Slow Cooker Honey Sesame Chicken

This easy Slow Cooker Honey Sesame Chicken features tender chicken in a sweet, savory, garlicky sauce. It’s perfect served over rice or noodles and finished with sesame seeds and green onions.

Ingredients (Serves 6)

Chicken

• 2 lb (900 g) boneless, skinless chicken thighs or breasts
• Salt and black pepper, to taste

Honey Sesame Sauce

• ½ cup honey
• ¼ cup low-sodium soy sauce
• ¼ cup ketchup
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water

For Garnish

• 2 tablespoons sesame seeds
• 3 green onions, thinly sliced

Instructions

1. Prepare the sauce
   • In a bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, sesame oil, garlic, and ginger.
2. Add to the slow cooker
   • Place the chicken in the slow cooker and season lightly with salt and pepper.
   • Pour the sauce over the chicken, turning to coat.
3. Cook
   • Cover and cook on:
     • LOW: 4–5 hours, or
     • HIGH: 2–3 hours,
       until the chicken is tender and fully cooked.
4. Shred or slice
   • Remove the chicken and shred it with two forks or slice into bite-sized pieces.
   • Return it to the slow cooker.
5. Thicken the sauce
   • Mix the cornstarch and water to make a slurry.
   • Stir it into the slow cooker.
   • Cover and cook on HIGH for 15–20 minutes, until the sauce thickens.
6. Serve
   • Sprinkle with sesame seeds and sliced green onions.
   • Serve over steamed rice, jasmine rice, noodles, or with stir-fried vegetables.

Optional Add-Ins

• Broccoli florets (add during the last 30 minutes)
• Snow peas
• Sliced carrots
• Bell peppers
• Mushrooms
• Red pepper flakes for a spicy kick

Tips

• Chicken thighs stay extra juicy and tender during slow cooking.
• Use low-sodium soy sauce to keep the dish from becoming too salty.
• For a richer sesame flavor, drizzle a little extra toasted sesame oil over the finished dish.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
Total Time: About 4 hours 10 minutes to 5 hours 10 minutes
Servings: 6