Crock Pot Sesame Chicken Recipes

Steps:

• Stir honey, soy sauce, Sriracha, oil, ginger, garlic, and Worcestershire sauce together in a small bowl.
• Spread chicken in the bottom of a slow cooker. Add cornstarch and toss to coat. Pour honey-soy mixture over top and sprinkle with sesame seeds.
• Cook on Low until chicken is tender, no longer pink in the centers, and juices run clear, 3 to 4 hours.

Steps:

• Spread chicken into the crock of a slow cooker.
• Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
• Cook on Low until the chicken is tender, 3 to 4 hours.
• Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
• Cook on High until slightly thickened, about 10 minutes.
• Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.

Steps:

• Place chicken into crock pot. In a bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3 to 4 hours or on high 1 1/2 to 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

Steps:

• Place chicken thighs in slow cooker.
• Whisk together remaining ingredients in a bowl well, then pour over chicken, making sure to get sauce on every piece.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Steps:

• Place chicken crock pot.
• In a bowl, combine soy sauce, brown sugar, garlic, and tomato sauce.
• Pour sauce over chicken. Cover and cook on low for about 5 hours or until chicken is tender.
• Remove to a plate and sprinkle with sesame seeds.
• To Freeze: Cool, bag, label and freeze(package sesame seeds separate and add when reheating).
• To Serve: Warm in microwave to desired temperature and top with the sesame seeds.
• Note: To toast sesame seeds: Preheat oven to 350°. Spread sesame seeds in a 9-inch pie or cake pan. Toast about 5 minutes or until golden. Or toast seeds in a dry skillet over low heat 3 or 4 minutes.

Steps:

• Rinse chicken and pat dry.
• Mix sesame seeds, salt, flour, and pepper together in a bowl.
• Coat the chicken with the flour mixture and fry in the oil in a large skillet, preheated over medium-high heat.
• Fry to a nice, medium brown color on both sides.
• Depending on how much chicken you have, you may need to do more than one batch.
• Don't overcrowd the chicken!
• Remove the chicken from the skillet and place in a large crock pot.
• In a small bowl, mix onion, wine (or water or broth), and bouillon granules (if using).
• Pour over the chicken.
• Cover and cook on low, 5-7 hours.
• Turn on high and remove chicken, keeping all the juices in the crock pot.
• OPTIONAL- at this point I like to heat the oven to 450 and 'crisp up' the chicken a bit on a cookie sheet, be extra careful not to burn it if you decide to do this!
• Whisk the cornstarch and water together and stir into the crock pot.
• Then add all of the sauce ingredients EXCEPT sour cream and cook on high for 15 minutes.
• Whisk the sour cream into the sauce and serve over rice (I like Basmati) with the chicken.

Steps:

• Spray crock pot with non-stick cooking spray.
• Season both sides of chicken with lightly with salt and pepper, put into crock pot.
• In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
• Cook on low for 3-4 hours or on high 1 1/2 ? 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
• Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
• *You can also sprinkle more red pepper flakes on top if you want more heat.

Steps:

• Mix brown sugar, soy sauce, sesame seeds, sherry, ketchup, garlic powder, and ginger together in a bowl.
• Place chicken thighs in the bottom of a slow cooker. Pour sauce over top.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Season both sides of chicken with lightly with salt and pepper, put into crock pot.
• In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
• Cook on low for 3-4 hours or on high 1 1/2 - 2 1/2 hours, or just until chicken is cooked through.
• Remove chicken from crock pot, leave sauce.
• Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
• Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
• Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
• Sprinkle with sesame seeds and serve over rice or noodles.
• You can also sprinkle more red pepper flakes on top if you want more heat.