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 a healthier sesame chicken recipe that’s 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 fakeout ideas, make my Beef Stir-Fry in the slow-cooker next!
Ingredients for this sesame chicken
My take on crockpot sesame chicken uses chicken thighs and a gluten-free, homemade sesame sauce. Everything gets tossed together in the slow-cooker before pulling it for the juiciest, most tender pieces of shredded chicken.
- chicken thighs: boneless, skinless chicken thighs. But you could use breasts or a combo of both.
- spices: salt, pepper and onion powder for the chicken thighs.
- coconut aminos: for the sauce. Gluten-free and adds a touch of sweetness.
- tamari: gluten-free soy sauce.
- sesame oil: adds a nutty flavor to the sesame chicken sauce.
- rice wine vinegar: to help add flavor to the sauce.
- tomato paste: similar recipes call for ketchup or bbq sauce or hoisin sauce.
- honey: to sweeten.
- ginger: I like fresh but you can use dried.
- garlic: minced garlic for flavor.
- tapioca starch: to thicken the sauce so it flavors the chicken more. You can also use arrowroot or cornstarch.
- sesame seeds: to garnish
- green onions: to garnish
How to make this Sesame Chicken
- Add chicken to slow-cooker. Season the chicken with spices: salt, pepper and onion powder.
- Whisk to combine sauce ingredients: coconut aminos, tamari, sesame oil, rice wine vinegar, tomato paste, honey, ginger, garlic and starch.
- Pour sauce over chicken and cook on high for 2 1/2 hours or low for 4 hours.
- Gently pull chicken for larger, juicy pieces. Mix well with sauce.
- Serve and enjoy.
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 - for GF or sodium soy sauce (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
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
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!