Slow Cooker Chicken and Broccoli

Chicken and broccoli is one of the most popular Asian dishes of all time. It features tender, slow-cooked chicken breast slow cooked in a homemade sauce, along with crisp and fresh broccoli florets.

The homemade sauce is really what makes the dish. It features a combination of garlic, ginger, soy sauce, and a few other common pantry ingredients. The slow cooker does all the work for you, so all that's left to do is enjoy!

This easy meal can easily be made on a weeknight, but it's also great for meal prepping and enjoying throughout the week. Serve it over rice, noodles, quinoa or cauliflower rice for a complete meal!

Why You’ll Love This Recipe

• It’s healthy and hearty - packed with protein, fiber, and vitamins.
• It’s super easy to make! All you have to do is throw everything into the slow cooker and let it work its magic.
• Serve it over rice, or noodles, or make it low-carb and serve it over steamed veggies or riced cauliflower. Change it up each time you make it!
• It tastes even better the next day! Allowing the leftovers to sit in the fridge overnight develops the flavors even more.

Ingredients You’ll Need

• Chicken Breasts - Boneless and skinless chicken breasts make up the main protein of the dish, which soak up the sauce well when slow-cooked.
• Frozen Broccoli Florets - Adds nutrients, fiber, and green color to the dish.

For the Sauce:

• Cornstarch - Used to help thicken the sauce and coat each bite of chicken and broccoli.
• Low Sodium Soy Sauce - Adds a classic salty umami flavor to the sauce.
• Water - Helps thin out the sauce to make it the perfect consistency.
• Light Brown Sugar & Honey - Adds a layer of sweetness to the sauce with molasses flavor and natural honey.
• Rice Vinegar - Gives the sauce an acidic kick of flavor that adds tanginess.
• Sesame Oil - Infuses the dish with a lightly toasted sesame flavor.
• Fresh Ginger - Adds a fresh spice that's classic in Asian cooking.
• Minced Garlic - Gives the sauce a bold garlic flavor.

How To Make Chicken and Broccoli In The Crock Pot

Prepare the chicken breast: Trim any excess fat off of the chicken breast and pat dry with a paper towel. Cut chicken into 1" chunks and add to a 1-gallon freezer bag. Add cornstarch and close the bag. Shake until completely coated. Add the chicken to the bottom of the crock pot.

Make the sauce: Pour the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, and honey in a medium bowl. Whisk until well combined. Pour over the chicken.

Cover and cook: Add the lid to the slow cooker and cook on HIGH for 1½-2½ hours or LOW for 3½ to 4½ hours.

Add frozen broccoli: Forty-five minutes before cooking time is up, add broccoli. Stir it into the mixture and continue to cook until its defrosted and tender.

Garnish and serve: Serve over rice and garnish with fresh green onions and sesame seeds. Enjoy!

Recipe Tips

• If you'd like the chicken to be shredded instead, cook it in the slow cooker in whole pieces and shred it with two forks before adding the broccoli.
• Frozen broccoli must be added at the end of cooking time, so it doesn't become too mushy. Let it, slow cook, just until defrosted and warmed through.
• If you'd like to use fresh broccoli instead, add it at the beginning of cooking time.
• The safe internal temperature of chicken breast is 165°F. Use a digital food thermometer to check the chicken is cooked through at the end of cooking time.

Variations

• You can use almost any vegetable in this slow cooker recipe! Try it with snow peas, bell peppers, bok choy, mushrooms or carrots.
• Add a few teaspoons of Sriracha or red pepper flakes for a spicier dish to the slow cooker.
• For a gluten free version, use Tamari instead of soy sauce. Be sure to also check your cornstarch.
• Instead of using chicken breast, feel free to use boneless, skinless chicken thighs.
• For a vegetarian version, replace the chicken breast with extra-firm tofu, seitan, or tempeh.

Storing & Freezing

Storing: Once cooled, portion out the chicken and broccoli into airtight containers. Store leftovers in the fridge for up to 5 days.

Freezing: Portion out slow cooker chicken and broccoli into airtight containers or freezer bags. Freeze for up to 3 months. To defrost, place it in the refrigerator overnight and reheat in the slow cooker or in a saucepan.

Reheating: The best way to reheat chicken and broccoli made in the crock pot is to place it in the slow cooker for 1-2 hours on LOW or on a stovetop until heated through. You can also reheat it in the microwave for 4-5 minutes.

FAQ

More Slow Cooker Asian Inspired Meals

• Slow Cooker Mongolian Chicken
• Slow Cooker Teriyaki Beef
• Slow Cooker General Tso Chicken
• Crock Pot Sweet and Sour Chicken
• Crock Pot Teriyaki Chicken

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