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+ servings

Crockpot Sesame Chicken

Course Main Course
Cuisine Asian
Keyword brown rice, crockpot, dairy free, lowfat, Sesame Chicken, Veggies
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 servings
Calories 532kcal


  • 1 pound chicken breast
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup honey
  • 1/3 cup soy sauce, low sodium
  • 1 teaspoon sesame oil
  • 1/2 medium onion
  • 1/4 cup ketchup
  • 1 tablespoon olive oil
  • 2 clove garlic
  • 2 teaspoon cornstarch
  • 1/8 cup water
  • 1 teaspoon sesame seeds

Serve With


  • Place chicken breasts in crockpot; season with salt and pepper. Dice onion and mince garlic.
  • Whisk together the honey, soy sauce, sesame oil, onion, ketchup, olive oil, and garlic cloves; pour over chicken. Cook on low for 4 hours or until no longer pink inside.
  • Cook rice according to the package instructions.
  • Steam veggies by placing them into a microwave safe dish and adding 2-3 tablespoons of water; cover and microwave for 5-6 minutes until thawed and fully cooked.
  • Remove chicken with a slotted spoon, reserving liquid. Dissolve the cornstarch in the water, whisking well. Stir into the crockpot, cover, and cook on high for 10 minutes or until thickened.
  • Shred chicken and then add back to crockpot; toss to coat evenly.
  • Serve chicken over rice, sprinkled with sesame seeds; serve veggies on the side.


Calories: 532kcal | Carbohydrates: 82g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1546mg | Fiber: 2g | Sugar: 39g