Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 lb fresh broccoli florets
  • 1 tsp toasted sesame seeds
  • 2 tbsp sliced green onions

Instructions:

  1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger until well combined.
  2. Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer and pour the prepared sauce over the meat.
  3. Cover and cook on High for 3-4 hours or Low for 5-6 hours until the chicken is tender and easy to shred.
  4. Remove the chicken from the slow cooker and roughly chop or shred on a cutting board.
  5. In a small bowl, whisk the cornstarch and cold water to create a slurry. Stir the slurry into the liquid remaining in the slow cooker.
  6. Add the broccoli florets to the slow cooker and return the chicken to the pot. Cover and cook for an additional 20 minutes on High until the sauce has thickened and the broccoli is bright green and tender-crisp.
  7. Serve hot, garnished with toasted sesame seeds and sliced green onions.