Sweet, savory and a touch spicy, this easy Crockpot Sesame Chicken delivers classic sesame-chicken flavors with minimal effort. Cooked low and slow in a slow cooker, the chicken becomes tender and shreddable, soaking up a balanced sauce made with honey, soy, rice wine vinegar, sesame oil and a dash of sriracha. It’s a perfect weeknight dinner served over rice or with steamed vegetables.
Crockpot Sesame Chicken
If you enjoy classic sesame chicken but want a hands-off method, this slow cooker version is ideal. The texture here is closer to shredded slow-cooker chicken rather than a stir-fry, so if you prefer bite-sized, pan-seared pieces, the stovetop method will be a better fit. This recipe works equally well with boneless, skinless chicken thighs (recommended for extra juiciness) or breasts. The sauce blends sweet, savory and acidic notes for a well-rounded dish that stays true to familiar flavors without being overly sweet.
Why This Slow Cooker Sesame Chicken Works
The flavor balance in this recipe is the reason it works: honey for gentle sweetness, low-sodium soy sauce for umami and salt, rice wine vinegar for brightness, sesame oil for depth, and sriracha for heat. These layers combine without any one ingredient overpowering the others. Small adjustments were made over time—less tomato paste, fresh grated ginger for warmth, and a little more sesame flavor—to improve depth without increasing sugar.
I tested both breasts and thighs; thighs gave a juicier, more flavorful result, but either cut will work depending on your preference.
What You’ll Need
Below are the ingredients used to make sesame chicken in the slow cooker. Exact measurements are provided in the recipe card further down.
- Chicken thighs or breasts – Choose thighs for extra juiciness or breasts for a leaner option.
- Black pepper – To taste; adds a gentle heat and complexity.
- Soy sauce – Low-sodium soy works well; tamari if you need gluten-free.
- Honey – Natural sweetness that balances the savory elements.
- Tomato paste – A small amount for deeper color and savory depth.
- Rice wine vinegar – Brightens the sauce with acidity.
- Garlic – Minced for aromatic flavor.
- Ginger – Grated for warmth and freshness.
- Sesame oil – For authentic sesame flavor.
- Sriracha – Adds heat; adjust to taste.
- Cornstarch – Used to thicken the sauce so it clings to the chicken.
- Water – Helps dissolve the cornstarch and adjust sauce consistency.
- Sesame seeds – Toasted or raw for garnish and light crunch.
- Scallions – Thinly sliced for a fresh finish.
How To Make Crockpot Sesame Chicken
Follow these steps to prepare this easy slow cooker sesame chicken. See the full recipe card below for exact quantities and timing.
1. Place the chicken in the slow cooker and season lightly with black pepper. In a medium bowl, whisk together the soy sauce, honey, tomato paste, rice wine vinegar, minced garlic, grated ginger, sesame oil, 1 tablespoon of water and sriracha until smooth. Pour the mixture over the chicken.
2. Cook on LOW for 3 to 4 hours, or longer if needed; if your slow cooker does not switch to warm you can safely leave it on low for up to about 6 hours. The chicken should be very tender and easy to shred with two forks.
3. Remove the chicken and leave the sauce behind in the slow cooker. Shred the chicken with two forks and set aside.
4. In a small bowl, dissolve the cornstarch in the remaining water, then stir this slurry into the sauce. Cover and cook on HIGH for about 15 to 20 minutes until the sauce thickens slightly.
5. Return the shredded chicken to the thickened sauce and stir to coat evenly. Serve over rice or cauliflower rice and finish with sesame seeds and chopped scallions.
Recipe Card
Yield: 8 servings | Serving size: about 2/3 cup
Prep: 10 minutes | Cook: 3–4 hours (Low) | Total: 3 hours 10 minutes
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- Black pepper, to taste
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 5 tablespoons honey
- 1 1/2 tablespoons tomato paste
- 3 tablespoons rice wine vinegar
- 6 cloves garlic, minced
- 1 1/2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 1 tablespoon water (for the sauce) + 1/4 cup water (for cornstarch slurry), divided
- 1 1/2 teaspoons sriracha, more to taste
- 2 1/2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 4 medium scallions, chopped for garnish
Instructions
- Place chicken in the slow cooker and season with black pepper.
- Whisk together soy sauce, honey, tomato paste, rice wine vinegar, garlic, ginger, sesame oil, 1 tablespoon water and sriracha. Pour over chicken.
- Cook on LOW for 3–4 hours, until very tender.
- Remove chicken and shred with two forks, leaving the sauce in the slow cooker.
- Dissolve cornstarch in 1/4 cup water and stir into the sauce. Cover and cook on HIGH 15–20 minutes until slightly thickened.
- Return shredded chicken to the slow cooker, stir to coat, and heat through.
- Serve over rice, topped with sesame seeds and chopped scallions.
Notes
- If you won’t be home all day and your slow cooker doesn’t switch to warm, it’s usually fine to leave this on low for up to 6 hours.
- For a stovetop version, cook the sauce in a skillet and add cooked, chopped chicken for a stir-fry texture.
- The cornstarch amount has been reduced from earlier versions to avoid an overly thick, pasty sauce—adjust slightly if you prefer a thicker glaze.
Nutrition (approx. per serving)
Calories: 232.5 kcal | Protein: 24.5 g | Carbs: 19 g | Fat: 6.5 g | Fiber: 0.5 g | Sugar: 11.5 g | Sodium: 808.5 mg
Serving Suggestions
- Rice: Serve over jasmine, sticky or brown rice. For a lower-carb option, use cauliflower rice.
- Vegetables: Steamed or roasted broccoli, snow peas, asparagus or bok choy make excellent sides.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and use leftovers for rice bowls, lettuce wraps, or as a filling for sandwiches and tacos.
More Easy Crock Pot Chicken Ideas
- Crock Pot Santa Fe Chicken
- Slow Cooker Harissa Chicken
- Slow Cooker Maple Dijon Chicken Drumsticks
- Crock Pot Chicken and Black Bean Taco Salad
- Slow Cooker Chicken Taco Chili