Julie Clark
Updated:
Crockpot Broccoli Chicken
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An easy dinner idea for busy weeknights. This crockpot broccoli chicken with honey soy sauce is served over rice for a complete meal.
I love my slow cooker. But somehow over the years with all of the new kitchen appliances (hello Instant Pot and air fryer), I forgot about using it.
My energy levels are highest in the morning, which means that’s when I need to think about dinner if I want to be sure to get it ready. Recipes like this easy Crockpot Broccli Chicken with honey soy sauce is a lifesaver!
Why you’ll love this Crockpot Broccoli Chicken recipe:
- A unique slow cooker chicken recipe with tender chicken.
- An easy honey-sweetened soy sauce.
- Uses chicken thighs which are an economical choice.
- Served simply with broccoli and rice.
Ingredients Needed
- Chicken thighs. Chicken thighs are perfect for the slow cooker, just like in our crockpot chicken tacos. Boneless skinless chicken thighs are perfect for this recipe. They are slightly fattier than chicken breasts, so they stay juicy in the slow cooker. You can also use bone in thighs, but remove the skin to prevent too much fat in the sauce. Boneless skinless chicken breasts work, too. I recommend cutting them in bite-size pieces first so they are easier to shred.
- Broccoli. Use fresh broccoli or frozen broccoli that has been thawed.
- Honey, hot sauce, soy sauce. For that sweet and spicy flavor.
✨ For full ingredients and amounts, see the recipe card below. ✨
How to Make Crockpot Broccoli Chicken
- Pat dry the chicken thighs, remove excess fat if necessary and place them in a 4 quart slow cooker.
- In a small bowl, whisk the broth, soy sauce, oil, honey, garlic, hot sauce, and onion powder together.
- 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.
- Add broccoli florets, then stir again. Cover and cook again on high for 30 minutes.
Serving Ideas
Serve the honey soy chicken and broccoli over rice or steamed cauliflower rice.
It also goes well with a piece of garlic bread and a caesar salad.
Can I make this in advance?
Yes, you totally can! This crockpot broccoli chicken will be good covered in the fridge for up to 2 days. Just reheat it in a pan or in the oven on low temperature when needed.
You can also freeze the leftovers in an airtight container for up to 6 weeks.
Can I double crockpot broccoli chicken to feed a crowd?
Yes, easily. Just double the ingredients and use a bigger crock pot. Cooking time will stay the same.
Recipe Variations:
Want to add something different to this crock pot chicken broccoli?
- Add other vegetables like bell pepper, mushrooms or onions.
- You can make it spicier by adding more hot sauce or chili powder.
- Works also with beef or pork but you might need to adjust cooking time.
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
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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
Th was really good. Definitely will make again