Crockpot sesame chicken is an easy and flavorful dish that’s perfect for busy days. With tender chicken coated in a sweet and savory sauce, it’s great served over rice. Here’s how to make it:
Ingredients:
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- ¾ cup (180 ml) soy sauce (low-sodium preferred)
- ⅓ cup (80 ml) honey
- ¼ cup (60 ml) rice vinegar
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp sesame seeds (for garnish)
- 2-3 green onions, sliced (for garnish)
- Cooked white or brown rice, for serving
Instructions:
1. Prepare the Chicken:
- Place the chicken breasts or thighs into the bottom of the Crockpot.
2. Make the Sauce:
- In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, and ginger until combined.
3. Cook the Chicken:
- Pour the sauce mixture over the chicken in the Crockpot.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken:
- Once the chicken is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot and stir it into the sauce.
5. Thicken the Sauce:
- In a small bowl, mix the cornstarch and water to create a slurry.
- Add the cornstarch mixture to the Crockpot, stirring well. Cover and cook on high for an additional 15-20 minutes, or until the sauce thickens.
6. Serve:
- Serve the sesame chicken over cooked rice.
- Garnish with sesame seeds and sliced green onions.
Tips:
- Make it Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for some heat.
- Vegetarian Option: Swap the chicken with tofu or tempeh for a plant-based version.
- Freezing: You can freeze the cooked sesame chicken for up to 2-3 months. Thaw overnight and reheat in the Crockpot or stovetop.
Enjoy your easy, flavorful Crockpot sesame chicken!