This easy slow-cooker sesame chicken is tossed in the crockpot with a flavorful gluten-free sauce made with honey as the only sweetener.
I’ve recently started a new series on my Instagram; Slow-Cooker Sundays and what a great reason for me to remake this 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’m glad it’s back!
This easy Sesame Chicken recipe is made with a few Asian ingredients that you (most likely) already have in the pantry, but I wouldn’t call this an authentic – though it’s pretty close to the same flavors that you’d 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). If you’re craving more healthier takeout fakeout ideas, make my Beef Stir-Fry in the slow-cooker next!
Ingredients for this recipe
My Crockpot Sesame Chicken uses chicken thighs and a gluten-free, homemade sauce. Everything gets tossed together in the slow-cooker before pulling it for the juiciest, most tender pieces of chicken.
- chicken thighs: I used 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 the sesame chicken.
- 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 your slow-cooker. Season your chicken with spices: salt, pepper and onion powder.
- Whisk to combine sauce ingredients: full list in the recipe card below.
- 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 if you’re watching your starches you could easily serve with cauliflower rice or skip altogether.
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 recipes
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!