Crockpot Honey Garlic Chicken and Broccoli
Tender slow-cooked chicken in a sticky, garlicky honey sauce with crisp-tender broccoli stirred in at the end. Weeknight dinner with almost zero hands-on time.
Ingredients
- 2 lbboneless skinless chicken thighs
- ⅓ cuphoney
- ⅓ cuplow-sodium soy sauce
- 5 clovesgarlic(minced)
- 2 tbspketchup
- 1 tbsprice vinegar
- 1 tspsesame oil
- ½ tspred pepper flakes(optional)
- ¼ tspblack pepper
- 2 tbspcornstarch
- 2 tbspcold water
- 4 cupsbroccoli florets(fresh or frozen)
- 1 tbspsesame seeds(for garnish, optional)
- 2 cupscooked white rice(for serving)
Method
- 01
Place the 2 lb chicken thighs in a single layer in the bottom of a 6-quart slow cooker.
- 02
In a small bowl, whisk together the 1/3 cup honey, 1/3 cup soy sauce, 5 cloves minced garlic, 2 tbsp ketchup, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp red pepper flakes, and ¼ tsp black pepper until combined.
- 03
Pour the sauce evenly over the chicken thighs, making sure all pieces are coated.
- 04
Cover and cook on LOW for 3.5–4 hours or on HIGH for 2–2.5 hours, until the chicken is cooked through and tender.
- 05
Transfer the chicken to a cutting board and shred or chop into bite-sized pieces using two forks.
- 06
In a small bowl, stir together the 2 tbsp cornstarch and 2 tbsp cold water until smooth to form a slurry.
- 07
Whisk the cornstarch slurry into the liquid remaining in the slow cooker until fully incorporated.
- 08
Add the 4 cups broccoli florets directly into the slow cooker and stir to coat in the sauce.
- 09
Return the shredded chicken to the slow cooker and stir to combine with the broccoli and sauce.
- 10
Cover and cook on HIGH for an additional 20–30 minutes, until the sauce has thickened and the broccoli is crisp-tender.
- 11
Serve over the 2 cups cooked white rice and garnish with 1 tbsp sesame seeds if desired.
Adapted from public domain & community sources