Sesame Chicken for Slow Cooker: Takeout-Style Flavor Made Easy at Home

Craving Chinese takeout? With this slow cooker sesame chicken, you don’t need to order in. Tender bites of chicken coated in a sticky, sweet, savory sesame glaze cook low and slow—giving you a hands-off, flavor-packed meal that’s better than takeout.

This dish is simple to prep, full of rich flavor, and perfect for busy weeknights or cozy weekends. The slow cooker does all the hard work while you get to soak up the compliments.

Whether you serve it over rice, noodles, or steamed veggies, sesame chicken from your slow cooker will be a regular in your meal rotation.

Why You’ll Love This Recipe

Here’s why this sesame chicken wins the dinner game:

• The slow cooker does the heavy lifting
• The sauce is bold, sticky, and perfectly sweet
• Kid-friendly and picky-eater approved
• Uses pantry ingredients you likely have
• No deep frying required—healthier but still satisfying

Plus, it smells amazing as it cooks.

Ingredients for Sesame Chicken in the Slow Cooker

This recipe makes 4–6 servings and takes about 10 minutes to prep.

For the chicken:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
• Salt and pepper, to taste
• 1/4 cup cornstarch (for coating)
• 2 tablespoons vegetable oil (for browning, optional)

For the sauce:

• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh grated ginger (or 1/2 tsp ground)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening at the end)

For garnish:

• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Optional: red pepper flakes for a little heat

Step-by-Step Instructions

1. Prep the Chicken

Season your chicken chunks lightly with salt and pepper.

Toss them in 1/4 cup cornstarch until lightly coated. This step gives a nice texture and helps the sauce cling to the chicken.

2. (Optional) Sear for Flavor

Heat 2 tablespoons of oil in a skillet over medium-high heat.

Add the chicken pieces and brown them on all sides. You don’t need to cook them through—just a light sear for texture and flavor.

This step is optional but worth it if you have the time.

3. Make the Sauce

In a bowl, whisk together:

• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon vinegar
• 2 teaspoons sesame oil
• 3 cloves minced garlic
• 1 teaspoon ginger

This creates a balanced, sticky-sweet sauce with bold flavor.

4. Slow Cook the Chicken

Add the browned (or raw) chicken to your slow cooker.

Pour the sauce over the top and stir gently to coat everything.

Cover and cook:

• On LOW for 3 to 4 hours
• Or HIGH for 2 to 2.5 hours

Don’t overcook—chicken can dry out if left too long.

5. Thicken the Sauce

In the last 30 minutes of cooking, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.

Stir it into the sauce in the slow cooker.

Cover again and let the sauce thicken as it finishes cooking.

6. Garnish and Serve

Once the sauce is thick and glossy, sprinkle sesame seeds and green onions over the top.

Serve hot over:

• Steamed white or brown rice
• Jasmine or basmati rice
• Cauliflower rice
• Rice noodles
• Stir-fried vegetables

Add extra sesame seeds or chili flakes if desired.

Tips for Perfect Slow Cooker Sesame Chicken

• Chicken thighs are juicier and more forgiving in the slow cooker
• Don’t skip the cornstarch—it thickens the sauce beautifully
• Searing adds depth, but raw chicken works fine too
• Double the sauce if you like things extra sticky and saucy
• Keep the lid on while cooking—every peek lets out heat and slows it down

Variations and Add-Ins

Customize this dish with your favorite flavors or ingredients.

Spicy Sesame Chicken:

• Add 1–2 teaspoons sriracha or chili garlic sauce to the sauce

Veggie Boost:

• Toss in bell peppers, broccoli, or snap peas during the last hour of cooking

Pineapple Sesame Chicken:

• Add 1 cup pineapple chunks and reduce honey slightly

Peanut Sesame Chicken:

• Add 1–2 tablespoons of creamy peanut butter to the sauce

Low-Carb Version:

• Serve with cauliflower rice
• Use a low-carb ketchup alternative
• Reduce the brown sugar or use a sugar-free version

Make-Ahead and Storage Tips

To make ahead:

• Prep the sauce and chicken in a freezer-safe bag
• Freeze flat for up to 3 months
• Thaw overnight and cook as directed

Storing leftovers:

• Cool and store in an airtight container
• Refrigerate for up to 4 days
• Reheat in the microwave or on the stovetop with a splash of water

Freezing:

• Freeze cooked leftovers in meal-sized portions
• Thaw overnight and reheat gently

What to Serve with Sesame Chicken

This chicken pairs well with just about everything. Here are some tasty sides:

• Steamed jasmine or brown rice
• Roasted or steamed broccoli
• Fried rice or veggie stir-fry
• Rice noodles or lo mein
• Spring rolls or potstickers
• Fresh cucumber salad or Asian slaw

Top everything with a drizzle of sauce and some chopped green onions for restaurant-style flair.

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FAQs

1. Can I use frozen chicken in this recipe?

Yes, but it’s best to thaw it first. Cooking frozen chicken directly in the slow cooker can lead to uneven cooking and food safety concerns. Thaw in the fridge overnight before using.

2. Do I have to brown the chicken first?

No, it’s optional. Browning adds extra flavor and better texture, but you can skip it if you’re short on time. Just toss raw, cubed chicken in the slow cooker and pour the sauce over.

3. Can I use chicken breasts instead of thighs?

Yes. Chicken breasts are leaner and cook slightly faster. Just keep an eye on them to prevent overcooking—they can dry out if left too long. Thighs tend to stay juicier and more flavorful.

4. Is the sauce very sweet?

The sauce has a sweet-and-savory balance, similar to takeout sesame chicken. You can reduce the brown sugar or honey slightly if you prefer a less sweet version. For more tang, increase the vinegar a bit.

5. Can I double the recipe?

Absolutely. Just make sure your slow cooker can handle the volume. A 6-quart cooker is best for doubling. You may need to increase cooking time slightly—check for doneness with a meat thermometer.

6. What if I don’t have sesame oil?

Sesame oil adds that signature nutty flavor, but if you don’t have it, you can skip it or replace it with olive or vegetable oil. It won’t be quite the same, but still delicious.

7. How do I make the sauce thicker?

If the sauce is too thin, mix another 1 tablespoon cornstarch with 2 tablespoons water and stir it in. Let it cook for 10–15 minutes with the lid off to help it thicken.

8. Can I add vegetables to this recipe?

Yes! Add bell peppers, broccoli, snow peas, or carrots in the last 30–45 minutes of cooking so they don’t turn mushy. You can also steam or stir-fry them separately and serve on the side.

9. How long should I cook it in the slow cooker?

Cook on LOW for 3 to 4 hours or on HIGH for 2 to 2.5 hours. Don’t overcook—the chicken will become dry and stringy. Use a thermometer to check for 165°F internal temperature.

10. What’s the difference between sesame chicken and General Tso’s?

Sesame chicken is milder and sweeter, with a nutty sesame flavor. General Tso’s is spicier, tangier, and often has a crispier texture (usually deep-fried). This version is more like sesame chicken, made slow and sticky.