Slow Cooker Asian Glazed Chicken Recipe

Name: Slow Cooker Asian Glazed Chicken Recipe
Prep time: 10 min
Cook time: 195 min
Total time: 205 min
Ingredients: ½ cup soy sauce; ½ cup balsamic vinegar; 4 teaspoons sugar; 3 cloves garlic (minced); ½ teaspoon ground ginger; 1 Tablespoon Sriracha hot sauce* ((more of less, depending on how hot you like it)); ½ cup water; 3-4 boneless, skinless chicken breasts ((or thighs)); 2 Tablespoons corn starch; 1 Tablespoon water; 2 Tablespoons green onions (finely chopped); 1 teaspoon sesame seeds

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This Slow Cooker Asian Glazed Chicken recipe is such a great recipe filled with the great taste of sweet sauces with a hint of spice that the whole family will enjoy.

A plate of Slow Cooker Asian Glazed Chicken over rice with a slow cooker in the back ground

I always love that new recipes are simple like this slow cooker chicken recipe made with either boneless skinless chicken breasts or boneless chicken thighs.

So, if you need a good weeknight dinner recipe that gives you juicy chicken and the best sauce ingredients then you need to make this crockpot sesame chicken for the entire family.

For the best crock pot chicken recipes give these recipes a try for your busy weeknights:

Ingredients used to make Slow Cooker Asian Glazed Chicken:

Slow Cooker Asian Glazed Chicken in the slow cooker

Soy sauce
Balsamic vinegar
Sugar
Cloves garlic minced
Ground ginger
Sriracha hot sauce* (more or less, depending on how hot you like it)
Water
Boneless, skinless chicken breasts (or boneless skinless chicken thighs)
Corn starch
Green onions finely chopped
Sesame seeds

How to make Slow Cooker Asian Glazed Chicken:

Top view of shredded Slow Cooker Asian Glazed Chicken on top of rice

Spray slow cooker with non-stick cooking spray. Place chicken in the crock pot.
Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl to create a cornstarch slurry and pour into the remaining liquid in the slow cooker. Turn heat to high (if it wasn’t already) and cook for another 15 minutes (or until sauce thickens a little bit).
Shred chicken and add back into liquid in slow cooker.
Serve over rice, topped with green onions and sesame seeds.

Two plates of rice topped with shredded Slow Cooker Asian Glazed Chicken

What to serve with your tender chicken dinner tonight:

We love serving this crockpot chicken recipe with rice and green beans. You can use any type of rice you prefer best. Here are a few great options:

Brown rice
White rice
Wild rice
Long grain rice

How to store this Asian recipe with the best Asian-style sauce:

Store any leftover chicken in an airtight container and place it in the fridge for up to 5 days.

What to serve with easy slow cooker recipes:

Other slow cooker meal recipes for easy dinners:

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A plate of Slow Cooker Asian Glazed Chicken on top of rice

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Questions & Reviews

Hand & Stone says:

What kind of slow cooker do you have? Mine always seems to cook so fast compared to my old one. I hate it and wish it would kick the can!
I've looked around at reviews for several slow cookers, but can't make up my mind.

Thanks for your help and Happy Holidays!
Mandy says:

I love it when you share a story along with your recipes. Sorry about your slow cooker! It sounds like it's last offering was a winner :)
Dorothy @ Crazy for Crust says:

I'm TOTALLY making this!! My stomach is growling!
jasi says:

looks delish. i know it takes a little more time, but try toasting the sesame seeds. it's amazing.
craftythriftydecoratingwifemom says:

I'm so sorry about your slow cooker (sniff). It is awful when something we depend on dies. I hope you're able to find the same model. This time of year it may be tough, but as you know, there's always the internet, lol. Seriously, Sears has been having serious sales! I got 7mm cubic zirconia earrings in sterling for $14.99. Ready....80% OFF. Got an offer today that said if you order by 3:00 Christmas Eve and can do store pick-up you'll have it for Christmas! How crazy, and easy, is that?
Merry Chritmas!!!
Janet
Six Sisters says:

Most of us sisters have Rival or Hamilton Beach. They seem to work pretty good. Sorry about your crock pot. You could get a screaming deal the day after Christmas on one! Merry Christmas! -The Six Sisters
Julie says:

I love siracha hot sauce! I have a bottle of it in my pantry. I have all of the necessary ingredients for this recipe with the exception of the green onion and balsamic. I can easily pick those up next time I am at the store. I think I will be giving this a try soon. Thanks for sharing on Marvelous Mondays! :)
Jill says:

OH my goodness - that looks delicious!!

Thanks for linking to a Round Tuit!
Hope you are having a fabulous festive week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Karen says:

sorry about your crockpot!
I have about 10 of them...just in case one dies :)
ha ha!
Amy says:

I just made this tonight & it is so yummy. I did alter the recipe though for less sodium. I used reduced sodium soy sauce and I only used 1/4 cup. I increased the water to 3/4 cup. This dish turned out great. I look forward to making more asian inspired dishes from this site.
Knights' Mama says:

This was amazing! I kept the proportions the same but used mostly low sodium soy sauce. I ran out so also used a little Bragg's to make up the 1/2 cup. My husband said it was one of the best things I've made lately. Served it on brown rice and a cabbage/carrot slaw with an Asian inspired dressing on the side. I got my timing off and the sauce didn't thicken much, but with the flavor it didn't matter at all. Do you have any idea of the nutritional info for the recipe?
Leslie Murphy says:

Looks so yummy. Do you think I could start with frozen boneless chicken breasts?
Six Sisters says:

Frozen chicken breasts work great!
D Barger says:

Would this meal stand up to being frozen for a later time?
Camille says:

Sure! I think that it would work great!
Sarah Bordner-Alldaffer says:

I made this last night. However, while sitting in the living room talking to my husband, (mostly about how hungry we were) we heard a loud bang from the kitchen. Sounded like a gun shot. Turns out, not an intruder--just an exploding crock pot. Seriously. The glass lid just blew up into a million pieces all over the kitchen. Fortunately, we were not standing next to it. (Nor was the cat.) But our dinner was full of broken glass. Sadly, we had to order take-out. So, I don't know how this tastes, but it smelled amazing. I'm going to try again tomorrow.
Six Sisters says:

Pretty powerful recipe!!! :) That is so scary. Glad you weren't nearby when it exploded!
SM says:

We made this tonight. It looked delicious, but was very vinegary. We double checked the recipe, but we put in the 1/2 cup asked for. Did anyone else find this?
Cheryl Baryo says:

I made this recipe for dinner tonight. It was a big hit. It was easy and very flavorful. Made it exactly as written and we thought it was great. Thanks so much.
Meredith Wouters says:

This was sooooo good! I made it just as you said, served it over jasmine rice, with broccoli on the side. My whole family (even the picky ones) loved it! I have a daughter with multiple allergies and good recipes can be hard to find. Thanks for sharing. -Meredith from ThePaletteMuse.com
tee_nuhh22 says:

Made this tonight to serve over quinoa.. SO YUMMY! I'm always looking for healthy and delish crock pot recipes because I'm in nursing school and hardly have time to cook. Also, trying to lose weight. This recipe was healthy and so incredibly delicious. I was missing the green onions though :[. Can't wait to make this again!
Hayley says:

Way too vinegary for my tastes too!
Sarah says:

Made this tonight and the flavor is fantastic. My sauce didn't thicken as much as I expected so I used some of it mixed with a thai peanut sauce as a salad dressing to go with this. Will be making again!
Kimberlee says:

We tried this recipe last night. It is really good and the chicken was tender but a little dry. It reminded me of Chicken Adobo from the Phillipines. Thanks for sharing, love the blog!
Shannon says:

Made this tonight. It was a HUGE hit. Great flavour. Next time I make it I am going to add some carrots and some cashews to it. Thanks for the great recipe!
Veronica says:

My version turned out very good. Used one chicken breast in a 1.5 qt crockpot. Halved the sauce and made the following changes: used homemade sweet chili sauce instead of Sriracha, used fresh minced ginger instead of powder, used minced garlic instead of crushed, used dark brown sugar instead of white, and put everything together before adding the balsalmic vinegar to taste. Compensated with water the omitted volume of vinegar. Diced 4 peeled carrots and about a 1/2 cup of onion and put those in the crockpot before laying the chicken on top of it; poured the sauce over all of that. After cooking in the crockpot, I shredded the chicken while the sauce thickened in a pot on the stove. I finished it with a sprinkling of sesame oil and sesame seeds; left off the green onions.
Rachel says:

I had a quick question about the directions. When you're letting sauce thicken for 15 minutes, is the chicken back in the slow cooker or sitting off to the side and added back in after the 15 minutes? Thank you! Can't wait to try this!
Cyd says:

The chicken is out of the slow cooker while the sauce thickens. We used that time to shred it.
Chantel says:

This was really tasty and a great weeknight meal. I mixed in some broccoli and served it over rice. My son, who is a very picky eater, loved it!
Robin says:

I think it should have half the vinegar and more sugar for my taste buds! But my husband said it was okay. The kids did not like it. :(
Janna says:

This recipe did not work to well for me. I used three thick chicken breasts and followed directions for the sauce. I checked the chicken after three hour mark (cooking on high in crock pot). The chicken was so dried out. I would recommend checking the chicken at two hour mark if cooking on high. The sauce was very runny. I tried the cornstarch and cooked in crock pot on high for thirty minutes. No change. I tried boiling sauce in small pot on stove and it never thickened up.
Candace says:

Made this last night & it is soooo good! A new favorite for sure & my husband loved it as well!