Summer calls for easy, flavorful dinners, and this Crockpot Asian Sesame Chicken fits the bill. It’s saucy without needing to be shredded, and it’s wonderful spooned over brown rice with a side of mixed vegetables for a complete meal.
What I love about this crockpot dish is the glossy, thick sauce. The chicken cooks on its own first, then you drain the juices before adding the sauce and heating it briefly. That extra step concentrates the flavor and gives the sauce a rich, appetizing shine instead of a thin finish.
This recipe uses Kraft Light Asian Toasted Sesame dressing combined with apricot preserves and a packet of dry onion soup mix for a quick, balanced sweet-savory flavor. We enjoyed it so much it made a repeat appearance on our meal plan. Enjoy!
Crockpot Asian Sesame Chicken
Ingredients
- 4 Boneless Skinless Chicken Breasts, thawed
- 8 oz Kraft Light Asian Toasted Sesame Dressing (about ½ the bottle)
- ⅓ cup Smucker’s Apricot Preserves
- 1 packet dry onion soup mix
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
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Place the chicken breasts in a crockpot and cook on high with the lid on for 3 hours.
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After 3 hours, carefully drain and discard the juices from the crockpot.
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In a bowl, whisk together the Asian toasted sesame dressing, apricot preserves, and dry onion soup mix until smooth.
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Pour the sauce over the cooked chicken, cover, and cook on high for an additional 30 minutes or until the chicken is heated through and the sauce is glossy.
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Transfer the chicken to a serving plate, spoon sauce over the top, and garnish with sesame seeds and chopped green onions. Serve with rice and vegetables.
Notes
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