Crockpot Sesame Chicken

This delicious Crockpot Sesame Chicken is a great afternoon crockpot recipe. Get it started when you take a break for lunch, and then finish off with a couple of final steps. Dinner is done!

How to Make Crockpot Sesame Chicken

To begin, cut a pound and a half of boneless, skinless chicken breasts into large chunks – about an inch and a half.

In a non-stick skillet, heat a tablespoon and a half of sesame oil over medium-high heat.

Add in the chicken and cook until it is just opaque, turning a couple times. Spray the inside of your crockpot with cooking spray. Place the chicken in your crockpot.

While the chicken is cooking, in a cup combine 1/4 cup soy sauce, 1/4 cup orange juice, a teaspoon of grated fresh ginger, a teaspoon of grated fresh garlic, 1/4 cup brown sugar, and 2 tablespoons of hoisin sauce.

Whisk those all together.

Pour the sauce over the chicken and stir to coat. Cook on low for 4 hours. After about 3 1/2 hours, start some rice to serve this with. Basmati rice is a terrific choice.

In the last 15 minutes of cooking, add in either a cup of frozen peas or 2 cups of frozen broccoli florets. Whichever you have handy.

After it has finished cooking, strain the liquid into a saucepan, and turn the heat on medium. Keep the chicken and vegetables in the crockpot.

In a small dish or cup, whisk together a tablespoon and a half of cornstarch with 1/4 c water.

Pour the cornstarch mixture into the saucepan, along with a half cup of chicken broth. Bring it to a boil, stirring continually. Pour the thickened sauce back into the crockpot over the chicken and veggies.

If you don’t have toasted sesame seeds, simply put a tablespoon of them in a dry skillet and cook over medium heat for about 3-4 minutes, or until barely golden and fragrant.