Name: Crock-Pot Chicken & Broccoli
Prep time: 15 min
Total time: 5 h 30 min
Yield: 4 serving(s)
Ingredients: 2 cloves garlic, minced; 1 tsp. ginger, minced; 1/4 c. low-sodium soy sauce (or coconut aminos); 1/4 c. honey; 2 tbsp. rice wine vinegar; 1 tbsp. ketchup; 1 tbsp. Sriracha; 1 tsp. sesame oil; 2 lb. boneless skinless chicken breasts (about 4); Kosher salt; Freshly ground black pepper; 1 tbsp. cornstarch; 1 large head broccoli, cut into florets; Cooked brown rice, for serving; Green onions, thinly sliced, for garnish; Toasted sesame seeds, for garnish

Step 1In a small bowl, whisk together garlic, ginger, soy sauce, honey, vinegar, ketchup, Sriracha, and sesame oil.

Step 2Add chicken to slow cooker and season with salt and pepper. Pour over sauce and toss until combined.

Step 3Cook on low until chicken is cooked through, 4 hours.

Step 4In a small bowl, whisk together cornstarch and ¼ cup water and stir mixture into slow cooker to thicken sauce. Add broccoli to slow cooker and cook until tender, 1 hour more.

Step 5Transfer chicken to a cutting board and cut into small pieces, then return to slow cooker and toss until combined.

Step 6Divide cooked rice among four serving containers, then top with chicken and broccoli mixture. Garnish with green onions and sesame seeds.

Step 7Store in fridge until ready to serve.