Crockpot Sesame Chicken
This Crockpot Sesame Chicken has tender shredded chicken in a delicious sweet and savory sauce. Serve it over rice and topped with sesame seeds. One of the easiest slow cooker recipes!
Servings: 6 servings
- 2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
- ⅓ cup low sodium soy sauce
- ⅓ cup ketchup
- ¼ cup honey
- 2 teaspoons sesame oil
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- pinch red pepper flakes optional
- 1 tablespoon cornstarch
- 1 tablespoon water
- cooked brown or white rice, sesame seeds and chopped green onions for serving
Place the chicken breasts (or thighs) in the slow cooker.
In a medium bowl, whisk together the soy sauce, ketchup, honey, sesame oil, garlic, black pepper (and red pepper flakes, if using). Pour the sauce over the chicken in the slow cooker.
Cover and cook on low for 3-4 hours or high for 1½-2½ hours, or until chicken is cooked through to 165° F. If using boneless chicken thighs, cook on low for 4-6 hours or high for 2-4 hours.
Remove the chicken to a clean bowl or cutting board and let it rest for a few minutes.
Meanwhile, stir together the 1 tablespoon of cornstarch and 1 tablespoon of water in a small bowl. Pour the cornstarch mixture into the sauce in the slow cooker and stir. Cook on high for 10-20 minutes, until sauce thickens slightly.
Shred the chicken and return it to the sauce in the slow cooker.
Serve chicken and sauce over rice, garnished with sesame seeds and chopped green onions.
- The sesame chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat chicken and sauce in a saucepan on the stove over medium-low heat, or reheat in the microwave.
Calories: 272kcal | Carbohydrates: 24g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 773mg | Potassium: 673mg | Fiber: 1g | Sugar: 19g | Vitamin A: 198IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
Nutrition information is only an estimate.
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