Easy Crockpot Sesame Chicken Recipe

The great part about preparing Crockpot meals is that it requires very little fuss. All you need to do is load the ingredients into the slow cooker, and let it work its magic. It almost sounds too good to be true, but that is one of the most wonderful things about a slow cooker. This recipe for crockpot sesame chicken is super easy, and it tastes absolutely incredible. Sometimes, it can be hard to find a great Asian slow cooker dish, but let us tell you — this one is top-notch, and it will satisfy any craving for Asian food that you may have.

Recipe developer Hayley MacLean came up with this flavorful recipe that is sure to be a new family favorite. There's no doubt that there are several great things about this main course, from the ease of preparing it to the flavor, and when asked what her favorite thing about this recipe is, we think MacLean hit the nail on the head. "What I like the most about this recipe is how savory and flavorful it is. The slight sweetness from the honey and ketchup goes so well with the salty soy sauce, and the sesame oil adds such a burst of sesame flavor," she says. "It is also great to make in big batches to make quick meals with throughout the week." Keep reading to find out how to make this wonderful dish. 

If you are ready to begin making one of the best Asian dishes on the net, grab a pen and paper, and make a list of items you will need from the grocery store. For starters, the star of the dish is chicken, and you will need 2 pounds of boneless, skinless chicken breasts. In addition, there are a few things that will give your chicken a little flavor, including soy sauce, ketchup, and honey.

The next item you need to add to your shopping list is sesame oil, which is commonly used in Asian dishes. In addition, you will need to get onion and minced garlic. To add a kick, put red pepper flakes on the list. You will also need some water, cornstarch, and salt and pepper to taste. Now, it's time to begin!

Grab your slow cooker, and place it in a safe spot on your counter. (Remember that if you have dogs and kids, be sure it's in a place that they aren't able to reach the cord or the device itself, it as it gets hot when you're cooking.) Then, take out your chicken, and place it in the bottom of the slow cooker. If there are a few fatty pieces on the chicken, you can trim it ahead of time, but it should be good to go right out of its container. 

"Making this in the Crockpot makes this dish so easy! Just add everything together, and set to cook while you are free to do as you please," MacLean says. "Plus, the chicken becomes so moist, it almost melts in your mouth, and all the flavors of the sauce really come together when cooking for so long!"

In the meantime, take out a medium-sized bowl to mix up the sauce. First, pour in the soy sauce, which adds a great salty flavor to the flavorful sauce. Next, add in the ketchup. You may think ketchup sounds odd to use in an Asian dish, but it's relatively common in many recipes.

Next, add in the honey and sesame oil. (Once again, these add some great flavors to this meal.) The last three items you need to add to the bowl are onion, garlic, and red pepper flakes. Then, pour the mixture over the chicken.

Once you have poured the sauce on top of the chicken, put the lid on the top of the Crockpot. You can either cook the chicken on low for three to four hours, or on high for one and a half to two and a half hours. The result will be the same, but it just depends on how much time you have before you plan on eating. (Just be sure to check that the chicken is cooked through to 165 F to confirm it's done.)

Then, remove the chicken from the crockpot, and place it in a bowl or on a cutting board to rest. "One reason to let the chicken rest is to allow it to cool for long enough to be shredded without burning your hands! Resting the chicken also keeps it nice and moist as the juices from the meat have a chance to settle and not run out when it is being shredded," MacLean explains. "Also, yes, it allows for the time to finish the sauce as well!"

Now, grab a bowl, and stir together the cornstarch and the water. Then, pour it with the rest of the sauce in the slow cooker. Turn the crockpot back onto high, and cook the sauce for 10 to 15 minutes. Be sure to stir it occasionally until it thickens. Now, it should be starting to look more like a legit sauce than liquid at the bottom of the slow cooker.

While you are waiting for the sauce to finish, use two forks to shred the chicken. Then, add the chicken back to the crockpot, and sprinkle it with salt and pepper to taste.

Feel free to serve the chicken however you would like. You can even turn the crockpot setting to "warm," and let your guests or family serve it directly from the slow cooker. "I suggest serving this sesame chicken over rice, as shown in the photos, or with noodles," MacLean shares. "Of course, for those looking for a more low-carb option, a big helping of stir fried veggies would be awesome as well. Finally, a simple garnish of toasted sesame seeds and sliced green onions make this dish totally perfect."

Anything left? "For leftovers, store in an airtight container in the refrigerator for up to four days for it to remain the most fresh," MacLean shares. "For longer keeping, this dish can also be made in advance and frozen — it will keep in the freezer for up to six months!"