Skinny Slow Cooker Honey Sesame Chicken

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My 4 year old ate this and loved it. Ya know, the one that says everything I make is horrible!? This is one of those meals that are slow cooking all day and it smells so delicious you already know you love it. This was uh-mazing. I wish I would have discovered this recipe sooner. The chicken was so moist and the first bite was so flavorful and delicious! And I love that this recipe only has 313 calories per serving! Delicious, easy, and good for you! Score!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed:  I kept it the same.
Things that I would do differently next time:  Nothing
Will I make it again? YES
Recipe From:

Skinny slow cooker honey sesame chicken in a white bowl garnished with sesame seeds.

Skinny Slow Cooker Honey Sesame Chicken

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This skinny slow cooker honey sesame chicken is easy to make and delicious tasting. My family loves it!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Author Alyssa Rivers
Servings: 6


  • 1 pound boneless chicken thighs I used breasts
  • 1 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 2 Tbsp. Vegetable oil
  • 2 cloves garlic minced
  • 1/2 cup diced onion
  • 1/4 tsp red pepper flakes
  • cornstarch
  • 1/4 tsp red pepper flakes
  • sesame seeds


  • Insert chicken into the crockpot and sprinkle salt and pepper on each side.
  • In Medium sized bowl combine ketchup, honey, soy sauce, ketchup, vegetable oil, garlic, diced oinion, and red pepper flakes.  Pour over the chicken in crock pot.
  • Cook on low 3-4 hours or high for 1 ½ to 2 hours.
  • When done, remove chicken and cut it into chucks.  Before returning chicken to crockpot, combine cornstarch in some water and whisk it into the crockpot to thicken it up a bit.  Throw the chicken back into the crockpot to re-coat with sauce.
  • Serve over rice and sprinkle with sesame seeds.


Serves: 6

Calories410kcal (21%)Carbohydrates53g (18%)Protein14g (28%)Fat18g (28%)Saturated Fat7g (35%)Cholesterol74mg (25%)Sodium863mg (36%)Potassium274mg (8%)Fiber1g (4%)Sugar50g (56%)Vitamin A160IU (3%)Vitamin C2mg (2%)Calcium18mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American, Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Would there be any problem if I were to cube the chicken before adding to the crock pot instead of removing to cut up at the end?

  2. this sounds really good, thanks! Did you use green onions or white? The pic shows some green for garnish so wanted to check as the type of onion would really make a difference.

  3. Made this last night for my wife an overnight guest and myself. Ran home, through it in the crockpot , set the rice cooker (brown rice) to be ready in 2 hours and ran to the gym. Home again, shower, finished the dish and took my bows as a Master Chef. This is a keeper! Did it with the thighs and it was really good. Thanks for this.

    I am interested how you came up with you calorie count or if you have full nutritional information. You wrote 300 + calories and when I used my favorite program it came to over 500.

    Thanks again.

  4. We made this 2 nights ago, my family, an extremely picky husband and 3 and 5 year old, LOVED IT! I also loved it and I loved how easy it was! My only change to it was adding a splash of sweet chili sauce. My 3 year old, who doesn’t like to eat meat asked for more chicken, twice!?! This will be a regular on our menu, thank you!

    1. A lot of the times I just throw frozen chicken in. Just make sure the internal temp is 160 and no longer pink. My slow cooker cooks pretty hot so the cooking time is about the same for me.

  5. This recipe was easy and tasty. Unlike other teriyaki recipes I’ve made, the red pepper flakes gave this dish some nice heat. There was a lot of sauce, however, so you can probably use up to 2 lbs. of chicken. My husband approved so I’ll probably make this again!

  6. this recipe is slightly confusing at the end- it says:
    1/4 tsp red pepper flakes
    1/4 tsp red pepper flakes
    sesame seeds
    Now i am not good with cornstarch so i made this unable to know how much cornstarch i should add- i could not get the sauce to thicken 🙁 also am i supposed to put the 1/4 tsp pepper flakes twice?? if someone could clear up the confusion and tell me roughly how much cornstarch i need to use i’d appreciate it. i didnt want to use too much or too little. My husband was disappointed because the sauce was so runny. he said it tasted good but the sauce was like soup….help please?

    1. Ok so at the end when the chicken is done, remove the chicken from the sauce. I would combine about 1/4 of water and whisk about 2 tsp cornstarch in a separate bowl. Then slowly whisk this into the sauce that the chicken cooked in the crockpot. If it is not thick enough, add teaspoon by teaspoon more cornstarch until desired thickness. Sorry these directions were kind of confusing and I will have to make them more clear.

  7. I am going to try this, this week! One thing that I use in place of cornstarch (as a thickening agent) is Arrowroot powder. It kind of helps with carb count when you use it in recipes. Just a friendly FYI!!

  8. YUM! Pinning this! I’ve just started a new part time job so I’m looking for great {new} slow cooker meals for those two working days! Thanks for posting 🙂

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