Slow Cooker Asian Sesame Chicken
A hands-off, flavor-packed slow cooker dish with tender shredded chicken glazed in a savory-sweet Asian sauce, perfect for weeknight dinners and meal prep.
I first tried this slow cooker Asian sesame chicken on a rainy weeknight when I needed something hands-off but flavor-packed. Four pantry-friendly ingredients—soy sauce, honey, sesame oil, and chicken—turn into a glossy, savory-sweet shredded chicken that’s perfect for busy dinners and meal prep. If you enjoy effortless slow-cooker meals like Keto Crack Chicken, this recipe will fit right into your rotation.
Why you’ll love this dish
This recipe is the kind of weeknight hero that hits several boxes: low effort, affordable, and crowd-pleasing. Toss everything in the slow cooker in the morning and come home to tender, shreddable chicken coated in a simple Asian-style glaze. It’s kid-friendly yet adaptable if you want more heat or extra aromatics.
Reasons to make it now:
- Prep in minutes; the slow cooker does the work.
- Minimal ingredients that are usually in the pantry.
- Great for meal prep—shreds easily and stores well.
- Flexible: serve over rice, noodles, or in lettuce cups for low-carb diners.
How this recipe comes together
Quick overview before you cook: place the chicken in the slow cooker, whisk a simple sauce of soy, honey, and sesame oil, pour it over the meat, and cook low until the breasts shred easily. After shredding, toss the meat back in the sauce so every bite is saucy. You can finish by thickening the sauce on the stove if you want a clingier glaze.
What to expect:
- Hands-on time: about 5–10 minutes.
- Cook time: 4–6 hours on low.
- Yield: about 4 servings over rice (more if used as a filling).
Key Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1/4 cup soy sauce (use low-sodium if watching salt)
- 1/4 cup honey (or maple syrup/agave for vegan-ish swap)
- 1 tablespoon sesame oil (toasted sesame oil for best flavor)
- Sesame seeds and sliced green onions for garnish (optional)
Ingredient notes/substitutions:
- Swap chicken breasts for thighs for richer flavor and slightly shorter shredding time.
- Use tamari or coconut aminos to make it gluten-free.
- If you want less sugar, reduce honey to 2–3 tablespoons and cook a bit longer to concentrate flavors.
How to prepare it
- Arrange the chicken breasts in a single layer in the slow cooker.
- Whisk the soy sauce, honey, and sesame oil in a small bowl until combined and glossy.
- Pour the sauce evenly over the chicken so each piece is coated.
- Cover and cook on low for 4–6 hours, or until the chicken reaches 165°F and pulls apart easily.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded meat to the slow cooker. Stir so the chicken soaks up the sauce.
- Serve spooned over steamed rice and sprinkle with sesame seeds and sliced green onions.
Pro tip: If you prefer a thicker glaze, ladle the cooking liquid into a small saucepan and simmer until reduced by half, then toss the shredded chicken in the reduced sauce.
Slow Cooker Asian Sesame Chicken
- Prep
- 10 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 10 MIN
- Serves
- 4
01Ingredients
For the chicken and sauce
For garnish
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 6 DONE03Recipe notes
- 01For a thicker glaze, ladle some cooking liquid into a saucepan and simmer until reduced by half, then toss with shredded chicken.
04Nutrition
Per serving- Calories
- 343
- Protein
- 46G
- Net carbs
- 18G
- Fat
- 9G
- Fiber
- 0G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
How to serve Slow Cooker Asian Sesame Chicken
Best ways to enjoy it:
- Over steamed jasmine or brown rice for a classic bowl.
- Tossed with udon or soba noodles and a drizzle of sesame oil.
- In lettuce cups with shredded carrots and cucumber for a lighter option.
- As a sandwich or bao filling with pickled vegetables for texture contrast.
For a creamy, smoky contrast, pair with a side like Savory Slow Cooker Street Corn Chicken or a simple cucumber salad. Garnish ideas: toasted sesame seeds, sliced green onions, or a squeeze of lime.
Storage and reheating tips
Refrigerate leftovers within two hours in an airtight container. Use within 3–4 days.
Freeze cooked shredded chicken in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stove over low heat with a splash of water or extra soy to loosen the sauce; microwaving covered in short bursts also works.
Food safety: cook chicken to an internal temperature of 165°F (74°C) and cool promptly to avoid bacterial growth.
Creative twists
- Garlicky-ginger version: add 2 cloves minced garlic and 1 tablespoon grated ginger to the sauce.
- Spicy sesame: stir in 1–2 teaspoons Sriracha or chili paste to the sauce before cooking.
- Peanut sesame: whisk 2 tablespoons peanut butter into the sauce for Thai-inspired satay vibes.
- Lighter/Keto swap: use coconut aminos instead of soy and a sugar substitute in place of honey.
- Make it sticky: finish shredded chicken under a hot broiler for 1–2 minutes to caramelize the edges after glazing.
Common questions
Can I use frozen chicken breasts?
A: It’s safer to thaw first. Cooking from frozen in a slow cooker can lead to uneven cooking and long periods in the food-danger zone. Thaw overnight in the fridge, then follow the recipe.
How do I make the sauce thicker?
A: Remove some of the cooking liquid, simmer it down to concentrate, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the hot sauce on the stove until thickened. Then toss the shredded chicken in the thickened glaze.
Can I make this ahead for meal prep?
A: Yes. Make the chicken, cool, and refrigerate up to 4 days or freeze portions. Reheat and add a quick fresh garnish before serving for best texture.
Is sesame oil necessary?
A: Sesame oil provides characteristic aroma—use it if possible, but a neutral oil plus a drop of toasted sesame oil at the end can work if you’re low.
How many calories per serving?
A: Calories vary by portion and whether you serve over rice. A reasonable estimate is 250–350 calories per serving for the shredded chicken alone; add rice for more.
Conclusion
This slow cooker Asian sesame chicken is a reliable, low-effort recipe that delivers big flavor from a short ingredient list. For a sweeter, chili-forward spin, check out Carlsbad Cravings’ Asian Sweet Chili Sesame Chicken for inspiration. For a different spin, try my Slow Cooker Asian Chicken.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
