This slow cooker sesame chicken is sticky, savory, and packed with that classic takeout-style flavor, made almost entirely hands-off. Tender chicken simmers low and slow in a rich sesame-soy sauce, then gets tossed in a glossy glaze right before serving for that perfect restaurant-style finish.
Serve it over rice with a sprinkle of sesame seeds and green onion, and you’ve got a dinner that tastes like it came from your favorite takeout spot — for a fraction of the cost.
Why you’ll love this recipe
- Hands-off cooking — the slow cooker does most of the work
- Better than takeout — same craveable flavor, made at home
- Budget-friendly — simple pantry ingredients go a long way
- Great for leftovers — reheats well for lunch the next day
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Sesame seeds and sliced green onion, for garnish
Instructions
- Add the chicken and sauce to the slow cooker. Place the chicken pieces in the slow cooker. In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger, then pour it over the chicken.
- Cook. Cover and cook on low for 4–5 hours or high for 2–2½ hours, until the chicken is fully cooked and tender.
- Thicken the sauce. Stir the cornstarch slurry into the slow cooker, then cover and cook on high for an additional 15–20 minutes, until the sauce thickens and turns glossy.
- Stir to coat. Give everything a good stir so the chicken is evenly coated in the thickened sauce.
- Serve. Garnish with sesame seeds and green onion, and serve hot over steamed rice.
Tips for success
- Use chicken thighs, not breasts, for the most tender, flavorful result over the long cook time.
- Don’t skip thickening the sauce — it’s what turns the thin cooking liquid into that glossy, clingy glaze.
- Cut the chicken evenly so it cooks at the same rate.
- Taste before serving and adjust with a little extra honey or soy sauce to your preference.
What to serve it with
- Steamed white or brown rice
- Steamed broccoli or snap peas
- A simple cucumber salad on the side
Frequently asked questions
Can I use chicken breasts instead? Yes, though thighs stay more tender over the long cook time. If using breasts, check for doneness a bit earlier to avoid drying them out.
Can I make this on the stovetop instead? Yes — simmer the chicken in the sauce for about 20–25 minutes, until cooked through, then thicken the sauce with the cornstarch slurry as directed.
Is this recipe spicy? No, it’s naturally sweet and savory without heat. Add a pinch of red pepper flakes if you’d like some spice.
Can I make this ahead for meal prep? Yes — this stores well in the fridge for up to 4 days and reheats nicely for lunches throughout the week.