Spicy Sesame Honey Chicken… in the Crock Pot! {Gluten-free}

 Busy day or not, my Crock Pot plays hero a lot.

This is a simple, but very flavorful dish.  It’s savory.  It’s sweet.  It’s packed with pizzazz.  To me, it’s all about the toppings… I love toppings.  They add freshness to any dish… so don’t skip on those tasty little treasures!  This is also great as leftovers… make a wrap with the chicken and rice or make quesadillas the next day!  It has versatile flavor… like Asian cuisine meets Latin flavors, if that makes any sense 😉

I wish I could remember where I first saw this recipe… I saw a pic on Pinterest a while back and became inspired.  When going back to find the recipe to credit the person I got the inspiration from, I was surprised to see that tons of bloggers have recreated similar dishes… it’s a popular combo of flavor it seems!  I can see why.  {Thank you to whoever created the version I first saw and got inspired from… wish I could find you to thank you personally!}

Makes about 4-6 servings


1-1.5 lbs chicken breasts, boneless/skinless

2 tbsp honey (preferably raw, I like THIS one)

1 tsp sesame oil

1 1/2 tbsp rice vinegar

1/2 tsp Sriracha (see homemade Paleo Sriracha HERE)

3 tbsp coconut aminos or tamari (tamari is a good gluten-free sub for soy sauce)

2 tbsp tomato paste

2 tbsp water

2 tsp arrowroot starch (a corn starch substitute)

1 garlic clove- 1 heaping tsp minced

1/2 cup minced yellow onion

1 tsp minced jalapeno (or Serrano if preferred)

sesame seeds, scallions, and lime wedges, for garnish


Add honey, sesame oil, aminos or tamari, tomato paste, Sriracha, and rice vinegar in a small bowl

Mince garlic clove… I say the more the merrier, so my teaspoon is a hefty one,

but it’s a personal preference kinda thing :)

Finely chop onion

Remove seeds from the pepper (unless you like it extra spicy!) and mince finely

Add it all to the bowl…

And stir it all together

Mix water and starch together- stir out any clumps

Add it to the sauce and stir it all up

Lay chicken breasts in the Crock Pot and then pour the sauce over the top,

making sure that all chicken is covered

Cook on high for 3 1/2 hours (alternatively, you can cook it on low for 5-7 hours)

When its done, you’ll notice that upon first touch, the chicken will

fall apart into little tender bits… I love it when it does that

Using a fork (or other utensil) break it all up and stir it all around

Transfer the chicken to a serving bowl if you’d like or serve right from the pot

Serve over rice, brown or white… whatever you like!

(You could also serve this over quinoa if preferred)

Top with sesame seeds, scallions, and lime wedges


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About Me

Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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