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Crockpot Honey Sesame Chicken

Tender chicken in a sticky honey-soy sauce with sesame seeds, made effortlessly in a slow cooker.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • 1/3 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds toasted
  • 2 green onions sliced (for garnish)
  • Cooked white rice or steamed broccoli for serving

Equipment

  • slow cooker (5-6 quart)
  • mixing bowl
  • whisk
  • small saucepan
  • tongs
  • cutting board
  • sharp knife
  • measuring spoons
  • measuring cups

Method
 

  1. Place chicken thighs in the bottom of a 5-6 quart slow cooker in a single layer.
  2. In a mixing bowl, whisk together honey, soy sauce, ketchup, rice vinegar, minced garlic, and grated ginger until smooth. Pour this mixture over the chicken, ensuring all pieces are coated.
  3. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F. Do not lift the lid during cooking.
  4. Carefully remove chicken from the slow cooker using tongs and place on a cutting board. Let rest for 5 minutes, then shred or cut into bite-sized pieces.
  5. While the chicken rests, transfer the cooking liquid to a small saucepan. In a small bowl, mix cornstarch and cold water to form a slurry. Whisk the slurry into the saucepan.
  6. Bring the sauce to a simmer over medium heat, stirring constantly. Cook for 2-3 minutes until thickened and glossy. Remove from heat and stir in sesame oil.
  7. Return shredded chicken to the slow cooker (or a serving bowl) and pour the thickened sauce over it. Toss to coat evenly.
  8. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately over rice or steamed broccoli.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. This recipe contains soy and gluten (check labels). For a thicker sauce, add an extra teaspoon of cornstarch slurry. For a thinner sauce, reduce cornstarch slightly. Always handle raw chicken safely: wash hands and surfaces thoroughly after contact. To toast sesame seeds, place them in a dry skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant.