Crockpot Chicken and Broccoli

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  0.7 cup 2/3 cup water
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Honey
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  2 tbsp Vinegar, Rice
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  2 tbsp Cornstarch
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  3 Garlic(9g)
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  1 tbsp Ginger, Fresh Root
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  0.3 tsp Red pepper flakes
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  1 tbsp Sesame Oil, Toasted
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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 Broccoli(1216g)
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  0.5 cup Green Onion (Scallion)

Instructions

1. 1Mince the fresh garlic and grate the fresh ginger root. In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, cornstarch, minced garlic, grated ginger, and red pepper flakes until smooth.
2. 2Pat the chicken breasts dry and add them to a slow cooker. Pour the sauce mixture over the chicken, ensuring even coverage. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer at the thickest part.
3. 3Remove the chicken to a cutting board and let cool for 2–3 minutes. Cut into bite-sized pieces and return to the slow cooker.
4. 4Add the broccoli florets to the slow cooker with the chicken and sauce. Cover and cook on high for 5–7 minutes, stirring occasionally, until the broccoli is tender-crisp and bright green.
5. 5Drizzle the toasted sesame oil over the mixture and stir to combine. Cook uncovered on high for 1–2 minutes until heated through.
6. 6Slice the green onions and stir into the chicken and broccoli mixture. Taste and adjust seasonings as needed.
7. 7Divide the chicken and broccoli mixture evenly into 4 airtight containers while hot, distributing the sauce evenly among each portion. Allow to cool to room temperature before sealing and refrigerating.