Crockpot Sticky Sesame Ginger Chicken.

Crockpot Sticky Sesame Ginger Chicken. Homemade Asian inspired chicken tossed in a gingery, sweet, spicy, and sticky soy-pomegranate sauce. Cook everything together in the crockpot, even the Brussels sprouts for the easiest set-it-and-forget-it dinner. Just add steamed rice and a sprinkle of sesame seeds on top. Simple, so flavorful, and great any night of the week!

I’m often asked what recipes I make over and over again. Honestly? Not many. I’m usually testing something new almost every day, so I rarely go back to an old recipe when there’s something fresh on the menu.

But there are nights when things don’t go as planned. Maybe I only baked all day, or a new recipe just didn’t work out. On those nights, I reach for tried-and-true family favorites: Dad’s crispy beef tacos, my sheet pan buffalo chicken, butter chicken, or anything Asian-inspired with a sweet-spicy sauce.

This sticky sesame ginger chicken is one of those go-tos. It’s a slow-cooker update of an older sheet pan recipe, made even easier because everything goes in the crockpot all at once. Hit start, walk away, and come back to the most delicious dinner waiting for you.

Serve it with steamed rice, toasted sesame seeds, and you’re done. My little sister Asher especially loves this one, and I hope your family will too!

These are the details

Ingredients 

• chicken breasts or thighs
• garlic powder
• onion powder
• ginger
• flour or gluten-free flour
• tamari
• pomegranate juice – or try orange juice, but to me, pomegranate is best
• honey
• molasses
• creamy peanut butter – optional
• chili flakes
• pickled ginger
• Brussels sprouts – broccoli is great too

For Serving 

• steamed jasmine rice
• pomegranate arils
• green onions
• toasted sesame seeds

Special Tools

For this recipe, you’ll need a crockpot. You can also use a baking dish instead.

Steps

Step 1: Prep the chicken

Arrange the chicken in the bowl of your crockpot. Sprinkle with the onion powder, garlic powder, ginger, black pepper, and flour, then toss gently to coat.

Step 2: Make the sauce

Add the tamari (or soy sauce), pomegranate juice (orange juice works too), honey, molasses, creamy peanut butter (if using), chili flakes, and pickled ginger directly to the crockpot. Stir everything together with the chicken until well coated.

Step 3: Add the Brussels sprouts

Arrange the halved Brussels sprouts on top of the chicken. They’ll cook beautifully in the sauce, turning tender, flavorful, and a little “hidden” — perfect if kids aren’t big veggie fans! Slow cook for 3–4 hours on low. Once done, remove the lid and switch to high for about 15–20 minutes to thicken the sauce.

Step 4: Serve and enjoy

Spoon the sticky chicken and sauce over bowls of warm jasmine rice. Finish with pomegranate arils, green onions, and toasted sesame seeds. So easy, so flavorful, and the perfect cozy dinner!

Looking for other quick weeknight dinners? Here are some favorites:

Chili Crisp Chicken Mango Cucumber Rice Bowl

30 Minute Caramelized Shallot Beef Ramen Noodles

Healthier Homemade One Pot Hamburger Helper

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Spicy Chipotle Honey Salmon Bowls

Lastly, if you make this Crockpot Sticky Sesame Ginger Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Sticky Sesame Ginger Chicken

4.11 from 19 votes

6

by Tieghan Gerard

calories 325kcal

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Prep15 minutes mins

Cook4 hours hrs

Total4 hours hrs 15 minutes mins

Easy set-it-and-forget-it dinner made with Brussels sprouts and rice!

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Ingredients 

1x2x3x

• ▢ 2 pounds chicken breasts or thighs
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons onion powder
• ▢ 1 teaspoon ground ginger
• ▢ black pepper
• ▢ 2 tablespoons all-purpose or gluten-free flour
• ▢ 1/2 cup tamari/soy sauce
• ▢ 1/3 cup pomegranate juice, (orange juice works well too)
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon molasses
• ▢ 1 tablespoon creamy peanut butter, (optional)
• ▢ 1 teaspoon chili flakes
• ▢ 1 tablespoon pickled ginger
• ▢ 3/4 pound brussels sprouts, halved
• ▢ 1 tablespoon toasted sesame oil
• ▢ rice, sesame seeds, and green onions, for serving
• ▢ 1 cup pomegranate arils , (optional)

Instructions 

Crockpot

• 1. In the bowl of your crockpot, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again.

  2. To the crockpot, add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cover and cook on low for 3-4 hours or on high for 2 hours.

  3. Crank the heat on the slow cooker to high. Remove the lid, stir, and shred the chicken. Cook for 20 minutes to thicken the sauce.

  4. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!

Oven

• 1. Preheat the oven to 425° F.

  2. In a rectangular baking dish, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again.

  3. Add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cook for 25-30 minutes, or until the chicken is thoroughly cooked and coated in sauce.

  4. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!

Nutrition

Calories: 325kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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