Crock Pot Honey Sesame Chicken

Crock Pot Honey Sesame Chicken is an incredibly easy and flavorful dish that combines sweet, savory, and slightly spicy elements to create the perfect balance of flavor. This Asian-inspired recipe comes together with minimal effort, making it a perfect weeknight dinner option. Tender, shredded chicken in a rich, sticky sauce is served over rice, garnished with sesame seeds and scallions for a delicious, comforting meal.

Why You’ll Love This Recipe

This Crock Pot Honey Sesame Chicken delivers mouthwatering flavor with the help of your slow cooker. The chicken becomes incredibly tender as it simmers in a sweet and savory sauce made with honey, soy sauce, garlic, and ginger. The slight kick from sriracha balances the sweetness, and the sesame oil and sesame seeds add a touch of nuttiness. It’s a one-pot dish that’s quick to prepare, feeds a crowd, and is full of irresistible flavor. Perfect for busy days or when you need a flavorful meal with minimal hands-on time!

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (or chicken breasts)

• Black pepper, to taste

For the Sauce:

• 1/2 cup low-sodium soy sauce (tamari for gluten-free)

• 5 tablespoons honey

• 1 1/2 tablespoons tomato paste

• 3 tablespoons rice vinegar

• 6 cloves garlic, minced

• 1 1/2 teaspoons grated ginger

• 2 teaspoons sesame oil

• 5 tablespoons water, divided

• 1 1/2 teaspoons sriracha (or more to taste)

• 2 1/2 tablespoons cornstarch

For Garnish:

• 1 tablespoon sesame seeds

• 4 medium scallions, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken:

1. Place the chicken in the slow cooker and season with black pepper.

Make the Sauce:

2. In a medium bowl, combine the soy sauce, honey, tomato paste, rice vinegar, garlic, ginger, sesame oil, 1 tablespoon of water, and sriracha. Stir until well combined.

3. Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is well coated.

4. Cook on LOW for 3 to 4 hours, or until the chicken is cooked through and tender.

Shred the Chicken:

5. Remove the chicken from the slow cooker, leaving the sauce behind. Use two forks to shred the chicken into bite-sized pieces and set aside.

Thicken the Sauce:

6. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of water.

7. Add this cornstarch mixture to the sauce in the slow cooker and stir to combine.

8. Cover and cook on HIGH for 15 to 20 minutes, or until the sauce thickens slightly.

Finish the Dish:

9. Return the shredded chicken to the slow cooker and mix well with the sauce.

10. Serve the chicken and sauce over rice, and garnish with sesame seeds and chopped scallions.

Servings and Timing

• Servings: 8 servings

• Prep Time: 10 minutes

• Cook Time: 3 hours

• Total Time: 3 hours 10 minutes

Variations

• Spicy Kick: Adjust the sriracha to your preferred heat level or add more chili paste for an extra spicy version.

• Vegetarian Option: Use tofu or tempeh instead of chicken for a vegetarian-friendly alternative. Be sure to press the tofu to remove excess moisture before cooking.

• Add Veggies: Stir in some steamed broccoli, carrots, or bell peppers for a more balanced meal with added veggies.

• Add Nuts: Toss in a handful of toasted cashews or peanuts for some crunch and extra flavor.

Storage/Reheating

• Storage: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop until heated through. If the sauce thickens too much in the fridge, you can thin it out with a splash of water or broth.

FAQs

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts, but chicken thighs are more forgiving and tend to stay juicier when slow-cooked. If using breasts, be sure to check the internal temperature to prevent overcooking.

2. Can I make this recipe ahead of time?

Yes, you can prepare the chicken and sauce in advance, then store the cooked chicken in the refrigerator. Reheat it with the sauce when ready to serve.

3. Can I make this recipe spicier?

Yes! If you like more heat, increase the amount of sriracha or add a dash of cayenne pepper or chili flakes to the sauce.

4. Can I make this recipe in the Instant Pot?

Yes, you can cook the chicken in the Instant Pot. Set it to the “Poultry” setting for 15 minutes on high pressure, then shred the chicken and proceed with the rest of the recipe.

5. Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup, agave nectar, or brown sugar for a different sweetness profile.

6. Can I freeze the leftovers?

Yes, you can freeze the shredded chicken and sauce in an airtight container for up to 3 months. Thaw it overnight in the fridge before reheating.

7. Can I use other types of vinegar instead of rice vinegar?

Yes, you can substitute rice vinegar with apple cider vinegar or white vinegar, though it may slightly alter the flavor.

8. Can I serve this without rice?

Absolutely! This dish pairs well with noodles, quinoa, or a simple salad if you prefer to skip the rice.

9. How do I make this dish gluten-free?

To make the dish gluten-free, ensure you use tamari instead of soy sauce, which is typically brewed with wheat.

10. Can I add vegetables to the slow cooker?

Yes, you can add vegetables like carrots, bell peppers, or snow peas to the slow cooker. Just add them halfway through the cooking process to ensure they don’t overcook.

Conclusion

Crock Pot Honey Sesame Chicken is an easy, flavorful dish that’s perfect for busy weeknights or when you want a comforting, flavorful meal with minimal effort. The sweet and savory sauce combined with the tender chicken creates a deliciously satisfying meal, and the sesame seeds and scallions provide a perfect finishing touch. Serve it over rice for a complete meal the whole family will love!

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