Crock Pot Chicken and Broccoli is cooked in a savory homemade sauce, making this dish better than takeout! With simple ingredients and minimal prep time, you can have a healthy and hearty dinner on the table in no time!
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!
- 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.
- 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.
You can if it's thawed first. Frozen chicken will take longer to cook, and it will also release more liquid into the slow cooker changing the texture of the sauce.
Cooking chicken in a slow cooker on LOW typically takes about 2-3 hours. If you are cooking on HIGH, it will take 1-2 hours.
The safe internal temperature for chicken breasts is 165°F (74°C). Use a digital food thermometer to check the temperature.
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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Crock Pot Chicken and Broccoli
- 2 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- ⅓ cup cornstarch
- ⅓ cup low sodium soy sauce
- 1 cup water
- 2 tbsp light brown sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger (peeled and minced)
- 2 tsp garlic (minced)
- 3 tbsp honey
- 3 cups frozen broccoli florets
- Cut chicken into 1" chunks and add to a 1-gallon freezer bag. Add cornstarch and close the bag. Shake until completely coated.
- Add 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 on high for 1½-2½ hours or low for 3½ to 4½ hours.
- Forty-five minutes before cooking time is up, add broccoli and continue to cook.
- Serve over rice and garnish with fresh green onions and sesame seeds. Enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.