Sesame Slow Cooker Bang Bang Chicken

Getting a flavorful, hands-off dinner on the table during busy weeknights can feel impossible. Between work meetings running late, kids’ activities piling up, and that never-ending list of things to do, the last thing you want is to spend an hour hovering over the stove.

That’s where this slow cooker bang bang chicken comes to the rescue. It delivers that sweet, spicy, nutty flavor you crave from takeout, requires just a few minutes of prep work in the morning, and cooks itself while you tackle everything else on your plate. Plus, you can customize the heat level and toppings to suit your family’s tastes.

SAVE NOW

What Kind of Chicken Should I Use?

Both chicken thighs and chicken breasts work great for this slow cooker recipe, so it really comes down to personal preference. Thighs tend to stay more moist and tender during the long cooking time, plus they have a bit more flavor thanks to their higher fat content. Breasts are a leaner option and work perfectly fine as long as you don’t overcook them – they can dry out more easily than thighs. Whichever you choose, make sure to cut the chicken into similar-sized pieces so everything cooks evenly in the slow cooker.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken thighs: Chicken breasts work great if you prefer white meat, just cut them into bite-sized pieces. Keep in mind that breasts can dry out more easily, so check them a bit earlier to avoid overcooking.
• Sesame paste: If you can’t find sesame paste, tahini is your best bet since it’s basically the same thing. Smooth, unsweetened peanut butter also works well and gives a slightly different but still tasty flavor.
• Rice vinegar: Apple cider vinegar or white wine vinegar can step in here. Start with a bit less since they can be sharper than rice vinegar, then adjust to taste.
• Sriracha: You can use red pepper flakes instead (start with ½ teaspoon), or try another hot sauce you have on hand. Adjust the amount based on how spicy you like things.
• Sesame oil: Regular sesame oil or toasted sesame oil both work fine. If you don’t have either, you can use a neutral oil like vegetable or canola, though you’ll lose some of that nutty flavor.
• Soy sauce: Tamari works as a gluten-free option, or coconut aminos if you’re avoiding soy altogether. Just note that coconut aminos are a bit sweeter and less salty.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker chicken is overcooking it, which turns even juicy thighs dry and stringy – start checking the temperature at 3 hours since slow cookers vary, and pull it as soon as it hits 165°F.

Skipping the step to cut your chicken into uniform, bite-sized pieces before cooking leads to uneven results where some pieces are overcooked while others are undercooked, so take an extra minute to make sure they’re all roughly the same size.

If your sauce seems too thin after cooking, don’t worry – just remove the chicken, turn the slow cooker to high, and let the sauce reduce for 15-20 minutes with the lid off, or whisk in a cornstarch slurry for a quicker fix.

For extra flavor, try toasting your sesame seeds in a dry pan for a minute or two before sprinkling them on top, and don’t be shy with the green onions since they add a fresh crunch that balances the rich sauce.

SAVE NOW

What to Serve With Bang Bang Chicken?

This bang bang chicken is perfect over a big bowl of steamed white or brown rice, which soaks up all that creamy, spicy sauce. I love serving it with some quick stir-fried vegetables on the side – snap peas, broccoli, or bok choy all work great and take just a few minutes to cook. If you want to keep things low-carb, try it over cauliflower rice or zucchini noodles instead. For a complete meal, add some edamame on the side or make it into lettuce wraps using butter lettuce or iceberg leaves for a lighter option.

Storage Instructions

Store: Keep your leftover bang bang chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken separately from the slaw vegetables so everything stays crisp and fresh. The sauce actually gets even better as it sits, so leftovers are always a win!

Freeze: The chicken freezes really well for up to 3 months. Just let it cool completely first, then portion it into freezer bags or containers. I don’t recommend freezing the slaw vegetables though, since they’ll get mushy when thawed.

Reheat: Warm up the chicken in the microwave for 1-2 minutes, stirring halfway through, or heat it gently in a skillet over medium heat. If the sauce seems too thick after reheating, just add a splash of water or soy sauce to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 110-125 g
• Fat: 65-75 g
• Carbohydrates: 35-46 g

Ingredients

For the chicken:

• cooking spray
• 1.5 lb chicken thighs (cut into 1-inch chunks to ensure even cooking)
• 3 oz soy sauce (I prefer Kikkoman for a balanced salt profile)
• 3.5 tbsp sesame paste
• 2 tbsp sesame oil
• 2 tbsp rice vinegar (I like Marukan brand for its mild acidity)
• 1.5 tbsp brown sugar
• 1 tbsp honey
• 1.5 tbsp garlic (freshly minced for best aroma)
• 1 tbsp ginger (freshly grated)
• 1.5 tsp sriracha
• 1 tsp cornstarch (to thicken sauce during slow cooking)

For the garnish:

• 2 tbsp sesame seeds (toasted in a dry pan for better flavor)
• 1/4 cup green onion (thinly sliced)
• 1 large cucumber (sliced into 1/4-inch matchsticks for crunch)

Step 1: Prepare the Mise en Place and Toast Sesame Seeds

• 2 tbsp sesame seeds
• 1.5 tbsp garlic, freshly minced
• 1 tbsp ginger, freshly grated
• 1/4 cup green onion, thinly sliced
• 1 large cucumber, sliced into 1/4-inch matchsticks

While you’re gathering ingredients, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden—this deepens their nutty flavor significantly.

Set aside to cool.

Then, mince the garlic fresh, grate the ginger, slice the green onions, and cut the cucumber into matchsticks.

Having everything prepped and ready before cooking makes the assembly seamless and ensures nothing is forgotten.

Step 2: Prepare the Sauce Base

• 3 oz soy sauce
• 3.5 tbsp sesame paste
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1.5 tbsp brown sugar
• 1 tbsp honey
• 1.5 tbsp garlic, freshly minced
• 1 tbsp ginger, freshly grated
• 1.5 tsp sriracha
• 1 tsp cornstarch

In a small bowl, whisk together the soy sauce, sesame paste, sesame oil, rice vinegar, brown sugar, honey, minced garlic, grated ginger, and sriracha until well combined and smooth.

The sesame paste may be thick, so take your time whisking to create a cohesive, pourable sauce.

Add the cornstarch and whisk again until no lumps remain—this will help thicken the sauce as the chicken cooks in the slow cooker.

Step 3: Cut Chicken and Prepare Slow Cooker

• cooking spray
• 1.5 lb chicken thighs, cut into 1-inch chunks

Lightly spray the inside of your slow cooker with cooking spray.

Cut the chicken thighs into 1-inch chunks, ensuring uniform pieces so they cook evenly throughout the 3-4 hours.

I find that consistent sizing prevents some pieces from drying out while others remain undercooked.

Step 4: Combine Chicken and Sauce, Then Cook

• 1.5 lb chicken thighs, cut into 1-inch chunks
• sauce base from Step 2

Add the cut chicken to the prepared slow cooker and pour the sauce base from Step 2 over it.

Stir well to coat all the chicken pieces evenly with the sauce.

Cover and cook on low for 3-4 hours until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.

The sauce will reduce and thicken as the chicken cooks, creating a rich, glossy coating.

Step 5: Assemble and Serve

• cooked chicken and sauce from Step 4
• 1 large cucumber, sliced into matchsticks
• 2 tbsp toasted sesame seeds
• 1/4 cup green onion, thinly sliced

Arrange the cucumber matchsticks on a serving platter or individual plates as the base.

Spoon the cooked bang bang chicken and its sauce over the cucumber.

Top with the toasted sesame seeds and sliced green onions.

The cool, crisp cucumber provides a refreshing contrast to the warm, rich sauce, and the fresh garnishes add brightness and texture.

Sesame Slow Cooker Bang Bang Chicken

Delicious Sesame Slow Cooker Bang Bang Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 47 minutes mins

Servings 4 servings

Calories 1275 kcal

Ingredients

  

For the chicken

• cooking spray
• 1.5 lb chicken thighs (cut into 1-inch chunks to ensure even cooking)
• 3 oz soy sauce (I prefer Kikkoman for a balanced salt profile)
• 3.5 tbsp sesame paste
• 2 tbsp sesame oil
• 2 tbsp rice vinegar (I like Marukan brand for its mild acidity)
• 1.5 tbsp brown sugar
• 1 tbsp honey
• 1.5 tbsp garlic (freshly minced for best aroma)
• 1 tbsp ginger (freshly grated)
• 1.5 tsp sriracha
• 1 tsp cornstarch (to thicken sauce during slow cooking)

For the garnish

• 2 tbsp sesame seeds (toasted in a dry pan for better flavor)
• 1/4 cup green onion (thinly sliced)
• 1 large cucumber (sliced into 1/4-inch matchsticks for crunch)

Instructions

 

• While you're gathering ingredients, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden—this deepens their nutty flavor significantly. Set aside to cool. Then, mince the garlic fresh, grate the ginger, slice the green onions, and cut the cucumber into matchsticks. Having everything prepped and ready before cooking makes the assembly seamless and ensures nothing is forgotten.
• In a small bowl, whisk together the soy sauce, sesame paste, sesame oil, rice vinegar, brown sugar, honey, minced garlic, grated ginger, and sriracha until well combined and smooth. The sesame paste may be thick, so take your time whisking to create a cohesive, pourable sauce. Add the cornstarch and whisk again until no lumps remain—this will help thicken the sauce as the chicken cooks in the slow cooker.
• Lightly spray the inside of your slow cooker with cooking spray. Cut the chicken thighs into 1-inch chunks, ensuring uniform pieces so they cook evenly throughout the 3-4 hours. I find that consistent sizing prevents some pieces from drying out while others remain undercooked.
• Add the cut chicken to the prepared slow cooker and pour the sauce base from Step 2 over it. Stir well to coat all the chicken pieces evenly with the sauce. Cover and cook on low for 3-4 hours until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The sauce will reduce and thicken as the chicken cooks, creating a rich, glossy coating.
• Arrange the cucumber matchsticks on a serving platter or individual plates as the base. Spoon the cooked bang bang chicken and its sauce over the cucumber. Top with the toasted sesame seeds and sliced green onions. The cool, crisp cucumber provides a refreshing contrast to the warm, rich sauce, and the fresh garnishes add brightness and texture.