Sunday – I can’t bring myself to go inside a supermarket during the week! Hope you are having a wonderful long weekend, and thanks for this three for one post!
What did we do to deserve such special treatment? Three amazing recipes for the price of one, yay! I’m so happy things are going well for you and you’re loving your new job- that’s so wonderful to hear 🙂
Haha you’re welcome ;). And yes, it sure is a blessing!! Hope you have a wonderful weekend
I think you’ve outdone yourself, Min, with these 3 {delicious!} meals-in-one! One of my kitchen downfalls, is that I’m not super good at meal prep ahead of time, but I’m trying to be better 🙂 This week I tried ordering my groceries from Amazon Fresh and I washed all my veggies before I put them away in the fridge. Baby steps, right?! I hope you and Hungryman have a wonderful long Memorial weekend! xoxo
Hiiii EA!! Meal prepping seems daunting at first, but it sure does become like second nature over time ;). Absolutely!! Baby steps! Prepping the veggies = half the battle ;). I just returned from a work conference and the Hungryman has to work on Memorial day so yea…we don’t have much time to connect 🙁 sniff sniff. Hope you have a blessed time with your family!!
I love this idea Min! I wish I were more organized. Meal prep has never happened for me, haha! I seriously need to try those spring rolls, they look amazing!
Thanks, Karen! I used to think that meal prep wasn’t for me, but now I can’t imagine not doing it haha. Can’t wait for you to try these spring rolls 😉
First off, congrats on the job!It’s always a good feeling knowing you love your job 🙂 I am starting to eat a little more meat lately and this orange chicken looks wonderful! Leftovers are the best.
Thanks, Alanna! It sure is an awesome feeling ;). Hope you give this recipe a try.
Love this idea and the options you provide!! Would love more of these in my repertoire 🙂 I have salsa chicken cooking up in my crockpot for tonight and I’m thinking if I have leftovers (tonight will be shredded chicken with rice over lettuce), I might make a quick bowl of chili for tomorrow!
Yum! Hope you enjoyed your salsa chicken ;). Love all your ideas as well! Mmmm…I can go for a comforting bowl of chili right now..it’s been raining nonstop and my solar-powered self is not happy 🙁
This is SO brilliant! All three of those ideas are meals I would all love. So great for a busy student like me too. Your meal prep friday posts have been super fun to read 🙂
Thanks, Selena 😉
what a resourceful post!!! im all about cooking once and eating thrice, or even four times 🙂
Thanks, Dixya! I’m with ya 😉