Dump and Cook Slow Cooker Sesame Chicken
I want to share with you one of my go-to meal prep recipes that I always have in my freezer. Slow-cooker sesame chicken is a dump-and-cook, one-pot meal that takes minutes to prep; after that, the crockpot does its magic. A low-effort meal that always gets high points. Tender chicken pieces are marinated and then slowly cooked in a honey sesame sauce seasoned with lots of garlic and ginger! Easy to prepare from scratch, and so much better than take-out.
This crockpot sesame chicken recipe is a healthier, cleaner version of the famous takeout dish so many love. Making it at home is way more budget-friendly, and also lets me control the quality of the ingredients. You may also want to check out my other favorite Asian recipes, such as this Sweet and Sour Shrimp or Sticky Orange Beef!
Table of contents
Slow Cooker Honey Garlic Sesame Chicken is always in demand at my house for its rich flavors and fantastic sweet-and-savory sauce! And those flavors are amplified by using the crockpot. After cooking it on low heat, the meat becomes tender and juicy, and the sauce thickens, making it even more appetizing. Suitable for a fuss-free weeknight meal and ideal for meal prep, I highly recommend doubling or tripling the recipe and stashing it in your freezer for quick, easy dump-and-cook meals.
Why you will love this recipe
- Better than takeout: My sesame chicken recipe is juicier and more flavorful than any takeout restaurant I have ever gotten! Marinated and slowly cooked for hours, the flavors meld to create a fantastic meal.
- Budget-friendly: Rather than paying $20 per plate at a restaurant, I can make this whole recipe for about $10 and feed the whole family.
- One pot: This is a one-pot, dump-and-cook recipe that makes cleaning a breeze.
- The crockpot does all the work: I can toss everything in the slow cooker and enjoy my day without worrying about dinner. It will be ready when I am ready to eat!
- Freeze for later: With this recipe, I can make the chicken with the sauce and freeze it for whenever I want. Sometimes, I make several packages so I can have them ready for impromptu meals.
What you will need
- Chicken: I use organic boneless skinless chicken breasts, cut into 1-inch chunks, for the cleanest, freshest taste with no antibiotics, pesticides, or added ingredients.
- Dry ingredients: I also use cornstarch to coat the chicken, which helps keep the meat moist and adds a bit of texture.
For the honey sesame sauce
- Wet ingredients: The sesame oil imparts a deep, nutty aroma and a rich, toasted flavor. I add honey for a thick, sticky glaze that balances the savory/sweet flavor. Low-sodium soy sauce gives it an umami base without added salt. Rice vinegar brightens the sauce with its mild, bright tanginess.
- Dry ingredients: Toasted sesame seeds are best for a nutty crunch that contrasts with the soft, buttery meat.
- Seasonings: Minced garlic infuses a bold flavor without the bitter taste that the powder sometimes gives. I like the way it blends with the peppery flavor of the fresh-grated ginger.
How to prepare
Coat the chicken: First, I put the chicken pieces in a large baggie with cornstarch and shake them to coat them evenly.
Make the sauce: Then I mix all the sauce ingredients in a large measuring cup, pour them into the bag with the chicken, and shake to combine.
Marinate or freeze: I usually let it chill for several hours or overnight, but it can also be frozen for later use.
Cook the chicken: When ready to cook, I spray the slow cooker with cooking spray, pour the chicken mixture into the pot, and cook it on low for 4-5 hours or high for 2-3 hours. The chicken should reach 165 degrees F. If cooking frozen honey garlic sesame chicken, cook it on low for 5-6 hours or high for 3-4 hours.
Garnish and serve: When it is finished cooking, I garnish it with sesame seeds and green onions for extra crunch and flavor.
Expert tip
How long to store frozen uncooked sesame chicken
Once the chicken is chopped, seasoned, and stored in a sealed freezer bag, it will be safe for 6 to 12 months. However, the chance of freezer burn increases after about 3 months. This will dry out the chicken and cause ice crystals in the sauce, making it watery. If you’re planning to keep it for longer than 3 months, I would put it in 2 heavy-duty freezer bags, pressing out as much air as possible. Another idea is to use a vacuum sealer machine.
More tips to consider:
- Be sure to cut the chicken into similar-sized pieces for even cooking.
- Cooking it on low will make the chicken more tender and juicier than cooking it on high.
- Using low-sodium soy sauce keeps the sauce from being too salty.
- To thicken the sauce, stir 2 teaspoons of cornstarch into 3 tablespoons of cold water until the cornstarch dissolves. Then, add it to the sauce for the last 30 minutes of cooking.
- For extra flavor, mix the sauce and marinate the chicken overnight.
Recipe variations and add-ins:
- Different meat: I sometimes use turkey, pork, or beef instead of chicken. It all tastes delicious.
- Other cuts: Similarly, using pieces of chicken thighs or legs will make this dish taste incredible with a juicier, meatier flavor.
- Spice it up: Add red pepper flakes or cayenne pepper to make this chicken spicy.
- Add vegetables: I often toss in some hearty vegetables to make it more of a meal. Some of my favorites are broccoli, cauliflower, mushrooms, and bell peppers.
- Stir-fry: Instead of cooking it in the crockpot, I can toss this chicken in a skillet with olive oil and stir-fry it for a faster meal.
Serving suggestions:
I like to serve this sesame chicken over any kind of rice. I can always get perfectly soft, fluffy rice with this Instant Pot rice recipe! It never comes out sticky, and all I need is water, oil, and salt. For fewer carbs, try my low-carb cauliflower rice. It takes only 30 minutes and has crispy edges and a wonderful nutty flavor. With a totally different flavor and texture, sautéed napa cabbage makes a tangy, sweet side dish for this chicken that I really love.
Of course, since it is an Asian dish, this sesame chicken goes with egg rolls, wontons, and crispy tofu, as well as garlic bok choy, chow Mein, cucumber salad, and dumplings. My colorful rainbow chia pudding parfait is the perfect dessert for this meal, with its assortment of fruits and vegetables to choose from. The vibrant array of hues you see depends on which flavors you like.
How to store leftovers:
- Refrigerate: I store leftover sesame chicken in a sealed container in the refrigerator for 3 to 4 days.
- Freezing: To store it longer, I place leftover chicken in a freezer bag, and it can be frozen for several months.
- Defrost: I defrost the frozen chicken overnight in the refrigerator for the best flavor.
- Reheating: To reheat, I put it in the microwave for 45 to 90 seconds.
Frequently asked questions
This happens if the chicken is overcooked. Even if it is cooked low and slow in a crockpot, chicken can be overcooked. Especially boneless, skinless chicken breasts, because the meat is lean. Be sure not to cook it for too long; check it after several hours. Cooking it on high can be worse because the higher temperature cooks it too quickly. Try using bone-in chicken or chicken thighs for a juicier cut.
Actually, adding extra liquid of any kind can also make the chicken rubbery because it causes it to boil instead of simmer. It is best to follow the instructions in the recipe. My sauce only includes about 1½ cups of liquid, and the chicken releases liquid as it cooks. There is really no need for any more liquid. If you want some more flavor in the sauce, replace part of one of the other liquids, or don’t add very much. For example, if you want to add wine, substitute it for rice vinegar.
Since it is cooked in a slow cooker, it will come out soft and tender every time, which is how I like it. However, if you want the outside of the chicken crispy or crunchy, there are a couple of ways to do that. The easiest way is to put them in the broiler. Place them on a foil-lined pan and let the broiler crisp them on each side for 2 to 3 minutes.
If you’re planning to shred the chicken, leave it whole until it is almost done. Then, take it out and shred it with 2 forks before putting the meat back into the slow cooker to finish soaking up the sauce. This will allow it to simmer in its own juices, maximizing flavor while tenderizing the meat. I would use boneless, skinless chicken thighs because they are juicier, but breasts will also work.
More crockpot Asian recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Slow Cooker Sesame Chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch chunks
- 1/4 cup cornstarch
- cooking spray
Sauce:
- 1/4 cup sesame oil
- 3/4 cup honey or maple syrup
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 6 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame seeds
Garnish:
- ½ teaspoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Place the chicken pieces in a large ziplock bag. Add the cornstarch and toss to coat evenly.
- In a large measuring cup, combine all the sauce ingredients. Add the sauce to the ziplock bag with the chicken. Toss to combine. Freeze for later or place in the fridge to marinate if using within one day.
- Coat a slow cooker with cooking spray, then add the mixture.
- Cook on HIGH for 2-3 hours or on LOW for 4-5 hours.
- If cooking frozen honey garlic sesame chicken, cook on HIGH for 3-4 hours or on LOW for 5-6 hours.
- Sprinkle with sesame seeds and green onions, then serve with rice.
Video
Notes
How long to store frozen uncooked sesame chicken
Once the chicken is chopped, seasoned, and stored in a sealed freezer bag, it will be safe for 6 to 12 months. However, the chance of freezer burn increases after about 3 months. This will dry out the chicken and cause ice crystals in the sauce, making it watery. If you’re planning to keep it for longer than 3 months, I would put it in 2 heavy-duty freezer bags, pressing out as much air as possible. Another idea is to use a vacuum sealer machine.More tips to consider:
- Be sure to cut the chicken into similar-sized pieces for even cooking.
- Cooking it on low will make the chicken more tender and juicier than cooking it on high.
- Using low-sodium soy sauce keeps the sauce from being too salty.
- To thicken the sauce, stir 2 teaspoons of cornstarch into 3 tablespoons of cold water until the cornstarch dissolves. Then, add it to the sauce for the last 30 minutes of cooking.
- For extra flavor, mix the sauce and marinate the chicken overnight.
Chinese food is a favorite of mine! That or japanese. Anything really hearty with a ton of rice. This looks awesome.
It is great to see a new way to cook chicken that willf be a new favorite. I do not usually use a slow cooker but this recipe looks like a good reason to break it out.
This is what I order when we order Chinese food. It’s my favorite!
Orange chicken is one of my son’s favorites. I have not tried preparing it using the slow cooker before, though. Thanks for the recipe!
This sesame chicken recipe is exactly what I’ve been looking for. I’m going to make several freezer bags of this recipe to serve with veggies and rice.
This is terrific. I am a big fan of Sesame Chicken and I love cooking with the slow-cooker. Thanks for the great recipe.
I cooked Orange Chicken last May 9 for my son’s birthday and blogged about it too. Now I know the difference with this sesame chicken.
This sesame chicken looks delicious, my kids love chicken, I need to try it.
My family loves sesame chicken, but we have never tried to make it ourselves. I love the idea of making it ahead of time and keeping it in the freezer.
What a new way to cook chicken and your recipe looks incredibly delicious. Thanks for sharing it with is!
Definitely a dish that my family will love. There are so many you can whip up with chicken, will try your recipe. 🙂
This was very clear to follow. I made it for lunch today and served it with white rice – we are big fans of rice here so I’m always looking for new recipes to go with it.
This chicken looks so good. It’s perfect family dinner option. I must give it a try. We just got slow cooker. This will be fun to try.
This recipe sounds great, I love your recipes and I’m always happy to find a new one for the slow cooker!
Just a quick question, if I’m reading it correctly, your recipe lists Sesame Oil twice in the sauce ingredients, 1/4 Cup as well as 1 Teaspoon. It seems like 1/4 of a cup is a large amount for this type of recipe, so I’m just hoping that you can clarify what the amount should be.
Thank you so much for all of your wonderful recipes and the time you put into providing us with so many incredible things to try! Take care ❤️
I was wondering the same thing! I’d love to try the recipe, but would like clarification first 🙂
I wonder if the 1/4 c. was actually vegetable oil? That’s what it looked like in the video, and that’s what I used when I put it in to marinate tonight.i guess I’ll find out when I cook it tomorrow!
I used sesame oil, but vegetable oil will work as well.
Made this and was good but way over cooked. Did any one else have this issue?
I did the 6 hours on low and it definitely was over done. I’m going to give it another try but shorter time.