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

Equipment

  • Slow Cooker
  • Saucepan

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 3 cups broccoli florets
  • 1 cup uncooked white rice
  • 2 cups water
  • 1/2 teaspoon salt

Instructions
 

  • Place the chicken thighs in the slow cooker. In a small bowl, stir together the honey, soy sauce, and minced garlic until combined. Pour the mixture over the chicken.
  • Cover and cook on low for 5 hours. The chicken should become very tender.
  • Add the broccoli florets to the slow cooker, nestling them around the chicken. Continue cooking on low for 1 more hour.
  • While the broccoli cooks, combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes until the water is absorbed.
  • Fluff the rice with a fork. Serve the chicken thighs and broccoli over the rice, spooning some of the sauce from the slow cooker on top.

Notes

Add the broccoli only in the final hour so it stays bright and slightly crisp instead of turning mushy. If the sauce seems thin at the end, remove the lid for the last 20 minutes to let it thicken slightly. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Saucepan