Low FODMAP Crockpot Sesame Chicken

Total time4 hr 15 min

Prep time15 min

Cook time4 hr

4.6

(21)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs
½ tsp kosher salt
¼ tsp black pepper

For the sauce

⅓ cup low-sodium soy sauce
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp ketchup
2 tbsp rice vinegar
1 tbsp toasted sesame oil
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, grated
¼ tsp red pepper flakes
2 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp sesame seeds, toasted
3 scallions, thinly sliced (green parts only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
cooked white rice, for serving (optional)

Instructions

1
Season the chicken thighs all over with the salt and pepper, then arrange them in a single layer in the slow cooker insert.
2
In a small bowl, whisk together the soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until smooth. Pour the sauce over the chicken.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!