Crockpot Sesame Chicken — The Weeknight Hero

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You know those days when you just want dinner to, like, make itself? That’s exactly why I adore this Crockpot Sesame Chicken. It’s got that sweet-meets-savory thing going on, a little kick from the sriracha, and the kind of rich, sticky sauce that makes you contemplate licking the spoon (no judgment here).

Plus, it’s one of those toss-it-in-the-crockpot-and-walk-away situations. Your house is going to smell amazing, your taste buds will be happy, and you barely have to lift a finger after 9 a.m.

🥢 The Recipe Card

Servings: 6
Prep Time: 10 minutes
Cook Time: 3–4 hours on low

Ingredients

2 lbs boneless skinless chicken thighs (or chicken breasts if that’s your jam)
Black pepper, to taste
½ cup low-sodium soy sauce (or tamari if you’re gluten-free)
5 tablespoons honey
1 ½ tablespoons tomato paste
3 tablespoons rice wine vinegar
6 cloves garlic, minced (yeah, that’s a lot — but worth it)
1 ½ teaspoons grated ginger
2 teaspoons sesame oil
5 tablespoons water, divided
1 ½ teaspoons sriracha (or more if you like to live dangerously)
2 ½ tablespoons cornstarch
1 tablespoon sesame seeds
4 scallions, chopped (for that final sprinkle of glory)

Instructions

Season the chicken — Pop the thighs into your crockpot, sprinkle with pepper.
Mix the magic — In a small bowl, whisk together soy sauce, honey, tomato paste, vinegar, garlic, ginger, sesame oil, 3 tablespoons water, and sriracha. Pour it over the chicken.
Slow cook — Cover and cook on low for about 3–4 hours, until the chicken is tender enough to shred without breaking a sweat.
Sauce it up — In another small bowl, whisk cornstarch with the remaining 2 tablespoons water. Stir this slurry into the crockpot. Let it cook another 15–20 minutes until the sauce thickens.
Serve & sprinkle — Top with sesame seeds and scallions. Serve over rice, noodles, or, hey, just eat it right from the bowl.

❓ FAQ’s

Can I use frozen chicken?

Technically yes, but I’m not your local food safety officer, so thaw it first for the best texture and flavor.

Is it super spicy?

Nah, the sriracha just adds a warm little kick. Want it hotter? Go wild and double it.

Can I meal prep this?

Absolutely. It reheats like a dream — just keep the sauce separate if you don’t want your rice getting soggy.

What’s the best side for it?

Steamed broccoli, jasmine rice, or even some crunchy slaw. Bonus points for pineapple fried rice (trust me on this).