Why You’ll Love This Recipe
This takeout-style sesame chicken is made healthier at home with no deep frying or processed ingredients. The slow cooker keeps the chicken moist and flavorful while the sauce develops a bold, crave-worthy taste. It’s easy to make, kid-friendly, and pairs perfectly with rice, noodles, or steamed veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
low-sodium soy sauce or coconut aminos
honey or maple syrup
ketchup or tomato paste
rice vinegar
garlic (minced)
ginger (minced or ground)
sesame oil
cornstarch or arrowroot powder (for thickening)
water
sesame seeds (for garnish)
green onions (for garnish)
Directions
- Cut chicken into bite-sized pieces and place them in the slow cooker.
- In a bowl, whisk together soy sauce, honey, ketchup, rice vinegar, garlic, ginger, and sesame oil.
- Pour the sauce over the chicken and stir to coat evenly.
- Cover and cook on low for 3-4 hours or on high for 2 hours, until the chicken is cooked through and tender.
- In a small bowl, mix cornstarch with water to create a slurry.
- Stir the slurry into the slow cooker and cook on high for an additional 20-30 minutes, or until the sauce thickens.
- Sprinkle with sesame seeds and chopped green onions before serving.
- Serve over rice, quinoa, or steamed vegetables.
Servings and timing
This recipe serves 4 to 6 people.
Cooking time: 3-4 hours on low or 2 hours on high
Prep time: 10 minutes (plus 20-30 minutes for thickening the sauce)
Variations
- Use chicken thighs for extra tenderness and flavor.
- Add broccoli, bell peppers, or snap peas during the last hour for a full meal.
- Make it spicy with red pepper flakes or sriracha.
- Swap honey for maple syrup for a different sweetness.
- For a gluten-free version, use coconut aminos and arrowroot powder.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and food safety.
Can I make this with bone-in chicken?
Boneless chicken is recommended for even cooking and easier shredding, but you can use bone-in if preferred—just adjust the cook time.
How do I make the sauce thicker?
Use a cornstarch or arrowroot slurry and cook uncovered on high until thickened.
Is sesame chicken spicy?
This version is not spicy, but you can add red pepper flakes or hot sauce if you like heat.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough and stir everything well.
What’s the best side for sesame chicken?
Serve with white rice, brown rice, noodles, cauliflower rice, or steamed vegetables.
Can I use coconut aminos instead of soy sauce?
Yes, coconut aminos are a great soy-free, gluten-free alternative.
Can I prep this ahead?
Yes, combine the sauce ingredients and store with the chicken in a sealed container in the fridge overnight, then add everything to the slow cooker the next day.
What if I don’t have sesame oil?
Sesame oil adds key flavor, but you can omit it or replace with olive oil for a milder taste.
How long does it take to thicken the sauce?
Once you add the slurry, the sauce should thicken in about 20-30 minutes on high.
Conclusion
Slow Cooker Sesame Chicken is a flavorful, family-friendly dish that brings your favorite takeout meal right to your kitchen—healthier and easier than ever. With juicy chicken and a rich sesame glaze, it’s a go-to recipe that’s perfect for weeknight dinners, meal prep, or satisfying your cravings without leaving home.
PrintSlow Cooker Sesame Chicken
Slow Cooker Sesame Chicken is a sweet, savory, and sticky dish made with tender chicken cooked in a flavorful sesame glaze. This takeout-inspired meal is simple to prepare, healthier than restaurant versions, and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup low-sodium soy sauce or coconut aminos
- 1/3 cup honey or maple syrup
- 1/4 cup ketchup or 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water (for slurry)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Place the chicken pieces in the slow cooker.
- In a bowl, whisk together soy sauce (or coconut aminos), honey (or maple syrup), ketchup (or tomato paste), rice vinegar, garlic, ginger, and sesame oil.
- Pour the sauce over the chicken and stir to coat evenly.
- Cover and cook on low for 3–4 hours or on high for 2 hours, until chicken is cooked through and tender.
- In a small bowl, mix cornstarch or arrowroot powder with water to create a slurry.
- Stir the slurry into the slow cooker. Cover and cook on high for another 20–30 minutes, until the sauce thickens.
- Sprinkle with sesame seeds and green onions before serving.
- Serve over rice, noodles, or steamed vegetables.
Notes
- Use chicken thighs for juicier results.
- Add veggies like bell peppers or broccoli during the last hour of cooking.
- Make it gluten-free by using coconut aminos and arrowroot powder.
- To make it spicier, stir in red pepper flakes or sriracha.
- Leftovers freeze well for easy future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 17g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
