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Slow Cooker Honey Garlic Chicken Thighs and Broccoli
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 4 cups broccoli florets
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup chicken broth
  • 4 garlic cloves minced
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste
  • Cooked rice for serving
  • Sliced green onions for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker and season both sides with salt and black pepper.
  • In a small bowl stir together the honey, soy sauce, chicken broth, minced garlic, and sesame oil until combined. Pour the mixture over the chicken.
  • Cover and cook on low for 5 hours. Add the broccoli florets during the final hour of cooking.
  • In the last 15 minutes remove 1/4 cup of the cooking liquid and whisk it with the cornstarch. Stir the slurry back into the slow cooker to thicken the sauce slightly.
  • Serve the chicken and broccoli over cooked rice and top with sliced green onions.

Notes

Add the broccoli later in the cooking time so it stays bright and holds some bite instead of turning mushy. If the sauce needs more thickness after the initial cornstarch step, mix a second small slurry and stir it in while the slow cooker is still on. Leftovers reheat well in a skillet with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl