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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
Servings: 6
Calories Per Serving: 325 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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!
This post was originally published on September 29, 2025
The sauce only thickened a little and it was not sticky…? So it was disappointing.
Hey Stephanie,
So sorry to hear this! Was there anything you adjusted in the recipe? Please let me know how I can help!
Thank you for this yummy recipe! I made it last night and it was a huge hit. So many wonderful flavors. You are so creative 🙂
Thanks so much, Melissa! Love to hear this dish turned out well for you. Have the best evening!
Just made this. It was easy enough, but it didn’t become sweet or sticky. I didn’t add the molasses or pickled ginger until it had already cooked for 2 hrs. Could that be why?
Thanks so much for trying this recipe! Yes, next time I would add the molasses in step 2. What kind of juice did you use? I hope this helps!
Tieghan,
I am making this for dinner tonight. It is all in the crock pot. Except, I could not find pickled ginger! What should I do instead? Is pickled ginger the same as Sushi ginger?
I looked every where in Whole Foods. I didn’t see it!
Any suggestions?
Thanks! I’ll give a rating after we have dinner tonight!
Hey Caroline,
Yes, you could use sushi ginger or just skip it, no big deal:) I hope you love this recipe!
I have a crockpot I can sear on the stovetop – do you think it would be yummy to sear the flour coated chicken before adding the sauce?
Hey Kari,
Sure, that would work nicely for you! I hope you love this dish!
Ew this did not taste good
Hi Charlie,
Thanks for trying the recipe, sorry to hear you did not enjoy the taste. Is there anything specific that I can help with? Please let me know!
Hi! In step 3, do you cook on high for 20 minutes with the slow cooker lid still off or are you covering it again for that last 20 minutes? Thanks!
Hi Tara,
You can go ahead and leave the lid off. Please let me know if you have any other questions! xT
Thanks so much! Can’t wait to make it!
Hi, would this be possible to do in an Insta pot? I don’t have a crockpot unfortunately.
Hi Amy,
For best results, I would follow the oven instructions:) Let me know if you give this recipe a try, I hope you love it!
Why was there squash in the instagram story for this recipe?
Hi Nic,
It was not intentional, you can ignore the squash:) Let me know if you give this recipe a try!
What kind of squash was that in your Instagram story?
Hi Elizabeth,
It was delicata squash, but you do not need it for this recipe:) Please let me know if you have any other questions!
Could you use pomegranate molasses in place of regular?
Hey SarahLeigh,
Sure, that would work nicely here! I hope you love this recipe, please let me know if you give it a try!
In the crock pot version, Can you use broccoli instead of brussel sprouts? Or does that change the directions/timing of the cooking? Thank you!
Hey Elena,
Sure, you could totally use broccoli! It will probably cook a bit faster than the Brussels so I would just check on it. I hope you love this dish!
Can you tell me what the flour does to this dish? Is it used to help thicken the sauce?
Hi Jodi,
Yes, that is correct:) Please let me know if I can help in any other way! Have a great Monday!
I whipped up this dish tonight and stuck pretty close to the recipe, I just skipped the chili flakes because my housemates aren’t big fans of spicy stuff. And guess what? It turned out amazing! I’m definitely planning to make it again soon!
Hey Hannah,
Fantastic! I’m so glad to hear this recipe was a hit, thanks a bunch for making it!🍁
Hi!
Can you recommend a veg other than brussel sprouts?
Thanks!
Hey Shell,
Sure, broccoli and green beans would both be great options here! Let me know if you give this dish a try!
Question: Is the chicken quartered or cut before cooking? And, do you use skinless chicken for this? Thanks!
Hi there,
Yes, I like to use boneless skinless chicken thighs or breasts for this dish. You do not need to cut the chicken prior to cooking, you will end up shredding it in step 3. Please let me know if you have any other questions!