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Slow Cooker Honey Garlic Sesame Chicken

[heart_this] · Jan 27, 2017 · 37 Comments

Slow Cooker Honey Garlic Sesame Chicken

A super easy and tasty slow cooker version of the classic Chinese takeout honey garlic sesame chicken.

Tomorrow is the Lunar New Year, aka Chinese New Year, and I have one more Chinese recipe to share with you, a super easy slow cooker honey garlic sesame chicken. This is the slow cooker version of the Chinese takeout classic sesame chicken that’s even easier to make and tastes amazing! The slow cooker sesame chicken is so simple, you just throw everything into the slow cooker in the morning and in the evening you shred the chicken and enjoy! The slow cooked shredded chicken just melts in your mouth and the tasty sauce keeps it nice an tender and moist! This chicken is great over rice, noodles, in sandwiches, quesadillas, etc. There are just so many different ways to enjoy it; you really should just give in and make a double or triple batch!

Slow Cooker Honey Garlic Sesame Chicken
Slow Cooker Honey Garlic Sesame Chicken
Slow Cooker Honey Garlic Sesame Chicken

Slow Cooker Honey Garlic Sesame Chicken
Slow Cooker Honey Garlic Sesame Chicken

Slow Cooker Honey Garlic Sesame Chicken

Prep Time: 5 minutes Cook Time: 8 hours Total Time: 8 hours 5 minutes Servings: 4

A super easy and tasty slow cooker version of the classic Chinese takeout honey garlic sesame chicken.

ingredients
  • 1 pound chicken
  • 1 small onion, sliced or diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • chili sauce (such as sriracha or sambal oelek) to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
directions
  1. Place everything, except the sesame oil and sesame seeds, in the slow cooker and cook on low for 6-10 hours or on high for 2-5 hours, remove the chicken, shred it (discarding skin and/or bones) before mixing it back into the sauce along with the sesame oil and sesame seeds and enjoying!
Option: Cook the onion, garlic and ginger in a bit of oil in a pan before adding to the slow cooker.
Option: Simmer the sauce and juices in the slow cooker to reduce and thicken after removing the chicken and then return the shredded chicken to the reduced sauce
Nutrition Facts: Calories 261, Fat 6.2g (Saturated 0.6g, Trans 0), Cholesterol 65mg, Sodium 1064mg, Carbs 24.4g (Fiber 1.1g, Sugars 20.2g), Protein 28.1g

Nutrition by: Nutritional facts powered by Edamam
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Chicken, Chinese, Crockpot, Food, Gluten-free, Low-carb, Main Course, Recipe, Slow Cooker

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Reader Interactions

Comments

  1. Heather Christo says

    January 27, 2017 at 4:57 pm

    OMG this looks incredible!!!

    Reply
  2. marla {Family Fresh Cooking} says

    January 27, 2017 at 5:13 pm

    totally craving this for dinner!

    Reply
  3. rancholyn says

    January 28, 2017 at 3:15 pm

    If you don't want chicken to shred but rather in pieces you think 6 hrs low or 3 hrs high would do the trick?

    Reply
  4. kevin says

    January 28, 2017 at 4:08 pm

    rancholyn: Yes, that should be good for sliced or diced chicken!

    Reply
    • Maxim says

      June 1, 2020 at 11:31 am

      Would not recommend putting it in for 10 hours.
      Total disaster, put it in at low heat for 10 hours and it came out totally black and burnt…
      6 hours on low is more than enough

      Reply
      • kevin says

        June 2, 2020 at 8:00 am

        6 hours is more than enough to get the chicken to the point where it is cooked through! I often throw this into the slow cooker before heading to work and it ends up being in for closer to 10 hours, which also works.

        Reply
  5. Maria Lichty says

    January 28, 2017 at 7:36 pm

    Looks like an easy and delicious weeknight meal!

    Reply
  6. kreativ Nut says

    January 29, 2017 at 6:55 am

    Is there no need for other liquid(s) like water for this recipe? I tried it as is and the entire content burnt so badly (completely charred) cooking at low for 6 hrs and my flat almost burn down! Now I am struggling to remove the charcoal stuck on my slow cooker pot ????

    Reply
    • Maxim says

      June 1, 2020 at 12:05 pm

      Yeah this happend to me to.

      Reply
      • kevin says

        June 2, 2020 at 8:01 am

        With 3/4 cup of liquid in the sauce along with the juices for the onion and the chicken, there should be plenty of liquid in the end. It sounds like the lid of your slow cooker might have been ajar or it does not fit properly and that allowed the liquid to evaporate/escape from the slow cooker as it cooked.

        Reply
  7. Noreen Gamble says

    January 30, 2017 at 1:55 am

    Just made this and it's delicious!! I added some hoisin sauce in the first steps and cornstarch in the end to thicken it up. I will be making this again!! Thank you Kevin!

    Reply
  8. kevin says

    January 30, 2017 at 3:45 pm

    Noreen Gamble: I'm glad you like it!

    Reply
    • EK says

      November 24, 2019 at 11:01 pm

      This turned out so good and was so easy to make. Thank you!

      Reply
  9. Lori in Maine says

    February 1, 2017 at 5:10 pm

    Hi Kevin, I've got this AMAZING sounding and looking dish in the slow cooker as I write. Really looking forward to dinner! Question, chili sauce? I have sweet chili sauce but I don't think that's what you mean. Can you clarify please and give me an idea of what amount to start with? Thanks for sharing!

    Reply
  10. kevin says

    February 2, 2017 at 10:42 pm

    Lori in Maine: I usually go with something like a sriracha or a sambal oelek and I start with 1 tablespoon. Sweet chili sauce would work in this recipe but cut back on the honey to avoid making it too sweet. I would replace half of the honey with 2 tablespoons of sweet chili sauce to start with. Enjoy!

    Reply
  11. A SPICY PERSPECTIVE says

    February 3, 2017 at 2:23 pm

    I need to make this for dinner tonight! Yum!

    Reply
  12. A SPICY PERSPECTIVE says

    February 3, 2017 at 2:40 pm

    I need to make this yummy dish for dinner soon!

    Reply
  13. Anonymous says

    March 15, 2017 at 5:50 pm

    This dish came out amazingly delicious! We did make a few modifications. I doubled the recipe (about 2 lb chicken breast) and added half a shallot, some cilantro, 2 tablespoons of hoisin sauce, 1/2 cup chicken broth, and about 3 teaspoons of cornstarch at the end to thicken it. We kept the chicken breast whole, but made some cuts in them and put butter inside, then rubbed with peanut oil, salt, pepper, and some of the garlic/ginger mix. Cooked on high for about 3.5 hours and the chicken breast shredded so easily. Will definitely make this again.

    Reply
  14. Unknown says

    July 2, 2017 at 4:52 pm

    Would the cook time be the same if I wanted to double the recipe? Thanks!

    Reply
  15. kevin says

    July 6, 2017 at 12:55 am

    Unknown: The cook time us the same. Enjoy!

    Reply
  16. Unknown says

    August 6, 2017 at 8:14 pm

    Can anyone update me if this needs an additional liquid? Per recipe, it seems kind of dry.

    Reply
    • Maxim says

      June 1, 2020 at 12:06 pm

      I would add liquid

      Reply
      • kevin says

        June 2, 2020 at 7:57 am

        With 3/4 cup of liquid in the sauce along with the juices for the onion and the chicken, there should be plenty of liquid in the end. It sounds like the lid of your slow cooker might have been ajar or it does not fit properly and that allowed the liquid to evaporate/escape from the slow cooker as it cooked.

        Reply
  17. kevin says

    August 7, 2017 at 11:04 pm

    Unknown: You do not need additional liquid but you can add some if you want a thinner sauce.

    Reply
  18. EK says

    November 26, 2019 at 4:47 pm

    Followed recipe as-is. Super easy to make and a really delicious dish. Thank you.

    Reply
  19. Kim says

    October 22, 2020 at 11:27 pm

    Froze it and put it there slow cooker frozen, then low for 10 hours. Was delish, and even hubby who’d doesn’t usually like slow cooker chicken recipes loved it. I added a bit of fresh ginger after cooking to give it an extra bright pop of flavor.

    Reply
  20. Spinster says

    August 1, 2021 at 4:43 pm

    Can this be made with boneless skinless chicken breast? Hoping to make this for tomorrow. Hope to hear something back; thank you for your consideration.

    Reply
    • kevin says

      August 2, 2021 at 7:50 am

      Yes you can! Enjoy!

      Reply
      • Spinster says

        August 2, 2021 at 12:25 pm

        Thank you. Putting everything in my slow cooker right now.

        Reply
        • Spinster says

          August 2, 2021 at 8:57 pm

          Made it. Pretty good. Will add more honey next time; might’ve been a bit too heavy-handed with my garlic and sriracha sauce 😐 …

          Reply
  21. Lacey says

    December 1, 2022 at 5:59 pm

    Is this freezer friendly?

    Reply
    • kevin says

      December 5, 2022 at 3:38 pm

      This freezes well!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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