Slow Cooker Honey Sesame Chicken

This slow cooker sesame chicken is a practical solution for busy weeknights. It delivers tender chicken in a thick, sweet, and savory glaze that pairs well with steamed grains.

List of ingredients

• 8 boneless, skinless chicken thighs (or 2 chicken breasts, about 2 lbs total) – thighs remain moister during slow cooking.
• salt and pepper – used for basic seasoning of the meat.
• 1/2 cup onion, chopped – adds aromatic depth to the sauce.
• 2 cloves garlic, minced – provides a pungent, savory base.
• 1 cup honey – acts as the primary sweetener and thickening agent.
• 1/4 cup ketchup – adds acidity and a small amount of tomato flavor.
• 1/2 cup low sodium soy sauce – provides saltiness and umami.
• 2 Tbsp olive oil – helps the sauce emulsify and prevents sticking.
• 1/4 tsp red pepper flakes – introduces a mild heat to the glaze.
• 4 tsp cornstarch – used to create a thick slurry for the final sauce.
• 1/3 cup water – used to dissolve the cornstarch.
• 1 Tbsp sesame seeds – for garnish and texture.
• 3 green onions, chopped – for a fresh, sharp garnish.

step-by-step instructions

1. Season the Meat: Put the chicken in the crock pot and season it evenly with salt and pepper.
2. Prepare the Marinade: In a mixing bowl, combine the chopped onion, minced garlic, honey, ketchup, soy sauce, olive oil, and red pepper flakes.
3. Combine Ingredients: Pour the sauce mixture directly over the chicken in the crock pot.
4. Cook the Chicken: Cook on the low setting for 3-4 hours or on the high setting for 2 hours.
5. Prepare the Meat: Remove the chicken from the crock pot and shred it with forks or cut it into bite-sized pieces.
6. Strain the Sauce: Pour the remaining liquid from the crock pot through a strainer to remove the pieces of onion.
7. Make the Slurry: In a small bowl, whisk together the cornstarch and water until the mixture is smooth.
8. Thicken the Sauce: Pour the strained sauce into a saucepan and stir in the cornstarch mixture.
9. Reduce the Sauce: Stir the mixture over medium heat for about 10 minutes or until it has thickened into a glaze.
10. Finish and Serve: Pour the thickened sauce over the chicken and serve with rice, sprinkled with sesame seeds and chopped green onions.

Meat Selection Guide

Benefits of Using Boneless Skinless Thighs

Chicken thighs contain more fat and connective tissue than breasts. This allows them to withstand the long cooking times of a slow cooker without becoming dry or stringy. They maintain a juicy texture even after hours of heat.

Substituting with Chicken Breasts

If you prefer a leaner protein, chicken breasts can be used in this recipe. To prevent them from overcooking, check the internal temperature more frequently. Avoid the longest cooking times to ensure the meat does not become tough.

Prepping Meat for Consistent Cooking

Trim any excess large pieces of fat from the thighs before placing them in the pot. Ensure the pieces are of similar size so they cook at the same rate. This prevents some pieces from being overdone while others remain undercooked.

Optimizing Sauce Texture

The Role of the Cornstarch Slurry

Cornstarch must be mixed with a cold liquid, like water, before being added to a hot sauce. This process, known as making a slurry, prevents clumps from forming. It ensures the glaze is perfectly smooth and glossy.

Proper Reduction Technique

When simmering the sauce in a saucepan, use medium heat to allow evaporation. Stirring frequently prevents the sugars in the honey from burning on the bottom of the pan. This process concentrates the flavor and reaches the desired viscosity.

Why Straining the Aromatics is Necessary

Straining the onions out of the sauce creates a more professional, smooth glaze. This prevents large chunks of softened onion from disrupting the texture of the final dish. The flavor of the onion remains in the sauce even after the solids are removed.

Flavor Customization

Adjusting the Heat Level

The red pepper flakes provide a mild kick that balances the honey. For a spicier version, increase the flakes to 1/2 teaspoon or add a pinch of cayenne pepper. For children or those sensitive to heat, the flakes can be omitted entirely.

Substituting Honey for Other Sweeteners

Brown sugar or maple syrup can be used as a replacement for honey. Brown sugar adds a deeper, molasses-like flavor, while maple syrup offers a lighter sweetness. Note that these may slightly alter the final thickness of the glaze.

Managing Salt Levels with Soy Sauce

Using low sodium soy sauce allows you to control the saltiness more effectively. If you use regular soy sauce, reduce the amount of added salt during the seasoning step. This prevents the dish from becoming overly salty as the sauce reduces.

Recommended Side Dishes

Pairing with Jasmine or Basmati Rice

Long-grain white rice such as Jasmine or Basmati provides a neutral base that absorbs the thick glaze. Steam the rice until fluffy to contrast with the tender shredded chicken. This is the most traditional way to serve this meal.

Adding Steamed Green Vegetables

Steamed broccoli, snap peas, or Chinese green beans add color and nutrition to the plate. The crunch of the vegetables balances the soft texture of the shredded meat. Lightly seasoning them with salt and garlic complements the sesame flavors.

Low Carb Alternative Bases

For a lower carbohydrate option, serve the chicken over cauliflower rice or sautéed cabbage. These alternatives maintain the meal’s structure without the heavy starch of white rice. They also absorb the sauce well due to their porous nature.

Storage and Freezer Prep

Refrigeration Guidelines

Store leftovers in an airtight container or a sealed zippered storage bag. The chicken and sauce should be kept in the refrigerator for no more than 3-4 days. Ensure the container is fully sealed to prevent the chicken from drying out.

Preparing as a Freezer Meal

To make this a freezer meal, place the raw chicken and the combined sauce (minus the cornstarch mixture) in a freezer bag. Freeze the bag flat for easy thawing. Thaw the ingredients in the refrigerator overnight before adding them to the crock pot.

Handling Frozen Components

Do not add the cornstarch, water, sesame seeds, or green onions to the freezer bag. These ingredients are added during the final cooking and garnishing stages. This ensures the cornstarch doesn’t degrade and the garnish remains fresh.

Reheating Instructions

Stovetop Reheating Method

Place the chicken and sauce in a small skillet over low to medium heat. Add a tablespoon of water or chicken broth to loosen the thickened glaze. Stir gently until the meat is heated through to avoid breaking the shredded pieces.

Microwave Reheating Tips

Place leftovers in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second intervals, stirring in between to ensure even heating. The damp towel helps steam the meat and prevents the sauce from becoming rubbery.

Restoring Sauce Consistency

If the sauce becomes too thick during reheating, whisk in a small amount of warm water. This restores the glossy appearance and flow of the glaze. Avoid over-heating, as the honey can burn if exposed to excessive microwave energy.

Troubleshooting Common Issues

Fixing a Thin Sauce

If the sauce has not thickened enough after 10 minutes of simmering, add a small amount of additional cornstarch slurry. Mix one teaspoon of cornstarch with a teaspoon of water and stir it into the boiling sauce. Simmer for another 2 minutes.

Preventing Overcooked Chicken

Avoid leaving the chicken in the slow cooker on high for longer than the suggested time. Overcooked chicken breasts can become dry and chalky. Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.

Balancing Overly Sweet Glaze

If the honey makes the sauce too sweet, stir in a teaspoon of rice vinegar or lime juice. The acidity cuts through the sugar and balances the overall flavor profile. A small addition of extra soy sauce can also provide a salty counterpoint.

Equipment Recommendations

Using Crock Pot Liners

Slow cooker liners can be used to make the cleanup process faster. They prevent the honey and soy sauce from sticking to the ceramic walls of the pot. Ensure the liner is trimmed to fit the edges of your specific model.

Measuring Tools for Accuracy

Use standard measuring cups and spoons for the cornstarch and honey. Because honey is viscous, lightly coating the measuring cup with oil can help it slide out easily. Accurate measurements are key to getting the sauce thickness correct.

The Best Pan for Reduction

A wide, shallow saucepan or a skillet is ideal for reducing the sauce. The larger surface area allows moisture to evaporate more quickly. This reduces the time the sauce spends on the heat, preserving the bright flavor of the garlic.

Frequently Asked Questions

Can I use a different slow cooker setting?

Yes, you can use either the low or high setting. The low setting is generally better for tenderizing thighs over 3-4 hours, while the high setting is faster for those with limited time.

How do I store leftover sauce?

Keep leftover sauce in a small glass jar in the refrigerator. It can be used as a glaze for other proteins or as a dipping sauce for appetizers. Reheat it gently on the stove before serving.

Can I add vegetables directly to the crock pot?

You can add hearty vegetables like carrots or celery to the pot. However, softer vegetables like broccoli should be added at the very end or cooked separately to avoid becoming mushy.

What is the best way to shred the chicken?

Use two forks to pull the meat apart while it is still warm. This allows the meat to separate easily along the natural grain. For larger batches, a hand mixer on low speed can shred chicken quickly.

Can I use a substitute for ketchup?

Tomato paste mixed with a small amount of vinegar and sugar can replace ketchup. This provides the same acidity and thickness required for the glaze to bond to the chicken.

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