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crock pot chicken and broccoli

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Crock Pot Chicken and Broccoli

Beef & broccoli is one of our favorite takeout dishes, so when we want a lighter take on it, we swap out the beef for boneless skinless chicken breasts. The sauce, made simply with soy sauce, sesame oil, and ginger, is one you will turn to again and again again.

Ingredients :
  • Cooked brown rice, for serving
  • 1 teaspoon ginger, minced
  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon Sriracha
  • 1 head large broccoli, cut into florets
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1/4 c. honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • Green onions, thinly sliced, for garnish
  • 1/4 c. low-sodium soy sauce (or coconut aminos)
  • 1 tablespoon ketchup
  • Toasted sesame seeds, for garnish
Directions :
  1. In a small bowl, whisk together garlic, ginger, soy sauce, honey, vinegar, ketchup, Sriracha, and sesame oil.
  2. Add chicken to slow cooker and season with salt and pepper. Pour over sauce and toss until combined.
  3. Cook on low until chicken is cooked through, 4 hours.
  4. In a small bowl, whisk together cornstarch and ¼ cup water and stir mixture into slow cooker to thicken sauce. Add broccoli to slow cooker and cook until tender, 1 hour more.
  5. Transfer chicken to a cutting board and cut into small pieces, then return to slow cooker and toss until combined.
  6. Divide cooked rice among four serving containers, then top with chicken and broccoli mixture. Garnish with green onions and sesame seeds.
  7. Store in the fridge until ready to serve.

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