Categories: Food

Crock Pot Honey Garlic Chicken and Broccoli

If you have been following my 75 Medium weekly progress updates, you might have seen me mention this Crock Pot Honey Garlic Chicken and Broccoli a couple of times now. This year, I have been making more of an effort to find and create crock pot dinner recipes that are healthier and are generally dump-and-go complete meals (aka: they will include some veggies with them!).

If you like this recipe, I think you will really like my crock pot pesto ranch chicken with broccoli!

I cannot emphasize how simple this recipe is. I can throw it into the crock pot in under 10 minutes during my toddler’s nap and then all I have to do is add a bit of corn starch slurry and add some frozen broccoli to one side about an hour before dinner.

I use this 7-quart crockpot to make this chicken and have plenty of room, so you can use a smaller size if needed!

Plus using chicken thighs results in such YUMMY moist chicken! You could probably cook it for longer than 5-6 hours on low if you happen to be needing to prep this meal before you leave for work in the morning. I would highly recommend opting for chicken thighs and not swapping for chicken breast– chicken breast tends to dry out faster in the crock pot.

I love serving this with some rice. Lately, we’ve been eating more cauliflower rice that we microwave, which makes for a super easy, low-carb side. However using white or brown rice is what I personally prefer (especially when I am being less mindful of my carbs) as the sauce it cooks in reminds me vaguely of some Chinese take-out dish I had once upon a time.

Honey Garlic Chicken and Broccoli

Ingredients

1.5 pounds chicken thighs (about 3-4 chicken thighs)
1/3 cup chicken broth
1/4 cup honey
2 tbsp soy sauce
1 tbsp rice wine vinegar
salt and pepper to taste
1/4 tsp red pepper flakes
4 cloves garlic minced
1 (12 oz) bag frozen broccoli
1 tbsp corn starch
2 tbsp water

Instructions

In a bowl, mix chicken broth, honey, soy sauce, garlic, red pepper flakes, rice wine vinegar, salt, and pepper. Taste the mixture to make sure it has enough.
Lay out chicken thighs along the bottom of the crock pot and pour the honey/garlic mixture on top.
Cook on high for 3-4 hours or low for 5-6.
The last hour of cooking before serving, mix together the corn starch and water in a small bowl. Mix until there are no lumps of corn starch remaining. Then remove lid of crock pot and pour the corn starch slurry into the sauce, mixing slightly. Then using a spoon or spatula, move the chicken to the side of the crock pot slightly to add the broccoli on the empty side. Replace lid and let finish cooking
When ready to serve, you can use two forks to shred up the chicken if desired. Stir the broccoli so that it gets fully coated in the sauce.