Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons water
- Cooked rice, for serving (optional)
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
Instructions
- In a bowl, whisk together soy sauce, honey, cornstarch, sesame oil, garlic, ginger, and red pepper flakes (if using).
- Place the chicken cubes in the crockpot. Pour the sauce mixture over the chicken, ensuring all pieces are coated.
- Cover and cook on low for 3-4 hours, or on high for 2-3 hours, or until the chicken is cooked through.
- In the last 30 minutes of cooking time, add the broccoli florets to the crockpot. Stir to combine.
- Cover and continue cooking until the broccoli is tender-crisp, about 30 minutes.
- In a small bowl, whisk together the remaining 2 tablespoons of water and 1 tablespoon of cornstarch. Pour this slurry into the crockpot and stir to thicken the sauce. Let cook for 5-10 more minutes.
- Serve hot over rice, garnished with sesame seeds and green onions, if desired.
Notes
For a thicker sauce, increase the amount of cornstarch slurry. You can substitute the honey with maple syrup or brown sugar. To store leftovers, let cool completely and refrigerate in an airtight container for up to 3 days. This dish can be reheated in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg