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Honey Sesame Chicken

Name: Honey Sesame Chicken
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 1 cup chicken broth (divided ); 1/4 cup seasoned rice vinegar; 1/4 cup soy sauce (or gluten free alternative); 1-4 tablespoons honey (start with 1 tablespoon and add more to taste); 1 tablespoon ketchup (I used an all natural, free of sugar variety); 1/2-1 teaspoon toasted sesame oil; 2 cloves garlic (minced or pressed); 1/2 teaspoon red pepper flakes (or more to taste); 1/4 teaspoon ground ginger; 1/4 teaspoon black pepper; 2 pounds boneless, skinless chicken breasts (or thighs); 1/4 cup cornstarch; Sesame seeds (for garnish); Cilantro and green onion (for garnish); Rice, brown rice, or cauliflower rice (for serving)

by Jennifer Debth March 5, 2026

133 Comments

4.85 from 32 votes

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This Honey Sesame Chicken takes just 5 minutes to prep, slow cooks into a sweet-savory honey sesame sauce, and skips the breading and frying for a lighter takeout-inspired dinner.

General
Quick info
Why you’ll love this
Ingredients & substitutions
Quick visual walkthrough
Get the recipe
Frequently Asked Questions
Tips & troubleshooting
Substitutions & variations
Pairing suggestions
Storage and meal prep
FAQs
Nutrition & health notes
More slow cooker chicken recipes
Nutrition information
Ingredients
How to Store

Quick info

Prep time: 5 minutes
Cook time: 2.5 hours on HIGH or 5 hours on LOW
Servings: 4 people
Crockpot size: 4–6 quart
Key ingredients: chicken breasts or thighs, honey, vinegar, ketchup, spices, cornstarch, toasted sesame oil, and sesame seeds
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Why you’ll love this recipe

Convenient: if you do any amount of Asian-inspired cooking, then you likely have all these ingredients (rice vinegar, soy sauce, sesame oil, etc.) on hand already! Those in some pantry staple spices and chicken breasts and you’re good to go.
Flavorful: this chicken has it all going on! It’s sweet and honey-forward, savory, slightly tangy, and nutty.
Nutritious: one serving has a whopping 50 grams of protein! Serve with some roasted broccoli or green beans for a boost of fiber.
Flexible: use chicken thighs or chicken breasts, make it sweeter or less sweet by playing around with honey, serve it over rice or cauliflower rice for a lower carb meal…the options are endless.
Meal-prep friendly: Perfect for portioning out in microwave-safe containers next to a scoop of rice and steamed broccoli for easy lunches all week long!

Ingredients & substitutions

Chicken Options

Boneless chicken breasts are leaner, but may dry out faster. They also may shred (vs cube) easier.
Boneless chicken thighs are fattier, but will remain juicer.
Bone-in chicken can work, but the skin will become rubbery and you’ll need to remove the bones after cooking, so you’re creating extra work for yourself.

No need to pre-season the chicken; the sauce provides plenty of flavor as it cooks.

Sauce Components

Broth – chicken broth or water mixed with better than bouillon or a bouillon cube may be used.
Vinegar – seasoned rice vinegar is used in the original recipe and provides additional salt and sweetness in addition to the tang. Unseasoned rice vinegar may be used if that’s what is available. Apple cider vinegar can be used in a pinch, but you may need to add additional honey to balance any sourness.
Soy Sauce – reduced sodium soy sauce may be used, if necessary. Tamari or coconut aminos may be used if a gluten-free variety is desired.
Honey – we keep it light here, but feel free to increase it if you want a sweeter, classic sesame chicken taste. Start with an additional tablespoon and add more, if desired. Any honey you have on hand will work.
Ketchup – use an all-natural sugar-free variety to keep the sugar content lower or use “regular” ketchup if that’s what you have on hand. Either one is fine!
Garlic – 2 cloves freshly minced garlic or about 2 teaspoons jarred garlic will work. 1/2 teaspoon garlic powder may be used instead.
Spices: Red Pepper Flakes, Ground Ginger, Black Pepper – omit the red pepper flakes if you don’t tolerate spice well. 1 teaspoon freshly grated ginger or ginger paste may be used to replace the ground ginger.
Cornstarch – used to thicken the sauce. Equal amounts arrowroot powder may also be used.

Sesame & Flavor Boosters

Sesame Seeds – use toasted or un-toasted sesame seeds to garnish for that classic take-out flavor and texture.
Sesame Oil – use toasted sesame oil. “Regular” sesame oil will not give the desired flavor. Use 1/2-1 teaspoon during the cooking process (the flavor will mellow during the cook time), then garnish each portion with an extra drizzle for a really impactful flavor.

Add-Ins

Vegetables – if you’re looking for bulk and fiber, my preferred method is to find a bag of frozen stir-fry vegetables (broccoli, bell peppers, snow peas, etc.) cook them on the stove according to package directions, season with some salt, then stir into the final dish, or serve them next to the cooked chicken and rice.

Quick visual walkthrough

Full ingredient measurements and detailed instructions are in the recipe card below.

Prep

Whisk together sauce ingredients: broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour into a greased crockpot.

Slow Cook

Stir in chicken (breasts or thighs) to coat, then cover and cook on LOW 4 hours or HIGH 2 hours or until the chicken has reached an internal temperature of 165 degrees F.

Thicken & Finish

Make the cornstarch slurry by whisking together broth and cornstarch. Stir slurry into the crockpot, cover, and cook for an additional 30-60 minutes.

Cube/shred chicken.

Serve

Serve with a garnish of sesame seeds, sesame oil, and scallions next to your favorite vegetables, rice, and/or noodles and enjoy!

Tips & troubleshooting

Adjusting sweetness & spice: if the honey sesame chicken isn’t sweet enough, add an additional tablespoon of honey until the desired sweetness has been reached. Omit the red pepper flakes if you can’t handle heat. Garnish with red pepper flakes if you’re a fan of spice.
Thickening the sauce: after the cornstarch slurry has been added, cover and cook for an additional 30-60 minutes. If the sauce isn’t thick enough, continue cooking with the lid removed until the sauce has thickened to your liking. The sauce will continue to thicken as it cools.
Using frozen chicken: not recommended in the crockpot or slow cooker. It takes too long for the chicken to reach a safe temperature so you run the risk of bacteria growing. To quickly thaw chicken: submerge sealed chicken in a bowl of cold water, changing the water every 30 minutes until thawed. This should only take an hour or so.
Safe internal temperature: use a meat thermometer to ensure chicken reaches an internal temp of 165 degrees F.
Doubling the recipe (cook time remains the same): find the recipe box and use the 2X button under “ingredients” to double the recipe. You’ll need to use a 6 quart crockpot.
Halving the recipe (cook time remains the same):
- ½ cup chicken broth (divided)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 2 teaspoons ketchup
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes (to taste)
- 1/8 teaspoon ground ginger
- 1/8 teaspoon black pepper
- 1 pound boneless, skinless chicken (breasts or thighs)
- 2 tablespoons cornstarch

Substitutions & variations

Soy Sauce: can be replaced with low-sodium soy sauce to reduce sodium or to make gluten-free: coconut aminos or tamari.
Chicken: boneless, skinless thighs or breasts are recommended.
Creamy version: stir 1-2 tablespoons tahini into the sauce after adding in the cornstarch slurry for a bittery/nutty/creamy taste. Add more honey and/or vinegar for balance.
Adding vegetables: cook your favorite frozen stir-fry veggies according to package directions, then stir them into the sauce after cooking or serve on the side.

What to serve with honey sesame chicken

Sesame chicken is typically spooned over rice. If you’re looking for a more complete meal, try serving this with an appetizer and some veggies!

Carbs: rice, rice noodles, or even mashed potatoes for a different twist!
Other Sides: Crab Rangoon Dip, Air Fryer Egg Rolls with Sweet and Sour Sauce, Potstickers, and Asian Roasted Broccoli

Storage and meal prep ideas

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To enjoy again, thaw in the fridge, if frozen, then heat in the microwave until warm.

Pro tip

Leftovers can be enjoyed as-is or turned into fried rice, lettuce wraps, burritos (think tortilla, rice, shredded cabbage/carrots, and sriracha mayo), or even naan flatbread pizzas!

Faqs

Healthfulness compared to takeout: traditionally, sesame chicken is breaded and fried in oil. Because we’re not using flour or oil, this is significantly lighter in calories and fat. This homemade version is a great source of lean protein and nutrients.
Difference between sesame chicken and other similiar chicken dishes: other common dishes are general tso’s and orange chicken. All three dishes are fried chicken dishes with sweet sauces. General Tso’s is tangy and spicy, orange chicken has a strong sweet and sour orange flavor, and sesame chicken is a nice balance of sweet and savory.
Using raw chicken in a crockpot: it is completely safe to use raw (fresh, not frozen) chicken in the crockpot. Be sure the internal temperature of the chicken reaches 165 degrees F before serving.

– Jennifer

Nutrition & health notes

This recipe vs fried sesame chicken: because we’re not breading and frying our chicken in oil, this dish has significantly less fat and calories.
To reduce the sodium in this recipe use reduced sodium chicken broth and reduced sodium soy sauce.
To reduce sugar content: keep the honey to 1 tablespoon and use unseasoned rice vinegar and sugar-free ketchup.

More slow cooker chicken recipes