This easy Crockpot Honey Sesame Chicken is a simple, flavorful slow‑cooker dinner that yields tender chicken pieces bathed in a glossy, sweet‑and‑savory sauce. With a short ingredient list and about five minutes of hands‑on prep, it’s perfect for busy weeknights or meal prep. The sauce is sticky and rich, with honey, soy, sesame oil and a touch of ketchup for tang — everything cooks together in the crockpot with no pre‑searing required.
If you’ve ever been disappointed by bland slow‑cooked meals, this honey sesame version stands out. Boneless, skinless chicken thighs remain juicy and develop deep umami flavor as they simmer in the sauce. There’s usually extra sauce in the crockpot — ideal for drizzling over steamed rice or roasted vegetables. The recipe requires no marinating or browning beforehand: simply combine the sauce ingredients, pour over the chicken, and let the slow cooker do the work.
The result is an approachable dinner the whole family enjoys. It stores well, reheats nicely, and can be adapted with vegetables like snap peas or broccoli added toward the end of cooking for a one‑pot meal.
Helpful Tips & Variations
- Chicken choice: Boneless, skinless chicken thighs are recommended because dark meat stays moist during slow cooking. If using breasts, check for doneness earlier since they cook faster.
- Essentials: Don’t skip the honey or ketchup — the honey brings sweetness and body while the ketchup adds a bright tang that balances the sauce.
- Soy sauce: Use low‑sodium soy sauce to avoid an overly salty final dish; it supplies the savory backbone to the sauce.
- Oils: A little vegetable oil plus sesame oil helps distribute fat‑soluble flavors and keeps the chicken moist. Sesame oil also adds a distinctive toasted sesame note.
- Thickening: If you prefer a thicker sauce to spoon over rice, dissolve cornstarch in water and stir into the sauce before finishing on high for a few minutes.
- Oven method: No crockpot? Roast in a covered pan at 250°F for about 3–4 hours, until the chicken reaches 165°F, then thicken the sauce on the stovetop.
Crockpot Honey Sesame Chicken
5 mins
3–4 hrs
3–4 hrs 5 mins
Ingredients
- 1¾ pounds boneless, skinless chicken thighs
- Salt and pepper, to taste
- 1 cup honey
- ½ cup low‑sodium soy sauce
- ¼ cup ketchup
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- ¼ teaspoon red pepper flakes (optional)
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 teaspoons cornstarch
- 6 tablespoons water
- ½ tablespoon sesame seeds, for garnish
- 3 scallions, diced, for garnish
- Cooked white rice, for serving
Instructions
- Lightly season both sides of the chicken with salt and pepper. Place the thighs into a 6‑quart crockpot coated with nonstick spray or a little oil.
- In a medium bowl, whisk together the honey, soy sauce, ketchup, vegetable oil, sesame oil, red pepper flakes (if using), diced onion, and minced garlic until smooth. Pour the sauce over the chicken so pieces are well coated.
- Cover and cook on LOW for 3 to 4 hours, or until the internal temperature reaches 165°F (74°C). If you add vegetables like snap peas or chopped broccoli, add them during the last hour of cooking so they stay crisp‑tender.
- Carefully remove the chicken from the crockpot and transfer to a plate; leave the cooking liquid in the crockpot.
- Whisk the cornstarch into the water until fully dissolved, then stir the slurry into the sauce. Replace the lid and cook on HIGH for about 10 minutes, or until the sauce thickens slightly.
- Return the chicken to the sauce and either leave the pieces whole or shred them into bite‑sized pieces. Serve over cooked white rice and spoon extra sauce on top. Garnish with sesame seeds and diced scallions.
Notes
Oven alternative: If you don’t have a slow cooker, place the chicken and sauce in a covered roasting pan and bake at 250°F for 3–4 hours, until the chicken reaches 165°F. Thicken the sauce on the stove if needed.
Add vegetables: For a one‑pot meal, stir in snap peas or chopped broccoli after about 3 hours and continue cooking for another hour so the vegetables stay bright and slightly crisp.
Nutrition
Nutritional information is an estimate and will vary depending on exact ingredients and portion sizes. For precise values, calculate using the specific products you use.
How to Make Honey Sesame Chicken Step By Step
- Season the chicken. Lightly salt and pepper 1¾ pounds boneless, skinless thighs and place them in a greased 6‑quart crockpot.
- Make the sauce. Whisk 1 cup honey, ½ cup low‑sodium soy sauce, ¼ cup ketchup, 1 tablespoon vegetable oil, 1 tablespoon sesame oil, 1 small diced sweet onion, 2 minced garlic cloves, and ¼ teaspoon red pepper flakes. Pour over the chicken.
- Cook. Cook on LOW 3–4 hours or until the chicken reaches 165°F. Remove the chicken and keep warm, leaving the sauce in the crockpot.
- Thicken the sauce. Mix 4 teaspoons cornstarch with 6 tablespoons water and stir into the sauce. Cook on HIGH for 10 minutes until slightly thickened.
- Serve. Leave chicken whole or shred it. Serve over cooked white rice, spoon sauce over the top, and garnish with sesame seeds and chopped scallions.
Serving Suggestions
Serve the honey sesame chicken over steamed rice to soak up the sauce, paired with a simple green vegetable or a crisp salad for balance. It also pairs well with coconut rice, roasted carrots, or roasted broccoli for a satisfying, complete meal.
Proper Storage
Cool leftover chicken and sauce before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze in appropriate containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop until heated through.
More Easy Chicken CrockPot Recipes
- Crockpot BBQ Chicken
- Marry Me Chicken
- Crockpot Chicken and Stuffing
- Slow Cooker Italian Lemon Chicken
- Slow Cooker Orange Chicken
I hope you enjoy this easy, flavorful Crockpot Honey Sesame Chicken. If you make it, note any tweaks you try — adjusting honey, soy sauce, or spice level can tailor it to your taste.