Slow Cooker Honey Sesame Chicken

I love my slow cooker. That being said, I do not love chicken in a slow cooker. UNTIL NOW. The key to getting a good tasting chicken dish is using thighs, not breasts. I have tried many times and boneless breasts always seem to dry out. Another love of mine is Chinese take out! I mean who doesn't love Chinese take outjQuery164017952580835704412_1370545788371 hello? I swear to you this tasted just like something we'd order in on a Friday night from the place down the street. So yummy. Next time I will for sure steam some broccoli and place around the edge of the platter, as I think this is begging for some green steamed vegetable. But since the kids weren't around, I didn't bother!
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

6 boneless skinless thighs

1 small onion, diced

2 cloves garlic, diced

1 T freshly grated ginger

1 C honey (I had planned on using regular honey but ran low so used 1/2 C orange blossom honey and I think it added a little something extra so use what you have)

1/4 C ketchup

1/2 C soy sauce

2 T olive oil

1/4 tsp red pepper flakes, 1/2 tsp if you like it SPICY.

4 tsp cornstarch

1/3 C water

1 T sesame seeds

2 Cups cooked rice.



Whisk together onion, garlic, ginger, honey, ketchup, soy sauce, oil and red pepper flakes.


Place chicken in slow cooker and cover with sauce mixture. Cook on low 4 hours.


Remove chicken and shred. Set aside.


Pour remaining cooking liquid into saucepan. Combine cornstarch and water and whisk into saucepan with cooking liquid. Cook 5-10 minutes over medium/high heat, stirring often.


Place prepared rice on a platter and top with shredded chicken. Pour sauce over chicken. Top with sesame seeds.

View instructions at
foody schmoody

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