Slow Cooker Honey Garlic Sesame Chicken

Ingredients for Slow Cooker Honey Garlic Sesame Chicken Recipe

• 2 pounds boneless, skinless chicken breasts: Use fully thawed chicken breasts of roughly equal thickness so they cook evenly. If one breast is especially large, cut it into two smaller portions before placing it in the slow cooker.
• ⅓ cup honey: This sweetens the sauce and balances the salty soy sauce and tangy vinegar. Use a mild honey if you want the garlic, ginger, and sesame flavors to stand out.
• ⅓ cup low-sodium soy sauce: Low-sodium soy sauce gives the dish a savory flavor while leaving room for the sauce to reduce without becoming overly salty.
• ¼ cup low-sodium chicken broth: This adds moisture and helps distribute the sauce around the chicken. Water can be substituted if you do not have broth available.
• 2 tablespoons rice vinegar: Rice vinegar provides a gentle tang that balances the honey. Use unseasoned rice vinegar, since seasoned varieties usually contain added sugar and salt.
• 1 tablespoon toasted sesame oil: This adds the warm, nutty flavor associated with sesame chicken. Measure carefully because toasted sesame oil has a strong flavor.
• 5 garlic cloves, finely minced: Fresh garlic gives the sauce its main aromatic flavor. Mince it finely so it spreads throughout the sauce instead of remaining in large pieces.
• 1 teaspoon freshly grated ginger: Ginger adds warmth and a slightly bright, peppery flavor that works well with the honey and garlic.
• ½ teaspoon crushed red pepper flakes, optional: This amount adds gentle heat. Use less for a milder sauce, or leave it out entirely.
• ¼ teaspoon freshly ground black pepper: This provides a little extra seasoning without making the dish noticeably spicy.
• 1 tablespoon sesame seeds: These go into the sauce and add texture. Keep additional sesame seeds available for sprinkling over the finished chicken.
• 2 tablespoons cornstarch: Cornstarch thickens the cooking liquid into a glossy sauce after the chicken is cooked.
• 2 tablespoons cold water: Mix this with the cornstarch to make a smooth slurry before adding it to the hot sauce.
• 2 green onions, thinly sliced: These add freshness, color, and a mild onion flavor when sprinkled over the finished dish.
• Cooked rice, for serving: White rice, jasmine rice, or brown rice all work well for catching the honey garlic sauce.
• Steamed broccoli, green beans, or carrots, optional: Serve alongside the chicken if you would like vegetables with the meal.

Instructions for Slow Cooker Honey Garlic Sesame Chicken Recipe

1. Prepare the chicken breasts.

Remove the fully thawed chicken breasts from their packaging and pat them dry with paper towels. Trim away any visible pieces of excess fat. Check the thickness of each breast before cooking. If some pieces are much thicker than others, gently pound the thickest sections to make them more even, or divide unusually large breasts into smaller portions.

Do not rinse the raw chicken. Place it directly on a clean preparation surface, and wash your hands and any utensils that touch it before handling other ingredients. Starting with evenly sized chicken makes it easier to finish cooking all the pieces at approximately the same time.

2. Arrange the chicken in the slow cooker.

Place the chicken breasts in a slow cooker large enough to hold them with minimal overlapping. A 4- to 6-quart slow cooker generally works well for this quantity. Spread the pieces across the bottom so the sauce can reach the sides of each breast.

A small amount of overlapping is fine, but avoid stacking the chicken into a tight pile. You do not need to brown the chicken beforehand for this recipe. The sauce provides the main flavor, and the covered cooking method gently cooks the meat. Keep the slow cooker switched off while you finish mixing the sauce.

3. Whisk together the honey garlic sauce.

In a medium bowl or a large measuring jug, combine the honey, low-sodium soy sauce, chicken broth, rice vinegar, and toasted sesame oil. Whisk until the honey dissolves into the liquids and no thick layer remains at the bottom.

Add the minced garlic, grated ginger, crushed red pepper flakes, black pepper, and sesame seeds. Stir again to distribute everything evenly. The mixture will look thinner than a finished glaze at this point, which is expected. The cornstarch is added later, after the chicken has cooked and released its juices into the sauce.

4. Pour the sauce over the chicken.

Slowly pour the honey garlic mixture over the chicken breasts, distributing the garlic, ginger, and sesame seeds across the surface. Use tongs to turn each breast once so both sides are coated, then settle the chicken back into an even layer.

Scrape any honey or minced garlic left in the mixing bowl into the slow cooker with a spatula. The chicken does not need to be completely submerged. The covered cooker holds in moisture, and the chicken releases additional liquid as it cooks. Put the lid on securely once everything is arranged.

5. Cook gently until the chicken reaches the correct temperature.

Cook on LOW for approximately 3–4 hours, or on HIGH for approximately 1½–2½ hours. These are estimated ranges: the actual cooking time depends on the size of the chicken breasts, their starting temperature, and your slow cooker.

Begin checking near the earlier end of the range, particularly if the breasts are small or thin. Insert an instant-read thermometer into the thickest part of each piece. The chicken is ready when it reaches 165°F (74°C). If individual pieces finish before others, remove those pieces and allow the remaining chicken to continue cooking.

6. Keep the lid closed between checks.

While the chicken cooks, leave the lid in place as much as possible. Repeatedly opening the cooker releases heat and can extend the cooking time. There is no need to stir the chicken frequently or turn it several times.

Once you begin checking for doneness, work quickly and replace the lid if the chicken needs more time. Avoid leaving fully cooked chicken in the cooker for an extra hour simply to match a suggested cooking time. Chicken breasts are lean and can become dry even when surrounded by plenty of sauce.

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7. Prepare the rice and vegetables.

As the chicken approaches the end of its cooking time, prepare your rice according to its package directions. Choose a quantity that suits the number of people you are feeding and how much rice you like with each portion.

If serving vegetables, steam or sauté them separately until just tender. Broccoli, green beans, and carrots pair well with the sweet, savory sauce. Preparing them separately makes it easier to control their texture. Keep the rice and vegetables warm while you finish the chicken and thicken the cooking liquid.

8. Transfer the cooked chicken to a plate.

Once the chicken reaches the required temperature, carefully lift each breast out with tongs and place it on a clean plate or cutting board. Spoon a little cooking liquid over the top and cover loosely with foil.

Let the chicken rest while you prepare the sauce. This short pause also makes it easier to handle if you plan to slice or shred it. Handle the cooked breasts gently, as they may be tender enough to break apart. Keep the liquid in the slow cooker for the next step.

9. Transfer the cooking liquid to a saucepan.

Carefully ladle the cookSlow Cooker Honey Garlic Sesame Chicken Recipeing liquid into a medium saucepan. If your slow cooker insert is heavy or awkward to lift, avoid trying to pour directly from it. Include the softened garlic, ginger, and sesame seeds, since these are part of the sauce.

Bring the liquid to a gentle simmer over medium heat, stirring occasionally. It may look quite thin because the chicken has released moisture during cooking. Thickening it separately on the stovetop allows you to control the consistency without continuing to cook the chicken.

10. Make and add the cornstarch slurry.

In a small bowl, stir together the cornstarch and cold water until completely smooth. Check the bottom and corners of the bowl for any dry powder. The mixture should be pourable and free of lumps.

While whisking the gently simmering sauce, slowly pour in the slurry. Continue stirring for 2–4 minutes, until the sauce becomes glossy and thick enough to lightly coat the back of a spoon. Keep the heat moderate and avoid a vigorous, prolonged boil. The finished sauce should pour easily rather than sit in a thick mound.

11. Adjust the sauce and prepare the chicken.

Check the consistency before returning the chicken. If the sauce is thicker than you prefer, stir in a little water or chicken broth, one tablespoon at a time. Taste it and, if needed, add a small splash of rice vinegar for extra tang.

Leave the chicken breasts whole, slice them across the grain, or pull them into generous pieces with two forks. For shredded chicken, avoid working it into very fine strands, which can make the texture seem dry. Larger pieces hold the sauce well and stay pleasant to eat.

12. Coat the chicken and serve.

Add the chicken to the saucepan and gently turn or fold it through the honey garlic sesame sauce. Warm briefly over low heat, just until the chicken is hot and evenly coated. If serving whole breasts, spoon the sauce over them carefully to keep them intact.

Divide the warm rice among plates or bowls, add the chicken, and spoon over extra sauce. Finish with sliced green onions and a light sprinkle of sesame seeds. Arrange the vegetables alongside, if using, and serve while everything is warm so the glossy sauce flows into the rice.