Description
This Slow Cooker Honey Sesame Chicken is a deliciously tender and flavorful Asian-inspired main course perfect for an easy weeknight dinner. Chicken thighs are cooked low and slow in a honey-soy sesame sauce, then shredded and thickened with a cornstarch slurry for a sticky glaze. Garnished with sesame seeds and green onions, it pairs beautifully with steamed rice and veggies for a comforting, fuss-free meal.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Thickening and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons sesame seeds
- Sliced green onions for garnish (optional)
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken thighs in the bottom of the slow cooker in an even layer.
- Mix the Sauce: In a mixing bowl, whisk together the low-sodium soy sauce, honey, ketchup, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and crushed red pepper flakes if using. Make sure all ingredients are well combined.
- Cook the Chicken: Pour the prepared sauce over the chicken thighs, making sure every piece is coated thoroughly. Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the chicken is fully cooked through and tender enough to shred with a fork.
- Shred the Chicken: Carefully remove the chicken thighs from the slow cooker and shred them using two forks, breaking the meat into bite-sized pieces.
- Make the Slurry: In a small bowl, combine the cornstarch and water to form a smooth slurry. This will be used to thicken the sauce.
- Thicken the Sauce: Stir the cornstarch slurry into the sauce remaining in the slow cooker. Return the shredded chicken to the pot and mix well to coat with the sauce.
- Final Cooking: Set the slow cooker to high and cook for an additional 15 to 20 minutes, stirring occasionally, until the sauce thickens to a glossy consistency.
- Add Garnishes and Serve: Stir in the sesame seeds and garnish with sliced green onions if desired. Serve hot over steamed rice and enjoy with your favorite vegetables.
Notes
- For a gluten-free version, substitute tamari for the soy sauce.
- This dish pairs wonderfully with steamed broccoli or snap peas for added nutrition and crunch.
- You can use boneless skinless chicken breasts instead of thighs, but reduce cooking time slightly as breasts cook faster.
- Adjust red pepper flakes according to your preferred spice level or omit for mild flavor.
