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Crockpot Chicken and Broccoli

Crockpot chicken and broccoli with a glossy soy-garlic sauce: chicken cooks tender in the slow cooker, then broccoli is steamed right in. Cornstarch thickens the sauce to cling to chicken strips, making it great spooned over white rice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 2 lb boneless skinless chicken breasts Cut into strips.
  • 4 cup broccoli florets Use fresh or thawed frozen, if needed.
  • 0.5 cup soy sauce
  • 0.25 cup honey
  • 3 garlic Minced.
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger Grated.
  • 0.25 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 white rice Cooked, for serving.
  • 0.5 tbsp sesame seeds For garnish.
  • 0.5 tbsp green onions Sliced, for garnish.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the chicken strips in the slow cooker in an even layer so they cook through consistently.
  2. Whisk the soy sauce, honey, garlic, sesame oil, rice vinegar, ginger, and red pepper flakes together until smooth, then pour over the chicken to coat the strips.
Cook
  1. Cook on low for 3–4 hours or on high for 1.5–2 hours until the chicken is cooked through.
  2. Add the broccoli florets during the last 30–45 minutes of cooking and stir into the sauce so the florets turn bright green and tender.
Thicken the sauce
  1. Whisk the cornstarch and cold water together, then stir into the slow cooker to dissolve any lumps.
  2. Cook on high for 15 minutes, stirring once if needed, until the sauce is thickened and glossy.
Serve
  1. Serve the chicken and broccoli over cooked white rice and garnish with sesame seeds and green onions.

Notes

For the best cling, keep the sauce bubbling when you add the cornstarch slurry and stir once during the 15-minute thickening step. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot. Freezing is yes—cool, freeze, and reheat, though sauce may thicken further and can loosen with a splash of water. For a lower-sugar option, replace honey with a sugar-free honey substitute in equal amount and taste the sauce before serving.