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Honey Garlic Chicken with Broccoli and Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 4 cups broccoli florets
  • 2 cups cooked rice, for serving
  • Sesame seeds and sliced green onions, for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker. In a small bowl, whisk together the honey, minced garlic, soy sauce, ketchup, rice vinegar, and sesame oil until smooth.
  • Pour the sauce over the chicken and turn the pieces to coat evenly. Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender.
  • Add the broccoli florets to the slow cooker during the final 45 minutes of cooking so they soften slightly but stay bright green.
  • Remove the chicken and shred or slice it, then return it to the slow cooker and stir to coat with the sauce.
  • Spoon the chicken and broccoli over the cooked rice and sprinkle with sesame seeds and green onions before serving.

Notes

Add the broccoli only in the last portion of cooking time to prevent it from becoming overly soft. Leftovers store well in the fridge for up to three days and reheat nicely with a splash of water to loosen the sauce. If you prefer a thicker sauce, mix one teaspoon of cornstarch with a tablespoon of water and stir it in during the final 30 minutes.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl