This Ginger Sesame Chicken with Vegetables in Crock Pot features tender chicken and crisp veggies in a savory ginger-sesame sauce. Perfect for a hassle-free meal, it’s an easy recipe that delivers bold Asian-inspired flavors with minimal effort.
Why You’ll Love This Recipe
This ginger sesame chicken with vegetables in the crock pot is a flavorful, set-it-and-forget-it meal that infuses tender chicken with a zesty ginger-sesame sauce, paired with crisp veggies for a balanced dish. Ideal for busy schedules or family dinners, it’s versatile—serve over rice or noodles—and perfect for meal prep. The slow cooker’s hands-off approach creates a delicious, nutrient-packed meal with rich Asian flair, making it a go-to for a wholesome, easy dinner.
Recipe Tips and Tricks
- Cut Chicken Evenly: Uniform pieces ensure consistent cooking.
- Sear for Flavor: Browning the chicken adds depth to the dish.
- Add Veggies Late: Stir in during the last hour to keep them crisp.
- Thicken the Sauce: Use a cornstarch slurry for a glossy finish.
- Low Heat Only: Cook on low to prevent chicken from drying out.
- Adjust Seasoning: Taste and tweak soy sauce or ginger to your liking.
- Don’t Overcook Veggies: Monitor to avoid mushiness.
- Rest Before Serving: Let the dish sit for 10 minutes to meld flavors.
- Use Fresh Ginger: Enhances the sauce’s aroma over powdered.
- Stir Gently: Avoid breaking vegetable pieces when mixing.
Ginger Sesame Chicken with Vegetables in Crock Pot
Tender ginger sesame chicken with veggies, flavorful and easy in crock pot.
Ingredients
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium chicken broth
- 1 tbsp cornstarch
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tsp sesame seeds (optional)
- 2 cups broccoli florets
- 2 lbs boneless, skinless chicken thighs
- 2 medium bell peppers, sliced
- 3 cloves garlic, minced
Instructions
- Prep the Chicken: Cut chicken thighs into uniform pieces and season with a pinch of pepper.
- Sear the Chicken: Heat sesame oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes until lightly browned. Transfer to the slow cooker.
- Mix the Sauce: In a bowl, whisk together soy sauce, chicken broth, grated ginger, and minced garlic until smooth.
- Pour Over Chicken: Pour the sauce mixture over the chicken in the slow cooker, ensuring even coating.
- Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender.
- Prepare Cornstarch: Mix cornstarch with 1 tbsp water to create a slurry; set aside.
- Add Veggies: Stir in broccoli florets and bell peppers during the last hour of cooking.
- Thicken the Sauce: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the sauce thickens.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently.
- Serve and Enjoy: Sprinkle with sesame seeds (if using), serve over rice or noodles, and savor this flavorful meal!
Notes
- Cut chicken evenly for uniform cooking; sear in batches if needed.
- Add veggies late to retain crunch; avoid overcooking.
- Adjust soy sauce or ginger to balance flavors to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 239Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 601mgCarbohydrates 7gFiber 2gSugar 1gProtein 30g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Boneless, skinless for tenderness; trim excess fat.
- Broccoli Florets (2 cups): Fresh or frozen, cut into bite-sized pieces.
- Bell Peppers (2 medium): Sliced, any color for sweetness and crunch.
- Soy Sauce (⅓ cup): Low-sodium prevents over-saltiness; tamari for gluten-free.
- Chicken Broth (½ cup): Low-sodium keeps flavors balanced.
- Ginger (1 tbsp, grated): Fresh grated ginger brings zesty warmth.
- Sesame Oil (1 tbsp): Adds nutty flavor; use for searing or finishing.
- Garlic (3 cloves): Minced for aromatic warmth.
- Cornstarch (1 tbsp): Thickens the sauce; dissolve in water before adding.
- Sesame Seeds (1 tsp, optional): For garnish; adds texture.
Variations and Substitutions
- Chicken Swap: Use chicken breasts or drumsticks; adjust cooking time.
- Veggie Options: Add snap peas, carrots, or zucchini for variety.
- Soy Sauce Alternatives: Substitute with coconut aminos for a soy-free version.
- Broth Swap: Use vegetable broth or water with extra seasoning.
- Ginger Swap: Use ground ginger (reduce to 1 tsp) if fresh isn’t available.
- Oil Swap: Use olive oil or skip for a lighter dish.
- Spicy Kick: Add red pepper flakes or sriracha for heat.
- Gluten-Free: Ensure soy sauce and broth are certified gluten-free.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or microwave, stirring to blend sauce.
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