That first hiss from the cooker tells you something good is happening. You hear that valve hiss and suddenly the kitchen feels alive. It’s like a little promise that your dinner is gonna be something special tonight.
As the pressure builds, you catch the scent of sesame and garlic sneaking out. It draws you closer and you start to imagine pulling that tender chicken apart after it’s done. It’s a cozy kinda feeling, waiting for that float valve to drop and the quick release to bring your meal to life.
You know that tender pull when you shred the chicken. It’s soft and juicy, soaking up all that sticky, sweet sauce real good. This recipe’s got that perfect balance between a quick satisfying cook time and dang tasty flavor you wanna savor.
Why This Recipe Works Every Single Time
- You don’t gotta babysit it so you get more time to chill or prep other stuff.
- The soy and honey sauce blends just right. It’s sweet, salty, and with a little kick if you add those red pepper flakes.
- Using boneless chicken makes shredding a breeze once it’s pressure cooked.
- The pressure cooker gets the chicken super tender without drying it out. No tough bites here.
- Thickening the sauce after shredding lets you control the texture so it sticks to the chicken perfect.
What Goes Into the Pot Today
- 2 pounds boneless, skinless chicken breasts or thighs. Both work, so pick your fave.
- ⅓ cup low sodium soy sauce. Gotta have that salty base.
- ⅓ cup ketchup. Yeah, ketchup! It adds a little tang and sweetness.
- ¼ cup honey. This makes it sticky and finger-lickin good.
- 2 teaspoons sesame oil for that nutty taste you know and love.
- 3 cloves garlic, minced. Garlic always steps up the flavor game.
- ¼ teaspoon black pepper. Just enough to keep things interesting.
- Pinch of red pepper flakes, optional if you want some heat.
There’s also a little cornstarch and water you mix at the end to give the sauce a thick, velvety finish. And don’t forget the rice to serve it over, plus sesame seeds and chopped green onions for that extra pop of color and crunch.
Walking Through Every Single Move
- Start by placing your chicken straight into the crockpot bottom. No fancy prep needed here, just drop it in.
- Whisk together soy sauce, ketchup, honey, sesame oil, minced garlic, black pepper, and red pepper flakes in a small bowl. This mix is your flavor jackpot.
- Pour that sauce over the chicken, coating it well. Cover the lid and set your crockpot on low for 4 to 5 hours, or go high for 2 to 3 hours if you’re short on time. You’ll notice the pressure build and soon hear the valve hiss.
- Once it’s done cooking, carefully do a quick release of the pressure. Open the lid when the float valve drops, then use two forks to shred the chicken nice and tender.
- Mix cornstarch with water to make a slurry. Add this to the crockpot sauce and stir it up. Return the shredded chicken to soak it all in.
- Pop the lid back on and cook on high for another 15 to 20 minutes. This thickens the sauce real good and you’re just about ready to serve. Spoon it over rice, sprinkle some sesame seeds and green onions, and dig in.
Time Savers That Actually Work
- Use pre-minced garlic from a jar if you’re pressed for time. It works real good and saves peeling and chopping.
- Grab boneless chicken thighs pre-cut to skip a step in prep. It shreds just as tender.
- Cook rice in the pressure cooker at the same time if your model allows. Multitasking for the win.
- Mix your sauce in a jar and shake it up instead of whisking. Less dishes, more ease.
- Make the sauce ahead and store it in the fridge. When you’re ready, pour it over the chicken and start cooking. Breakfast, lunch, or dinner sorted.
That First Bite Moment
You dig in and the first bite hits with that tender, juicy chicken that’s soaked up all those flavors. It feels like a warm hug on a plate, kinda cozy and just right.
The sauce clings to each piece with a sweet and salty smack that dances on your tongue. If you added those red pepper flakes, you get a tiny kick that wakes everything up.
Pairing it with the soft rice, the sesame seeds give a little crunch and the green onions a fresh zing. You remember why simple meals can sometimes be the best ones.
Smart Storage That Actually Works
- Store leftovers in an airtight container in the fridge. It should keep for about 3 to 4 days so you can enjoy it again without losing the flavor.
- If you wanna freeze some, portion it out before cooling and use freezer bags or containers. It freezes well and you can thaw it overnight in the fridge.
- Reheat gently in the microwave or on the stove with a splash of water to keep things moist. Nobody wants dry chicken.
- For best results, don’t mix the rice in until you’re ready to eat. Keeps textures from going mushy when stored.
Everything Else You Wondered About
- Can I use chicken thighs even if I only have breasts? Yep, both work great and it just depends on which texture you prefer.
- Is it okay to skip the red pepper flakes? For sure! You do you. It’s just a little optional heat.
- Do I have to shred the chicken? You don’t have to but shredding helps soak up more sauce and makes it easier to eat.
- What if I don’t have cornstarch? You can substitute flour but it might not thicken quite the same.
- Can I double this recipe? Yep, just use a bigger crockpot and expect a bit longer cooking time.
- What’s quick release and when do I do it? Quick release is opening the valve to let the steam out fast, right after cooking completes. You do this carefully when the recipe says so so your food doesn’t overcook.
Crockpot Sesame Chicken You'll Wanna Make Again
Equipment
- 1 Mixing bowl for combining sauce ingredients
- 1 Crockpot slow cooker
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- ⅓ cup low sodium soy sauce
- ⅓ cup ketchup
- ¼ cup honey
- 2 teaspoons sesame oil
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- pinch red pepper flakes optional
- 1 tablespoon cornstarch
- 1 tablespoon water
- cooked rice, sesame seeds, and chopped green onions for serving
Instructions
Instructions
- Place the chicken into the crockpot.
- Whisk together soy sauce, ketchup, honey, sesame oil, garlic, black pepper, and red pepper flakes.
- Pour sauce over the chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Quick release when done. Remove lid and shred chicken with forks.
- Mix cornstarch and water to create a slurry and stir into sauce.
- Return shredded chicken to sauce and stir to coat.
- Cover and cook on high for 15–20 minutes to thicken sauce.
- Serve chicken and sauce over rice.
- Top with sesame seeds and chopped green onions.
- Enjoy warm.
