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It’s slightly sweet, savory, and ridiculously tender. This crockpot sesame chicken is easy to make, it’s gluten-free, high in protein, and perfect when you need a quick meal.
When I am craving takeout but want to keep my health course, this is the recipe that always saves me.
This slow cooker sesame chicken gives you that sticky-sauce goodness you might be craving from your Chinese takeout. But this one is made with natural ingredients and it gives you 45 grams of protein and only 405 calories per serving.
Each bite gives you shredded chicken, toasted sesame seeds, and fresh scallions, perfect when you want a delicious homemade meal.
Besides its flavor, I love how easy it is to make this recipe. Blend the ingredients and add them to the crockpot.
Yes, as simple as that.
Pin this now to find it later
Pin ItIt’s the perfect meal you can do when you have a good book you want to continue reading but you need to prepare food for your family. It takes a couple of minutes to assemble and you can let the crockpot do all the heavy lifting.
Ingredients and Substitutes
Chicken breast, boneless and skinless (1 ½ lbs) – You can use boneless, skinless chicken thighs for a juicier texture, or you can use turkey breasts. For a plant-based option, you can use tofu or tempeh.
Sauce
Minced garlic (4 cloves) – Use 1 teaspoon of garlic powder or 2 teaspoons of jarred minced garlic.
Coconut aminos (½ cup) – Replace with low-sodium soy sauce (make sure it’s gluten-free to keep it that way) or use tamari.
Honey (¼ cup) – Swap with maple syrup or agave nectar.
Ketchup, low sugar (⅓ cup) – Use regular ketchup or tomato paste mixed with a bit of sweetener.
Rice vinegar (1 tbsp) – You can also use apple cider vinegar or white vinegar.
Cornstarch (1 tbsp) – To keep it gluten-free, use arrowroot powder or tapioca starch.
Water (1 tbsp)
Garnish
Sesame seeds (2 tbsp) – While you can use chia seeds, I recommend keeping this ingredient.
Scallions, chopped (2) – Substitute with chives, leeks, or finely sliced shallots.
How to Make Crockpot Sesame Chicken
Step 1. Grab a small bowl and add the minced garlic, coconut aminos, honey, ketchup, and rice vinegar.
Step 2. Give the ingredients a good stir.
Step 3. In another bowl, combine the cornstarch with the water. Whisk the ingredients until they create a smooth mixture.
Step 4. Pour the cornstarch mix into the coconut amino sauce and blend thoroughly.
Step 5. Place the chicken breasts into the slow cooker.
Step 6. Pour the sauce all over the chicken. Make sure you spread it evenly to coat every part of the chicken.
Step 7. Gently shift the pieces to coat both sides of the chicken.
Step 8. Cover and cook the chicken on high for 3-4 hours or on low for 4-6 hours. Make sure it reaches an internal temperature of at least 165°F.
Grab two forks and start shredding the chicken into bite-sized pieces.
Step 9. When it’s ready, sprinkle sesame seeds and sliced green onions.
Step 10. Serve in a bowl.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Add Veggies: Toss in bell peppers, broccoli florets, or snap peas during the last 30 minutes of cooking to create a great one-pot meal.
- Make it Spicy: Try adding 1-2 teaspoons of sriracha, sprinkling red pepper flakes, or adding a dash of your favorite hot sauce.
- Go Keto: Replace the honey and use a low-carb sweetener like monk fruit.
What I Would Serve with This Crockpot Sesame Chicken
- Rice or cauliflower rice
- Soba or udon noodles
- Stir-fry veggies
- Wonton chips
- Cucumber salad
- Steamed broccoli or edamame
- Spring rolls
- Lettuce wraps
My Tips & Tricks
- Toast Your Sesame Seeds: Place them in a dry skillet over medium heat for 2-3 minutes until they are golden and fragrant. This makes a huge difference.
- Let it Rest: After cooking, let the chicken sit in the sauce for 10 minutes before you serve it. This allows the flavors to meld.
- Save Extra Sauce: if you want extra sauce for drizzling, dry reserve a couple of tablespoons before adding it to the slow cooker.
My Storage Tips
Let the chicken cool down completely and then transfer it to an airtight container. Keep it in the fridge for up to 5 days.
If the sauce gets too thick, try adding a splash of water or chicken broth.
When you are ready to eat it again, place it in the microwave and cook at 30-second intervals. You can also use the stove on medium heat.
The good news is that you can also freeze this recipe. Place it in a freezer-safe container and keep it in the freezer for up to 3 months.
Crockpot Sesame Chicken
Cals: 405 Protein: 45.2 Carbs: 20.6 Fat: 14.8
Ingredients
- 1 ½ lbs chicken breast boneless and skinless
- 1 ½ lbs chicken thighs boneless and skinless
Sauce
- 4 cloves minced garlic
- ½ cup coconut aminos
- ¼ cup honey
- ⅓ cup ketchup low sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water
Garnish
- 2 tbsp sesame seeds
- 2 scallions chopped
Instructions
- In a small bowl, combine minced garlic, coconut aminos, honey, ketchup, and rice vinegar.
- In a separate small bowl, stir the cornstarch and water until smooth, then whisk it into the sauce we’ve just mixed together until fully combined.
- Place the chicken breasts and thighs into the slow cooker. Pour the sauce evenly over the chicken, gently shifting the pieces so the sauce coats the bottom and sides as well.
- Cover and cook on high for 3–4 hours or on low for 4–6 hours, until the chicken is tender, easily shredded, and reaches an internal temperature of at least 165F.
- Shred the chicken into bite-sized pieces directly in the slow cooker. Sprinkle with sesame seeds and sliced green onions, then serve warm. It will go perfectly with rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
