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.
Adjust the sauce with salt and pepper to taste.
Serve with rice and garnish with sesame seeds and sliced green onion.
The calories shown are based on the recipe serving 6 people, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**