Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed of fat
  • 3 cups fresh broccoli florets
  • 2 large carrots, peeled and sliced into matchsticks
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/3 cup raw honey
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions:

  1. Place trimmed chicken thighs in a single layer at the bottom of a 6-quart slow cooker.
  2. In a small mixing bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sriracha. Pour the sauce over the chicken pieces.
  3. Cover and cook on Low for 4 hours until the chicken is tender and registers 165°F.
  4. In a small bowl, whisk the cornstarch and cold water to create a smooth slurry. Stir the slurry into the slow cooker liquid.
  5. Stir the 2 large sliced carrots and 3 cups broccoli florets into the thickened sauce.
  6. Place the chicken back into the pot on top of the vegetables. Cover and cook on High for an additional 20–30 minutes until the sauce has thickened into a glossy glaze and the broccoli is vibrant and crisp-tender.
  7. Serve the chicken and vegetables drizzled with the honey garlic sauce, optionally over brown rice or quinoa.