Slow Cooker Chicken and Broccoli

A serving of rice with Crock Pot broccoli and chicken in a bowl and garnished with green onion.

5 from 16 votes

Slow Cooker Chicken and Broccoli

Combine pantry staples like honey, soy sauce, rice vinegar, and brown sugar with garlic and ginger to make a rich sauce to cover this slow cooker chicken and broccoli that’s better than takeout.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 279kcal

Author: Ryan Allen

Equipment

Ingredients

2 pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
⅓ cup cornstarch
⅓ cup low sodium soy sauce
1 cup water
2 tablespoons light brown sugar
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger (peeled and minced)
2 teaspoons garlic (minced)
3 tablespoons honey
3 cups frozen broccoli florets

Instructions

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!

Notes

You can use fresh or frozen broccoli for this crock pot chicken stir-fry. Add frozen broccoli 45 minutes before your cooking time is up. Add fresh broccoli with the sauce and cook it on high for 1½ hours. Either way don’t cook the broccoli too long or it will turn mushy.
If your sauce is too thin, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry. Slowly stir the cornstarch slurry into your sauce to thicken it.
Use a meat thermometer to monitor the temperature of the chicken. Chicken is fully cooked at 165 degrees Fahrenheit.

Nutrition