Crock Pot Sesame Chicken
A hands-off slow-cooker recipe featuring tender shredded chicken in a glossy honey-soy sesame sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Thighs stay juicier than breasts
- 1/2 cup soy sauce Use low-sodium if preferred
- 1/4 cup honey Maple syrup or brown sugar can substitute
- 2 tablespoons sesame oil Toasted sesame oil gives the best flavor
- 3 cloves garlic, minced Or 1 teaspoon garlic powder
- 1 tablespoon grated fresh ginger Or 1/2 teaspoon ground ginger
- 1/2 cup chicken broth Or water plus a splash of soy
- 2 tablespoons cornstarch For thickening
- 1/4 cup water To make the cornstarch slurry
- Sesame seeds for garnish Toast them lightly for extra aroma
- Chopped green onions for garnish
Instructions
Preparation
- In a medium bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and chicken broth until smooth.
- Place the chicken thighs in the crock pot in a single layer or lightly overlapping. Pour the sauce evenly over the chicken.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Remove the thighs to a cutting board. Use two forks to shred the meat into bite-sized pieces.
- In a small bowl, whisk cornstarch with 1/4 cup cold water until no lumps remain to make a slurry.
- Pour the slurry into the crock pot and stir it into the sauce. Cover and cook on high for another 20–30 minutes until the sauce thickens.
- Return the shredded chicken to the crock pot and stir well so every piece is coated in sauce. Heat for 2–3 minutes to meld flavors.
Serving
- Serve immediately over steamed rice, egg noodles, or in lettuce cups. Garnish with sesame seeds and chopped green onions.
Notes
For meal prep, double the recipe and freeze half for an effortless dinner later. Ensure to store cooled leftovers in an airtight container for up to 4 days.