Crockpot Sticky Sesame Ginger Chicken Recipe

Introduction

This Crockpot Sticky Sesame Ginger Chicken is a flavorful and easy meal perfect for busy days. Tender chicken is cooked with a sweet and tangy sauce, Brussels sprouts, and just the right touch of spice. It’s a comforting dish that pairs beautifully with rice and fresh garnishes.

Ingredients

• 2 pounds chicken breasts or thighs
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground ginger
• Black pepper, to taste
• 2 tablespoons all-purpose or gluten-free flour
• 1/2 cup tamari or 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

1. Step 1: In the bowl of your crockpot, add the chicken, garlic powder, onion powder, ground ginger, and black pepper. Toss to coat the chicken evenly. Sprinkle the flour over the chicken and toss again to combine.
2. Step 2: Add the tamari or soy sauce, pomegranate juice, honey, molasses, peanut butter (if using), chili flakes, and pickled ginger to the crockpot. Stir everything together gently to distribute the sauce.
3. Step 3: Add the halved Brussels sprouts and toasted sesame oil on top. Cover the crockpot and cook on low for 3-4 hours or on high for 2 hours until the chicken is cooked through and tender.
4. Step 4: Increase the heat to high, remove the lid, and stir the contents. Shred the chicken using two forks. Continue cooking uncovered for about 20 minutes to thicken the sauce slightly.
5. Step 5: Serve the sticky chicken and Brussels sprouts over bowls of cooked rice. Garnish with sesame seeds, chopped green onions, and pomegranate arils if desired. Enjoy!

Tips & Variations

• For a nut-free version, omit the peanut butter and increase the molasses slightly for richness.
• Try using orange juice instead of pomegranate juice for a different fruity twist.
• If you prefer crispy Brussels sprouts, roast them separately in the oven and add them to the dish just before serving.
• Use boneless, skinless chicken thighs for more juicy, flavorful results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The sauce may thicken as it cools; add a splash of water or broth when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can bake the dish in the oven at 425°F. Toss all ingredients together in a baking dish and cook for 25-30 minutes until the chicken is cooked through and the sauce is bubbly.

Is this recipe gluten-free?

It can be gluten-free if you use a gluten-free flour and tamari or gluten-free soy sauce instead of regular soy sauce.

Crockpot Sticky Sesame Ginger Chicken Recipe

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★★★★★

4.5 from 63 reviews

• Author: Jake
• Total Time: 3 hours 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Crockpot Sticky Sesame Ginger Chicken recipe features tender chicken breasts or thighs cooked slowly in a flavorful sauce infused with garlic, ginger, tamari, pomegranate juice, and a hint of honey and molasses. Brussels sprouts are cooked alongside for a nutritious side, while optional peanut butter adds a creamy depth. Finished with toasted sesame oil and garnished with sesame seeds, green onions, and pomegranate arils, this dish pairs perfectly over rice for a vibrant, comforting meal.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 pounds chicken breasts or thighs
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground ginger
• Black pepper, to taste
• 2 tablespoons all-purpose or gluten-free flour

Sauce

• 1/2 cup tamari or soy sauce
• 1/3 cup pomegranate juice (orange juice can be used as substitute)
• 2 tablespoons honey
• 1 tablespoon molasses
• 1 tablespoon creamy peanut butter (optional)
• 1 teaspoon chili flakes
• 1 tablespoon pickled ginger

Vegetables and Garnishes

• 3/4 pound Brussels sprouts, halved
• 1 tablespoon toasted sesame oil
• Rice, for serving
• Sesame seeds, for garnish
• Green onions, sliced, for garnish
• 1 cup pomegranate arils (optional, for garnish)

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Instructions

1. Prepare the Chicken and Seasonings: In the bowl of your crockpot, add the chicken breasts or thighs along with garlic powder, onion powder, ground ginger, and black pepper. Toss everything together to evenly coat the chicken. Sprinkle the flour over the chicken and toss again to incorporate.
2. Add Sauce and Brussels Sprouts: Pour in the tamari (or soy sauce), pomegranate juice, honey, molasses, optional creamy peanut butter, chili flakes, and pickled ginger into the crockpot. Stir to combine all the ingredients thoroughly. Add the halved Brussels sprouts and drizzle with toasted sesame oil.
3. Cook in Crockpot: Cover the crockpot and cook on low for 3 to 4 hours or on high for 2 hours until the chicken is tender and cooked through.
4. Thicken the Sauce and Shred Chicken: Increase the crockpot heat to high. Remove the lid and stir the contents. Shred the chicken directly in the crockpot using two forks. Continue cooking uncovered for an additional 20 minutes to allow the sauce to thicken.
5. Serve: Spoon the sticky sesame ginger chicken and Brussels sprouts over bowls of cooked rice. Garnish with sesame seeds, sliced green onions, and optional pomegranate arils for a pop of color and freshness. Enjoy warm!

Notes

• Chicken thighs provide more moisture and richness, while chicken breasts make for a leaner dish.
• Peanut butter is optional but adds a creamy texture and depth of flavor to the sauce.
• If pomegranate juice is unavailable, orange juice is a suitable substitute that maintains bright acidity.
• For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
• Adjust chili flakes according to desired spice level.
• The recipe can also be made in the oven at 425°F for 25-30 minutes following similar ingredient preparation.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American Asian Fusion

Keywords: crockpot chicken, sticky chicken, sesame chicken, ginger chicken, slow cooker recipe, Brussels sprouts, tamari chicken, healthy chicken dinner