Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 cup soy sauce (low-sodium if desired)
  • 1/2 cup honey
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
  • 4 cups fresh broccoli florets, blanched

Instructions:

  1. Trim chicken breasts and cut into large chunks. Blanch broccoli florets in boiling water for 2-3 minutes, then immediately transfer to ice water.
  2. In a bowl, whisk together chicken broth, soy sauce, honey, minced garlic, and minced ginger.
  3. Place chicken chunks in the bottom of the crockpot, then pour the sauce mixture over them.
  4. Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is cooked through, 165°F (74°C).
  5. In the last 30 minutes of cooking, add blanched broccoli. Stir gently to combine.
  6. If desired, stir in the cornstarch slurry to thicken the sauce, and let it cook for an additional 15 minutes.
  7. Serve hot over rice or noodles, garnished with sesame seeds if desired.