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Crockpot Chicken and Broccoli

Crockpot chicken and broccoli with a glossy soy-garlic sauce that clings to tender chicken strips. Slow-cooked until cooked through, then thickened for a silky finish and served over white rice with sesame and green onions.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Crockpot chicken and broccoli
  • 2 lb boneless skinless chicken breasts Cut into strips.
  • 4 cup broccoli florets Add during the last 30–45 minutes.
  • 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 For serving.
  • 1 tsp sesame seeds For serving.
  • 1 tsp green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken strips in the slow cooker in an even layer so they cook consistently.
  2. Whisk the soy sauce, honey, minced garlic, sesame oil, rice vinegar, grated ginger, and red pepper flakes until combined, then pour over the chicken.
Cook until chicken is done
  1. Cook on low for 3–4 hours or on high for 1.5–2 hours, until the chicken is cooked through and no longer pink.
Add broccoli and finish the sauce
  1. Add the broccoli florets during the last 30–45 minutes of cooking, then stir to coat them with the sauce.
  2. Whisk the cornstarch and cold water together, stir it into the sauce, and cook on high for 15 minutes until thickened and glossy.
Serve
  1. Serve the chicken and broccoli over cooked white rice, garnished with sesame seeds and green onions.

Notes

Pro tip: If your sauce looks thin after thickening, simmer on high for a few extra minutes—cornstarch thickens best once it reaches a lively simmer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a saucepan or microwave until hot. Freezing is not recommended because broccoli texture can soften. For a lower-sugar option, use a reduced-sugar honey substitute while keeping the rest of the sauce the same.