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Slow Cooker Ginger Sesame Chicken and Broccoli Bowls
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Measuring Cups

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 4 cups broccoli florets
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh grated ginger
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 cups cooked brown rice, for serving
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • In a mixing bowl, whisk together the soy sauce, honey, sesame oil, ginger, garlic, chicken broth, and cornstarch until smooth.
  • Pour the sauce mixture over the chicken. Cover and cook on low for 5 hours.
  • Add the broccoli florets to the slow cooker. Stir gently to coat them in the sauce. Cook for 1 more hour until the broccoli is tender but still bright.
  • Remove the chicken and shred or slice it. Return it to the slow cooker and stir to combine with the broccoli and sauce.
  • Spoon the chicken and broccoli mixture over the cooked brown rice. Top each bowl with sesame seeds and sliced green onions.

Notes

Add the broccoli only in the final hour so it keeps some texture instead of turning soft. For a gluten free version, swap the soy sauce for tamari. Leftovers store well in the fridge for up to three days and reheat easily in the microwave with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups