Crockpot Honey Soy Chicken with Broccoli - 4 Hour Recipe
Tender shredded chicken simmers in a sweet and savory honey-soy glaze with fresh ginger, garlic, and red pepper flakes. The slow cooker does most of the work while you go about your day. Crisp broccoli florets are added at the end to maintain their vibrant color and crunch. This family-friendly meal delivers bold Asian-inspired flavors with minimal hands-on time. Perfect for busy weeknights when you want something more exciting than basic chicken and rice. The sauce strikes an ideal balance between sweet honey and salty soy, with warming ginger and a subtle kick of heat.
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup onion, diced
- ½ cup low sodium soy sauce
- ½ cup honey
- ¼ cup tomato paste
- 2 tablespoons ginger, grated
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, chopped
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 5 cups broccoli florets, chopped
- hot cooked rice
- sesame seeds
- green onions
Instructions
- 1
Place chicken in crockpot and top with diced onion
- 2
Mix together soy sauce, honey, tomato paste, ginger, vinegar, garlic, sesame oil, and red pepper flakes in a medium bowl
- 3
Pour sauce mixture over chicken
- 4
Cover crockpot and cook on low for 4 hours
- 5
Remove chicken from crockpot and shred, then set aside
- 6
Combine cornstarch and water in a small bowl and whisk well
- 7
Add cornstarch mixture to crockpot along with broccoli
- 8
Cover and cook on high 5-10 minutes
- 9
Add shredded chicken back to crockpot and let sit to soak up sauce flavors for 5-10 minutes
- 10
Serve with rice and garnish with sesame seeds and green onions
Tips
Shred chicken while warm for easier handling and better texture in the final dish
Add broccoli only in the last few minutes to keep it bright green and crisp-tender
Double the sauce recipe and freeze half for an even quicker meal next time
Good to Know
refrigerate up to 3 days in airtight container
sauce can be made 1 day ahead and refrigerated
best served immediately over hot rice while chicken is warm
Common Mistakes
add broccoli early to avoid mushy overcooked vegetables
skip cornstarch slurry to prevent thin watery sauce
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but add frozen broccoli in the last 2-3 minutes since it cooks faster and can become mushy quickly.
What if I don't have apple cider vinegar?
Substitute with rice vinegar or white vinegar in equal amounts. The flavor will be slightly different but still delicious.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the broccoli.