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Recipe: Slow cooker sesame chicken

Posted January 30
Updated January 31

Slow cooker sesame chicken

Lunar New Year, which starts Friday, is a big event in my house this year. My father is celebrating the holiday in Vietnam. My younger daughter's teacher just moved to Hong Kong for the semester. And I'm organizing a New Year celebration for her preschool class.

I've never been very successful at making Asian foods in the past. I'm pretty sure it has something to do with the heat of the pan that I'm stir frying items in or not having all of the ingredients I really need to make it just right.

So, Asian food purists, bear with me. This recipe is not authentic Chinese food. But it does serve up a quick and easy main dish that sort of resembles the same dish you'd order from your corner Chinese restaurant.

For this recipe, I searched around the Internet for slow cooker version of this sweet, slightly spicy dish. I came up with my own variation based on the items that I had and my family's tastes. I served it up with rice and steamed broccoli. It was enough for two dinners for my family of two adults and two young kids and a lunch for my husband.

This is different from most slow cooker recipes that I'm used to. Instead of cooking for 8 hours, the cook time is just 3.5 hours. But I found it turned out delicious, moist chicken.

Slow Cooker Sesame Chicken

1.5 to 2 pounds thawed, boneless chicken breast
1/4 cup ketchup
1/2 cup soy sauce
1/2 cup honey
one small onion, diced
2 cloves garlic, diced
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
salt and pepper to taste
1 tablespoon toasted sesame seeds
4 teaspoons cornstarch mixed in six tablespoons of water

Put the whole chicken breasts in your slow cooker. Mix together the next eight ingredients together in a small bowl and pour on top of the chicken. Cook on low for 3.5 hours. At some point, toast your sesame seeds by putting them in a pan over medium heat. Gently toss them until they get darker and fragrant.

Once the 3.5 hours is up, take the chicken out of the slow cooker and shred. Pour the sauce from the slow cooker into a sauce pan. Mix in the cornstarch with water and stir until thickened over medium heat. Put the chicken in the sauce and mix around. Sprinkle the sesame seeds on top and serve over rice.

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7 Comments

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  • common tater Feb 1, 1:17 p.m.

    Sounds tasty, but to lazy cooks like me it's not exactly a slow cooker recipe if I have to cook 4 different things on the stovetop. It's a slow cooker/rice cooker/saucepan/saute pan/steamer recipe.

  • Obamacare prevails again Jan 31, 1:32 p.m.

    I like my broccoli slighty crunchy as well, but it gives me a tremendous amount of gas.

  • shall6 Jan 31, 10:50 a.m.

    You could ... I'm not sure how long you'd need to have it in the slow cooker to make sure it's cooked, but not mushy. Maybe a slow cooker veteran could offer some advice here?

    I like my broccoli pretty crunchy.

    Sarah

  • leew Jan 31, 10:08 a.m.

    Could you add broccoli to this dish instead of having it as a seperate side dish?

  • shall6 Jan 31, 9:43 a.m.

    Thanks @Heart... I guess that would make it the "fast cooker" version. Just fixed.

    Sarah

  • iriemom Jan 31, 8:44 a.m.

    Sounds pretty good - I'm hungry!

  • heartin2abridge Jan 31, 7:57 a.m.

    Typo in description. 3.5 minutes instead of 3.5 hours.