Crockpot Chicken and Broccoli
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Prep Time
10 mins
-
Cook Time
2 hrs 10 mins
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Total Time
3 hrs
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Servings
4 servings
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Calories
421 kcal
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Course
Main Course
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Cuisine
Asian
Crockpot Chicken and Broccoli
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Healthy Crockpot Chicken and Broccoli features juicy chicken and broccoli cooked in a flavorful Asian ginger sauce. Serve with rice for easy, yummy dinners!
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Ingredients
For the Sauce:
- ⅔ cup water
- ⅓ cup reduced-sodium soy sauce plus additional to taste
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 tablespoon toasted sesame oil
For the Chicken and Broccoli:
- 1 ½ pounds boneless skinless chicken breasts
- 2 heads broccoli cut into florets
- 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
- ½ cup chopped green onions
- For serving: cooked brown rice quinoa, or cauliflower rice; toasted sesame seeds.
Instructions
- In a small bowl or large liquid measuring cup, stir together the sauce ingredients: water, soy sauce, honey, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes. Pour a thin layer into the bottom of a 6-quart or larger slow cooker (about one-third of the sauce). Arrange the chicken breasts on top. Pour on the remaining sauce.
- Cover the slow cooker and cook on LOW for 2 hours.
- In a small bowl, stir together the 2 tablespoons cornstarch with 2 tablespoons water to create a slurry, then add to the slow cooker, pouring into the liquid around the chicken. Add the broccoli florets on top. Cover and cook on HIGH, until the broccoli is tender and the chicken is fully cooked through and registers 165 degrees F on an instant read thermometer, about 45 minutes to 1 hour more. Remove the chicken to a plate. Let cool, then cut into bite-sized pieces.
- Stir the broccoli around in the sauce to smooth the sauce out a bit. Return the chicken to the slow cooker and add the sesame oil and green onion. Stir to combine. Taste and adjust seasonings as desired. Serve hot over rice with a sprinkle of sesame seeds.
Notes
- See blog posts above for tips to use frozen broccoli and other substitution suggestions.
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat until warmed through. You can also reheat this dish in the microwave.
- TO FREEZE: Store chicken and broccoli in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4); about 1 1/4 cups chicken
Calories
421kcal
(21%)
Carbohydrates
42g
(14%)
Protein
46g
(92%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
109mg
(36%)
Potassium
1672mg
(48%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
2107IU
(42%)
Vitamin C
276mg
(307%)
Calcium
168mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1(of 4); about 1 1/4 cups chicken | |
| Calories | 421kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 46g | 92% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 109mg | 36% |
| Potassium | 1672mg | 36% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 2107IU | 42% |
| Vitamin C | 276mg | 307% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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