This Crockpot Sesame Chicken is incredibly yummy, really easy, & pretty healthy too. Chinese takeout, at home – cooked in a crockpot. Can’t get much better than that!
I’m a huge fan of that lovely thing in our kitchens we call a crockpot. It’s the bees knees, y’all. On days where I just don’t have much time, it’s also a dinner saver! And you know when you slow cook, whatever meat you’ve got in it is going to come out super tender. That’s a guarantee.
I wanted to share a new crockpot family favorite here in my home, and that’s this recipe for Crockpot Sesame Chicken. All the members of my family love Chinese food, and sesame chicken is one of our favorite things to get when we go the takeout route. But it has nothing on this homemade version. You can’t even compare the two, honestly. The flavor profiles between the two are so different, and this version definitely takes the cake as far as I’m concerned. When making this, don’t expect it to taste like that msg loaded stuff that comes in the little paper boxes because it doesn’t. It has more authentic flavors than that, and I like it so much better this way!
And when feeding a family, this one is definitely budget friendly. We all know takeout just doesn’t fall into that category. Plus, it’s healthy, easy to make, & positively delicious. Bonus points – it freezes great! You can freeze it raw, with all the ingredients added in a gallon sized freezer bag – or you can cook it first and freeze it afterwards.
Here’s what you need:
In a medium bowl, mix together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/2 cup tomato paste, 3 tablespoons rice wine vinegar, 4 cloves (or more) minced garlic, 1 tablespoon onion powder, 2 teaspoons sesame oil, 2-3 tablespoons (or more to taste) Sriracha sauce, & black pepper to taste.
Whisk to combine.
Place your chicken breasts in your crockpot. Season with salt & pepper to taste (I used a little bit of seasoned salt).
Pour the sauce over the chicken.
Cook on low for 4-6 hours.
Using 2 forks, shred the chicken – leaving the chicken in the sauce.
Now, we’re going to make a cornstarch slurry to thicken the sauce.
In a small bowl (or inside the measuring cup like I did), combine 1 heaping tablespoon of cornstarch with 1/4 cup of water.
Once well combined, pour the cornstarch mixture into the crockpot with the sesame chicken. Cover, and cook on high until slightly thickened – about 15-20 minutes.
Sprinkle the chicken with sesame seeds & chopped green onions to taste.
Serve the chicken over brown rice, like I did – or over pasta, on lettuce (like a lettuce wrap), by itself, or however else sounds good to you!
Want some more homemade Chinese take-out? Check these great recipes out!
Looking for more Crockpot recipes? Well, click here for those!
- 2 lbs boneless, skinless chicken breast
- salt & pepper, to taste
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ½ cup tomato paste
- 3 tbsp rice wine vinegar
- 4 cloves garlic, minced (or add more to your tastes)
- 2 tsp sesame oil
- 1 tbsp onion powder
- 2-3 tablespoons Sriracha hot chili sauce, or more to taste
- 1 heaping tbsp cornstarch
- ¼ cup water
- sesame seeds to taste
- chopped green onions, to taste
- In a medium bowl, combine the soy sauce, honey, tomato paste, rice wine vinegar, minced garlic, sesame oil, onion powder, & Sriracha. Place the chicken breasts in your slow cooker, & pour the sauce over top.
- Cook on low for 4-6 hours. Shred the chicken with 2 forks, leaving it in the crockpot.
- In a small bowl, combine the cornstarch & water. Pour the mixture into the crockpot, and turn the heat up to high. Cook for 15-20 minutes or until the sauce has thickened slightly.
- *I like to serve mine atop a helping of brown rice.