Scatter sesame seeds onto raw chicken pieces, together with 4 ingredients, into slow cooker for a sticky savory meal that’s my default when I don't know what to make

This is my default slow cooker dinner for those nights when I stare into the fridge and have zero ideas: scatter sesame seeds over raw chicken, add just four more pantry staples, flip on the slow cooker, and walk away. A quick stir at the end turns everything into a sticky, savory sesame glaze that tastes like takeout but requires almost no effort. It’s loosely inspired by the flavors of sesame chicken from American Chinese takeout, but streamlined for real-life weeknights in a busy Midwestern household.

I like to spoon this sticky sesame chicken over hot jasmine or basmati rice so it can soak up the sauce. Steamed broccoli, green beans, or a quick bag of frozen stir-fry veggies in the microwave make it feel like a complete takeout-style meal without extra work. If I’m trying to stretch it, I’ll add a side of roasted carrots or a simple cucumber salad for something fresh and crunchy. Leftovers are great in meal-prep bowls with rice, shredded cabbage, and a drizzle of any extra sauce from the slow cooker.

Servings: 4

2 pounds boneless, skinless chicken thighs, cut into large bite-size pieces

Place the raw chicken pieces directly into the bottom of a 4- to 6-quart slow cooker and spread them into an even layer.

In a small bowl, whisk together the soy sauce, honey, ketchup, and minced garlic until smooth and well combined.

Pour the sauce mixture evenly over the raw chicken pieces in the slow cooker, gently tossing with a spoon or tongs so most of the chicken is coated.

Scatter the sesame seeds evenly over the top of the saucy raw chicken, just like you’re seasoning it right in the slow cooker. There’s no need to stir them in at this point.

Cover and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and cooked through.

Once cooked, give everything a good stir so the sesame seeds and sauce are evenly distributed and the chicken is coated in the sticky, savory glaze. If you’d like the sauce slightly thicker, remove the lid and cook on HIGH for an additional 15 to 20 minutes, stirring once or twice.

Taste and adjust seasoning if needed with a splash of soy sauce for more saltiness or a drizzle of honey for extra sweetness. Serve the sesame chicken hot, spooned over rice or your favorite grain, and sprinkle with a few extra sesame seeds on top if you like.

For a little heat, add 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce before pouring it over the chicken. If you prefer chicken breasts, you can swap them for the thighs; just keep an eye on the cook time, as breasts can dry out a bit faster—check for doneness on the earlier side. To make it slightly lighter, use half honey and half chicken broth to thin the sauce. For extra flavor and color, stir in a handful of sliced green onions right before serving. If you like a very thick, glossy sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the slow cooker during the last 20 to 30 minutes of cooking, and let it bubble with the lid slightly ajar. This recipe also works well for meal prep: cook once, then portion the sesame chicken with rice and veggies into containers for grab-and-go lunches for a couple of days.