Crock Pot Sesame Chicken (Printable Version)
Tender slow-cooked chicken in a savory-sweet sesame glaze with garlic, ginger, and honey.
# What You 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
# How to Make It:
01 - Place chicken thighs 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. Pour sauce evenly over the chicken.
03 - Cover and cook on low setting for 4 hours or until chicken is tender and cooked through.
04 - Remove chicken from the slow cooker and shred or cut into bite-sized pieces.
05 - Mix cornstarch and water in a small bowl until smooth. Stir into the sauce in the slow cooker.
06 - Return chicken to the slow cooker, stir well, and cook on high for 15-20 minutes until sauce thickens.
07 - Serve over steamed rice and garnish with sesame seeds and green onions.
# Expert Tips:
01 -
- Set it and forget it cooking that tastes like you spent hours at the stove
- The sauce develops this deep caramelized flavor you just cant get from a quick stir-fry
02 -
- The sauce will look thin and watery right after the initial cook, don't panic—that's exactly what should happen before thickening
- Letting the cornstarch mixture come to room temp before adding prevents those annoying lumps
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing, the flavor difference is worth the extra step
- If you like heat, add the red pepper flakes at the start so their spice infuses the whole sauce