Crock Pot Sesame Chicken Sandwiches
These Crock Pot Sesame Chicken Sandwiches take everything you love about sesame chicken and turn it into an easy, crowd-friendly meal.
Servings: 4 servings
Calories: 437kcal
Ingredients
- 1 1/2 pounds chicken breast or thigh
- 2 tablespoons toasted sesame seeds
- 4 burger buns
For the sauce:
- 2 teaspoons sesame oil
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons honey
- 3 tablespoons Shaoxing wine or chicken broth
- 2 tablespoons Chinese rice vinegar or white vinegar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch + 1 tablespoon water
Instructions
- Combine chicken and sauce ingredients (except for the cornstarch) in the slow cooker.
- Cook on low for 4-6 hours.
- When done, remove the chicken from the pot and shred it.
- Turn Crock Pot to high. Mix together the cornstarch and water to make a slurry. Pour it into the pot. Stir to combine. The sauce should thicken within a few minutes. If it doesn't, transfer the sauce to a pot and bring to a boil to thicken. (See notes below for clarification.)
- Combine the shredded chicken with the thickened sauce. Add the sesame seeds. Stir to combine.
- Toast the buns, if desired. Serve the shredded chicken on the buns.
Notes
- If your crockpot doesn't heat up enough to thicken the sauce, you will need to transfer it to the stovetop to thicken. Pour it into a pot and bring to a boil. The sauce should thicken almost immediately. If you don't want to thicken it on the stovetop, you can use a slotted spoon to drain off the sauce before putting it on the buns, to avoid making them soggy.
Nutrition
Calories: 437kcal | Carbohydrates: 42g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1333mg | Potassium: 774mg | Fiber: 1g | Sugar: 19g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 3mg