This Slow Cooker Chicken and Broccoli dish is a warm and hearty meal that’s super easy to throw together. Tender chicken, fresh broccoli, and a tasty sauce make it a family favorite!
I love how the slow cooker does all the work for me. I can just set it and forget it, then come back to a yummy dinner. Plus, it’s healthy—and who doesn’t love that? 😊
Key Ingredients & Substitutions
Chicken Thighs or Breasts: While I love using thighs for their juicy texture, breasts work too if you prefer less fat. If you’re vegetarian, try tofu or chickpeas for protein instead!
Broccoli: Fresh broccoli is great, but frozen florets save time and are just as nutritious. You can also swap in other veggies like snap peas or bell peppers for variety.
Low-Sodium Soy Sauce: This keeps the dish from being too salty. You can substitute tamari for a gluten-free option, or coconut aminos for a soy-free version.
Honey: If you need a vegan option, maple syrup or agave nectar works well. Adjust the sweetness to your taste preference.
How Do You Make Sure the Sauce is Perfectly Thick?
Thickening the sauce is important for a rich flavor. To do this effectively, you’ll need to make a cornstarch slurry. Here’s the simple process to avoid lumps:
- Mix 1 tablespoon of cornstarch with a few tablespoons of water until smooth.
- Add this mixture to the slow cooker after shredding the chicken.
- Be sure to stir well before adding the broccoli so the sauce thickens evenly!
Cooking the broccoli with the sauce helps it absorb flavor while softening up nicely.
How to Make Slow Cooker Chicken and Broccoli
Ingredients You’ll Need:
- For the Chicken and Sauce:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup low-sodium chicken broth
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon minced ginger (fresh or ground)
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- For Serving:
- 4 cups broccoli florets (fresh or frozen)
- 2 cups cooked white rice
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
How Much Time Will You Need?
This delicious slow cooker chicken and broccoli recipe takes about 10 minutes to prep and then cooks for about 4 to 5 hours on low or 2 to 3 hours on high. You’ll just need an extra 30 minutes at the end to add the broccoli and thicken the sauce, so plan for a total of around 5 hours for low heat or about 3 hours for high heat. Simple and satisfying!
Step-by-Step Instructions:
1. Combine Ingredients in the Slow Cooker:
Start by placing the chicken thighs or breasts into the slow cooker. Then add the chicken broth, soy sauce, honey, minced garlic, minced ginger, sesame oil, and black pepper. Give everything a good stir to make sure the chicken is well-coated in that yummy sauce.
2. Cook the Chicken:
Cover the slow cooker with its lid and set it to low for 4 to 5 hours or high for 2 to 3 hours. You want the chicken to be cooked through and tender, so just let it do its thing!
3. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the slow cooker. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the slow cooker, mixing it in with the sauce.
4. Thicken the Sauce and Cook the Broccoli:
In a small bowl, mix the cornstarch with a few tablespoons of water to make a slurry. Stir this mixture into the slow cooker with the chicken. Add the broccoli florets, and give everything a nice stir to mix well. Cover the slow cooker and cook on high for an additional 30 minutes. This will make the broccoli tender and thicken the sauce nicely!
5. Serve and Enjoy:
When everything is done, scoop the chicken and broccoli on top of the cooked white rice. Top it off with some sliced green onions and sprinkle sesame seeds on top if you like. Dig in and enjoy your wholesome meal!
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken! Just make sure to add an extra hour to your cooking time if you’re cooking on low, and about 30 minutes on high. There’s no need to thaw it first; the slow cooker will do the work for you!
What Can I Use Instead of Soy Sauce?
If you need a soy sauce substitute, try using tamari for a gluten-free option, or you can make a simple mix of Worcestershire sauce and water (2:1 ratio). For a lighter flavor, coconut aminos are also a great alternative!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, thaw in the fridge overnight and then warm it on the stove or in the microwave until heated through.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other quick-cooking vegetables like bell peppers, snap peas, or carrots. Just chop them into small pieces and add them during the last 30 minutes of cooking to keep them nice and tender.
