Creamy Crockpot Sesame Chicken
This Creamy Crockpot Sesame Chicken is easy to make, healthy and flavorful. It checks all the boxes and is great to have for meal prep or when cooking for a crowd. Hope you love it!
Servings 4 - 6
Equipment
- Crockpot or Slow Cooker
Ingredients
For the Chicken:
- 2 teaspoons toasted sesame oil
- 5 cloves garlic minced
- 1 tablespoon grated ginger
- 1/2 cup coconut aminos
- 1/4 cup fresh pineapple juice
- 3/4 cup chicken bone broth one of my go-to’s is Kettle & Fire
- 2 tablespoons rice vinegar
- 1 ½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 pounds organic boneless, skinless chicken breasts
To Finish:
- 2 tablespoons fresh lime juice
- 1/4 cup tahini
To Serve:
- Cooked Jasmine Rice
- Crispy Broccolini or cooked veggies of choice
- 2 tablespoons toasted sesame seeds
Instructions
- To the Crockpot, add the toasted sesame oil, garlic, ginger, coconut aminos, pineapple juice, bone broth, rice vinegar, salt, pepper, and garlic powder. Stir to combine.
- Add in the chicken breasts, ensuring they are covered about halfway up the sides. Put the lid on and cook on “Low” for 4-6 hours, until the chicken is very tender.
- Once done, transfer the chicken to a cutting board. Using two forks, shred the meat.
- To the cooking liquid in the crockpot, add in the fresh lime juice and tahini, whisking until smooth. Add the shredded chicken back to the pot and toss to combine. Taste for seasoning and adjust as needed.
- Serve over a bed of jasmine rice alongside crispy broccolini (recipe on my site). Top with toasted sesame seeds and enjoy!
- Leftovers of the sesame chicken can be stored in an airtight container in the fridge for up to 3 – 4 days.