Slow Cooker Garlic Sesame Chicken

Slow-cooker Garlic Sesame Chicken is very easy to make and full of flavor; it is loaded with lots of garlic and perfectly juicy and tender.

This recipe is for garlic lovers everywhere. It has two whole fresh heads of garlic in it. That is 16 whole cloves of garlic, freshly minced, mixed with sesame oil, brown sugar, soy sauce, rice vinegar, and chicken broth for the most tender and flavorful chicken you have ever tasted. It is sticky and sweet, full of rich and tangy tastes, and topped with green onions and crunchy sesame seeds. And it is so simple to make. The slow cooker does all the work!

Slow Cooker Garlic Sesame Chicken is one of the easiest dinners you can make. The chicken gets incredibly juicy and full of flavor. Cooked in sesame oil, soy sauce and LOTS of garlic, this meal is very satisfying. Also, don’t forget to add the chopped green onions and sesame seeds on top. They really complement the dish.

This is a garlic lover’s dream dish. If you can imagine a chicken dish that cooks all day in the slow cooker but still is somehow crispy, this is it. If you want extra crispy, brown it first in a skillet. Then, put it in the slow cooker without covering the top with liquid so it stays crispy.

After cooking, broil it for two more minutes to crisp it up even more, and you have fall-off-the-bone tender chicken thighs with crispy, crunchy skin that tastes like it was fried! It only takes you five minutes to prep this dish, and then you can turn on the cooker and let it cook while you go about your day. 

Why you will love this recipe

• The slow cooker does it all: Just brown it and put it in the slow cooker.
• Sweet and sticky: Kids love sweet and sticky chicken. Let them eat it with their fingers. Bring wet wipes to the table.
• The flavors are amazing: If you love garlic, this will be your new favorite recipe.
• The chicken is crispy: Even though it is cooked in the slow cooker, it is crispy.

What you’ll need to make slow cooker garlic sesame chicken

Special items:

• Skillet – To brown your chicken.
• Slow cooker – A six-quart slow cooker is what I use.
• Silicone tongs – For handling the chicken.

Ingredients:

• Chicken – I typically use chicken thighs with the skin on and the bones in.
• Sesame oil – My family loves toasted sesame oil because of its nutty flavor. It costs a little more but it is worth it.
• Rice vinegar – This sweet vinegar is less acidic and goes better with this Asian chicken dish.
• Brown sugar – Light brown sugar tastes best with garlic and soy sauce.
• Soy sauce – I prefer and recommend low-sodium lite soy sauce.
• Garlic – The garlic is the star so make sure it is fresh. I use 16 garlic cloves, freshly minced.
• Cornstarch – To thicken the sauce if needed.
• Water – Just to dissolve the cornstarch.
• Green onions – Chop into half-inch pieces to top your chicken when serving.
• Sesame seeds – Sprinkle on top when serving.

How to make slow cooker garlic sesame chicken?

1. Brown the chicken: First, brown the chicken in a skillet with two tablespoons of sesame oil for two to three minutes. This is to make it crispy. If you do not want it crispy, you can skip this part.
2. Cook the chicken: Now, add all the ingredients to the slow cooker and stir. Then, place the chicken in the pot and ensure the liquid does not cover the skin. You want the skin to stay dry. Cover and set it on low. Cook for six to seven hours. Remove it when it reads 163 degrees F on a meat thermometer. It will finish cooking as it rests.
3. Thicken the sauce: During the last 30 minutes, check the sauce. If it is not as thick as you like, mix the cornstarch with the water until it dissolves. Then, add the cornstarch to the water and let it finish cooking.
4. Crisp the skin: For extra crispy skin, put the chicken in the broiler for two minutes until it is crispy.
5. Garnish and serve: Chop green onions and add those and the sesame seeds to the chicken before serving.

Expert tip

The different kinds of vinegar

Many people have many questions (as well as opinions and advice) about different kinds of vinegar. I will start with the one I use in this recipe: rice vinegar. I chose this one because it is made from rice wine, which I believe goes very well with many kinds of Asian dishes, especially those made with chicken. It is sweeter and less acidic than white vinegar and is often used for sauces and marinades.

White vinegar is the strongest and is often used in small amounts to add acidity or for pickling. Apple cider vinegar is made from fermented apple juice and is fruity and mild compared to white vinegar. It can be used in both uncooked and cooked dishes, like glazes, sauces, and vinaigrettes. Balsamic vinegar has a rich and sweet, thick flavor, and it is often used in salad dressings and desserts.

White wine vinegar is made from fermented white wine. It has a light and delicate taste, and it is often used to marinate, deglaze pans, and dress salads. Red wine vinegar is made from fermented red wine. It has a tangy and sharp taste, and it is good for marinades and vinaigrettes. One of my favorites, malt vinegar, is made from ale and used to sprinkle on battered fish and chips or pickled onions. There are many more types, but these are the ones I use.

Recipe variations and add-ins:

• Spicy: Make this a spicy dish for spicy food lovers. Sprinkle on some red pepper flakes or add poblano peppers. You could also add a teaspoon of sriracha sauce.
• Other cuts of chicken: Sometimes, I use chicken breasts for this recipe. Although I typically use boneless and skinless chicken, I leave the bones in and the skin on for this recipe.
• Add more flavor: I also like to add freshly grated ginger and rosemary to give my chicken extra flavor.
• Veggies: Add some vegetables, like mushrooms, sweet potatoes, bell peppers, or zucchini.

Serving suggestions:

• You can make this a low-carb meal by serving it on top of my deliciously creamy cauliflower rice instead of regular rice. You can even make it keto by replacing the brown sugar with monk fruit.
• Try this chicken on top of chow mein, lo mein, soba, ramen, or even a bed of lettuce,
• Mashed potatoes or rice and beans is the perfect match for this easy meal.
• Crispy roasted potatoes or Instant Pot roasted potatoes are another great pairings for this dish.
• This chicken also goes great with eggrolls on the side. Try my delicious and easy cheeseburger egg rolls.
• You could also serve with extra sauces like Szechuan sauce, General tso, yum-yum, sweet and sour, and orange sauce.

Frequently asked questions

Why is my slow-cooker chicken tough?

Typically, chicken cooked in a slow cooker should be tender and fall apart. However, it is possible to overcook your chicken in the crockpot. Therefore, I recommend cooking it on low for six to seven hours. Only cook on high for four to five hours if you need it. On the other hand, undercooked chicken can also be rubbery. But you can tell the difference. Undercooked chicken is shiny, jiggly, and usually pink with pink or red juices. Or you could have woody chicken.

What is woody chicken?

Also referred to as woody breasts, this is a muscular condition in chickens that affects the texture of the breast meat. No matter how you cook it, the meat will be gummy, fibrous, chewy, and tough. This is caused by muscle fibers that do not function right due to oxidation stress, insufficient vascularization, or rapid growth rates. One thing you can do to prevent this issue is to prevent having to worry about this is to buy slow-growing chicken.

What is the difference between garlic sesame and General Tso chicken?

Garlic sesame chicken is sweet, rich, and sticky with a lot of fresh garlic and sesame oil. There is no sesame oil in General Tso chicken. General Tso chicken also has red pepper flakes and hoisin sauce, making it spicy. However, garlic sesame chicken has no heat since it is sweet and savory rather than sweet and spicy. They are both fried, but in this slow-cooker version, they are not as crispy because they are cooked in the sauce after they are fried. However, you can make it crispier by broiling it afterward.

How to store leftovers:

• Refrigerate: Leftovers can be refrigerated for up to three days in an airtight container.   
• Freezing: Freeze leftovers in a freezer-safe container for up to three months.   
• Defrost: Thaw frozen leftovers in the fridge overnight for the best texture and taste.
• Reheating: Place thawed chicken in the microwave for one to two minutes.   

More slow cooker recipes:

Recipe tips:

• Do not overcook your chicken. Cook on low for six to seven hours or high for four to five hours.
• To prevent getting stuck with chewy chicken breasts from woody chicken, try the slow-growing chicken. It also has a better flavor and is healthier than fast-growing chicken.
• Do not cover the chicken in liquid. It needs to be dry on top to stay crispy.
• You can make it crispier by putting it in the broiler for two minutes before serving.
• For a gluten-free chicken dish, use tamari instead of soy sauce.
• This dish uses a lot of garlic. If you are not a big fan, you can cut it in half.
• Do not use garlic powder instead of fresh. It will not taste the same. The powder will leave you with a bitter aftertaste.