This easy slow-cooker sesame chicken is made in the crockpot using juicy chicken thighs, tossed in a homemade sesame sauce sweetened with honey.
I’ve recently started a new series on my Instagram; Slow-Cooker Sundays and what a great reason for to revisit this easy dinner! I started making this sesame chicken in the slow-cooker in 2014, but it’s been a handful of years since it was back into my regular rotation – and I forgot how much we love it here.
This easy Sesame Chicken recipe is made with a few Asian pantry staples, but I wouldn’t call this an authentic – but it is pretty close to the same flavors that you get from Chinese takeout.
This is sesame chicken recipe is gluten-free and has less sugar than most recipes – using only honey to sweeten (3 tablespoons for 1.5lbs of chicken). If you’re craving more healthier takeout ideas to make at home, try my Beef Stir-Fry in the slow-cooker next!
Ingredients you need
My take on Crockpot Sesame Chicken uses tender chicken thighs and a flavorful, gluten-free honey sesame sauce made from simple pantry staples. Everything cooks together in the slow cooker until the chicken is juicy, tender, and easy to shred.
- Chicken thighs: I use boneless, skinless chicken thighs for the best flavor and texture, but chicken breasts (or a mix of both) work too.
- Aromatics: Fresh garlic and ginger give this dish that classic sesame chicken flavor.
- Spices: A simple blend of salt, pepper, and onion powder seasons the chicken perfectly.
- Coconut aminos: Adds a subtle sweetness and keeps the sauce naturally gluten-free.
- Tamari: A gluten-free soy sauce alternative that brings savory depth to the sauce.
- Sesame oil: A key ingredient that adds a rich, nutty aroma to the sesame chicken sauce.
- Rice wine vinegar: Balances the sweetness and adds brightness to the sauce.
- Tomato paste: Adds umami depth — you can also use ketchup, BBQ sauce, or hoisin in a pinch.
- Honey: Naturally sweetens the sauce without refined sugar.
- Tapioca starch: Thickens the sauce so it clings beautifully to the shredded chicken. Arrowroot or cornstarch work just as well.
How to make this Sesame Chicken
- Add and season the chicken: Place the chicken thighs in the slow cooker and season with salt, pepper, and onion powder.
- Make the sauce: In a small bowl, whisk together the coconut aminos, tamari, sesame oil, rice wine vinegar, tomato paste, honey, ginger, garlic, and tapioca starch until smooth.
- Cook: Pour the sauce over the chicken. Cover and cook on high for 2 ½ hours or low for 4 hours, until the chicken is tender.
- Shred: Gently pull the chicken into larger, juicy pieces and stir to coat evenly in the sauce.
- Serve: Garnish with sesame seeds and green onions. Serve over rice or cauliflower rice.
Can I make this sesame chicken in the Instant Pot?
Sure can! Season chicken and cook on high pressure for 10 minutes, then quick-release. Shred the chicken and thicken the sauce using sauté mode before serving.
Sides for this recipe
Traditional Sesame Chicken is usually served with rice or noodles to get all that sauce, but can easily be served with cauliflower rice.
I like to serve with steamed broccoli, but you could also serve with other steamed or stir-fried veggies like carrots, sugar snap peas, bell peppers and onions.
STORAGE TIPS
- To Store. Refrigerate leftovers in an airtight storage container for up to 4-days.
- To freeze. You can store in an airtight container or resealable or vacuum sealed bag for up to 3-months. Thaw overnight before reheating.
- To Reheat. Place leftovers in a microwave-safe bowl or on a plate and reheat gently in the microwave until warm. You can also reheat in a small sauté pan on medium heat, until warm.
More easy slow-cooker dinners
Sesame Chicken made in the Slow Cooker
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs - or breast, or a combination of both
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon onion powder
- 1/3 cup coconut aminos
- 2 tablespoons low sodium tamari - you can use low-sodium soy sauce if not GF
- 1/2 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon tomato paste
- 3 tablespoons honey - can also use light brown sugar
- 1 teaspoon fresh grated ginger or dried ginger spice
- 3 cloves garlic, minced
- 1 tablespoon tapioca starch - or arrowroot, or cornstarch
- sesame seeds + green onions to garnish
Instructions
- To your slow-cooker, add chicken and season with salt, pepper and onion powder.
- To a mixing bowl, combine coconut aminos, tamari, sesame oil, rice wine vinegar, tomato paste, honey and starch and mix well – until there are no lumps.
- Pour sauce over chicken. Mix to combine. Cook on HIGH for about 2 1/2 hours or LOW for 4 hours, until the chicken is fully cooked and easily pulls apart with a fork.
- Shred and mix everything with sauce to make sure chicken is fully coated. Serve and enjoy
Notes
- To Store. Refrigerate leftovers in an airtight storage container for up to 4-days.
- To freeze. You can store in an airtight container or resealable or vacuum sealed bag for up to 3-months. Thaw overnight before reheating.
- To Reheat. Place leftovers in a microwave-safe bowl or on a plate and reheat gently in the microwave until warm. You can also reheat in a small sauté pan on medium heat, until warm
Nutrition
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Recipe originally posted 10/2014. Updated 11/11/2024 with images and video.
I’m so going to have to try this! This is always my go to takeout dish but I hate the way it makes me feel too!
I ate this chicken for leftovers a few days in a row..it did not disappoint! I hope you love it
looks absolutely delish and any meal that is done in the crock pot is a must try in my book!! quick and easy dinners i am all about
This sounds delish! I love Chinese food but it always makes me sleepy and hungry in 10 minutes. This version is much better!
Pinned for later! Yum!
I love healthier at-home versions of indulgent recipes, and take out/fake out is one of the best! This looks absolutely delicious.
I think cleaning up indulgent dinners is fast becoming my favorite thing to do in the kitchen 🙂
I love crock pot meals so much but it’s so hard when we are still in two places! Soon enough!!!
Perfect clean-eating meal! Love the flavors Nicole!
Thanks, Amee!
Your recipes are seriously the best – you had me at crock pot! Can’t wait to make this!!
Thanks! I had this for leftovers at lunch too 🙂
Looks yummy! Definitely pinning 🙂
Yay! What is your stance on honey as a sweetener, since you’re the nsng guru? 🙂
This has so many wonderful flavors in it. Thanks for the great tip on using the dates to sweeten it. I am looking forward to trying that!
You’re welcome, Marion!
Yummy!! Thanks for this, adding it to the list 🙂
Mmmmm, fantastic looking recipe. I am with Liz, I think that crockpot is going to have a new home on my counter!!
You’ve just given me a scathingly brilliant idea, Nichole! I am going to use what we call date honey or date syrup to sweeten your delicious sesame chicken dish. It’s readily available in every supermarket in Dubai – in fact, I have a large jar in my own kitchen cupboard already. Perhaps you can find it in a Middle Eastern market near you? You can see a photo of my label here http://2.bp.blogspot.com/-onWKj_ban6I/Um5OLFIKNhI/AAAAAAAAUg0/g1zek5A_V6g/s1600/IMG_5933.JPG in case you want to show them the name in Arabic.
Oh wow! Thanks for this, Stacy. I will have to look for it. Great idea!
I am obsessed with crockpot meals! Yum!
Then I am sure you’ll find a ton today to love! 🙂
Why have I never made this??? It sounds AMAZING! And after this Sunday Supper, I might as well just park the crock pot on my counter 🙂
Right?! I am with you – so many crock pot recipes this week to love 🙂
I haven’t had sesame chicken in ages because the ones at restaurants are so laden with fat and sugar. Thank you for sharing a healthier version and one I really want to try.
I hope you do try it, Renee. And I hope you love it as much as we do!