Crock-Pot Honey Sesame Chicken

Crock-Pot Honey Sesame Chicken (via CrockPotLadies.com}

Crock-Pot Honey Sesame Chicken

If you are looking for an amazing slow cooker chicken recipe this one is it! My family gave rave reviews on this one and it is totally on our to-make again list. The flavor is amazing and it is pretty easy to put together. The hardest part of this meal is just cutting up the chicken before tossing everything else in the slow cooker!

We served this recipe with some steamed jasmine rice which is my personal favorite rice to serve with Asian inspired dishes and we also steamed up some broccoli and snow peas on the side. I drizzled some of the sauce from the chicken over my rice and veggies and it was good!

As we have mentioned before, chicken can be a tricky beast, especially chicken breasts as there is less fat and connective tissue in boneless skinless chicken breasts than there is in say dark meat like thighs or legs. Often times the chicken comes out dry and blah unless you add in moistness. And this honey sesame sauce does exactly that, the chicken comes out moist and tender and not dried out at all.

Crock-Pot Honey Sesame Chicken (via CrockPotLadies.com}

Freezer Meal: This recipe can also be made into a freezer meal for convenience sake. Just cut up your chicken, mix up the rest of the ingredients (except for the cornstarch & cold water) and pour over the chicken in a freezer bag. Push out the air, label your bag and freeze.

Freezer Meal Cooking Instructions: Partially thaw freezer meal so that you can easily remove it from the bag and place contents in a 6 quart slow cooker. Cover and cook on LOW for 6 – 7 hours. Pour sauce from chicken into a medium sauce pan and bring to a simmer on the stove top. In a cup mix 6 tablespoons cold water and 2 tablespoons corn starch to form a slurry, stir into simmering sauce and cook while stirring until sauce is thickened. Pour sauce over chicken in slow cooker and stir to coat. Server over rice.

Crock-Pot Honey Sesame Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 6 servings

Crock-Pot Honey Sesame Chicken

The ingredients for this easy slow cooker recipe can be found in just about any grocery store. Look for hoisin sauce and toasted sesame oil in the Asian food section. The key to this recipe is cooking on low for only 3 to 4 hours so that the chicken does not over cook and turn dry.

Ingredients

4 Boneless skinless chicken breasts
1 Cup honey
1/2 Cup low-sodium soy sauce
1/4 Cup hoisin sauce
1 Teaspoon toasted sesame oil
2 Cloves garlic, minced
6 Tablespoons cold water
2 Tablespoons corn starch
Garnish
Green onions, sliced
Sesame seeds

Instructions

  1. Cut chicken into bite sized pieces and place in the bottom of a 6 quart slow cooker.
  2. In a small bowl mix honey, soy sauce, hoisin sauce, sesame oil and garlic and pour over chicken.
  3. Cover and cook on LOW 3 - 4 hours until chicken is cooked.
  4. Pour liquid from chicken into a medium sauce pot and bring to a simmer on the stove top.
  5. Mix cold water and corn starch in a small bowl or cup and pour into simmering sauce.
  6. Cook for 3 - 4 minutes while stirring over medium heat until sauce is thickened.
  7. Pour sauce over chicken and serve chicken over rice garnishing with sliced green onions and sesame seeds if desired.
http://crockpotladies.com/crockpot-honey-sesame-chicken/

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Comments

  1. Teresa Taylort says

    Quick question!! It says “1/4 Hoisin sauce” do you mean 1/4 “cup” Hoisin. ? It looks really good. Looking forward to making it :)

    • says

      If you do not have hoisin sauce you can use a bit of BBQ sauce or Teriyaki sauce. You can add grated ginger for sure (I love ginger!) but I would not use it as a complete swap out with the hoisin sauce.

    • says

      When the chicken is done cooking in the crockpot there will be a nice amount of liquid. Just pour the liquid off and thicken it up according to the instructions. You can either strain the chicken in a colander set over a bowl to collect the liquid, use a large spoon or ladle to ladle out the liquid or I just cock the lid a bit to allow the liquid to pour off without pouring out the chicken.

  2. Chris Ann says

    Looks great. I’ve always heard that any raw meat must be slightly brown on the stove top before adding to the crock pot? I noticed you put in the chicken raw. Thanks

    • says

      Hi Amber, this recipe uses raw boneless skinless chicken breasts cut into chunks. Then it is all cooked in the slow cooker according to the directions in the recipe.

  3. Pam G says

    I made this tonight – HUGE HIT!!! Delicious! All I did differently was use 1/2 Teriyaki and 1/2 Oyster sauce. i removed the chicken from the crock pot; added the cornstarch / water slurry to the liquid & turned it on high while I cooked the rice. When the rice was complete I put the chicken back in the crock. I put sesame seeds on the table for those who wanted it. SO GOOD!!!

  4. Margie says

    I left a message yesterday but it disappeared. I was just inquiring about the amount of boneless chicken breast. Can you tell approximately how many pounds you use?

    Thanks,
    Margie

    • says

      Hi Margie,

      I am sorry, I must have accidentally deleted your comment. This recipe uses 4 chicken breast halves. Or approximately 2-3 lbs.

      I hope that helps!
      Heidi

  5. says

    I made this last night and everyone loved it. I actually just stirred the slurry into the crock pot with the chicken and cranked it to high, then I added broccoli. It was great!!

  6. Kay says

    Just had this for dinner; it turned out very dry even though I had it on for just over 3 hours. It might work as a stir fry but for a crockpot / slow cooker chicken thigh fillets would be better.

    • says

      Oh no Kay, I am sorry it came out dry for you. I had just the opposite experience when I made it and felt that the chicken came out rather moist. They key really is not to overcook it because chicken breast meat does tend to dry out. With all the sauce that the chicken is simmering in and cooking for a rather short time (relative of course for a slow cooker recipe) the chicken should come out rather tender and not dry. But using chicken thighs is an option of course. Thighs have more fat and connective tissue and will come out moister for sure.

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