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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:

Crock Pot Honey Sesame Chicken

4.48 from 40 votes
Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.
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.
Total: 4 hrs
Yield: 8 Servings
Serving Size: 2 /3 cup


  • 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


  • 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.

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Serving: 2 /3 cup, Calories: 198 kcal, Carbohydrates: 13.5 g, Protein: 27 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 83 mg, Sodium: 475.5 mg, Fiber: 0.5 g, Sugar: 10 g



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455 comments on “Crock Pot Honey Sesame Chicken”

  1. Easy. Delicious. Feel like it’s lacking a “little umph” but overall, due to simplicity….easy to toss over some rice and bam!

  2. This is one of my favorite go to recipes! It is so incredibly easy and delicious! Thanks for another amazing recipe with the WW points!

  3. Love this dish! The perfect blend of sweet and spicy, so easy to make too! I made it while unpacking boxes from moving, found the crockpot and went to Skinnytaste and searched “chicken & crockpot”, this came up… PERFECT! Served over fluffy jasmin rice (found the rice cooker in the same box), minimal prep, 5 minutes to mix ingredients and WOW!

    I don’t know what I’d cook most nights if not for Gina and Skinnytaste! Thank you!

  4. This was really great! I followed Gina’s advice and put chicken on the side for my 22 month old and 3 year old then tossed the rest back in the sauce. So easy for during the week everyone loved it.

  5. I made this for the first time last night in the Instant Pot I cooked the chicken from frozen for 20 minutes on high pressure, I thickened the sauce by adding the cornstarch and water to it and setting the IP to sauté, by the time I shredded the chicken the sauce was perfectly thickened. The chicken is delicious, I will definitely be making this more often, it is so versatile.

  6. This was really good! I made it in the instant pot! I mixed the sauce ingredients first and poured in and then I nestled 2 chicken breasts in to the sauce and added the remaining 1/4 cup of water I hit the poultry button(15 min high) and did natural release. I’ve never been able to shred chicken that easy! Once I pulled it out to shred I mixed the cornstarch in and added the chicken back in. I put it on for 2 min high heat quick release and the sauce had thickened up perfectly! I would definitely make this again! 

  7. This recipe is good (I would eat it again!) and it’s easy to make but it’s not an Asian flavor to me.  It does have honey and sesame and chicken but it doesn’t taste like Honey Sesame Chicken.  I think if you take some of the suggestions other commenters have made (eat on a salad with dressing or other toppings, etc), it might be better suited than eating with rice like traditional Honey Sesame Chicken.  It’s almost like this recipe needs to be branded with a different name.   It is more of a cross between BBQ chicken and Asian.  Tasty and worth trying!  But don’t expect the flavor of HSC.

  8. I love this recipe! I like to make a batch on Sundays and portion for lunches. I heat the individual portion and then put over mixed greens with about a 1/2 tablespoon of ranch. It is so satisfying and filling when I’m trying to cut calories to lose some lbs. Thank you for this flavorful and yummy recipe! 

  9. I have no idea why there are poor reviews on this recipe. It’s so easy and delicious!! I needed to cook chicken thighs that were left in my fridge and this fit the bill. It was so good that I’m adding it into the rotation more often. Thanks!

  10. Making this now! Also, I was so thankful for your crockpot link. I clicked it to just check it out and it happened to be on sale with an additional $20.00. Can’t wait to try it out! Thanks for the recipe and link to a new crockpot. 

  11. Was searching for a different chicken dish and of course “skinnytaste” came up. Thought this was easy on a hot summer day and besides using the crock pot for the chicken, I used my instant pot for the rice so it was really easy. My 6″3″ boys and husband all loved it. Easy and delish.

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

  13. 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!!

  14. 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?

  15. 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.

  16. 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.

  17. Avatar photo
    Melissa Meckes

    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. 

  18. Avatar photo
    Susan Bland-Medicis

    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.

  19. 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. 

  20. 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. 🤗

    1. 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.

  21. 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!

  22. 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! 

  23. 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!)

  24. 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.

  25. Avatar photo
    Carrie Hoffman

    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?

  26. 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?

    1. 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

  27. 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!!

      1. Thank you! I was hoping to find a instapot guide! Chicken is way better cooked in the instapot. Can’t wait to try this!

    1. Avatar photo
      Stephanie LeMay

      I’m very glad you posted this! My husband requested this for dinner, at 4 PM – not enough time to cook in the crock pot as we usually do. I’m going to be making in the instant pot instead 🙂 We love this recipe.

    2. Thank you so much! My crock pot broke and I was stressing about how to do this in the insta pot tonight!! 

  28. 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!

  29. 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!

  30. 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!

  31. 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)

    1. When you use the IP as a slow cooker make sure you keep the valve open and set the temperature to low.

  32. 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!

  33. Avatar photo
    Christopher Fuentes

    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. 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.

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  37. 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!!

    1. 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.

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  40. Avatar photo
    Brandi Jane Graham

    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?

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

  42. 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 😉

  43. 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 

  44. 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!)

  45. 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.

  46. Avatar photo
    Hopey Gardner

    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!

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  48. 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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  51. 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!

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

  53. 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!

  54. 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.”  

  55. 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 🙂 

  56. 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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  58. 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.

    1. 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.

  59. 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? 

    1. Hey Kaitlin,

      My crockpot is like yours with a high setting (4 or 6 hour) and a low setting (8 or 10 hours), and I put mine on low (8 hours) and just timed it for 3.5 hours and it turned out super tasty. Maybe try again but on the low setting 🙂

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  62. 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!

    1. 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. 

  63. 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!

  64. Avatar photo
    Kerryn Lamont

    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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    1. 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. 

      1. How funny I was searching the comments for this question too! I figured frozen would be fine too! It’s in the crock pot for dinner tonight!

  66. 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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    1. Avatar photo
      Amy St. Peter

      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.  

  68. 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?

    1. 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. 

      1. 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! 🙁

  69. 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.

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

      1. 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 –

  71. 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!

    1. I made this tonight for the first time, cooked the chicken on low for about 3:45, and it was absolutely perfect!!


    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!

      1. Hi Gina,
        I’m wondering if you tried making this one in your instant pot yet? Would love any additional insight you can provide!

    1. Avatar photo
      Alicia Williams

      Thank you for posting the instructions using the insta pot! I followed what you said and it totally worked ?
      Thanks Alicia

    2. Avatar photo
      Michelle Salehi

      I followed Sarah’s insta pot instructions – using unfrozen chicken thighs – Amazing Amazing Amazing!!!!

    3. Just tried it in pressure cooker with frozen chicken breasts, 15 minutes, delicious. Excited to have a quick go to version of this!

    4. Thank you! I read the comments hoping someone tried it in an Instant Pot and oculd tell me how to do it. Cooking as we speak!

    5. I know it’s been almost 2 years since you posted your IP tip, but I just wanted to say THANK YOU! Made it and followed your suggestions and it was DELISH!

  73. 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!

  74. 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. 

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

  76. 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.

  77. 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!

  78. 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!

  79. 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!

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

  81. Avatar photo
    erika goncalves

    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!

  82. Avatar photo
    games unblocked

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  83. 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

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

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

  85. 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.

  86. 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! 🙂

  87. 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.

  88. 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!

  89. Avatar photo
    Jennifer Garrison

    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.

  90. 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.

  91. 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! 🙂

  92. 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 🙂

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    Silvia Beale

    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?

  94. 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.

  95. 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.

  96. 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.

  97. 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!!

  98. 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

  99. 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?

  100. 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!

  101. 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?

  102. 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

  103. 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!

  104. 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!

  105. 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.

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    Rachel Frost

    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!

  107. 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.

  108. 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!

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    Caitlin Crawford

    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.


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    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:

    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

  111. 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?

  112. 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.

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    Kyle and Ali

    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!

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

  115. 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.

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    Lauren Levine

    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?

  117. 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!!

  118. 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.

  119. 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.

  120. 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.

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

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    Deloris Stone

    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.

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

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    Pamela Ziolkowski

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

  125. 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.

  126. 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!

  127. 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!

  128. 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.

  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.

  130. 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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    Shannon van Duijvendijk

    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.

  132. 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!

  133. 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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    Whitney Grupe

    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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    Emilie Morehead

    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!!

  136. 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!

  137. 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. 🙂

  138. 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.

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

  140. 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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    Denise Galloway

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

  142. 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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    kris with a k

    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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    Hannah Acheson

    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…

    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 :-/

    2. 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

  145. 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!

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

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

  151. 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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    Atalia Shlafer

    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! 🙂

  153. 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!

  154. 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! : )

  155. 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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