So, almost immediately after pinning this awesome looking recipe for Slow Cooker Honey Sesame Chicken, Tina commented on my pin with her rave reviews. I knew it looked good, but hearing how fabulous it was made it even more appealing. But what about this recipe made it so wonderful, when I hadn’t even tasted it?
I’m not sure. Does it even really matter, though? I’m not sure it does.
Simple ingredients come together to make something fantastic in this Crock Pot Honey Sesame Chicken. And the best part is that it only takes four hours to cook in the crock pot. [Side note: I despise calling a crock pot a “slow cooker.” It sounds so… ugh… to me. Hence the name change.]
Ben loves anything Asian-inspired, so you can be sure that this was a huge hit in our house. The flavors are just the right amount of sweetness and kick, but feel free to add more spice if that’s your thing. This is a must make, so if you’ve been thinking about it… go for it! Enjoy!
- 2 pounds boneless skinless chicken thighs
- black pepper
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/2 cup onion, minced
- 1/4 cup plus 2 tablespoons ketchup
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons ground ginger
- 4 cloves garlic, minced
- 3/4 teaspoon crushed red pepper flakes
- 4 teaspoons cornstarch
- 1/4 cup of water
- hot cooked rice, for serving
- steamed broccoli, for serving
- sesame seeds, for serving
Season chicken thighs with black pepper and lay in bottom of crock pot.
In a medium bowl, whisk together honey, soy sauce, onion, ketchup, canola oil, sesame oil, ginger, garlic, and red pepper flakes. Pour mixture over chicken thighs and flip chicken to coat. Cook on low for 4 hours, then remove chicken to a plate.
In a second bowl, combine cornstarch with water until dissolved. Then pour into liquid in crock pot, return chicken, cover, and cook for 15 minutes or until thick.
Break up chicken with two forks, then serve over hot cooked rice with steamed broccoli. Sprinkle with sesame seeds, then enjoy.