Okay, friends, gather ’round because I’m about to let you in on a little secret weapon in my kitchen: Slow Cooker Sesame Chicken. This isn’t just any chicken dish; it’s like a warm, sweet, savory hug in a bowl. It’s the kind of meal that makes you feel like you’ve actually got your life together, even when you’re rocking yesterday’s yoga pants and haven’t showered. And the best part? The slow cooker does, like, 99% of the work. You NEED this in your life. Seriously.

My husband, bless his heart, used to be a “meat and potatoes” kind of guy. Veggies were…optional. Then I started making this. Now? He actually asks for it! The first time I made it, I forgot to buy sesame seeds (oops!), so I sprinkled it with chopped peanuts instead. He didn’t even notice! Now, my toddler calls it “chicken candy” (don’t judge me!) and it’s one of the few things she’ll eat without a battle. We have this AT LEAST once a month. Sometimes twice if I’m feeling rebellious.

Why You’ll Love This Slow Cooker Sesame Chicken Recipe

It tastes like takeout, but it’s way healthier (and cheaper!). Win-win!
Your house will smell AMAZING all day. Like, “should I open a restaurant?” amazing.
You can throw it together in, like, 10 minutes. Because who has time for more?
Leftovers are even BETTER the next day. (If there ARE any leftovers, that is).
Even picky eaters will devour it. I’m talking to you, Timmy!

How to Make It

Okay, so first things first, grab your slow cooker. Don’t have one? You’re missing out, but you can probably do this in a Dutch oven in the oven on low. But seriously, get a slow cooker.

Now, throw in your chicken. I usually use boneless, skinless chicken thighs because they stay super juicy, but breasts work too. Just don’t overcook them or they’ll dry out. (Trust me, I’ve been there).

Next, whisk together all the sauce ingredients in a bowl. Soy sauce (or tamari if you’re gluten-free!), brown sugar, honey, sesame oil, garlic, ginger, and a little cornstarch to thicken things up. Don’t be afraid to eyeball it – I never measure anything!

Pour the sauce over the chicken, then add some pineapple chunks. Fresh is best, but canned works in a pinch. Just drain them well!

Put the lid on the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easy to shred with a fork.

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Once the chicken is cooked, shred it right in the slow cooker with two forks. Then, stir in some sesame seeds and chopped green onions.

Serve it over rice or quinoa, and boom! Dinner is served. You’re a rockstar. Don’t forget to Instagram it!

Ingredient Notes

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Chicken Thighs: I swear by these for the flavor, but chicken breasts work too. Just watch the cook time so they don’t dry out on you!
Soy Sauce: Obviously. Use low-sodium if you’re watching your salt intake. Or, if you’re gluten-free, Tamari is your best friend.
Brown Sugar: Adds that sticky-sweetness that makes this dish so addictive. I’ve been known to use regular sugar in a pinch. Shhh!
Honey: Because a little extra sweetness never hurt anyone. I’ve subbed maple syrup before and it works great!
Sesame Oil: Don’t skip this! It gives it that authentic sesame flavor. A little goes a long way, so don’t go crazy.
Garlic & Ginger: Fresh is best, but powdered works too if that’s all you have. Don’t judge. We’ve all been there.
Cornstarch: This thickens the sauce. If you don’t have cornstarch, you can use arrowroot powder or even a little flour.
Pineapple Chunks: Adds a tropical twist. I’ve used fresh, canned, even the frozen kind when I forget to plan ahead.
Sesame Seeds: For garnish and a little extra flavor. Toast them in a dry pan for a few minutes before sprinkling on top for even more flavor.
Green Onions: Adds a pop of freshness and color. You can also use chopped cilantro if you’re into that.

Recipe Steps:

Place chicken in the slow cooker.
Whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and cornstarch in a bowl.
Pour sauce over chicken.
Add pineapple chunks.
Cook on low for 6-8 hours or on high for 3-4 hours.
Shred chicken with two forks.
Stir in sesame seeds and green onions.
Serve over rice or quinoa.

What to Serve It With

Okay, so I usually serve this over rice – white, brown, jasmine, whatever I have on hand. Quinoa is also a good option if you’re feeling fancy. Steamed broccoli or some stir-fried veggies are great on the side too. And if you’re feeling extra indulgent, a drizzle of sriracha mayo takes it to the next level. Just sayin’.

Tips & Mistakes

Don’t overcook the chicken! Dry chicken is sad chicken.
If the sauce is too thin, mix a little more cornstarch with water and stir it in during the last 30 minutes of cooking.
Don’t be afraid to experiment with the sauce. Add a little chili garlic sauce for some heat, or some rice vinegar for some tang.
I once tried adding peanut butter to the sauce. Don’t do that. Just trust me.
If you’re short on time, you can use pre-cut pineapple chunks. But fresh pineapple is always better!

Storage Tips

Store any leftovers in an airtight container in the fridge. It’ll keep for about 3-4 days. And guess what? It’s actually pretty good cold. I’ve been known to sneak a bite straight from the fridge for breakfast. Don’t judge. It’s chicken candy, remember? You can also freeze it for longer storage. Just thaw it out completely before reheating.

Variations and Substitutions

Okay, let’s get real. Sometimes you gotta make do with what you’ve got, right? So, here are some things I’ve tried:

Honey instead of Brown Sugar: Works great! Adds a different flavor profile, but still delicious.
Tamari instead of Soy Sauce: For my gluten-free friends. Tastes the same, I promise.
Chicken Breast instead of Thighs: You can do it, just watch the cook time!
No Pineapple: Okay, it’s not quite the same, but it’s still good. Maybe add some other veggies, like bell peppers or onions.
Skipped the Sesame Oil: Honestly, it’s still good, but you miss that nutty flavor. Add a little toasted sesame seeds at the end to compensate.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Slow Cooker Sesame Chicken Recipe