Description
This Slow Cooker Chicken and Broccoli is a flavorful, takeout-inspired dish featuring tender chicken, crisp broccoli, and a savory garlic-ginger soy sauce. It’s an easy, one-pot meal that pairs perfectly with rice or noodles for a comforting dinner.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 3 cups fresh broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 2 tablespoons cornstarch + 3 tablespoons water (for thickening)
- 2 tablespoons green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked rice or noodles, for serving
Instructions
1. Prepare the Chicken:
- Place the chicken in the slow cooker.
- Make the sauce – In a bowl, whisk together soy sauce, chicken broth, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes.
2. Slow Cook:
- Pour the sauce over the chicken and stir to coat.
- Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender.
3. Add the Broccoli:
- Mix cornstarch & water in a small bowl to create a slurry. Stir it into the slow cooker.
- Add the broccoli and cook for another 30 minutes on HIGH, or until the sauce thickens and the broccoli is tender-crisp.
4. Serve & Enjoy!
- Spoon over cooked rice or noodles. Garnish with green onions and sesame seeds. Serve hot!
Notes
- Prefer softer broccoli? Add it in the last hour instead of 30 minutes before serving.
- Want a richer sauce? Use hoisin sauce instead of honey.
- Make it spicy: Add 1 teaspoon sriracha or more red pepper flakes.
- Gluten-free version: Use tamari instead of soy sauce.