Update: I accidentally left onions out of the ingredient list and instructions originally. I’ve corrected the recipe — apologies if you printed the earlier version. It still tastes great without onion, but with it the flavors are brighter!
We all wish for a “unicorn” recipe: something simple to make that somehow pleases everyone at the table. You try countless dinners looking for variety beyond burgers or hot dogs, hoping for something that will actually make the family cheer. This slow-cooker honey sesame chicken is exactly that kind of find.
It’s astonishingly easy: chop an onion, mince a few garlic cloves and some fresh ginger, whisk a few pantry liquids together, pour the mixture over boneless skinless chicken thighs in the slow cooker — no browning required — and walk away. It’s budget-friendly and hands-off, too.
After four hours on low, the result is far from ordinary. The sauce is sweet, tangy, garlicky and gently spicy, with warm ginger notes and a velvety texture. The chicken comes out tender and flavorful, and the family will likely devour it as fast as you can serve it. The first time I tried this (adapted from my friend Amy’s recipe), there were no leftovers even after doubling the amount. I made it again a few days later with minor changes and the same result: everyone loved it, including picky eaters who didn’t notice the finely minced onions.
If you need a simple, dependable weeknight dinner that feels special without fuss, this is the kind of recipe to keep in rotation. It’s fast to assemble, fills the house with an irresistible aroma while it cooks, and serves beautifully over hot rice with sesame seeds and sliced scallions.
Slow-Cooker Honey Sesame Chicken
Rebecca Lindamood
5 minutes
Ingredients
- 3 pounds boneless skinless chicken thighs
- salt and pepper
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/2 cup minced onion
- 1/4 cup plus 2 tablespoons ketchup
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced or grated fresh ginger
- 4 cloves garlic peeled and minced
- 3/4 teaspoon crushed red pepper flakes
- 4 teaspoons cornstarch
- 1/4 cup water
Serve with:
- Hot cooked rice
- Sesame seeds
- Scallions thinly sliced
Instructions
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Lightly season the chicken thighs with salt and pepper and arrange them in the slow cooker.
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In a bowl, whisk together the honey, soy sauce, minced onion, ketchup, canola oil, toasted sesame oil, ginger, garlic and crushed red pepper flakes. Pour the mixture over the chicken. Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover loosely with foil, leaving the pan juices in the slow cooker.
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Stir the cornstarch into the water until dissolved. Whisk this slurry into the pan juices in the slow cooker. Re-cover and turn the cooker to high; let the sauce thicken for about 15 minutes.
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Return the chicken to the slow cooker, spoon the sauce over the pieces, and serve over hot rice. Garnish with sesame seeds and sliced scallions.
Nutrition
Carbohydrates: 20g
Protein: 23g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 107mg
Sodium: 690mg
Potassium: 338mg
Sugar: 18g
Nutritional information is an estimate. Calculate values using the exact ingredients you use if needed.
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