I couldn’t have created this recipe for Slow Cooker Sesame Garlic Chicken without help of my husband. I started with just soy sauce and brown sugar, and the flavor was yuck. My husband suggested pineapple juice, and that was the secret ingredient this recipe needed.
This slow cooker sesame garlic chicken reminds me of a teriyaki chicken dish, that local Hawaiian restaurant serves. But now when I have a craving, I can make this, and it’s a lot cheaper too! I like to serve this with jasmine rice, and a drizzle of Sriracha hot chili sauce (only if want to make it super spicy!).
More chicken thigh recipes for your slow cooker:
- Slow Cooker Crack Chicken
- Slow Root Beer Chicken
- Slow Cooker Jamaican Jerk Chicken
- Slow Cooker Cheesy Green Chile Chicken
- Slow Cooker Homemade Salsa Chicken
Slow Cooker Sesame Garlic Chicken
- Slow Cooker – 5 quart or larger
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup pineapple juice I used the juice from a small can of pineapples
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 pounds of chicken breasts sliced or cubed
- 2 garlic cloves chopped finely
- 2 cups sliced mushrooms
- 1 bunch of green onions sliced some reserved for serving
- 2 tablespoons toasted sesame seeds plus more for serving
- jasmine rice for serving
- Sriracha hot sauce for serving if you like it spicy
- Mix the cornstarch and the 3 tablespoons of water in a medium bowl, until the cornstarch dissolves. Add the soy sauce, brown sugar, pineapple juice, garlic powder, and black pepper. Mix well. Put the mixture into the slow cooker.
- Add the chicken, garlic, mushrooms, green onions, and sesame seeds into the slow cooker, making sure to save some green onions for serving.
- Give all the ingredients a stir.
- Cook on low for 8 hours.
- Stir once more after cooking time is done.
- Serve with rice, and top with reserved green onions and sesame seeds.