I mentioned these last few weeks that I have been using the slow cooker frequently! Did you know you can cook just about anything in it? Just do a few Google searches and you will find that you can!
This week I decided to try the Sesame Ginger Chicken from Cooking Light. At first when my husband and I tried the chicken we thought it was just “okay”, then when we poured the sauce over it that just turned it into “delicious”. There wasn’t a bite left! We gobbled it up! I love that it took me just minutes to prepare. I prepped it in the slow cooker the night before then just started cooking it before we left for school in the morning.
When we were ready for dinner I simply made some rice and topped the chicken and sauce over the rice! It was quick, easy and delicious!
I love making Asian inspired meals at home because I can control the sauces I use. Being gluten free it is extremely difficult to eat out at Asian restaurants because of the gluten in the sauces. I think my husband’s wish is that Panda Express would come out with something gluten free. He is having withdrawals because we hardly eat there since I can’t! I’ll just keep it to myself that I prefer to make my own anyway regardless if I could eat there or not!
Now are you ready for this slow cooker dinner?
Get those slow cookers ready!
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Slow Cooker Sesame Chicken
- 1 Tsp Sesame Oil
- 2 Medium Sized Boneless Skinless Chicken Breast
- 1/4 Cup Low Sodium Gluten Free Soy Sauce
- 2 Tbsp Brown Sugar
- 2 Tbsp Orange Juice
- 5 Tsp Hoisin Sauce or Gluten Free Hoisin Sauce
- 1 Tbsp Minced Peeled Fresh Ginger
- 1 Tsp Crushed Garlic
- 1 Tbsp Cornstarch
- 1 Tbsp Cold Water
- 2 Tsp Sesame Seeds
- 2 Green Onions Diced
- Cooked Rice Optional
- In a 5 quart slow cooker, pour the sesame oil evenly on the bottom then place the chicken in the slow cooker.
- Evenly cover the chicken with the soy sauce, brown sugar, orange juice, hoisin sauce, ginger, and garlic.
- Cover and cook on low for 4 hours. Chicken should be an internal temperature of at least 165*F.
- Once the chicken is done, remove it and set aside.
- Use a strainer to pour the sauce from the slow cooker into a small saucepan.
- On medium heat warm the sauce up with the cornstarch and water. Whisk it until it is thick.
- Then, top the chicken with the sauce, sesame seeds, and green onions.
- Serve over cooked rice.
did you make this recipe?
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Comments & Reviews
Thanks you for the Slow Cooker Sesame Chicken recipe. I am part of a club of moms that meets once a week to make a meal in our Crock pots. We made yours this week and it was a huge hit with the adults and KIDS! We posted it on our Facebook page.. The Crock Pot Ladies Port Washington , NY . Check it out 🙂
We Love your webpage. Will definitely be back for more recipes… Thanks! Claudia
Kristy Still says
Awww!! Thank you so much! I am so glad you all enjoyed it! What an awesome group too!
Katie Starfish says
I made this for dinner tonight with a couple of changes. i followed the recipe to the letter up to the actual cooking part (because I didn’t have time for the slow cooker today). I seared off the chicken thighs in a frying pan with the sesame oil (smelled so good!) and then put them into a 9×13 baking dish with high sides. I poured the sauce over them (with the addition of half a white onion diced finely), and baked, covered, at 375F for about an hour. I flipped the thighs halfway through so the sauce could soak equally into both sides.
After the thighs were baked I removed them to a separate dish, poured the sauce into a saucepan and set about thickening it. I found that the sauce, as is, was extremely salty and I didn’t think my kids would like it without softening/sweetening it up a bit. I added half a cup of water, half a cup of white wine, a bit more orange juice and about a tablespoon of raw honey. Made a big difference! 🙂 Didn’t hear a complaint from either my husband or the kiddos.
I wonder if using the slow cooker would take the edge off some of the saltiness, though. In any case, I enjoyed it!