Home » Dinners » Chicken » Crockpot Asian Sesame Chicken

Crockpot Asian Sesame Chicken

ByAmber Brady On Updated
13 Comments

This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.

Recipe
4.34 from 3 ratings
Crockpot Asian Sesame Chicken

I know we had a crockpot meal post just a couple of days ago, but it’s summer, and you need these dinner ideas, okay? This Crockpot Asian Sesame Chicken doesn’t need shredding, although you could if you wanted, and it’s nice and saucy to put on some brown rice and mixed vegetables.

Crockpot Asian Sesame Chicken

I was actually really impressed with this meal because we all know that crockpot dinners don’t look the most appetizing all the time, but with this one, you cook the chicken by itself, drain the natural juices from the chicken, and then add the sauce until it’s hot. That’s why it’s so thick and glossy looking, instead of thin and less appetizing.

Crockpot Asian Sesame Chicken

So anyway, this Crockpot Asian Sesame Chicken uses my favorite Kraft dressing, Light Asian Toasted Sesame, with a few extra ingredients. We loved this easy meal and already have it on the menu again! Enjoy!

Save This recipe

Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.

Please enable JavaScript in your browser to complete this form.
Crockpot Asian Sesame Chicken
4.34 from 3 ratings

Crockpot Asian Sesame Chicken

Created by Amber Brady
Yields4

Ingredients

  • 4 Boneless Skinless Chicken Breasts, thawed
  • 8 oz Kraft Light Asian Toasted Sesame Dressing, (½ the bottle)
  • ⅓ cup Smucker’s Apricot Preserves
  • 1 packet onion soup mix
  • Sesame Seeds
  • Chopped Green Onions

Instructions
 

  • Cook the chicken in a crockpot with a lid, on high, for 3 hours.
  • After 3 hours, drain the juices from the crockpot.
  • Mix together the Asian Toasted Sesame Dressing, Apricot Preserves, and Dry Onion Soup Mix.
  • Pour mixture over chicken, cover with the lid, and cook on high for another 30 minutes, or until heated through.
  • Transfer chicken to a plate, spoon some sauce on top, and sprinkle with Sesame Seeds and Chopped Green Onions.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!

Recipe from The Frugal Girls and re-written in my own words.

I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

4.34 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *
I reserve the right to remove comments or reviews at my discretion. For more details, refer to my disclosure statement.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments

  1. Could you cook this on low, and for how long?

    Reply

    1. It’s going to depend on how thick your chicken breasts are. If they are thinner maybe 4 hours, if they are thick, up to 6 hours.

      Reply

  2. After you drain the juices from the chicken, where do you with the juices?

    Reply

    1. Oh, you just discard the juices (throw it in the trash or sink). Sorry about not clarifying that!

      Reply

  3. Too much sodium. Too bad cuz it looks yummy.

    Reply

    1. Most Asian dishes are that way. Sorry!

      Reply

    1. I do love my crockpot! Thanks Jess!

      Reply

More You'll Love