Slow Cooker Honey Garlic Sesame Chicken: The Ultimate Set-It-and-Forget-It Meal

There’s nothing quite like walking through your front door after a long day and being greeted by the mouthwatering aroma of dinner that’s already prepared. That’s the magic of slow cooking, and this Honey Garlic Sesame Chicken recipe might just become your new favorite weeknight miracle. I’ve perfected this recipe over countless family dinners, and I’m excited to share all my tips and tricks with you today.

With its perfect balance of sweet honey, savory garlic, and nutty sesame flavors, this dish transforms ordinary chicken into something truly special—all while you’re busy doing other things. The best part? It requires minimal hands-on time, making it ideal for busy weeknights, weekend meal prep, or even impressing guests without breaking a sweat.

Why This Recipe Works

When I first started experimenting with slow cooker Asian-inspired dishes, I discovered that the key to success lies in understanding how flavors develop during long cooking periods. This recipe has been carefully calibrated to ensure:

• The chicken remains tender and juicy instead of drying out
• The sauce achieves the perfect consistency—not too thin, not too thick
• The balance of sweet, savory, and umami flavors develops beautifully
• Every bite delivers that restaurant-quality taste you crave

I’ve made this recipe at least fifty times, tweaking ingredients and techniques along the way. What I’m sharing today is the culmination of all that experimentation—a foolproof method that delivers incredible results every single time.

Essential Ingredients

The beauty of this recipe lies in its simple yet powerful combination of ingredients. Here’s what you’ll need:

The Chicken Base:

• 2 pounds boneless, skinless chicken thighs (or breasts if preferred)
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The Signature Sauce:

• 1/3 cup honey (local and raw if possible)
• 6 cloves garlic, minced (about 2 tablespoons)
• 1/2 cup low-sodium soy sauce
• 1/4 cup ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon fresh ginger, grated

For Finishing:

• 2 tablespoons sesame seeds, toasted
• 4 green onions, thinly sliced
• Additional cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water)

Common Substitutions:

• Chicken: While thighs are my preference for their moisture and flavor, breasts work well too. Just reduce cooking time by about 30 minutes.
• Honey: Maple syrup or brown sugar can work in a pinch, though they’ll alter the flavor profile slightly.
• Soy Sauce: For gluten-free diets, use tamari or coconut aminos.
• Rice Vinegar: Apple cider vinegar or white wine vinegar can substitute, though they’ll be slightly more acidic.
• Ketchup: Tomato paste mixed with a bit of apple cider vinegar and sugar works as an alternative.
• Cornstarch: Arrowroot powder (same amount) or flour (double the amount) can be used to thicken the sauce.

Step-by-Step Preparation Method

I’ve broken down the process into manageable steps to ensure your success:

Preparation Phase

1. Prepare the chicken: Cut chicken into 1-inch pieces. In a bowl, toss with salt, pepper, and cornstarch until evenly coated. This cornstarch coating is crucial as it:
   • Protects the chicken from drying out during long cooking
   • Creates a base for the sauce to cling to
   • Helps thicken the final sauce
2. Make the sauce: In a separate bowl, whisk together honey, minced garlic, soy sauce, ketchup, rice vinegar, sesame oil, red pepper flakes, and grated ginger until well combined. Take a moment to taste and adjust seasonings if needed.
3. Prepare your slow cooker: Lightly coat the inside of your slow cooker with cooking spray or a thin layer of oil. This prevents sticking and makes cleanup easier.

Cooking Phase

4. Layer ingredients: Place the coated chicken pieces in an even layer at the bottom of the slow cooker. Pour the sauce mixture evenly over the chicken, ensuring all pieces are coated.
5. Set and forget: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to easily shred with a fork.
6. Thicken the sauce: About 30 minutes before serving, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Stir this into the slow cooker, then replace the lid and continue cooking for the remaining 30 minutes.

Finishing Touches

7. Add final elements: Just before serving, stir in half of the sesame seeds and half of the sliced green onions.
8. Garnish: Transfer to a serving dish and sprinkle with remaining sesame seeds and green onions for a beautiful presentation and added texture.

Pro Tips From My Kitchen to Yours

Over the years, I’ve discovered several tricks that elevate this dish from good to unforgettable:

• Double the garlic: For true garlic lovers, don’t be afraid to increase the garlic—it mellows beautifully during cooking.
• Toast those sesame seeds: A quick 3-5 minutes in a dry skillet over medium heat until golden brown dramatically enhances their nutty flavor.
• Balance check: Before the final 30 minutes of cooking, taste the sauce and adjust as needed—a touch more honey for sweetness, a splash of rice vinegar for acidity, or an extra pinch of red pepper flakes for heat.
• Don’t skip the cornstarch coating: This step is crucial for protecting the chicken from drying out during the long cooking process.
• Rest before serving: Allow the dish to rest with the lid off for 5-10 minutes before serving—this allows the flavors to settle and the sauce to thicken slightly more.
• Consider browning: While not necessary, quickly browning the cornstarch-coated chicken in a hot skillet before adding to the slow cooker adds another dimension of flavor.

Nutritional Information

Understanding the nutritional content helps plan your meal accordingly. Here’s the breakdown per serving (based on 6 servings):

*Percent Daily Values are based on a 2,000 calorie diet

Serving Suggestions

This versatile dish pairs beautifully with various sides. Here are my favorite ways to serve it:

Grain Pairings:

• Steamed jasmine or basmati rice
• Brown rice for added fiber and nutty flavor
• Quinoa for a protein-packed alternative
• Cauliflower rice for a low-carb option

Vegetable Companions:

• Steamed broccoli florets
• Stir-fried bok choy or Chinese cabbage
• Roasted bell peppers and snap peas
• Shredded carrot and cucumber salad with rice vinegar dressing

Complete Meal Ideas:

1. Family Style: Serve in a large bowl over rice with steamed vegetables on the side, allowing everyone to build their own plate.
2. Meal Prep Containers: Portion into individual containers with rice and vegetables for ready-to-go lunches.
3. Asian-Inspired Bowls: Create a bowl with a base of rice, the honey garlic chicken, quick-pickled vegetables, and a sprinkle of furikake seasoning.
4. Lettuce Wraps: For a lighter option, serve the chicken in crisp lettuce cups with julienned vegetables and extra sauce on the side.

Storage and Reheating

One of the greatest advantages of this recipe is how well it works for meal prep and leftovers:

Refrigeration:

• Store in an airtight container for up to 4 days
• The flavors actually develop and improve overnight
• Keep sauce separate from any unused garnishes

Freezing:

• Freeze in portion-sized containers for up to 3 months
• Allow 1/4 inch headspace for expansion
• Label with contents and date
• Thaw overnight in refrigerator before reheating

Reheating Methods:

• Microwave: 2-3 minutes on high, stirring halfway through
• Stovetop: Reheat in a skillet over medium-low heat with a splash of water or broth to prevent drying
• Oven: Cover and heat at 325°F (165°C) for 15-20 minutes until heated through

Common Problems and Solutions

Even the most foolproof recipes can encounter issues. Here’s how to troubleshoot:

Make-Ahead Instructions

Life gets busy, so here’s how to prepare elements of this recipe ahead of time:

1-2 Days Ahead:

• Cut chicken into pieces and store in refrigerator
• Prepare the sauce mixture and refrigerate in a sealed container
• Slice green onions and store in a damp paper towel inside a container

Morning Of:

• Combine chicken with cornstarch coating
• Set up slow cooker with all ingredients before leaving for the day

Freezer Meal Preparation:

1. Place cornstarch-coated raw chicken pieces in a freezer bag
2. Prepare sauce and pour into a separate freezer bag
3. Freeze both bags flat
4. Thaw overnight in refrigerator before cooking
5. Proceed with regular cooking instructions

Adjusting for Different Slow Cookers

Not all slow cookers perform the same way. Here’s how to adapt:

For Newer, Hotter-Running Models:

• Reduce cooking time by 30-60 minutes
• Check internal temperature earlier
• Use LOW setting rather than HIGH when possible

For Older, Slower Models:

• Add 30-60 minutes to cooking time
• Consider starting on HIGH for the first hour, then switching to LOW

For Instant Pot Slow Cooker Function:

• Add 1/4 cup additional liquid to the sauce
• Use tempered glass lid rather than pressure lid
• Remember it tends to run hotter than traditional slow cookers

Scaling the Recipe

Need to feed a crowd or just cooking for two? Here’s how to adjust:

To Double:

• Double all ingredients
• Increase cooking time by 1-2 hours
• Ensure your slow cooker has at least 6-quart capacity
• Stir occasionally if possible to ensure even cooking

To Halve:

• Halve all ingredients
• Reduce cooking time by 30-60 minutes
• Use a smaller slow cooker if available
• Check temperature earlier to prevent overcooking

Variations to Try

While the classic recipe is wonderful, these variations can keep things interesting:

Spicy Honey Garlic Chicken:

• Double the red pepper flakes
• Add 1-2 tablespoons sriracha sauce
• Include 1 thinly sliced jalapeño

Pineapple Honey Garlic Chicken:

• Add 1 cup pineapple chunks
• Reduce honey to 1/4 cup
• Include 2 tablespoons pineapple juice

Orange Honey Garlic Chicken:

• Add zest and juice of 1 orange
• Reduce honey to 1/4 cup
• Add 1/2 teaspoon Chinese five-spice powder

Teriyaki-Style:

• Add 2 tablespoons brown sugar
• Include 2 tablespoons mirin
• Reduce honey to 3 tablespoons

Frequently Asked Questions

After sharing this recipe with hundreds of home cooks, these are the questions I’m most commonly asked:

Q: Can I use frozen chicken? While it’s always safer to thaw chicken completely before slow cooking, if you must use frozen chicken, increase cooking time by 2-3 hours on LOW. Be aware that using frozen chicken may result in a more watery sauce and less evenly cooked meat.

Q: Is this recipe gluten-free? Not as written, due to the soy sauce. However, it’s easily adapted by substituting tamari or coconut aminos for the soy sauce. Double-check that your cornstarch is processed in a gluten-free facility if you have celiac disease.

Q: Can I make this in an Instant Pot instead? Absolutely! Use the sauté function to brown the cornstarch-coated chicken pieces first, then add the sauce ingredients. Cook on high pressure for 8 minutes for chicken thighs or 6 minutes for chicken breasts, followed by a 10-minute natural release.

Q: How spicy is this recipe? As written, it has a very mild heat that most children can tolerate. The 1/2 teaspoon of red pepper flakes provides more flavor than heat. To make it completely mild, omit the red pepper flakes.

Q: Can I add vegetables directly to the slow cooker? Yes, but with caution. Hardy vegetables like carrots, onions, and bell peppers can be added at the beginning. Delicate vegetables like snow peas, broccoli, or spinach should be added during the last 30 minutes to prevent overcooking.

Q: Why coat the chicken in cornstarch before cooking? This step serves multiple purposes: it protects the chicken from drying out during slow cooking, adds body to the sauce, and helps the sauce cling to the chicken pieces. Don’t skip this step!

Q: Can I use bone-in chicken? Yes, bone-in thighs or drumsticks work well, but you’ll need to increase cooking time by 1-2 hours and remove the bones before serving. I don’t recommend bone-in breasts as they tend to dry out more easily.

Q: My sauce is too thin. How can I thicken it? If your sauce is still too thin after adding the cornstarch slurry, remove the lid and cook on HIGH for an additional 30 minutes to reduce. Alternatively, prepare another cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir it in while the mixture is hot.

The Story Behind the Recipe

I first discovered the magic of honey garlic chicken during a particularly busy season of life when my slow cooker became my most trusted kitchen companion. After trying various versions that always seemed to fall short—too sweet, too bland, or with chicken that dried out—I was determined to create the perfect balance.

The breakthrough came when I started coating the chicken in cornstarch before cooking and carefully calibrating the sauce ingredients. What began as a practical weeknight solution has become one of my family’s most requested meals, evolving over the years as I’ve fine-tuned each element.

Now, whenever the aroma of honey, garlic, and sesame fills my kitchen, I’m reminded of how something so simple can bring such joy to the dinner table. It’s become more than just a convenient meal—it’s a reliable favorite that never disappoints.

I hope this recipe brings the same satisfaction to your kitchen that it has to mine over the years.

Final Thoughts

The beauty of slow cooker recipes like this Honey Garlic Sesame Chicken lies in their ability to transform simple ingredients into something extraordinary with minimal effort. There’s something deeply satisfying about setting up your slow cooker in the morning and returning to a home filled with mouthwatering aromas and dinner ready to serve.

Beyond convenience, this recipe offers versatility that can adapt to your family’s preferences and nutritional needs. Whether served over fluffy rice, with steamed vegetables, or as part of a meal prep routine, it delivers consistent, crave-worthy results.

I encourage you to make this recipe your own—adjust the sweetness, spice level, or try one of the variations to suit your taste. The most successful home cooks aren’t afraid to experiment and adapt recipes to their preferences.

Remember that slow cooking is as much about the experience as it is about the food—the anticipation as aromas fill your home, the convenience of having dinner ready when you need it, and the satisfaction of serving a dish that brings people together around the table.

Here’s to many delicious slow-cooked meals in your future!

Q&A Section

Q: What’s the most important ingredient in this recipe that I shouldn’t substitute? The combination of honey and garlic forms the backbone of this dish, but if I had to choose one element not to substitute, it would be the sesame oil. Its distinctive nutty flavor is difficult to replicate and gives this dish its authentic Asian-inspired character.

Q: Can I prep everything the night before and refrigerate the slow cooker insert overnight? You can prepare the chicken and sauce separately and refrigerate overnight, but I don’t recommend combining them until you’re ready to start cooking. The acidic components in the sauce can begin breaking down the chicken if left too long, resulting in a mushy texture. Additionally, some slow cooker inserts can crack if transferred directly from refrigerator to heat.

Q: How can I make this recipe healthier? To reduce calories and sugar, cut the honey to 1/4 cup and consider using chicken breasts instead of thighs. Adding extra vegetables directly to the slow cooker (bell peppers, mushrooms, snap peas) increases the fiber content and makes the meal more filling with fewer calories per serving.

Q: What’s your secret to getting the perfect sauce consistency? The three-part approach is key: coating the chicken in cornstarch before cooking provides initial thickening, adding a cornstarch slurry in the final 30 minutes adds body, and allowing the finished dish to rest for 5-10 minutes with the lid off lets the sauce settle to the perfect consistency.

Q: How do I prevent the chicken from drying out in the slow cooker? Four key strategies: use chicken thighs which are more forgiving than breasts, coat the chicken in cornstarch before cooking, don’t exceed the recommended cooking time, and ensure the chicken is fully submerged in the sauce during cooking.

Q: What sides would you recommend for a complete Asian-inspired meal? For an authentic Asian-inspired feast, I’d serve this with steamed jasmine rice, simple stir-fried bok choy with garlic, quick cucumber pickles (sliced cucumbers marinated in rice vinegar, a pinch of sugar, and salt), and perhaps some store-bought dumplings on the side.