By: Leigh Anne Wilkes
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This easy CrockPot Sesame Chicken makes the perfect weeknight dinner, is kid friendly and is a great freezer meal idea!
Why You’ll Love This Recipe!
On a busy day when you don’t want to cook, this Crockpot Sesame Chicken is so easy it will feel like you didn’t cook! Besides being easy it is also so delicious! The perfect family meal!
What Kind Of Chicken Should I Use in the Crock Pot?
This recipe calls for boneless, skinless chicken thighs. When using a crockpot, I am a big fan of using chicken thighs. They are inexpensive and more flavorful and most importantly for the crockpot, they are moist. They won’t dry out the way a chicken breast can. But I know there are people who just don’t like chicken thighs so you can absolutely substitute skinless chicken breasts in this recipe too.
Ingredients Needed
- Chicken thighs. (see note above)
- Salt and pepper
- Onion. Use a white or yellow onion
- Garlic
- Honey
- Ketchup. My favorite brand is Heinz
- Soy sauce. I use a low sodium soy sauce, if using regular soy sauce cut down on your salt.
- Olive oil
- Red pepper flakes
- Cornstarch (not pictured)
- Sesame seeds. For garnish
- Green onions. For garnish
How to Make Crockpot Sesame Chicken
- Place chicken in crock pot. Season with salt and pepper. (Trim off any excess fat from the chicken thighs first)
- In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
- Pour over chicken.
- Cook on low for 3-4 hours or high for 2 hours
- Remove chicken and shred chicken or cut into bite-size pieces.
- In a small bowl combine cornstarch and water.
- Pour sauce from crockpot through a strainer to strain out onions.
- Add cornstarch mixture into strained sauce in a small sauce pan.
- Stir mixture to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
- Pour sauce over chicken and serve.
- Garnish with sesame seeds and chopped green onions.
Pair This with:
- Rice Pilaf
- Roasted Parmesan Asparagus
- Chinese Green Beans
- Roasted Broccoli
- Brown Rice
- Spinach Fruit Salad
- Cauliflower Rice
Frequently Asked Questions
How long will leftovers last?
Keep any leftovers stored in an airtight container or zippered storage bag in the refrigerator. Leftovers will last 3-4 days.
Can I make this into a freezer meal?
For a freezer meal, combine chicken and sauce together in a zippered freezer bag and freeze. Do not add cornstarch, water, sesame seeds or green onions, those will be added after cooking.
Some of my other favorite crock pot recipes:
- Teriyaki Chicken
- Sesame Chicken
- Sesame Chicken Salad
- Crockpot Rolls
- Crock Pot Tomato Basil Soup
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4.78 from 9 votes
Crockpot Sesame Chicken
Recipe From: Leigh Anne Wilkes
This easy Crock Pot Sesame Chicken makes the perfect weeknight dinner, is kid friendly and is a great freezer meal idea!
serves: 6 servings
Prep:10 minutes minutes
Cook:4 hours hours
Total:4 hours hours 10 minutes minutes
Rate Recipe
Ingredients
- 8 chicken thighs boneless, skinless chicken thighs or2 chicken breasts (about 2 lbs total)
- salt and pepper
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 cup honey
- 1/4 cup ketchup
- 1/2 cup low sodium soy sauce
- 2 Tbsp olive oil
- 1/4 tsp red pepper flakes
- 4 tsp cornstarch
- 1/3 cup water
- 1 Tbsp sesame seeds
- 3 green onions chopped
Instructions
Put chicken in crock pot. Season with salt and pepper
In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
Pour over chicken in the crockpot.
Cook on low for 3-4 hours or high for 2 hours
Remove chicken and shred. Pour remaining sauce through a strainer to remove onions.
In a small bowl combine cornstarch and water.
Pour strained sauce in crock pot into a sauce pan and add in the cornstarch mixture.
Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
Pour over chicken.
Serve with rice and sprinkle with sesame seeds and green onions.
Tips & Notes:
This recipe calls for boneless, skinless chicken thighs. When using a crockpot, I am a big fan of using chicken thighs. They are inexpensive and more flavorful and most importantly for the crockpot, they are moist. They won’t dry out the way a chicken breast can. But I know there are people who just don’t like chicken thighs so you can absolutely substitute skinless chicken breasts in this recipe too.
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Nutrition Facts:
Calories: 587kcal (29%) Carbohydrates: 54g (18%) Protein: 27g (54%) Fat: 30g (46%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 6g Monounsaturated Fat: 14g Trans Fat: 0.1g Cholesterol: 148mg (49%) Sodium: 978mg (43%) Potassium: 489mg (14%) Fiber: 1g (4%) Sugar: 49g (54%) Vitamin A: 254IU (5%) Vitamin C: 3mg (4%) Calcium: 46mg (5%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course, Main Dish
Cuisine:Asian
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