Slow Cooker Asian Sesame Chicken Recipe

I just made Crockpot Sesame Chicken that comes out sticky, glossy and annoyingly better than takeout, so keep scrolling.

I am obsessed with this Crockpot Sesame Chicken because it tastes like the takeout I’d actually want on repeat. I love that bright soy flavor paired with a hit of toasted sesame oil that makes every bite sticky and nutty.

Slow Cooker Asian meals usually mean sacrifice for convenience, but this one keeps real taste without the fuss. I crave it on work nights and lazy Sundays.

And the sauce? I want to dip everything in it.

Not precious about presentation. Just big, messy, saucy chicken that hits hard and keeps me coming back.

and I always eat too much.

Ingredients

• Chicken breasts or thighs: the hearty protein that soaks up sauce and makes leftovers awesome.
• Soy sauce: salty backbone, gives that familiar savory taste you’re craving, it’s comforting.
• Light brown sugar: adds warm sweetness and sticky glaze, not overly cloying.
• Ketchup: tangy tomato note that rounds out the sauce, kind of nostalgic.
• Toasted sesame oil: nutty aroma that smells like takeout, basically magic in small amounts.
• Garlic: bright punch, wakes everything up and makes the dish feel homemade.
• Cornstarch slurry: thickens the sauce so it clings to the chicken perfectly.
• Toasted sesame seeds: crunch and visual pop, cute little finishing touch.
• Green onions: fresh bite and color, cuts the richness and makes it look vibrant.

Ingredient Quantities

• 2 lb boneless skinless chicken breasts or thighs, trimmed and whole
• 1/2 cup low sodium soy sauce
• 1/3 cup packed light brown sugar
• 1/4 cup ketchup
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced or pressed
• 1 tbsp cornstarch mixed with 1 tbsp cold water for thickening, optional
• 1 tbsp toasted sesame seeds for garnish, optional
• 2 green onions, thinly sliced for garnish, optional

How to Make this

1. Put the whole trimmed chicken breasts or thighs in the slow cooker in a single layer if you can, it’s okay if they overlap a bit.

2. In a bowl mix the soy sauce, brown sugar, ketchup, toasted sesame oil and minced garlic until the sugar mostly dissolves.

3. Pour the sauce over the chicken, spoon some of it over each piece so they get coated, push down so the chicken is mostly submerged.

4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until chicken is tender and reaches 165°F in the thickest part.

5. When the chicken is done, remove it to a cutting board and shred with two forks or slice into pieces, whatever you prefer.

6. If you want a thicker sauce, pour the cooking liquid into a skillet, bring to a simmer, stir the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) again then whisk into the simmering sauce until it thickens, this only takes a minute.

7. Return the shredded or sliced chicken to the skillet and toss in the thickened sauce so everything is well coated, taste and add a little more soy or sugar if needed.

8. Serve over rice or noodles, sprinkle toasted sesame seeds and sliced green onions on top for garnish, optional but it makes it look and taste better.

9. Leftovers keep well in the fridge for 3 to 4 days in an airtight container and the flavors actually deepen overnight.

10. To reheat, microwave or warm gently in a skillet with a splash of water or extra sauce so it doesn’t dry out.

Equipment Needed

1. Slow cooker or crock pot for the chicken to simmer in
2. Mixing bowl (at least one, bigger is nicer) to whisk the sauce in
3. Measuring cups and spoons for the soy, sugar, ketchup and stuff
4. Whisk or fork to mix the sauce until the sugar mostly dissolves
5. Cutting board for resting and shredding or slicing the chicken
6. Sharp knife to trim and slice the chicken if you prefer slices
7. Two forks or tongs to shred or pull the chicken apart
8. Skillet or frying pan to simmer and thicken the sauce if you want it thicker
9. Spatula or wooden spoon to toss the chicken in the sauce and stir the slurry in
10. Instant read meat thermometer to check the chicken reaches 165°F

FAQ

Slow Cooker Asian Sesame Chicken Recipe Substitutions and Variations

• Low sodium soy sauce: swap with tamari for gluten free, or coconut aminos for a slightly sweeter, less salty option
• Packed light brown sugar: use honey or pure maple syrup (use a little less liquid elsewhere if you do)
• Ketchup: replace with hoisin sauce for a deeper, savory flavor, or stir in 1 tbsp tomato paste + 1 tsp sugar if you want less sweetness
• Toasted sesame oil: if you don’t have it use a neutral oil like canola or vegetable oil and add extra toasted sesame seeds for that nutty finish

Pro Tips

1. Use chicken thighs if you want more forgiving results, they stay juicier and wont dry out as easily as breasts, especially if you accidentally cook a bit too long.

2. Brown the chicken quickly in a hot skillet before adding to the slow cooker if you have time, it adds flavor and color, but if you are rushing you can skip it and still get good results.

3. Taste the sauce after it reduces and before tossing the chicken back in, add a splash of rice vinegar or a squeeze of lemon if it tastes too sweet, or a little extra soy if it needs more salt.

4. If you plan to shred the chicken, remove it while it is still warm and shred with two forks on a rimmed plate so juices stay put, then toss immediately in the thickened sauce so it soaks up more flavor.