Slow Cooker Sesame Garlic Chicken Recipe

You know that sweet-salty, glossy, “did I accidentally order takeout?” chicken you crave on a random Tuesday?
This is thatexcept it comes from your slow cooker, not a delivery app with a mysterious “service fee” that costs more than your sesame seeds.
This Slow Cooker Sesame Garlic Chicken is saucy, cozy, and weeknight-friendly: toss in the ingredients, let time do the heavy lifting,
then finish with a quick thickening step for that sticky, restaurant-style vibe.

Why this slow cooker chicken works

Slow cookers are great at two things: making food tender and making you feel like you have your life together.
Here, the chicken gently simmers in a punchy sauce built on soy sauce, garlic, and toasted sesame oil,
with a little sweetness to balance the savory notes. At the end, a quick cornstarch slurry transforms the sauce from “tasty soup”
into “cling-to-your-rice perfection.”

What sesame garlic chicken tastes like

Expect bold garlic, nutty sesame, and a sweet-savory glaze that hits all the classic “sesame chicken” noteswithout deep-frying anything.
It’s not trying to be a perfect copy of your favorite takeout spot; it’s trying to be the kind of dinner that makes everyone suspiciously quiet
because they’re too busy chewing.

Ingredients

This is an in-depth list with options, so you can use what you have and still end up with a great result.
(Your slow cooker is not here to judge your pantry. It’s here to help.)

For the chicken

• 2 to 2.5 pounds boneless, skinless chicken thighs (best for juiciness) or chicken breasts (leaner, cooks faster)
• Salt and black pepper, to season lightly

For the sesame garlic sauce

• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 to 1/2 cup honey (or packed brown sugar)
• 2 tablespoons toasted sesame oil (nutty flavor powerhouse)
• 6 to 8 cloves garlic, minced (yes, reallythis is “sesame garlic” chicken)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 2 tablespoons rice vinegar (brightness; helps balance sweetness)
• 2 tablespoons ketchup or 1 tablespoon tomato paste (optional, but adds tang and body)
• 1 to 2 teaspoons chili garlic sauce or sriracha (optional heat)
• 1/4 teaspoon red pepper flakes (optional extra zip)

To thicken (don’t skip this if you want sticky sauce)

• 2 tablespoons cornstarch
• 2 tablespoons cold water

For serving

• Cooked jasmine rice, brown rice, or noodles
• Steamed broccoli, snap peas, or sautéed green beans
• Sesame seeds and sliced green onions for garnish
• Lime wedges (optional, but surprisingly good)

Equipment

• Slow cooker (4- to 6-quart is ideal)
• Small bowl for mixing sauce and slurry
• Instant-read thermometer (the easiest way to avoid overcooking)
• Tongs or a slotted spoon

Step-by-step: Slow Cooker Sesame Garlic Chicken

1) Season and load the slow cooker

Lightly season the chicken with salt and pepper. Place it in the slow cooker in an even layer.
If your chicken overlaps, it’s okayjust aim for “mostly flat,” not “chicken Jenga.”

2) Mix the sauce

In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, rice vinegar,
and (if using) ketchup/tomato paste and chili sauce. Taste it: it should be strong, a little sweet,
and very garlickybecause it’s going to mellow as it cooks.

3) Pour and cook

Pour the sauce over the chicken. Cover and cook:

• On LOW: about 4 to 5 hours for thighs; 3 to 4 hours for breasts (start checking early)
• On HIGH: about 2 to 3 hours

The goal is tender chicken that reaches 165°F internally. If you can, flip or stir once halfway through to re-coat the chicken,
but don’t stressthis recipe is designed for real life.

4) Remove chicken, then thicken the sauce

When the chicken is done, transfer it to a cutting board. If you want shredded sesame chicken,
shred it with two forks. If you want sliced pieces, let it rest 5 minutes, then slice.

In a small bowl, stir the cornstarch with cold water until smooth (no lumpslumps are not part of the aesthetic).
Pour the slurry into the sauce in the slow cooker and whisk/stir well.
Cover and cook on HIGH for 10 to 15 minutes, until the sauce turns glossy and thick.

5) Combine and serve

Return the chicken to the slow cooker and toss to coat in the thickened sesame garlic sauce.
Serve over rice or noodles with veggies, then top with sesame seeds and green onions.

Chicken thighs vs. breasts: which should you use?

Chicken thighs are more forgiving in a slow cooker. They stay juicy and handle longer cook times well,
making them perfect if your afternoon meeting turns into an evening saga.
Chicken breasts work too, but they can dry out if cooked too longso start checking earlier and pull them as soon as they’re done.

Flavor upgrades and variations

Make it more “sesame-forward”

Add an extra 1 teaspoon toasted sesame oil at the end (off heat). Sesame oil can taste intense if overcooked,
so finishing with a little extra makes the aroma pop.

Make it less sweet

Use 1/3 cup honey instead of 1/2 cup, and add an extra splash of rice vinegar.
You’ll still get that sticky vibe without drifting into dessert territory.

Make it spicy

Add 1 tablespoon chili garlic sauce plus a pinch of red pepper flakes.
Or serve with sliced jalapeños if your household believes “mild” is a suggestion, not a flavor.

Make it gluten-free

Swap soy sauce for tamari (check the label) and verify your chili sauces are gluten-free.
Everything else is naturally gluten-free.

Add vegetables (without turning them to mush)

Slow cookers are powerful. Add hearty veggies like carrots early if you want them soft.
For brighter texture, stir in quick-cooking veggies (broccoli florets, snap peas, bell peppers) during the last
20 to 30 minutes, or steam them separately and serve on the side.

Serving ideas (because rice deserves friends)

• Classic: steamed rice + broccoli + extra sauce spooned over everything
• Noodle bowl: toss with lo mein noodles or rice noodles, add cucumbers and shredded carrots
• Lettuce wraps: shredded chicken in butter lettuce with crunchy toppings
• Meal prep: portion into containers with brown rice and roasted veggies
• Sandwich twist: pile shredded chicken on a toasted bun with quick-pickled cucumbers

Storage, meal prep, and freezing

This recipe is a meal-prepper’s best friend. Store leftovers in an airtight container in the refrigerator for
3 to 4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or microwave in short bursts.

To freeze, cool completely and freeze in portions for up to 2 to 3 months.
Thaw overnight in the refrigerator, then reheat slowly. (Pro tip: freeze extra sauce with the chicken. Future you will be thrilled.)

Troubleshooting and FAQs

Why is my sauce watery?

Slow cookers trap steam, so sauce can look thinner than expected. The fix is thickening at the end.
If it’s still thin after 15 minutes, mix another 1 tablespoon cornstarch + 1 tablespoon cold water,
stir in, and heat a few more minutes.

Can I add the cornstarch at the beginning?

It’s better at the end. Cornstarch can break down if cooked too long, and you’ll lose that glossy thickness.
Think of the slurry as the recipe’s “finishing move.”

How do I avoid dry chicken?

Use thighs for maximum insurance. If using breasts, check early and pull them as soon as they reach 165°F.
Also, don’t leave the slow cooker on “warm” for hours if you can avoid itwarm can keep cooking the chicken,
just very slowly and very rudely.

Is it okay to use frozen chicken?

For food safety and even cooking, it’s best to thaw chicken before slow cooking.
If you’re starting from frozen, use a method designed for it (like pressure cooking) or thaw safely in the refrigerator first.

How much garlic is too much garlic?

This is a philosophical question. Start with 6 cloves and adjust upward according to your household’s
enthusiasm for garlic breath and happiness.

Nutrition notes

Exact nutrition depends on your chicken cut and how much sauce you serve, but in general this is a
protein-forward meal with a sweet-savory sauce. To lighten it up, use chicken breast, reduce honey slightly,
and load up on vegetables. To live your best life, keep the honey, keep the sauce, and don’t apologize.

Real-life kitchen experiences with Slow Cooker Sesame Garlic Chicken (extra notes + tips)

Since this recipe is a weeknight classic in the making, here are the kinds of “real kitchen moments” people often run intoand how to use them to your advantage.
Consider this the unofficial backstage tour of slow cooker sesame garlic chicken.

First: the smell. About an hour into cooking, your kitchen starts sending out signals to the neighborhood: garlicky, toasty-sesame,
sweet-and-savory. It’s the kind of aroma that convinces everyone the meal is already done, even though the slow cooker is
very much still doing its slow-cooker thing. If you have kids (or hungry adults who behave like kids), expect drive-by lid lifting.
Politely discourage this. Every time the lid comes off, heat escapes and the cook time stretches like a Monday.

Next: the sauce looks thin at first. This is normal. Many home cooks panic right here and start bargaining with the universe:
“If this thickens, I’ll meal prep forever.” Relax. The sauce is supposed to be loose while the chicken cooks.
The cornstarch slurry at the end is what turns it into that glossy, sticky glaze. The moment you stir in the slurry and
flip to high for a few minutes, you’ll see the transformationlike a cooking show reveal, minus the dramatic music and studio lighting.

Another common experience: deciding between “shredded” and “sliced.” Shredded sesame garlic chicken has serious comfort-food energy.
It soaks up sauce, piles nicely over rice, and is basically built for leftovers.
Sliced pieces look a little more “dinner-party,” even if the party is just you and your favorite sweatpants.
If you’re meal prepping, shredded is often the winner because it reheats evenly and distributes sauce like it’s doing a group project.

Then there’s the sweetness dial. Some people love sesame chicken with a noticeable sweet note; others want it more savory.
The nice thing about making it at home is you can adjust without filing a formal request with the takeout gods.
If you taste the finished sauce and it’s sweeter than you hoped, add a splash of rice vinegar or a squeeze of lime to brighten it up.
If it’s too salty, a small splash of water (or unsalted chicken broth) can soften the edges.
And if it needs more personality, an extra pinch of red pepper flakes or a small spoon of chili garlic sauce usually does the trick.

A very real moment: the “what do I serve with this besides rice?” question. This dish is saucy, so it loves anything that can catch and hold that sauce.
Rice is the classic, but noodles work beautifully. And if you’re trying to add more vegetables, serving the chicken over a pile of steamed broccoli
(or even a mix of broccoli and cauliflower) turns your plate into a sauce-delivery system that also happens to be green. Win-win.
Some households also like to set out toppingssesame seeds, green onions, shredded carrotsso everyone can build their own bowl.
It makes a regular dinner feel slightly fancy, like you planned it on purpose.

Finally: leftovers. This chicken often tastes even better the next day because the flavors settle in and get cozy.
People commonly repurpose it into lettuce wraps, quick fried rice, or a “clean out the fridge” grain bowl.
If the sauce thickens too much in the fridge (totally normal), reheat with a splash of water and stirback to glossy in minutes.
It’s one of those recipes that quietly supports your future self, which is honestly the highest compliment a slow cooker meal can receive.