Crock Pot Sesame Chicken Recipe

I saw a recipe for Crock Pot Sesame Chicken come across my FB feed (what did we ever do without the internet or social media??  So many GREAT ideas!) and it sounded amazing.  Let me tell you…it was.  The hubby raved about it (LOVE when that happens) and Little Man inhaled it.  This will definitely be made again and again.  It would also work great if you had a family/friend gathering.  I actually tripled the recipe because I had some really large chicken breasts to use.

Crockpot Terriyaki Chicken 2

Here is the chicken after it’s cooked in the crock-pot for 8 hours.  The recipe calls for boneless, skinless chicken breasts, but I only had bone-in, skin-on.  I removed the skin and cooked it in the crock-pot for 8 hours (with the bones).  The recipe then states to remove the breasts and to cut them up, so I did just that and removed the bones in the process.  You will be returning the chicken to the crock-pot, so be sure to get all the bones removed.  My chicken looks a little more shredded because I wanted to be sure to get every bone out.

Crockpot Terriyaki Chicken

Here is the final product in all its glory.  Just plain YUM.  I can smell it right now…mmm :-)

Brown Basmati Rice

I made some brown basmati rice to spoon the chicken mixture over.  You can use whatever kind of rice you prefer or have on hand.  I’ve made it a point to use brown basmati rice as much as I can because it’s a very healthy rice.  It has the highest content of amino acids (building blocks of protein and muscle).  There’s your science lesson for the day.  You’re welcome :-)  The only down-side to cooking this rice is that it takes 50 minutes of simmering on the stove.  I’ve actually made it in advance, stored it in the fridge and then reheated it for the meal.  Let’s face it…50 minutes is a long time…do what you’ve got to do.  Now, onto the recipe:

Crock Pot Terriyaki Chicken


  • 1 1/2 pound boneless/skinless chicken breasts (I only had bone-in with skin on, so I removed the skin and left the bones in…easier to remove after they’ve been cooked)
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons dried onion
  • 2 tablespoons ketchup
  • 1 tablespoon oil
  • 1/2 teaspoon garlic powder
  • 2 teaspoons cornstarch dissolved in 3 Tablespoons water
  • Sesame seeds

1.  Put chicken into crock pot.
2.  Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
3.  Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked      through.  (I put mine in for 8 hrs on low and it worked out great.)
4.  Remove chicken from crock pot, leave sauce.
5.  Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. 6.  Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes        or until slightly thickened.
7.  Cut chicken into bite size pieces and return to crock pot – can leave chicken in and              simmer on low or serve.  (This is when I removed the bones.  Just be sure you’re very        thorough to remove them all.)
8.  Sprinkle with sesame seeds and serve over rice.  (Not a big deal if you don’t have these, just leave them off.  I only have them because I found a jar on clearance…I’m cheap like that.)

Happy Cooking :-)


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