Crockpot Broccoli Chicken
An easy dinner idea for busy weeknights. This crockpot broccoli chicken is served over rice for a complete meal with delicious flavor.
Servings: 6
Calories: 318kcal
Ingredients
- 2 pounds boneless skinless chicken thighs (about 6 thighs)
- ¾ cups chicken broth
- ⅓ cup soy sauce
- 3 tablespoons sesame oil
- 4 tablespoons honey
- 3 garlic cloves minced
- 2 teaspoons hot sauce such as sriracha sauce
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 2 cups broccoli florets
Optional Toppings:
- sesame seeds
- green onions sliced
Instructions
- Pat dry the chicken thighs, remove excess fat if necessary and place them in a 4 quart slow cooker. 2 pounds boneless skinless chicken thighs
- In a small bowl, whisk the broth, soy sauce, oil, honey, garlic, hot sauce, and onion powder together. ¾ cups chicken broth, ⅓ cup soy sauce, 3 tablespoons sesame oil, 4 tablespoons honey, 3 garlic cloves, 2 teaspoons hot sauce, 1 teaspoon onion powder
- Set aside 4 tablespoons of the sauce mixture for making a slurry later and pour the rest over the chicken. Cover and cook on high for 3 hours or on low for 6 hours.
- In a small bowl, whisk the cornstarch with the reserved sauce until smooth. Pour the mixture into the crockpot. Stir. 2 tablespoons cornstarch
- Add broccoli florets, then stir again. Cover and cook again on high for 30 minutes.
- Adjust the sauce with salt and pepper to taste. Serve with rice and sprinkle with sesame seeds and sliced green onion.
Video
Notes
- Store leftovers in an airtight container in the refridgerator, or in the freezer for up to 6 weeks.
Nutrition
Calories: 318kcal | Carbohydrates: 18g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1009mg | Potassium: 536mg | Fiber: 1g | Sugar: 12g | Vitamin A: 228IU | Vitamin C: 31mg | Calcium: 37mg | Iron: 2mg