Slow Cooker Honey Sesame Chicken with Veggies Recipe
This dish is quick and easy to prep – as crock pot recipes should be! We start by adding the chicken and 1/2 cup of corn starch in a large ziplock bag and shaking it up (little helpers might enjoy this part!). You’ll know you’re finished when the chicken is coated and there’s very little corn starch left.
Tip: be watchful! The chicken likes to stick together, so make sure you get all the pieces separated enough to coat them all thoroughly.
For the next step, heat a large skillet on medium-high heat and add 1 tablespoon of sesame oil, but add up to two if you find the chicken starts sticking. Dump that bag of chicken right in and sauté until the chicken is a little browned on all sides. For me this took maybe 7-8 minutes. The rest of the cooking will be done nice and sloooow in the crockpot.
Speaking of the slow cooker, that’s the next step. Basically just dump the chicken in and then throw the veggies on top. I used broccoli and snow peas, but you could really use whatever you like. (Or, how it usually is for me – whatever you have on hand).
Finally, mix up the sauce in a small bowl. It helps to whisk the corn starch into chilled chicken broth first so that there are no clumps, but after that just throw it all together and stir. Then pour the mix over everything in the crockpot. I prodded the chicken at the bottom just a bit to make sure the sauce got all the way to the bottom.
Now turn your slow cooker on low and walk away! Don’t you just love the feeling of being done? And get ready to start salivating – your house will smell delicious. My chicken was done in 2 hours, but I wanted the veggies a little more tender so I kept everything cookin’ for a total of three.
Serve over rice and sprinkle with sesame seeds for some crunch. I love that this recipe is slow cooked because it gives me time to cook up some brown rice. Whole grain for the win! Just add a fruit side and you’ve got four food groups covered!
Slow Cooker Honey Sesame Chicken with Veggies
- 1 pound chicken breast
- 1/2 cup cornstarch
- 2 tablespoon sesame oil
- 2 cup broccoli, florets
- 1 1/2 cup snow peas
- 2/3 cup chicken broth, low-sodium
- 2 tablespoon cornstarch
- 2 teaspoon sesame oil
- 1/2 cup honey
- 1/3 cup soy sauce, low sodium
- 2 tablespoon vinegar, rice
- 1 teaspoon sesame seeds
- Cut chicken into 2-inch chunks, then throw them into a large freezer bag. Add 1/2 cup corn starch, seal the bag, and shake it all up!
- Place a large skillet on the stove on medium high heat, then add 2 tablespoons sesame oil. Add the coated chicken and saute until chicken is lightly browned (not cooked through).
- Add chicken to crockpot and throw veggies on top.
- In a small bowl or measuring cup, whisk cold broth and 2 tablespoons of cornstarch until fully dissolved. Then add 2 teaspoons sesame oil, honey, soy sauce, and rice vinegar. If needed, heat honey a bit in the microwave before adding to make sure it’s runny.
- Pour mixture over chicken and veggies, stir just enough to make sure it gets to the bottom.
- Turn the crockpot on to low for 2-3 hour, depending on how soft you like your veggies. Serve warm over your choice of cooked rice. Sprinkle with sesame seeds if desired.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Wondering if you used fresh or frozen vegetables. If frozen, did you defrost them before adding to the slow cooker?
Hi Jenn, I used fresh! If you use frozen veggies let us know how it goes. Since this recipe only calls for 2-3 hours on low, you might need to defrost them first. But if you can, fresh is always my preference 🙂
Hello. Could I sub cornstarch with arrowroot flour in this recipe?
Hi Ula, I haven’t tried arrowroot myself, so I can’t be sure – but from everything I know about it it should work using the same proportions. Please let us know if you try it!
How many servings does this make?
Hi Alissa! It should make 4 servings. Thanks for asking!
followed the recipe and it was great! though my 16 month old was not a fan 🙁
Great recipes! Slow cooking is great but it can be made a lot healthier. Instead of a crockpot, I used MEC pure clay pot for some of these recipes. They cooked a lot faster and the flavor was all natural and enhanced. You should try that and I promise you’d never cook in a crockpot again. I’d like to post a link with your permission for those who’d like to know more about this healthy and unique way of slow cooking: http://miriamsearthencookware.com/2014/02/07/slow-cooker
This is a delicious and incredibly moreish recipe, my husband and I had to stop ourselves from eating the whole pot! As tasty as takeaway and healthy enough to feed the kids. Thanks for sharing it!
Hi my son has a sesame allergy, can a different oil be used in this recipe? EVOO?
I didn’t like it at all. My husband did though, and he hates everything. ??♀️
I give this recipe for stars, but I would suggest some modifications to those who are making it in the future. I would probably not use the crock pot as it seemed to make the green veggies turn dull, I would just use one large saucepan and do it all in there, I don’t think it will impact the prep time, although I’m curious if it will impact the chicken. I also added carrots, made it much more colorful and very delicious.