Crockpot Honey Sesame Chicken

This recipe is pretty popular in our house. It’s easy to assemble and packs a lot of flavour punch for a crockpot meal. The most amount of effort goes into shredding the chicken but it’s not that bad. I imagine I’ll be making this again, and soon, now that the weather looks like it might start to heat up (it’s been a really crappy cold and wet start to the season here in Vancouver) and cooking in front of a hot stove or oven will quickly lose it’s appeal.

Crockpot Honey Sesame Chicken


  • 6-8 boneless, skinless chicken thighs or 4 chicken breasts
  • salt and pepper, to taste
  • 1/2 c shallot, finely diced
  • 2 cloves garlic, minced
  • 1/2 c honey
  • 1/4 c ketchup
  • 1/2 c low-sodium soy sauce
  • 1 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 1/4 tsp red pepper flakes
  • 4 tsp cornstarch
  • 1/3 c water
  • 1 Tbsp sesame seeds, for garnish


  1. Place chicken in crockpot and lightly season both sides with salt and pepper.
  2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. pour over chicken. cook on low for 3-4 hours, or high for 2 hours.
  3. Remove chicken to a cutting board, leaving sauce. shred chicken into bite-sized pieces; set aside. prepare rice according to package instructions.
  4. In a small bowl, dissolve 4 tsp cornstarch in 1/3 c water; add to crockpot. stir to combine with sauce. cover and cook sauce on high for ten more minutes, or until slightly thickened.
  5. Serve over rice, topped with sesame seeds.


I like to add frozen peas to the rice once cooked, at the time it’s fluffed with a fork. Put the cover back on the pot and by the time you’re ready to plate your meal, the peas are cooked to perfection.

Bon Appetit!

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