Sesame Chicken, Slow Cooker

Sesame Chicken

This slow cooker chicken has a piquant, slightly sweet sauce using ‘fridge staples’ of orange juice and commercial barbecue sauce. Substitutions are suggested in the notes.


  • 4 chicken thighs, skinless
  • 1 red onion, roughly chopped
  • 1/2 green pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbs minced ginger
  • 3/4 cup (6oz, 180ml) chicken broth
  • 2 tbs tapioca
  • 2 tbs soy sauce
  • 2 tbs orange juice
  • 3 tbs barbecue sauce
  • 1 tbs brown sugar
  • 1 tbs white sesame seeds
  • 1 tbs black sesame seeds
  • 2 tsp sesame oil
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken stock


  • Put onion, pepper, garlic, and ginger in the slow cooker. 
  • Add chicken broth and tapioca and stir to combine.
  • Lay chicken on top in a single layer.
  • Mix soy sauce, orange juice, barbecue sauce, and brown sugar
  • Spoon over chicken.
  • Cover and cook on low for 5 hours.
  • Stir to combine flavors about 30 minutes before serving.
  • Combine rice and chicken broth
  • Cook for 16 minutes or whatever your rice calls for.
  • When ready, put rice on a platter or divide onto 2 plates.
  • Spoon chicken and sauce onto rice.
  • Sprinkle with sesame seeds, drizzle with sesame oil, and serve.


The recipe uses 4 chicken thighs, which is enough for the two of us. Use the number that suits you – or add a leg or two.
Substitute ketchup for the barbecue sauce and add 1 tsp more soy sauce and 1 tsp more brown sugar.
Use 1 tbs lemon juice for the orange juice – slightly different result but equally good.
Use all regular sesame seeds and walnut oil can be used for the sesame oil.

Keywords: sesame chicken, slow cooker chicken, chicken thighs

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