Go Back

Crockpot Chicken and Broccoli

Crockpot chicken and broccoli with a glossy soy-garlic sauce that clings to tender chicken strips. Slow-cooked until cooked through, then finished with broccoli for bright green bite and a thickened, silky sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless skinless chicken breasts, cut into strips
Broccoli
  • 4 broccoli florets
Soy sauce
  • 0.5 cup soy sauce
Honey
  • 0.25 cup honey
Garlic
  • 3 clove garlic, minced
Sesame oil
  • 1 tbsp sesame oil
Rice vinegar
  • 1 tbsp rice vinegar
Fresh ginger
  • 1 tsp fresh ginger, grated
Red pepper flakes
  • 0.25 tsp red pepper flakes
Cornstarch slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Serving items
  • 1 cooked white rice
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken strips in the slow cooker. Spread them into an even layer so they cook evenly.
  2. Whisk together the soy sauce, honey, garlic, sesame oil, rice vinegar, ginger, and red pepper flakes, then pour the mixture over the chicken. The sauce should coat the strips and collect at the bottom.
  3. Cook on low for 3–4 hours (or high for 1.5–2 hours) until the chicken is cooked through. You should see the chicken turn opaque throughout and feel tender when pulled.
Finish with broccoli and thicken
  1. Add the broccoli florets during the last 30–45 minutes of cooking and stir them into the sauce. The broccoli should brighten to a vivid green as it softens.
  2. Whisk the cornstarch and cold water together, then stir into the sauce. Cook on high for 15 minutes until thickened, with a glossy, clingy texture that coats the chicken.
Serve
  1. Serve the chicken and broccoli over cooked white rice. Garnish with sesame seeds and green onions for a fresh top note.

Notes

For the thickest, best clinging sauce, whisk the cornstarch slurry until smooth before adding, then let it come to a full high-heat bubble for the full 15 minutes. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat gently until hot. Freezing is not recommended because broccoli texture can soften on thawing. For a lower-sugar option, use a sugar-free honey alternative or reduce honey slightly while keeping the cornstarch timing the same.