Here’s a simple and reliable slow cooker recipe for chicken and broccoli that keeps the chicken tender and the broccoli perfectly cooked:
Ingredients (4 servings)
- 1.5–2 lbs (680–900 g) chicken breasts, boneless and skinless
- 3 cups broccoli florets (fresh or frozen)
- 1 cup chicken broth
- 1/2 cup soy sauce (low-sodium works best)
- 1/4 cup honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
- Cooked rice or noodles, for serving
Instructions
- Prepare the slow cooker
Lightly grease the slow cooker with a little oil or cooking spray. - Make the sauce
In a bowl, mix chicken broth, soy sauce, honey, garlic, ginger, and black pepper. - Add chicken and sauce
Place the chicken breasts in the slow cooker and pour the sauce over them. - Cook the chicken
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken reaches 165°F (74°C). - Add broccoli
About 30 minutes before serving, add the broccoli florets so they stay bright green and tender. - Optional: thicken the sauce
Mix cornstarch and water, then stir into the slow cooker. Cook an extra 5–10 minutes until the sauce thickens. - Serve
Slice or shred the chicken, serve over rice or noodles, and pour the sauce over the top.
Tips
- For extra flavor, garnish with sesame seeds or green onions.
- For a creamy version, stir in 1/4 cup cream cheese or sour cream at the end.
- Frozen broccoli works fine — just make sure it’s added toward the end to avoid overcooking.
If you want, I can also make a super easy one-pot “dump-and-go” version that’s perfect for busy days with minimal prep. Do you want me to do that?
