Slow Cooker Chicken and Broccoli
This slow cooker chicken and broccoli casserole is full of savory and sweet flavors. It is an easy, cozy dinner perfect for any night of the week.
Servings: 8 people
Equipment
- Slow cooker
- mixing bowls
- whisk
- Measuring cups & spoons
Ingredients
- 3 lbs boneless skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups chicken broth
- ⅓ cup soy sauce
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon minced garlic
- 1 teaspoon ground ginger
- 1 Tablespoon dried onion flakes
- 2 Tablespoons corn starch
- 3 Tablespoons water
FOR SERVING:
- White Rice
- Sesame seeds
Instructions
- Spray your slow cooker with nonstick spray.
- Place the chicken breasts in the bottom of the slow cooker. Add the broccoli on top.
- In a medium bowl, whisk together the chicken broth, soy sauce, maple syrup, sesame oil, salt, pepper, garlic, ginger, and onion flakes. Pour the mixture over the chicken and broccoli.
- Cover and cook on high for 3 hours (or low for 5–6 hours). For crisper broccoli, add it during the last 30 minutes of cooking.
- In a small bowl, whisk the cornstarch with water to form a slurry. Stir this mixture into the slow cooker and cook for an additional 5–10 minutes, or until the sauce has thickened.
- Serve over rice, sprinkle with sesame seeds, and enjoy.
Notes
Here are simple storage, reheating, and make-ahead tips.
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then divide into portions and store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.
Make ahead: Prep the sauce and chicken the night before, then add everything to the slow cooker in the morning.