Name: Crock Pot Sesame Chicken
Prep time: 10 min
Cook time: 120 min
Total time: 150 min
Ingredients: 3-4 pieces boneless, skinless chicken breasts (cut into bite-sized pieces); 4 cloves fresh garlic, minced (don't skip; garlic brightens the sauce); 1/2 cup low-sodium soy sauce (balances salt; use tamari for gluten-free); 1/4 cup toasted sesame oil (gives signature sesame flavor; use sparingly); 1/4 cup brown sugar (adds sweetness; can substitute with honey or maple syrup)

I still remember the first time I shortened a weeknight scramble by tossing chicken and a simple sauce into the crock pot — the house smelled like takeout, but it was cheaper, faster, and easier to personalize. This Crock Pot Sesame Chicken hits that sweet spot: minimal hands-on time, bold savory-sweet flavor, and a sauce you’ll want to spoon over everything.

Why you’ll love this dish

This recipe is exactly what you reach for when you want fuss-free comfort food without sacrificing flavor. It’s ideal for busy weeknights, meal prep for the week, or feeding a hungry family with minimal effort. The toasted sesame oil gives a toasted, nutty backbone while brown sugar balances the soy’s saltiness, creating that familiar sesame-chicken profile you love from restaurants.

“Juicy chicken, saucy and rich—just like takeout, only easier. My kids asked for seconds and I had time to make a salad.” — a quick reviewer

Reasons to try it now:

Hands-off cooking: set it and forget it for 2–4 hours depending on timing.
Budget-friendly: simple pantry staples deliver big flavor.
Kid- and crowd-pleasing: sweet-savory notes are broadly appealing.
Flexible: easy to thicken, bulk up with vegetables, or swap proteins.

How this recipe comes together

Step-by-step overview before you start:

Cut chicken into bite-sized pieces so it cooks evenly and soaks up the sauce.
Whisk the sauce — soy, toasted sesame oil, garlic, and brown sugar — until smooth.
Toss chicken with the sauce inside the crock pot and cook on low or high.
If you prefer a glossy, clingy sauce, finish with a cornstarch slurry on high for about 30 minutes.
Serve over rice or noodles with a fresh garnish.

This short roadmap helps you eyeball the timing: 10 minutes prep, then 2 hours on high or 4 hours on low, plus an optional 30-minute thickening step.

What you’ll need

Key ingredients

3–4 boneless, skinless chicken breasts — cut into bite-sized pieces. (Substitute: thighs for more fat and flavor; adjust cooking: thighs stay juicy in slow cookers.)
4 cloves fresh garlic, minced — don’t skip; garlic brightens the sauce.
1/2 cup low-sodium soy sauce — balances salt; use tamari for gluten-free.
1/4 cup toasted sesame oil — gives signature sesame flavor. (Regular sesame oil is stronger; use sparingly.)
1/4 cup brown sugar — adds sweetness and depth. (Substitute honey or maple syrup if you prefer liquid sweeteners; reduce by 1–2 tablespoons.)

Notes: If cutting salt further, dilute soy sauce with a little water or use coconut aminos. For a thicker sauce without cornstarch, reduce liquid by ladling off some and simmering on the stove until syrupy, then return.

How to prepare it

Step-by-step instructions

Trim and cut the chicken breasts into 1-inch bite-sized pieces so they cook evenly.
In a medium bowl, whisk together the minced garlic, low-sodium soy sauce, toasted sesame oil, and brown sugar until the sugar dissolves and the mixture is uniform.
Place the chicken pieces in the crock pot. Pour the sauce over the chicken and toss gently with tongs or a spoon to coat every piece.
Cover and cook on LOW for 4 hours or HIGH for 2 hours. Chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender.
For a thicker, glossy sauce: ladle about 1/2 cup of the cooking liquid into a small bowl. Mix 1–2 teaspoons cornstarch with the liquid to form a smooth slurry, then stir it back into the crock pot and set to HIGH for an additional 30 minutes. Stir before serving.
Taste and adjust: add a splash of rice vinegar for brightness or a pinch of red pepper flakes for heat. Serve hot with extra sauce spooned over the top.

Best ways to enjoy it

Serving suggestions

Serve over steamed jasmine or brown rice so the sauce soaks into the grains.
Toss with lo mein or rice noodles for a saucier noodle bowl.
Plate with steamed broccoli, snap peas, or a quick sauté of bell peppers for color and crunch.
Garnish with toasted sesame seeds and thinly sliced green onions. A squeeze of lime or a drizzle of sriracha adds a lively finish.
For meal prep, pack with roasted vegetables and rice in airtight containers for easy weekday lunches.

Storage and reheating tips

Keeping leftovers fresh

Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours after cooking) before refrigerating.
Freezing: Freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts until hot. Ensure the chicken reaches 165°F (74°C) before serving.
Food safety: Always discard leftovers left at room temperature longer than 2 hours. Use a food thermometer to check doneness and reheating temps.

Pro chef tips

Helpful cooking tips

Even bites: Cut chicken into uniform pieces so everything finishes at the same time.
Flavor depth: Add a teaspoon of grated ginger with the garlic for warm spice notes.
Browning option: For extra texture, sear the chicken quickly in a hot skillet before adding to the crock pot. This step is optional but adds caramelized flavor.
Sauce thickening: For a glossy, restaurant-style glaze, cornstarch works best. Start with 1 teaspoon mixed into 1–2 tablespoons of the reserved liquid, then add more if needed. Avoid dumping dry cornstarch into the crock pot—lumps will form.
Scaling: Double the sauce if you like things extra saucy. Slow cookers vary; if your model runs hot, check the chicken earlier.

Creative twists

Recipe variations

Honey-sesame: Replace brown sugar with 1/4 cup honey for a floral sweetness (reduce cooking on high if honey thinness is an issue).
Spicy sesame: Add 1–2 teaspoons gochujang, sriracha, or chili paste to the sauce.
Vegetarian swap: Use firm tofu, well-pressed and cubed; reduce cooking time and watch for texture.
Bulking it up: Add sliced mushrooms or bell peppers at the start; add quick-cooking veggies like snap peas in the final 30 minutes.
Nut-free: Use a neutral oil instead of sesame oil and add 1–2 teaspoons toasted sesame seeds for flavor only if not allergic.

Your questions answered

FAQ
Q: How long does this take from start to finish?
A: Active prep is about 10 minutes. Then cook on HIGH for 2 hours or LOW for 4 hours. If you thicken the sauce, add another 30 minutes.

Q: Can I use frozen chicken breasts?
A: It’s safer to thaw first for even cooking. If you must use frozen, increase the cooking time and verify the internal temperature reaches 165°F (74°C) in the thickest piece.

Q: How much cornstarch do I need to thicken the sauce?
A: Start with 1 teaspoon cornstarch mixed with 1–2 tablespoons of reserved liquid. If the sauce is still thin after 30 minutes on HIGH, repeat in small increments.

Q: Is this gluten-free?
A: Use tamari or a certified gluten-free soy sauce/coconut aminos instead of regular soy sauce to make it gluten-free.

Q: Can I make this ahead for a party?
A: Yes. Cook it a day ahead, chill, and gently reheat in a saucepan with a splash of water. If you need it on the day, reheat in the slow cooker on LOW to keep warm.

Conclusion

If you liked this easy slow-cooker take on sesame chicken, you might also enjoy this similar slow-cooker spin on the dish: Crockpot Sesame Chicken – Quick & Easy Slow Cooker Recipe! For another simple, lighter version to compare techniques and flavor balances, see Crockpot Sesame Chicken – Easy Slow Cooker Dinner Idea.