For a thicker sauce, remove the chicken from the slow cooker after cooking. In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the sauce in the slow cooker. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency. Serve over rice or quinoa with steamed broccoli or other vegetables. Adjust the amount of Sriracha to suit your spice preference.
Krista Predovic
May 24, 2025The sesame chicken turned out amazing! The sauce was perfectly balanced – sweet, savory, and just the right amount of spice. My family loved it!
Gerhard Hoppe
May 14, 2025I added a little bit of pineapple juice to the sauce and it gave it a nice tropical twist. Definitely recommend trying that!
Betsy Jones
Mar 15, 2025This recipe is a lifesaver on busy weeknights! I love how easy it is to throw everything in the slow cooker and come home to a delicious, ready-to-eat meal.