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Crockpot Chicken and Broccoli

Crockpot chicken and broccoli with tender chicken strips and bright green florets in a glossy soy-garlic honey sauce. Slow-cooked low-and-slow, then thickened into a silky coating you can spoon 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 2 lb boneless skinless chicken breasts
  • 4 cup broccoli florets
  • 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 cooked white rice
  • 1 sesame seeds for serving
  • 1 green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken strips in the slow cooker.
  2. Whisk together soy sauce, honey, garlic, sesame oil, rice vinegar, ginger, and red pepper flakes, then pour over the chicken.
  3. Cook on low for 3–4 hours or high for 1.5–2 hours until the chicken is cooked through.
Add broccoli and thicken the sauce
  1. Add broccoli florets during the last 30–45 minutes of cooking and stir into the sauce until evenly coated.
  2. Whisk cornstarch and cold water together, stir into the sauce, and cook on high for 15 minutes until thickened.
Serve
  1. Serve over white rice garnished with sesame seeds and green onions.

Notes

For the glossy finish, stir the cornstarch slurry in before returning to high so the sauce thickens smoothly. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot. Freezing is not recommended because broccoli texture softens. For a lower-sugar option, replace honey with a sugar-free honey alternative or use half honey and half water to keep the sauce sweet-tang balanced.