Crock Pot Honey Sesame Chicken

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Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.

Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations. Crock Pot Honey Sesame Chicken

Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.

Madison is off from school this week so I’m trying to spend less time working and more time doing family stuff. This is in my slow cooker today so I thought it would be perfect to share here from the archives.

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 wine 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 vinegar 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.

Usually I 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.

Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

More Easy Crock Pot Chicken Recipes:

Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.
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4.36 from 28 votes
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Crock Pot Honey Sesame Chicken

3
5
3
SP
198 Cals 27 Protein 13.5 Carbs 4 Fats
Total Time: 4 hrs
Yield: 8 Servings
COURSE: Dinner
CUISINE: Chinese, Japanese
Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.

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

Instructions

  • 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.

Nutrition

Serving: 2/3 cup, Calories: 198kcal, Carbohydrates: 13.5g, Protein: 27g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 83mg, Sodium: 475.5mg, Fiber: 0.5g, Sugar: 10g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Points +: 5
Keywords: crock pot honey sesame chicken, Crock Pot Sesame Honey Chicken, honey sesame chicken crock pot, slow cooker honey sesame chicken, Slow Cooker Sesame Honey Chicken

 

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442 comments

  1. I am super surprised at all the dislikes of this recipe! I LOVE this one and have made it multiple times😋

  2. Amazing!! My family loves this dinner!! Way to go girl!! 

  3. My instapot has a slow cooker option, check yours, it might too.

  4. Love this and make it all the time! My crock pot just died though…could this be done in the instapot? Suggestions for how long? Thanks!!

  5. I’m looking to make this recipe with pre-cooked shredded chicken.  Do you think this would work? Would I just start with the sauce in the slow cooker and then start at step 3?

  6. I hate to say that I am not a fan of this recipe, but it certainly is far from my favorite. I’ve never ever made anything from Skinnytaste that I didn’t like but this was not a win in my book. My boyfriend liked it so at least it’s not going to waste. I guess it’s because when I think of honey chicken I think a sweet gooey sauce and this sauce was just different.

  7. This dish is okay I guess but not the usual par. Also if you are expecting asian this is not the dish. It seems kind of overwhelmed by the tomato paste – I may skip or heavily lighten that part next time – maybe hoisin instead?
    By the way, I am a huge skinnytaste fan, this is the first time I’ve found myself not excited by the results of a recipe – so I will keep coming back for sure.

  8. Easy to make but not sesame chicken

  9. What can I sub tomato  paste for ?

  10. Not one of my favorites 

  11. I have been making this dish for years now and it is a family favorite! I decided it was about time to leave a review for everyone to know. We serve ours over rice or sometimes the cauli-fried rice from TJ’s and some delicious roasted broccoli on the side. Such a satisfying meal and it really could not get any easier. 

  12. I make this with soba noodles, toss those noodles with 1!2 teaspoon sesame oil, put Asian slaw on top, add shelled edamame, lipstick peppers, crushed peanuts, and the sesame seeds…it is fabulous.

  13. This was not good. I followed the recipe and it just tasted like soy sauce and had a gritty texture. This is the first skinny taste recipe that I did not like. 

  14. Thanks for sharing! This came out so delicious! I love how easy it was and it’s perfect for a weeknight meal and made of ingredients I also have on hand. 🤗

    • My first Skinny taste recipe. It was very easy to make, however I will not make this again. As with what someone else mentioned, the tomato sauce overpowered the meal. I felt like I was eating pulled pork instead, there was no asian taste to the dish. It wasn’t terrible just definitely not what I was expecting.

  15. I had a package of chicken thighs that I had to use and a busy day with little time to cook. I searched your website and found this recipe and it’s a definite keeper! My family loved it and so did I. I also had some fresh green beans that had to be used up, so I threw them in when I put the corn starch in. It made it a “complete” mean and it was delicious! Thanks so much for your awesome recipes!

  16. This was ok.  I think I was expecting a different flavor from this dish? I agree with other commenters that it had a burnt flavor and more like bbq sauce than an Asian flavor.  Everyone still ate it except my pickiest water tho! 

  17. Just made this and super happy with results! Chicken comes out moist because of the sauce, perfect with rice and some veges. Love slow cooker recipes you can just dump in and forget about! Love love love recipes that give me a healthy alternative to take out. This one is going in my roster! (FYI, substituted white wine vinegar for the rice wine v and just added a dash of smoked paprika and fish sauce bc I didn’t have sriracha, worked for me!)

  18. What do you recommend using instead of sesame oil? My daughter is allergic. 

  19. My kids love this. Ask for it over and over again. 

  20. Made this last night. It turned out tasting more like barbecue sauce than it did sesame or Asian… Which, if you like barbecue sauce, is probably fine. I wouldn’t make again probably.

  21. I’ve made this recipe multiple times, and the family loves it. However I didn’t realize I don’t have any tomato paste on hand. Do you think if I substitute w/ ketchup, it’ll turn out ok?

  22. Can I omit the hot sauce or substitute another type of flavored sauce?

  23. can mirin be used in place of rice wine vinegar? I already have mirin on hand and would love to do a substitution if possible. Would i use the same amount?

    • Mirin is kind of sweet and subtle whereas rice wine vinegar has a stronger vinegary taste so I’m not sure if it would be a good substitution. A lot of Japanese recipes use both

  24. I made this recipe for dinner tonight in my Instant Pot. I followed the recipe but cooked it for 15 minutes on high pressure, with quick release at the end. I took the chicken out, added the cornstarch mixture to the pot, and let the sauce reduce down on the high temp sautee setting with the lid on while I shredded the chicken (about 10 minutes). Mixed in some steamed broccoli at the end and it was perfection! You don’t even need rice with the extra veggies thrown in. And, I have lots of leftovers for the week. Thank you for the fantastic recipe!!

  25. This was really good. I made the recipe exactly as is, other than I left out the sriracha so there was no chance my kids could claim it was too spicy, and my husband and I added it after. Everyone LOVED it. I’ve been struggling to find recipes that the whole family will love, so this will for sure be added into regular rotation in our house. Plus, it was so easy to make!

  26. Could I make a suggestion for those of you who are fretting about this amount of time or that? Make it weekend before or day before. and reheat. This sounds wonderful. Many thanks!

  27. I tried it out last night in the Instant Pot using two, completely thawed chicken breasts at 12 minutes on high pressure, natural release. Shredded easily! I did not add the cornstarch at the end. I served it over brown rice and was happy to have extra sauce. I had it again today in a low carb wrap with shredded carrots, yum!

  28. Hi Gina!  My family LOVES this recipe. We love it with gluten free ramen noodles. So I double the chicken. Should I double the sauce recipe too?
    I tried doubling sauce and making this using the slow cooker function on my instant pot. My husband stopped home during the day and it was BURNT after two hours. I’ve also tried on my slow cooker and can’t get the sauce amount right. It always burns. (I use the same cooker model you do)

  29. Is there a way to make this in the instant pot?

  30. Hi! How do I make this in an instant pot?!

  31. I made this with frozen chicken. I let it cook overnight on low for 8 hours. It came out perfectly! I followed the recipe exactly, with one exception. I used apple cider vinegar instead of rice wine vinegar, simply because it’s what I had in the house. Very excited to have this for lunch today!

  32. Hi Gina, I am wondering how much sauce is included in the freestyle points value you listed.

  33. Hi Gina! I used your Asian bbq-like sauce from this recipe for a pork roast this past Sunday and it was SO delicious! I trimmed all the fat off a pork roast and placed it in the slow cooker with some chopped scallions, and poured some water over it. Let it cook on LOW for 10 hours. Then I removed the pork, shredded it, drained the slow cooker and then put the meat back in with your sauce and let it simmer for another 2 hours on LOW. It was so amazing! I used the Weight Watchers recipe creator and it came out to only 7pts, but I had so many servings, it may actually be less per serving than what I calculated.
    Thank you for the great ideas!!

  34. Loved this! I used coconut animos instead of soy sauce to keep gluten free, and used half the honey since coconut animos have some sweetness. Also used arrowroot powder instead of cornstarch (personal preference) and it turned out wonderfully! planning to use some for lettuce wraps for dinner and freezing the rest for quick lunches 🙂 I love nothing more than an easy, healthy, delicious crockpot recipe!

  35. IIt was delicious but there was no way that made 8 servings! 

  36. Can you freeze this if you do not eat it all?

  37. This is my number one favorite so far! I have loved every recipe I have made which encourages me to continue trying new recipes. However, I make this one every few weeks! It’s my only repeat so far, a few months into using these recipes.

  38. If I make 3 pounds of chicken instead of 2 would the cooking time stay the same?

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  40. I made this yesterday to have for some work lunches and it was very tasty (and easy).
    FYI – I made this using frozen chicken breasts. I also have a crockpot that only has 4-6 hours high and 8-10 hours low so I used the 6 hour low setting (but timed it) and shredded the chicken at 3.5 hours low (I probably could’ve even done a little less time). Had no cornstarch but used 2 spoonfuls of flour in the 1/4 cup of water and it turned out perfect. Thank you!!

    • Whoops that should say I used 8 hour low setting, but actually cooked it for 3.5 hours.

    • they say to avoid using frozen chicken breasts in the slow cooker! This is because its susceptible to salmonella. frozen chicken in the instant pot is okay though.

  41. What are the freestyle points for this?

  42. What is the freestyle points?

  43. Pingback: Weekly Meal Plan & Groceries | Kindly, Caroline

  44. Should I increase cook time for 3.2 lbs of chicken?   If so by how much?

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  46. Gina, made this tonight and the hubs LOVED. We have so much left over since it’s just the two of us… can I freeze the chicken or need to eat this week?

  47. Has anyone tried this recipe with shrimp instead of chicken? I don’t eat meat I wanted to try it with shrimp instead.

  48. Thank you Gina for another perfect dinner! I didnt change a thing as usual ( except I was running late so i didnt get a chance to thicken the sauce but of course it still was a 10) . Paired it with your baked zucchini sticks ( again your exact recipe!) and my family loved dinner and me 😉

  49. This is the first recipe I have cooked from this site since joining WW freestyle and hoping the SP count in this recipe is correct bc this recipe is delicious!!!  I ate mine with cauliflower rice and it’s very filling.  I’m going to try adding some broccoli and bell pepper next time  Wow this was good! and so easy to make!  Thank you 

  50. 5 stars! This one can be a little salty but I love it anyway! Another winner from Gina! (PS-The first time I made this I hated shedding the chicken so I bought meat shredding claws at Bed Bath and Beyond!)

  51. IF I have frozen chicken so I do high for 4 hours or still low?

  52. What would the conversion be for making in my Instant Pot using fresh chicken?

  53. Made this tonight and it’s an instant family favorite!!  Thank you!

  54. My chicken was no where near done in 4 hours. I was going to cook on high but figured if it worked for others…perhaps my pieces were too large.

  55. Approved for multiple servings by my deeply picky firstborn.  He rarely eats food that is not a pizza, so I am beyond happy to see him going back for thirds.  Thank you!

  56. I agree with the crock pot sometimes having a weird tast!! I must order this crock pot!! 

  57. This is so delicious, made a few times already and its a hit!

  58. Pingback: Slow Cooker (or Instant Pot) Mexican Pork Carnitas from Skinnytaste - Slow Cooker or Pressure Cooker

  59. Has anyone tried cooking this w/o cornstarch? What would you recommend as a substitute? Or would it be good enough if I simply omitted the starch?

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  62. Happy Sunday!
    Have you tried making this in an Instant Pot?

  63. I made this today and it came out awesome. I purposely made it to prepack my lunches for the week and I’m gonna serve it over cauliflower rice. I’m glad I read the comments because adding a slice of avocado would be an AMAZING addition!

  64. Serving size says “over 2/3 cup”. How much over? Not understanding this measurement. Please clarify.

  65. Hi Gina! 

    Are there any vegetables you would recommend to put in with the chicken in this recipe? I think that vegetables would be awesome to cook with it…just looking for a few suggestikns and/or whether you think this would work out. Thanks so much! My husband and I love your recipes!

  66. Every person in my house devoured this, which is saying something (my kids aren’t terribly picky; it’s just that they’re each picky about different things).  I used boneless/skinless thighs instead of breasts because my past experience with chicken breast in a slow cooker has amounted to something akin to sawdust (although I imagine it turns out beautifully when used in this recipe). Also, I’m cheap. 🙂   Either way, this is a winner.  My kindergartner told me that we can henceforth (my word, not hers) refer to this as “the chicken that I love.”  

  67. Hey Gina, i aas wondering if I could cut this recipe in half since Im only cooking for 2. If so, would I need to cook the chicken any less? Thanks 🙂 

  68. Has anyone cooked this recipe for 3-4 hours on low as mentioned but then left it on warm for the rest of the day? I would like to try this recipe when I am at work.  I am trying this today and hoping that I won’t come home to burnt and dry dinner. 

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  70. Scanning all of the ingredients into the MyFitnessPal app says that there are 230 calories per serving (rather than the 185.5 listed above)-how could the calorie count be such a large difference? Still excited to try this, but a little bit upset that I didn’t scan everything in before throwing it all into the crock pot.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  71. I love all of your recipes but this one didn’t work for me. I think it may have burned…my crockpot has high (4 or 6 hour) or low (8 or 10 hours). I cooked it on the 4 hour setting but the rim was burned and it smelled and tasted funny. Should I have done the 8 or 10 hour setting? 

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  74. Made this tonight and the whole family really enjoyed it. My husband has been asking me to make “healthy” Chinese for a while now so he was really excited. I doubled the recipe and omitted the sriracha figuring my husband could just add it to his plate. Although the kids and I don’t usually like spice, I found I missed the mild touch of heat from regular sesame chicken so will add a little bit (sriracha as listed or maybe just red pepper flakes) next time. Will definitely make again!

    • Did you change the cooking time or leave it the same? I was considering doubling the recipe too just not sure if I should add more time. 

  75. made this last night and it turned out great! we felt it had more of a BBQ taste than asian flavors so we put them on some rolls instead of the rice/lettuce wraps. Yum!

  76. Made this tonight for dinner and it’s delicious! My kids couldn’t stop eating it! A new family favorite – yummy!!

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  78. Hi Gina have you tried to make this in the instant pot?

  79. What is a serving size?

  80. Will you also have an instant pot version of this recipe?

  81. i have sweet rice wine mirin and rice vinegar. which is correct for this recipe?

  82. Can I use frozen chicken breasts? How do I adjust?

    • I came here to look for the same answer!  I forgot to take my chicken out of the freezer last night 🙁 I’m just going to extend the cooking time maybe and hour or two. 

  83. can i use almond flour instead of cornstarch? 

  84. Made this with the Trader Joe’s riced cauliflower instead of white rice to cut down the WW points and my boyfriend asked me to make it again ASAP – loved it!

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  86. Does this freeze well?

    • I was wondering the same thing.   I would like to make ahead and freeze but don’t want to waste my time and money if others have tried unsuccessfully.  

  87. Would it be ok to let this cook for closer to 6 hours? Should I add more liquid if I need to cook it that long?

    • Hi Amy,

      Curious if you ended up cooking this longer than the 4 hours? I am hoping to cook it while I am at work all day. My Crock Pot has a feature that will change over from low to “warm” after a set number of hours but I am not sure how long to cook it before keeping warm and if I will need more liquid. 

      • I left mine on low for 8 hours and it turned out ok

      • I cooked mine on low 6 hours, and the sauce tasted really burned. Not sure what went wrong, but super bummed since everyone else seems to love this! 🙁

  88. Can I use tomato sauce instead of paste? 

  89. Made this tonight and it was SO tasty! Thank you for sharing!

  90. Any substitution for the sesame oil?

  91. Made this for dinner tonight, absolutely delicious.  So simple to to make and the children and husband loved it.  Will definitely be a regular meal from now on.

  92. I love all of your asian chicken recipes! Usually I make up the sauce and then grill and baste the chicken. So good!

  93. Can you use rice vinegar or rice wine if you can’t find rice wine vinegar?

  94. Do you have any conversion tips to do this in the InstantPot?

  95. Can I omit the vinegar bc I don’t have any? 

    • You can, but I would definitely make it again with the vinegar next time.

      • Hi Gina! Do you use rice wine vinegar? In your section before the recipe, you refer to rice vinegar and rice wine? Love this recipe but have always omitted the vinegar because my kids don’t usually like vinegar…and the choices are baffling! Would love to try to add it in…Blessings –

      • Use rice wine vinegar.

  96. This looks great! Just to confirm-will the chicken really been done after 4 hours on low? I always thought it needed 8 hours on low to be safe.  But we love your recipes and will trust you if you say 4 hours on low!

  97. GINA OMG GINAAAAAAA

    I made this in my Instant Pot and it was so amazingly easy!!! I followed your recipe & cooked my chicken from frozen for 15 mins on manual (high pressure). When it was done, I did quick release, took out the chicken, turned on the saute function & added the cornstarch slurry to thicken. I shredded the chicken & added it back in. I served with instant brown rice & microwave steamed broccoli. 30 mins to dinner 🙂 Definitely update this recipe 🙂 It was so crazy good!

  98. Can this be done for meal prep? Will it keep throughout the week?

  99. Could I use a pressure cooker for this? If so how long would I cook it?

  100. I made this tonight and it was absolutely delicious!  I didn’t use rice, had it with a slice avocado on the side instead.  I sprinkled a little shredded parmesan cheese on the warm chicken along with the scallions.  Yummy!

  101. Lovely, lovely, lovely. So tasty. We served it with Orange Broccoli recipe. Been on a diet now for 4 months and this felt like a treat even though it’s light on the calories. Brilliant. Thank you. 

  102. I could barely keep my teenaged boys out of the chicken while I waited for the sauce to thicken! Great recipe! Very yummy!

  103. I wasn't sold on this straight out of the crockpot, but when I reheated it for dinner over a cauliflower rice/brown rice mix with some sriracha- DELICIOUS.

  104. This was great! I used boneless skinless chicken thighs and since I don't have a crock pot I cooked it in my Dutch oven in a 275 degree oven for 3 hours. It was fall apart tender and soaked up almost all of the pan juices while it rested after shredding for the next hour. Just enough sweetness, without being too much. Thanks for a winner, and so easy!

  105. Does the calorie count include brown rice or should that be calculated separate?

  106. Would it be okay to omit the sriracha sauce? I don't have any and want to make this tonight!

  107. Loved this recipe! Husband and kid approved. I put mine over cauliflower rice and they had over regular rice. Will be part of our rotation. Thank you!

  108. Had this cooking during the day and just ate it with my fiance – amazing! Even he said "This is good". Trust me, that is his highest food compliment that can be received…everything is always OK, but good!! Served it over wild rice with carrots and broccoli in addition to adding extra sriracha during cooking. Going to use the leftovers tomorrow to top some blue corn chips and cheese for some superbowl nachos!

  109. I love this recipe, I have made it multiple times. So good.

  110. Made this for the guys at work today and they loved it! Added a little ginger to the recipe. So yummy

  111. Does anyone have a suggestion of what I could use instead of corn starch? I don't seem to have any at the moment and would love this for tomorrow!

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  113. Is there a substitute for the soy sauce? I can't have soy. Thanks!

  114. What does this figure out to be in 21 Day Fix containers?

  115. Is there an alternative to sesame oil since we have an allergy? Perhaps peanut of sunflower?

  116. Tastes more like bbq chicken to me for some reason than Asian sesame chicken.. still good but wish it tasted more like sesame chicken takeout

  117. Does this freeze well?

  118. just wondering what the forbidden rice is that you mention is a few of your posts? Is there a recipe for that as well?

    • Its literally Black rice,, its expensive, delicious and transforms what ordinarily would be just a boring white or brown rice dish into something spectacular…

  119. I made this last week and it is a new favorite. The sauce is restaurant quality. It was gone in two days! I look forward to using this chicken to make lettuce wraps next time.

  120. Unfortunately this was a miss for my house. There was a bitterness to the sauce that we didn't enjoy. Had to throw out the leftovers. We were sad since we love so many Skinnytaste recipes! 🙂

  121. This recipe is amazing. SkinnyTaste never disappoints. My only complaint on this one is that I followed the recipe to perfection and only yielded 6 servings at 2/3 cup (I didn't go 'over') instead of 8 servings at 'over' 2/3 cup. I weighed out 2lbs of the chicken on a food scale. Not sure what happened but I see other posters had similar issues.

  122. Has anyone tried using precooked shredded chicken and starting from that step? I have a bunch of shredded chicken left over from making maztah ball soup and I'm thinking this would be a great way to use up the leftover chicken. Just nervous about the chicken lacking flavor and not having time to soak it up. Was hoping someone else was the guinee pig first! I'll post back if I decide to do it and let you know how it went!

  123. It's so good! Thanks for a great recipe- have been really enjoying your cookbook and website lately.

  124. Made this today. The flavor was amazing. I didn't change a thing. My husband ate his sloppy joe style while I ate mine wrapped in a wheat tortilla. We each had a cold crisp salad. The serving ideas are endless. If people don't want to invest in a timer for their crockpots make the evening before. Very quick and easy.

  125. Does anyone know if you can freeze leftovers?

  126. Love the idea of lettuce wraps – so cute!

  127. Love that this is made in the slow cooker! The flavors sound phenomenal!

  128. This was the first recipe from the site that I didn't like as is, I found the chicken to be more salty than sweet and found it to be lacking that wow factor. I absolutely love this site, but I prefer the salsa chicken recipe over this one.

  129. This looks fantastic! I'll definitely try it out!

  130. Never used a crock pot before! This looks delicious!

  131. This is another winner! I have tried 6 of your recipes for Crockpot/slow-cookers and they are all wonderful! Thank you so very much. I also purchased your cookbook as a Christmas present to myself….best gift ever! 🙂

  132. I would love to know if this can be made and then frozen, because my boyfriend and I are only two and this would make way too much and I don't want to eat the same thing all week as leftovers. 🙂 Thank you 🙂

  133. This looks amazing and I'd love to make it tonight – when I get a craving, there's not delaying it. haha. Is there anyway to convert this so it could be made in a pressure cooker to reduce the cooking time?

  134. I made this for my husband and this was a clear winner! I will definitely be making this again. Thanks for such a lovely recipe.

  135. 2 years later, I finally made this – why did I wait so long? Bumped up the Sriracha to 1 Tbsp. So yummy! Might reduce or cut the tomato paste next time, but this was a great dish that is definitely going into the regular rotation.

  136. This might be a silly question, but can I use a different kind of oil? I don't currently own anything other than olive and canola.

  137. I made this last night with pork chops- what I had on hand- and it was delicious! Great lunch today as lettuce wraps as well. I have yet to make recipe from your site that wasn't outstanding- thank you so much!!

  138. I just made this tonight. My sauce did burn a little bit also. The directions confused me and I didn't realize I was supposed to checking out before putting the cornstarch in. Either way I didn't love the flavor

  139. I just made this tonight, the flavors are delicious, but I could not get the sauce to thicken and it came out watery/mushy. I followed the directions to a T. Any suggestions?

  140. I made this yesterday and it's delicious. I cooked mine on low for four hours and it was a little dry, next time I will go with the three hour cook time. The sauce is amazing though, and I served it with red jasmine rice and sautéed vegetables. It was a great meal, thanks!

  141. I like to cook my and my husband's entire week's lunch on Sunday. If I were looking to increase this recipe (for a total of about 50-60 oz of chicken), would you recommend increasing all of the other ingredients the same, or scale back on some of the more liquid/broth type ingredients?

  142. I have this cooking away in my crockpot right now….can't wait to try it!! I have loved every recipe I've tried from this site so far!! Especially the PB2 brownies! Nom, nom, nom. -Laurie

  143. This just came out of the crock pot, took a bite as I was shredding it…delicious! Can't wait for the rice to finish up so that I can have a full serving!

  144. I absolutely love this chicken recipe and make it all the time! I use frozen, organic chicken breasts and cook on low for about 6-8 hours. I also use Bragg's liquid aminos instead of soy sauce, and it's incredible!! My favorite way to eat this is on top of the Oh She Glow's Rad Rainbow Raw Pad Thai recipe… the flavors compliment each other perfectly! http://ohsheglows.com/2013/07/01/rad-rainbow-raw-pad-thai/

  145. Is it ok to leave out the cornstarch (for calorie/health purposes) or would it not work?

  146. Hi,

    I dont have any rice wine vinegar in the cupboard, any suggestions for a replacement?

    Thanks 🙂

  147. I'm out of cornstarch, can I use flour instead to thicken the sauce?

  148. The store was out of scallions, but this came out great! The two chicken breasts go a long way. The food still tastes good the next day. I felt so accomplished making this even though it was simple. I'll be making it for others and I'm certain it'll be a hit.

  149. Made this yesterday and it was delicious. I served it over brown rice as you recommended and it was perfect. Thanks for all your awesome recipes!

  150. I made it and it was amazing!! I cooked it in a Dutch oven (I don't have a slow cooker), first in the stove till boiling and afterwards in the oven at 225F for 2.5 hours.

  151. I love making Asian-inspired meals, so this definitely stood out when I found it on the website. I took note of the many posters who said it was a tad too "tomato-y", and instead of 1/4 C tomato paste, I used Hoisin Sauce (in the jar). I didn't have rice wine vinegar so I substituted apple cider vinegar. I think using less tomato paste is the key to making it taste less Italian and more Asian, at least it worked for me. Also, the people who used ginger were on the right track, I ended up using a little fresh ginger paste when I was cooking the sauce alone in my Crockpot at the end. Delicious, and definitely tasted like a nice Asian dish!

  152. Hi Gina,

    I've made this recipe twice now and I really love it. It keeps great and I love taking it for lunch during the week.
    The next time I make it, I want to double the recipe so it lasts me through the whole week. So my question is, do I need to increase the cook time at all? Also, since I'll be doubling the chicken amount to 4lbs, should I also double all all of the liquid amounts for the sauce as well? I only ask this because I've read some crock pot tips that say if you're doubling a recipe, sometimes it's not a good idea to double all of the ingredients.

    Thanks!!

  153. Thank you for the Crock Pot Sesame Honey Chicken. My family loved it!!!

  154. If I double the recipe, would I also have to double the recipe cook time?

  155. This was deeeelicious Gina!
    Found the recipe through Nutritionist in the Kitch's blog, and made it on Sunday as a special dinner. It was sooo tasty and the meat melted in the mouth, literally! I served it with some quinoa and rice, and you can see the result here:
    http://julesthenorweegie.blogspot.nl/2014/02/crock-pot-sesame-honey-chicken.html

    Of course I linked to your original recipe at the bottom 😀 I reckon this would be amazing in a bap, Sloppy Joe style, and leftovers went perfectly well with a simple salad the next day for lunch. Thank you! x

  156. My fiance and I love this recipe! We're snowed in today and really want to make this, but we don't have tomato paste and can't go to the store with the weather being what it is…is there any way we could sub something in for the tomato paste? we have ketchup and marinara sauce..not sure if that can work?
    Thanks!
    Leslie

  157. I made this tonight for second time. I added some frozen broccoli and fresh carrots and peppers that needed a delicious home. So fabulous. Gina – i love your recipes and cant wait for your book.

  158. So so so good!! I put my chicken in the sauce earlier in the morning and let it marinade in the fridge for a few hours before dumping into the crock pot (mine is a 6 qt, btw). Cooked 3.5 hours and chicken was perfect! Not dried out at all. It did take the sauce 30 min. to "thicken slightly" (was still watery at 15-20 min. and the end result was still a little more sloppy than your picture looks. However, it tasted GREAT!! Hubby went back for seconds and two young kids (4.5 and 15 months) gobbled it up! Will definitely make again!

  159. I am using a combination of both breast meat and thigh meat. I am looking forward to this dish tonight.

  160. This is my second time making this and I'm hooked. I just threw it in the crock pot and added frozen pineapple and some big onion chuncks. I think I may have found a replacement for what I used to order at a local restaurant that has since gone out of business. Thanks for such a great recipe.

  161. I've made this before and love it! If I'm making it for Super Bowl can I double it all and cook it the same way/same timing?

  162. I just made this recipe tonight, and paired it with a little basmati rice and some of the garlicky broccolini. I made it exactly as instructed and was FLOORED at how good this was! Definitely something I will be making again!!

  163. Gina,
    I had a meeting yesterday and left this recipe for my husband to get started. We both loved it and have enough to do lettuce wraps for lunch! He told me he enjoyed helping get it ready!

    Since re-joining Weight Watchers a year ago and having a friend who is also a WW leader tell me about your blog, I have lost over 20 pounds and feel great. I never feel deprived and your recipes have shown me you can still eat delicious, healthy food and lose and maintain your weight.

    I have passed on your blog to many people and I thank you for this beautifully done and nutritious site.

  164. Can you tell me where to find the recipe for forbidden rice? Thanks!!

  165. This came out great! I only used 1lb of chicken breast but kept everything else the same and added some ginger. I ate it with brown rice and brocolli. I'm making this again next week.

  166. I just finished having this for dinner….DELICIOUS! Loved it! However i did not cook this in my crockpot(bc i have one. Of those crazy fast-cooking crockpots and had ro work all day), I prepped the "sauce" the night before and and cooked it in my dutch ovrn on the stovetop when I got home. It was ready super fast. Darn tasty. I will definitely make thia again. Really really giod. Serioisly.

  167. Made this today and it was wonderful! Pinned it for future reference and shared on Facebook….thanks for a tasty dish!

  168. Great recipes Gina. I used Agave Necter ( I was out of honey) it was amazing!

  169. I plea to anyone who does not have a set and forget crockpot to get one. You can use the meat probe so the meat reaches the correct temp and then it cuts over to warm til you get home or you can set it for 4 hours and then let it switch over. Its the best money I have spent in a LONG time. Mine is Hamilton Beach and is in use right this minute making a pork loin. AWESOME thing to own.

  170. Made this today with Agave since I didn't have any honey and it is very tasty!! Thank you!! Will be making it again!!

  171. Just finished making this and had it in a low carb wrap with some cabbage slaw….delicious. Love your recipes Gina

  172. 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.

  173. 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!

  174. 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!

  175. 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.

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

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

  178. 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.

  179. 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!

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

  181. 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.

  182. 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!

  183. 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!!

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

  185. 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!

  186. 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!!

  187. 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!

  188. 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. 🙂

  189. 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.

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

  191. 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!

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

  193. 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?

  194. 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!

  195. Love the sweet chili sauce idea, April. 🙂

  196. 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…

    • 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 :-/

    • I found this to be way too salty as well. It was barely edible!

    • I just got done eating this. I don't really like spicy food so I didn't add the hot sauce. I liked it but I also thought it was a little on the salty side and wish I had added 1/2 the amount of soy sauce or maybe watered it down some. I ate over salad and thought maybe it was because I didn't eat it over rice. 🙁 At least i'm not the only one

  197. 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!

  198. 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 🙁

  199. Any option to make this lower in sodium?

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

  201. 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! 🙂

  202. 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 🙁

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

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

  205. 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.

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

  207. 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! 🙂

  208. Can this be frozen after cooking for later "yummy-ness"? 🙂

  209. 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!

  210. 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! : )

  211. 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!!!

  212. 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!!

  213. 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!!

  214. 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!

  215. 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.

  216. 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!

  217. 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.

  218. 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

  219. 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

    • 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!

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

  221. 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. 😀

  222. 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.

  223. 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?

  224. 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!

  225. 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!

  226. Any way to add veggies?

  227. 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.

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

  229. 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!

  230. That looks wonderfully good! :0 Thanks for posting it 🙂

  231. 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.

  232. 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.

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

  234. 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.

  235. 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

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

  237. 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?

    • Sriracha is a delicious hot pepper sauce- highly recommend! You can find it at most grocery stores, it's a staple in our house- on eggs, on rice, on everything!

  238. 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'.

  239. 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.

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

  241. 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.

  242. 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 🙁

  243. Its in the crockpot now – smells fabulous – can't wait to have it tonight in lettuce wraps 🙂

  244. 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?

  245. 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!

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

  247. 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.

  248. 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.

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

    Christina @ It's a Keeper

  250. 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

  251. 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.

  252. 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.

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

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

  255. 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.

  256. 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.

  257. 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.

  258. 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!

  259. 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.

  260. 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.

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

  262. 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.

  263. 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?

  264. 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 🙂

  265. 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!

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

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

  268. 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.

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

  270. 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

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

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

  273. 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

  274. 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.

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

    • 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!).

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

  276. 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. =)

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

  278. Trying this this weekend!!!!

  279. This looks fantastic!! Going on my meal plan for next week for sure. 🙂

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

  281. Thank you for posting more crock pot meals – these are awesome!

  282. Looks great in those lettuce wraps!

  283. 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

  284. 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?

    • 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!

    • Sure, use a little olive oil instead.

  285. 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!

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

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

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

    • Hey Gina, can I use boneless thighs ? And same cooking time ya think? Have them in fridge right now. Can't decide b/w this one or the lettuce wraps. Both look scrumptious
      Tnx 🙂

  288. @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?

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

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

  291. this looks fantastic Gine!

    Where did you get your simple plain white bowls?

    Diane

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

  293. 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.

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

  295. 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.

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

  297. 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!

  298. 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?

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

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

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

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

  303. this looks so delicious, have to try this 🙂 thank you!

    http://franchemeetsfashion.blogspot.cz/

  304. 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?

    • 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…

    • 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.

    • 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.

  305. 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

    • I have used a conversion chart found on cookingincastiron with success

    • 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.

    • My hubby purchased a timer for me and it works great! I usually cook our crock pot meals at night and in the morning I pack them for lunch.

    • I just made this in my Dutch oven. I seared the chicken on both sides then added the sauce (soy, honey, vinegar, etc.) and put it in the oven at 250 degrees for an hour. Checked it and just stirred the sauce and put it back in the oven for another hour. At that point I took the chicken out and it pulled apart so easily. I put the shredded chicken back into the sauce as directed above and it's ready to eat!

  306. 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.

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

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

    • 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.

    • 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.

    • @Anonymous – the timer idea is genius!!

    • 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.

    • 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…

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

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

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

    • 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.

    • 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.

    • 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.

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

    • @ 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!

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

    • I throw frozen chicken breasts into the crock pot for 8-10 hours all of the time and they turn out great… not dry. The key is to make sure they are completely covered with the sauce when you put them it. (Those who are saying you cannot have clearly never tried…. I do this every other week… at least!

    • If a recipe calls for 3-4 hours I make it the night before in the evening ( I know its hard when you are making that night's supper too but it works for me). I made this last night and it was done and in the fridge before I went to bed. I would recommend only 3 hours–I did mine about 3.5 and wished it was a little less done. Recipes like this which don't involve a lot of chopping and a million ingredients are perfect for evening crock pot cooking. I am too rushed in the morning to put it all together and I think most combo recipes taste better when eaten later. I paired it with Baked Rice & Peas which I cooked at the same time.

    • Jeff, Good point…I think the delay-cook timer would require you to put the chicken in the crockpot then set let the chicken sit in the room temperature crockpot for several hours before the low heat turned on. This would be an invitation for chicken to be bad before it even started cooking.
      If you set the crockpot to cook first then have the timer shut off the pot after four hours you still have the chicken sitting at room temperature after it cools down. Bad chicken again.
      I am not sure what the warm setting does but four hours of warm for chicken does not sound good either.

    • You would set it out, attached to the timer, to start and stop for the cook time.

    • same hands that used to take it out of the microwave 😉 LOL

    • Good point. I'm not going to leave uncooked chicken sitting around in my crockpot for 3-4 hours before it starts cooking.