Feb 26, 2013

Crock Pot Sesame Honey Chicken



Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations – serve this over your favorite rice and dinner is ready!


I'm not a fan of sweet foods as a main dish, unless it's balanced with savory and spicy flavors. In this dish the honey, soy sauce, rice vinegar and sriracha compliment each other and balance out the sweetness.

I've tried a few versions floating around the web, but they were much too sweet for my taste. After a few attempts, I finally found the perfect balance of sweet-savory without adding too much sugar. Rice wine is naturally sweet, and adds a bit of acid which rounds out the flavors. I served this with more sriracha sauce on the side for extra heat and served it over brown rice.

I usually set some chicken aside for my toddler when I shred it, before adding it back to the sauce, since her palate is pickier than the rest of ours, and it works out fine. I never cook a separate meal for her, she eats what we eat, just modified at times if I cook something spicy.

For lunch the next day, I made some lettuce wraps with some leftover forbidden rice I had and thoroughly enjoyed eating them with my hands.





Crock Pot Sesame Honey Chicken
Skinnytaste.com
Servings: 8 • Serving Size: over 2/3 cup Old Pts: 4 Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg

Ingredients:

  • 2 lbs boneless, skinless chicken breast
  • black pepper, to taste
  • 1/3 cup low-sodium soy sauce (tamari for gluten-free)
  • 1/4 cup honey
  • 1/4 cup tomato paste
  • 3 tbsp rice wine vinegar
  • 2 cloves garlic, minced
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp onion powder
  • 1 tsp sriracha hot chili sauce, or more to taste
  • 1 heaping tbsp cornstarch
  • 1/4 cup water
  • 1/2 tbsp sesame seeds
  • 2 medium scallions, chopped for garnish


Directions:

Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.


Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!

245 comments :

  1. Can you cook it on low for more than 3-4 hours? I ask because I always look for crockpot recipes I can cook while I'm at work all day (8-9 hrs) and finish up when I get home. It looks delicious but I would need to leave on low for a lot longer than the stated cook time here.

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    1. I don't cook any crockpot meals for the same reason.. I do them on the weekends. None have come out right otherwise :(

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    2. start with frozen chicken and cook on low all day. I do this all the time!

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    3. I have an electrical timer that I just plug my crockpot into, so I can program the start and shut off times. You can get them pretty cheaply at Wal-Mart.

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    4. Try chicken thighs instead of breasts. They don't dry out like chicken breasts do. Pts will change using thighs so plus it into your recipe builder for the new values.

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    5. @Anonymous - the timer idea is genius!!

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    6. If you use one with an auto-shutoff (like Gina recommends below), it will knock it down to warm. I use my crockpot at least twice a week (usually more) and am gone more than even 8 hours, my stuff has never dried out.

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    7. I've even prepped at home then plugged my crock pot in the kitchen at work so it's cooking while I'm working! Of course, the aroma teases my co-workers...

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    8. If you use chicken that is frozen, you can add about two hours to the cook time.

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    9. I've always cooked stuff on low for 8-9 hours. Never had any issues.

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    10. I tried with chicken thighs and it was great! Cooked for a bit more than 4 hours and the chicken was still very tender.

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    11. This is delicious! But then, all of Gina's recipes. I have a 3-in1 cooker that is programmable delay start. It is a steamer/pressure cooker/slow cooker made by Nesco, it totally rocks! I ordered mine 3 years ago but Walmart is carrying them now at $30 less than I paid lol! It is worth it though.

      Thanks so much for the recipes Gina, I look forward to the daily emails! You make cooking fun & delicious.

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    12. You can get a crockpot at Khol's the brand is Crock-Pot about $50.00, it has a timer and will automatically switch over to warm after the cooking time has ended.

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    13. Cook it over-night! When you get up in the morning it's ready to be popped into the fridge and reheated when you get home from work :) It's how I do a lot of my slow-cooker meals.

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    14. use frozen chicken and you can cook it all day on low ! and its amazing !!!

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    15. @ Maureen- you are risking food-borne illness if you pop the hot crockpot in the fridge. It will take several hours for the internal temp to come below 40, risking bacterial growth. Better put it into small containers, or cool the crock in an ice bath first!

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    16. I don't understand how a timer helps...sure the timer starts the crockpot, but what takes the chicken out of the refrigerator?

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  2. Hi Gina!

    I don't have a crockpot and I was wondering if you could tell me how I can make this in my dutch oven. This looks too good not to make!

    Thanks

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    1. I have used a conversion chart found on cookingincastiron with success

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    2. Sure, simmer covered on the lowest heat in the dutch oven, for 1 hour tops. I would add a bit more water as it evaporates on the stove.

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  3. To the commenter above (Anonymous) who asked about leaving the chicken on low for longer..my suggestion would be to start with frozen breasts and very cold ingredients too. Maybe refrigerate everything the night before, including the canned stuff?

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    1. to add to this...
      I also have trouble with recipes that need to be cooked on low for less than 8 hours. In addition to using frozen chicken and cold ingredients, I would take it a step further -- I've read that if you place all ingredients into the crock the night before and refrigerate the entire crock, it will add about 1.5 hours to the overall cooking time. Still not 8 hours, and I haven't actually tried it myself, but its something worth trying...

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    2. I recommend using a slow cooker that you can adjust the cooking time and shuts off when done, mine stays on warm.

      8 hours would certainly dry this out.

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    3. I often prep crockpot meals the night before and place the entire crock in my fridge. It works fine for us using chicken breast recipes.

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  4. this looks so delicious, have to try this :) thank you!

    http://franchemeetsfashion.blogspot.cz/

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  5. If I were to use split chicken breasts (bone in) how many pounds should I use?

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    1. I used 2.14 pounds split breast and it came out soooo moist and absolutely perfect! Thank you for such an incredible recipe!

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  6. i can only find rice wine OR rice vinegar....not rice wine vinegar. which should i use?

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    1. I suspect rice vinegar would be correct, that is what I am going to use.

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  7. Hello! I love this recipe. Do you think it would work with boneless pork chops? Thank you!

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  8. Can we just bake this meal instead of putting it in the crockpot?

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    1. I suppose you could, but I'd be guessing how long it would need to bake so I dont want to steer you wrong.

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  9. I have a silly question....the ingredients call for 2 chicken breasts, but in your picture you have 5. Does it take 5 chicken breast for 8 servings or 2?

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    1. It says 2 pounds not 2 breasts.

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    2. Thank you...totally mis-read that one. :)

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  10. This looks FANTASTIC. I will be making this during the week... I got a wild idea to add some nuts, water chestnuts, and chilis to make it "kung pao" style, my favorite!

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  11. Another good crock-pot-er recipe, thank you :0)
    Butter Lettuce make the best wraps!

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  12. I bet it wouldn't hurt to cook it longer than 3-4 hours. I'm going to try it and let you know how it turns out after 8 hours.

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  13. Think this could be adapted to use Braggs liquid amino acid?

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  14. I do shredded chicken in the crockpot all the time on low for 7-8 hours. You just need to make sure there's enough liquid in there. And it sounds like this recipe has that.

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    Replies
    1. I can't wait to try this! We also use quinoa sometimes as a healthy alternative to rice.

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  15. Looks AWESOME! I can't wait to try it out!

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  16. this looks fantastic Gine!

    Where did you get your simple plain white bowls?

    Diane

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  17. This looks so good, I am seriously sitting in my office salivating... Will be trying this recipe VERY soon.

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  18. I can't wait to try this! Everything you make looks great!

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  19. @Gina- Any time i make chicken in the slow cooker it comes out somewhat dry... im tempted to stick to beef/soups/stews.. any suggestions? Anyone else have this problem?

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    1. I would cook it less time, your slow cooker probably cooks to hot.

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    2. Also dark meat is much more tender.

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  20. If I only have chicken thighs at home that are not boneless, would I remove the chicken from the bone after or before cooking?

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    1. You can keep the bone on while cooking, it may need more time though.

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  21. This sounds like a great slow cooker meal! can't wait to try it out.

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  22. This is in my crockpot right now! Was looking for a yummy meal with ingredients I had on hand, and voila, this popped up in my Facebook feed. I love your recipes and recommend them to everyone! Thanks so much!

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  23. Gina, this looks and sounds delicious! Thanks so much for all these yummy recipes! Question for you - my daughter is allergic to wheat (will use gluten free soy sauce), tree nuts and Sesame seeds. Is there any thing I can use in place of the sesame oil or can I omit it completely without compromising the flavor?

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    1. I have the same question about the sesame oil (my son is allergic). I know it's sort of ridiculous to ask about skipping the sesame when sesame is in the recipe title (!!), but I thought it couldn't hurt to ask, since there are so many other ingredients. Thanks Gina!

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    2. Sure, use a little olive oil instead.

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  24. mmm this looks delicious and easy what with using the crockpot. will try. thanks for this idea. xx. gigi. food and beauty blogger @ www.gigikkitchen.blogspot.com

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  25. Looks great in those lettuce wraps!

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  26. Thank you for posting more crock pot meals - these are awesome!

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  27. Husband and kid approved! They just devoured this. It was great and easy!

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  28. This looks fantastic!! Going on my meal plan for next week for sure. :)

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  29. This sounds so good it's ridiculous! Definitely going on the menu for next week. Thank you, Gina!

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  30. OMG Gina! This sounds fabulous! I received the email on break today and picked up the ingredients on the way home from work. Can't wait to eat this! Did I mention I love you and this site?! Anyway me and my waistline do. =)

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  31. This looks fabulous. I'm going to have to try it in the next week. Love your website. Great stuff. :)

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  32. I made this tonight and added a little ground ginger. Delicious! Hope you Try it.
    Also, I lightly steamed shredded chinese cabbage with a few button mushrooms and served the chicken on top of this bed of cabbage/mushroom. Topped as directed and added cilantro and some bean sprouts. Winner.

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    1. Love that idea!! Next time I'll add ginger, thanks for the suggestion!

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    2. Curious as to how much ginger you added? I'm making this for dinner tonight and love the idea of adding that extra ingredient. I'm also serving it over high-fiber linguine instead of rice, since we made the Spicy Thai Beef & Jasmine Rice for dinner last night (which was PHENOMENAL, by the way!).

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  33. I've literally made meals from your site for the past week and have loved every single damn one!! Let me just tell you I'd be in a complete loss if you ever stopped this blog Gina! :)

    -Kayley

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  34. That looks so tasty and also I like the colours of the dish.

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  35. I made this last night in a Dutch oven on the stove - simmered for about 1.5 hrs. It was delicious! Thanks!!

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  36. Gina, I believe we were separated at birth. All of your recipes are things I L-O-V-E. We have the same cooking styles and tastes. Thank you for all you do!!!

    Paula

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  37. This is a "skinny taste" site. Do you have any nutrition info?

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  38. Is there any substitute for the sriracha sauce? I don't have any and don't like buying an ingredient I don't otherwise use.

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    1. Sure, anything spicy, hot sauce, chili pepper, crushed red pepper flakes, etc.

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  39. Gina, do you think the cooking time would change if I halved this recipe? Thanks!

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  40. What size crock pot do you use for this recipe?

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  41. Are the points just for the chicken. Assuming you need to add points for the rice??

    Being single and cooking for just me - would also like to know if you could halve this recipe. Thanks so much!

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  42. I find when working with honey that just a touch of Molasses really enhances the honey and adds incredible flavor. For 1/4 cup honey, I'd add 1 1/2 tbsps Molasses :)

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  43. What sort of vegetable would you serve with this? I love dishes like this, but feel weird not have a veggie side dish. Any suggestions?

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    1. I'm making this tonight with some snow peas.. I will either steam the snow peas or may do a quick stir fry with garlic and soy sauce.

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    2. I'd love broccoli with this personally!

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  44. Definitely not satisfied with this recipe. I was excited all day to try it out and when it came down to dinner time it didn't meet my expectations... I've had asian lettuce wraps before and they were nothing like these. I followed the recipe to the tee. My husband and I can't figure out what it was we didn't like but we came up with that it wasn't "asiany" enough. Maybe it was the tomatoe paste that through us off?? Def need more tangy flavor. Sadly we will not be making this one again.

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  45. This will have to go on the list of "must eat" pronto.

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  46. For those struggling with the time, just get a cheap light timer (used for Christmas lights) and program it to turn on during the day and off at the appropriate time. You can prep everything the night before and leave it in the fridge, so when you take it out in the morning it stays cold until the cooker turns on.

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  47. Made this for dinner last night and it was fabulous! Everyone enjoyed it, though my husband asked if I was sure it was healthy. LOL I'll definitely be making this again. For the time issue, I used frozen chicken and had to turn my slow cooker up to high after 4 hours because it wasn't close to done yet. I prepped this at 2 in the afternoon and we finally ate at 8 p.m.

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  48. Icouldn't find sriracha hot chili sauce so I bought chili oil. Should I use that or use hot sauce as you suggested? Thanks-your recipes always come out great and make me feel like I can really cook!

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    1. That should be fine, you may need to add some more crushed chili flakes if you want more heat.

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  49. I only cook for one - so always halve the recipes and they turn out just fine. If the cooking time interferes with my day - I use one of my electrical timers (normally used to turn lamps on and off). Easy peasy.

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  50. I can't wait to try this recipe. I love recipes that you cook in the crock-pot, and I will definitely be cooking this very soon. Thanks Gina for another great recipe. I have cooked many of your recipes, and if you stopped your blog I wouldn't know what to do. Gina, keep doing what you do.

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  51. Man Gina - typically my family and I thoroughly enjoy your recipes. In fact, I plan my weekly menu using your site. : ) But this particular recipe did not work out so well for us. I think it was the tomato-y base that through us. Or maybe we were looking for more of the sweetness that you were trying to avoid within this recipe.

    I am looking forward to your next recipe post tomorrow. Your blog is the 2nd place I visit on the web after I check my morning emails... 2nd surf of the web is always to see what Gina has to offer - lol

    Take care and keep up the good work here. My family as well as myself appreciate your creativity.

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  52. Dawn made it tonight & she loved it! Xoxo

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  53. This was delicious! My husband already asked me to make it again next week. Thanks so much!

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  54. I love that this recipe calls for Sriacha! I can't wait to give it a try!

    Christina @ It's a Keeper

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  55. Just made this recipe for dinner and it was a HUGE success with my husband and 16 month old. We all enjoyed it and will definitely be making it again! I thought the tomato paste gave it a bit of a "bbq" flavor so I am going to add some ginger to it next time to make it a bit more sesame chickenish. Thanks for the GREAT recipe! Oh, and my small crock pot tends to cook "hot" so it only took me 2 1/2 hours for the initial cooking for the chicken and sauce.

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  56. What's with the photobucket banner across the top and bottom of your site? How do I make it go away? I love your site and have just joined WW so I visit regularly.

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    1. I don't see that, what web browser are you using?

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    2. I see it too. It says you've exceeded your bandwidith. I'm using Safari on Mac.

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    3. I see it, too. I'm using Google Chrome.

      This recipe looks delicious, though!

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  57. Gina..I just made this tonight for my catering business and it was wonderful. Keep up the great work..Your recipes are all so tasty and the pictures are wonderful

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  58. I made this last night following the recipe exactly and it didn't look a thing like this. It was too salty, too strong, too dark, and tasted weird.

    I will give it another try, using soy, not tamari (which is all I had). Normally everything that comes from here gets rave reviews and makes it into the rotation immediately. I don't know what went wrong. So sad. I wanted to love this.

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  59. I made this last night and it's definitely a keeper. Thanks! I cut the amount of chicken in half, but used the same amount of sauce for my sauce-loving husband. I have always cooked chicken for a full day in the past, but cooked this for only 3.5 hours, as instructed. SO much better.

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  60. Sounds like a great recipe. I'm going to try this soon, maybe with a combo of white and dark meat. Thank you!

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  61. I made this last night but didn't have an opportunity to eat it until lunch today. Instead of having it with rice I just doubled the portion and had it as lettuce wraps. It was really really good! Love the site and all the ideas. Keeps me from going postal from eating too many healthy choices or lean cuisines!

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  62. I have a couple of packages of chicken cutlets on hand. Would they be okay for this or would I have to worry about drying out because so thin?

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  63. Its in the crockpot now - smells fabulous - can't wait to have it tonight in lettuce wraps :)

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  64. I'm looking forward to making this over the weekend. I know it's gonna be good!

    ....what happened to your beautiful webpage??? It's littered with Photobucket ads :-(

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    1. She's just used more bandwith than Photobucket allowed. It's because she's so popular! :)

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  65. Going to make this tomorrow. Was at Market Basket tonight, and for some reason the only skinless boneless chicken breast they had was organic for $15!!! Thought I may have had some at home frozen in the freezer, but I didn't, so we're going to try it with pork instead. I'm sure it will be just as good. Excited to try it.

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  66. Looks amazing..pinned and putting on next week's dinner menu at our house!

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  67. My first time to make this and it was sooo good! In fact, this was my very first attempt at any Chinese food! Hubby said it was as good as takeout. I used a "family pack" of bone-in chicken thighs and they were done in about 3 hours. I started it out on HIGH for the first half hour or so, then finished on LOW. We like spicy, so I bumped up the amount of heat in it. Thanks for sharing, it's a definite "keeper"!
    @Kate....I also think pork would work well in this. Maybe, I'll try that next time.

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    1. Just finished dinner, was quite delicious with pork

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  68. This also works great with flank steak. I put all of the ingredients in a ziploc bag, threw in the flank steak and marinated overnight. The next day I put everything in the slow cooker and cooked on low for 4 hours. When it was done, I shredded the meat. My husband took about 1 cup of sauce from the slow cooker and put on high heat for about 10-15 minutes until it reduced down....it was a delicious sauce. Great served over white rice or lettuce 'cups'.

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  69. Hi Gina I love most of your recipes and this looks great. Question, can I substitute Ms. Braggs Aminos for the soy sauce? also, never heard of Sriracha. Can I get it in regular grocery stores?

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  70. Does the chicken have to be in a single layer in the crockpot or can it be on top of each other?

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  71. All i have to say is YUM! I made this tonight and it was awesome, trying not to go back for the rest. So So Delicious! Thank You!

    -Angel

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  72. I don't like sweets same as you but i think the combination of honey, soy sauce, rice vinegar and sriracha are great compliments. I like chicken too much and spicy food that's why on this upcoming Sunday i would like to make this delicious recipe.

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  73. When I added it into my iPad receipe builder it comes up as 5 points+ not 4. Any reason why that would be? Thanks!

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    1. I just checked using WW app. And it came up as 4pts.

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  74. I used one giant chicken breast and made this for dinner for me,the kids,and a fellow Navy wife.It was delicious,But I can see how ginger would give it a wonderful touch!I will be making this again,since I always have everything available to make it.

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  75. This was delicious and my whole family loved it. It was so easy, too. I added some shredded cabbage after I returned the shredded chicken to the pot.

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  77. That looks wonderfully good! :0 Thanks for posting it :)

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  78. Made this for dinner last night. SO GOOD! Tasted like take-out! Thank you for the tasty and healthy slow cooker recipes! Making my life easier without compromising flavor!

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  79. I made this for dinner last night and brought left overs for lunch today...it was delicious! Thanks for all your great skinny recipes!

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  80. Oops. Definitely missed the '3-4' hour instruction. To those asking - don't let it cook 8 hours! Next time I'll just run home at lunch and put it on.

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  81. Making this meal for dinner tonight! I did a sauce taste test and was surprised, SUPER yummy! The smell coming from Crock Pot is making my mouth water! lol cant wait for tonights dinner!

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  82. I have this in the crockpot right now. I have never left a comment on any blog before, but I have to tell you that your blog is AMAZING! I subscribe to many food blogs and yours is by far my favorite. I've never made anything that I didn't love. I recommend it to all of my friends. I am especially loving your crockpot recipes lately. Thanks so much for sharing your delicious recipes!

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  83. I used frozen thighs (1 lb, but kept the sauce ingredients the same because I'll use it for the veggies too) and cooked for the 9 or so hours I was gone.

    Now the chicken is falling apart and will be tough to separate while leaving the sauce in the pot. Can I add the cornstarch with the chicken still in there?

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  84. This is a terrific recipe. I love that it's low in W.W. points for me and my husband never thought of it as 'diet' food. He runs the other way when he thinks things are 'healthy"! We ate them as lettuce roll ups and they were delicious.

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  85. I made this on Sunday past and it was a HUGE hit! We served it over brown rice and had steamed brocolli on the side. :D

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  86. Mine finished up with too much sauce, almost swimming in sauce unlike your picture. Maybe I will use less ingredients next time.

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  87. Just set my crock! Excited to see how this one turns out. I plan on making it tonight so I can eat it throughout the week, since I'll be too busy to cook much. I plan on also cooking some black rice and doing lettuce cups. :)

    Thanks for all you do, Gina!

    Kristina

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    1. UPDATE: OK..... YUMMM! I just took the chicken out to shred it and thicken the sauce and I couldn't help but taste the chicken. SOOOOOOOO flavorful! NOM NOM NOM!

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  88. Made this last night Gina! I had some chicken legs and thighs so I used that instead of chicken breast. Everyone loved it! last night it was

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  89. Just made this tonight, and YUM! I didn't have any tomato paste on hand, so I added balsamic vinegar instead of rice vinegar to give it that tang that the tomatoes would have, and added about 1/8 cup very dry sherry (always mixes well with Asian flavors) to up the liquid, turned out AMAZING! Will definitely make again! I really liked the tang the balsamic vinegar added and might have to stick with that change.

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  90. I made this last week for dinner. It had such amazing flavor! My husband and I loved it. For leftovers, I actually did an Asian "Huevos Rancheros" Corn tortilla, eggs sunny-side-up, with sour cream. This is definitely going into my go-to recipes. THANKS!

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  91. I made this last night. Initially, I followed the instructions to the letter but when I tasted the sauce before adding the cornstarch, I was amazed at how little sweetness I tasted. I love spicy food but to me, it was spicy and not sweet at all. I added honey and ginger and it turned out well. I'm sure that it probably killed the ww points but I am not on ww and it was more important to me to have a dish that my family would eat. I have loved everything else that I've tried and I still love your blog but following this recipe just didn't work well for me.

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  92. Yeah the breasts seem to dry out even with such time in the crockpot with the sauce marinating it and being covered....I saw a comment earlier that said to use thighs instead of breasts I would HIGHLY recommend this.

    One last point, I kept the recipe the same but added a bit more of the spices than it calls for and the recipe in its nature is fairly neutral but not bland so I easily converted the left overs into BBQ pulled chicken sandwiches and also used some to make chicken burritos! Season accordingly and you can reuse the chicken in multiple ways! Enjoy!

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  93. I made this last night. Was delish!! I used a 1 1/2lb of chk instead of 2 but kept the marinade the amount the same as to avoid the chicken drying out...worked perfectly. I also topped it with some chunked pineapple at the end to give it an extra sweet flavor that my hubby loves!! Will be having for leftovers for lunch today!!
    Gina, I absolutely love your blog...I think I have told everyone I know about it and I make at least 2 recipes from your site per week!! keep the crock pot recipes coming...nothing like coming home at the end of the day to an aroma filled house!!

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  94. Love this recipe! We did add a teaspoon of fresh grated ginger and 2 additional cloves of garlic. Served with rice, lightly steamed sugar snap peas, and cilantro. For anyone wondering, I did use low-sodium tamari and it was delicious. Sometimes I find tamari to be sweeter than soy sauce, but it worked perfectly in this recipe. Loving the crock pot recipes - thank you!!

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  95. I didn't change anything on the recipe and it turned out excellent. I did start with half frozen chicken because I knew it was going to be at least 4 hours if not 4 1/2 and it was perfectly cooked, falling apart. My husband, who I wasn't sure if he would like it said "Am I that hungry, or is this THAT good?". Yes, it is! If you are trying to watch the carbs, I had leftovers over a sweet potato a couple days later...holy cow! Deliciousness!!!

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  96. Thank you for the recipe! I made this last night and we finished the leftovers today. I made it with mostly chicken breast and a few thighs thrown in. I would do it next time with all dark meat.

    It's so easy and I like that the sauce is not too sweet. Had it first night with some brown rice. Second night, I stuffed the meat into Hawaiian rolls and mixed some reserved sauce with a little bit of BBQ sauce. I second the request for more crock pot recipes, please! : )

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  97. I made this tonight and followed your recipe religiously...and while it was good, it was completely missing any "Asian" flavor. I think it was VERY heavy on the tomato paste...my husband commented that it tasted Italian! Do you have any recommendations for making it a little more faithful to Sesame Chicken? Thanks!

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  98. Can this be frozen after cooking for later "yummy-ness"? :)

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  99. This was delicious! I made it in my boyfriend's dorm room last night and his room smelled incredible for hours...Just had some sloppy-joe-style on a whole wheat sandwhich thin...amazing! :)

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  100. For those of you who made it and were successful... what size crock pot do you have?

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    1. That's exactly what I was wondering, as I have a small crock pot.

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  101. This was amazing!! Thank you, Gina! I was skeptical as I don't really like sesame, but I am so glad I tried it! You make WW fun, Gina. I can't wait for your cookbook!

    To the PP's, I think I have a 6 quart crockpot, but there was plenty of room in it. I think you could use a 4 qt and be fine.

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  102. Just made this for dinner and it was delicious! Your recipes are amazing!

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  103. How are you calculating the Weight Watchers Points Plus? I'm not getting the same points value as you are.

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  104. Was so excited for this recipe, it sounded so yummy but mine tasted very heavily of the tomato paste- couldnt tase any sweetness or spiciness at all, followed the recipe exactly, chicken was moist but just super tomatoey! hubby thought the same thing- anybody else have this issue? Not sure where it went wrong :(

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  105. This was definitely good, but i think using regular soy sauce (what i had handy) made it too salty. So I'll use less next time. Will also plan to add more honey and sesame oil to boost those two flavors. Great foundation recipe though, will be fun to tweak to my personal taste! :)

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  106. This comment has been removed by the author.

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  107. Gina, what would happen if I did not use cornstarch? Assume I would just end up with a thinner sauce?

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  108. Any option to make this lower in sodium?

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  109. I made this today it was delicious. However, I used 2lbs of chicken (3 breasts) and I doubt it will make 8 2/3cup servings. And I didn't make the servings "over". I was really hoping this would last me all week :(

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  110. This dish was delicious and a big hit with my 3 little kiddos, ages 6,4, and 2. The only changes I made:
    used BRAGGS LIQUID AMINOS in place of soy sauce
    used sweet chili sauce in place of hot chili sauce (for little taste buds)
    Other than that, I kept everything the same and it turned out super yummy! Moist, sweet, a little spicy and very filling! I served it with brown rice and a bag of frozen vegetable steamers. I highly recommend this dish!

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  111. I agree with the above poster, despite weighing out 2 lbs. boneless, skinless chicken breasts, my yield was not 8 servings of 2/3 c.

    Did anyone else find the sauce overly salty, even with the use of low-sodium soy sauce? For my 2nd attempt, I may reverse the honey and soy measurements, using 1/3 c. honey and 1/4 c. soy sauce. Any other tips to enhance the flavor? Extra sesame oil? Chopped onions?

    Mine I served over rice with lettuce and shredded carrot. It definitely cried out for something fresh. Hmm...

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    1. I too found mine VERY salty and used low-sodium soy sauce. I couldn't even eat it, unfortunately, and I even used a bit less soy sauce than called for :-/

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  112. Love the sweet chili sauce idea, April. :)

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  113. made this tonight and thoroughly enjoyed it! My uber picky husband and daughter loved it as well. (My 6 year old son, however did not, but, that's ok!). I stir fried some shredded cabbage, water chestnuts and green onion to eat along with it. Very tasty!! Will be making this again for sure!

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  114. I just bought a slow cooker and am using your receipe as my first. Since I'm trying this on only 2 chicken breasts, should I leave them to cook for less than 3 hours, or does the time of cooking to size ratio make no difference?

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  115. Made this tonight! Hubby, picky eater son, and I LOVED it! Especially me...its so very easy to make! YUMMY! Thanks for sharing!

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  116. I don't know what happened to me, as I followed to the letter and ended up with burnt sauce! I used frozen chicken and cold ingredients, but even on Low it only took 5 hours to burn! I tried to save by adding chicken broth to create a sauce but the burned taste was too much. Still love the blog and really disappointed this didn't work - sounded great!

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  117. WOW, this was absolutely wonderful! Making it again for the second time! I put it on low for 8hrs!

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  118. I made this a couple weeks ago and froze it in preparation for the birth of our first child. We defrosted it on a hectic night this past week and WOW was it delicious!! I have another recipe for honey sesame chicken that I've used in the past but I will use only this one from now on.

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  119. We made this last week and really liked it. I didn't really taste the honey at all, as I think the chili paste/sauce kinda overwhelmed the dish, and the only sesame I tasted was from the seeds instead of the oil, but it was still good. Definitely going to make it again, though I may experiment with other people's ideas to add more honey and different veggies. The only change we made was to use a truckload more sesame seeds and toast them ahead of time. :)

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  120. I just made this tonight and it was delicious! I used the chicken as a filling for lettuce wraps and added shredded carrots, diced cucumbers, cilantro, and scallions. Probably one of my favorite recipes from the blog. Thank you!

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  121. This is another winner! It is reminiscent of General Tsao's Chicken without all the extra fat. My boyfriend LOVE General Tsao's & he LOVED this dish! I added Shredded Carrots and some Crushed Red Pepper to give it a little more 'kick' - We love spicy at our house! Thanks Gina!!

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  122. I did this one the other day in the crock pot and enjoyed! It was my first attempt at something so "ethnic" and I was very pleased. One thing I will do next time is use more chicken - I'm so used to only taking out two breasts that this time, there was just a bit too much sauce which made it a little too soupy. Although I love extra sauce so it didn't bother me, but I bet it would be better with less of the sauce. The only other thing is I could not for the life of me find sesame oil, so I added a dab of olive oil instead as I wasnt sure if this needed that oily element or not.
    I have never used the chili sauce before so that was new and interesting! I'm glad I went light on that because my husband and daughter both like more modest flavors and would have not been happy if I put too much in. I, on the other hand, added another generous squirt of the chili sauce to my portion and thought it was just enough to keep my mouth happy!

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  123. We have another winner! Made this on Sunday and it turned out great.

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  124. I've tried about 10 recipes from your site so for, and they've all been amazing. This one was no exception! I added some fresh ginger, and it turned out great! Thanks so much for all your wonderful recipes!!

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  125. Gina,

    My family loves this recipe, but they have said they wish it was sweeter. What are some healthy ideas to make this recipe taste sweeter? Thanks for all the hard work! You've helped my family drop a collective 25 lbs so far!

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  126. Is the 3-4 hour cook adjusted for the new slow cookers? I have a newer one and it always gets everything done in half the time most recipes suggest.

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  127. Going to make this tomorrow! I can't wait it looks so delicious!!

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  128. I just recently had my gallbladder out and was sent home on a low fat diet. I must say I love this recipe and many more! Your recipes are amazing!! Thank you!

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  129. One of my favorites. I just cooked this for the second time tonight, and used only two tablespoons of the rice vinegar and a much more liberal amount of sriracha than the last time. I thought that after sitting in the fridge for a few days, the vinegar flavor got a little overwhelming.

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  130. Yum, honey + chicken = heaven. I cant wait to try this out. Thank you for a mouth-watering recipe

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  131. Another excellent skinnytaste find! Delicious. Thanks Gina.

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  132. This was fantastic. My husband and I enjoyed this very much. I made it exactly as Gina says and it came out fantastic, not too sweet. I'm having left overs for lunch today. Thanks for the delicious recipe. I am a fan.

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  133. Hi Gina ~ I am just curious do you have a good substitute for the rice vinegar? It's not something that I typically buy however if it makes the difference I will get it! Thank you for your wonderful recipes!

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  134. Made this today. It was a cold and snowy day in CT, perfect for cooking something in the crock pot. I read the reviews and took a few of the tips and made some very slight adjustments. I added fresh minced ginger, 1 tbsp of molasses and about 1/4 tsp of Chinese 5 spice. Otherwise, I followed the instructions exactly as written. I used slightly less than 2 lbs. boneless skinless chicken breast and it was frozen, so I cooked in for about 4 hours. This was really good!! My husband practically inhaled it, and my son, who is a super-picky 4 yr. old and happens to be under the weather, ate more than his sisters, and that is RARE! I topped it with crispy Chow Mein noodles for a little extra crunch, and put it over brown rice. Definitely will be making this again!

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  135. I've been looking for ways to use my slow cooker more, and for ways to use up all of this homemade sriracha I have around...this looks like a good option! Thanks for the post.

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