Asian Sweet Chili Sesame Chicken
Servings Prep Time
6 5minutes
Cook Time
Servings Prep Time
6 5minutes
Cook Time
Crockpot Sesame Chicken
  • 2pounds chicken breasts(thawed)*
  • 1 1/2tablespoons cornstarch
  • 1/4cup water
  • sriracha to taste(optional)
Sweet Chili Sesame Sauce
  • 2-4tablespoons Asian sweet chili sauce(I use Mae Ploy)**
  • 1/3cup low sodium soy sauce
  • 1/3cup ketchup
  • 1/3cup packed brown sugar
  • 2tablespoons quality hoisin sauce(like Lee Kum Kee or Kikkkoman)***
  • 2tablespoons rice wine vinegar
  • 1tablespoon toasted sesame oil
  • 1 1/2teaspoons garlic powderor 3-4 garlic cloves minced
  • 1/2teaspoon onion powder
  • 1/2teaspoon ginger powderor 2 teaspoons freshly grated ginger
  • 1teaspoon salt
  • 1/4teaspoon pepper
  • toasted sesame seeds
  • chopped green onions
  1. Add chicken to the bottom of your crockpot.
  2. Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
  3. Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred.
  4. Shred chicken in the crockpot and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. *Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove – this will create a thicker sauce.*
  5. Serve with rice and garnish with sesame seeds and green onions.
Recipe Notes

*You can use frozen chicken breasts but just be aware that they will release more water so you will need to increase the cornstarch in order to thicken the liquid at the end.
**If you don’t like heat at all, start with 2 tablespoons Asian Sweet Chili Sauce. You can always add more at the end of cooking.
***Hoisin sauce can be found in the Asian section of your grocery store.