Slow Cooker Chicken and Broccoli
I first made this slow cooker chicken and broccoli on a hectic weeknight and kept thinking how comforting and unfussy it felt — just a few pantry staples, the slow cooker doing the heavy lifting, and a saucy finish that tastes better the next day. It’s a great no-fuss family dinner when you want Asian-inspired flavors without standing over a stove, and it pairs perfectly with rice or noodles. If you enjoy hands-off saucy meals, this is an easy crowd-pleaser and a cousin to a slow-cooker orange chicken copycat that uses similar techniques.
What makes this recipe special
This recipe keeps things simple: boneless chicken breasts slow-cooked in a garlicky honey-soy sauce, then finished with bright broccoli. It’s low-effort, wallet-friendly, and flexible enough to suit picky eaters or busy households. The cornstarch in the sauce gives you a glossy finish without extra steps, and adding the broccoli near the end preserves its color and crunch.
"A reliable, saucy slow-cooker meal — tender chicken, bright broccoli, and a sticky-sweet sauce that somehow feels special on any weeknight."
Families who like saucy, hands-off dinners may also enjoy a beef take on this flavor profile like slow-cooker beef and broccoli ramen.
The cooking process explained
Quick overview so you know what to expect:
- Layer the chicken in the slow cooker.
- Whisk a simple sauce of soy, broth, honey, garlic, and cornstarch and pour it over the meat.
- Cook low and slow until the chicken is tender and infused with flavor (about 4–5 hours).
- Stir broccoli in during the final 30 minutes to keep it bright and slightly crisp.
This approach means most of your time is hands-off; prep takes about 10 minutes.
Key ingredients
- 2 chicken breasts (boneless, skinless) — cut in half or left whole depending on your slow cooker size.
- 2 cups broccoli florets — fresh is best; frozen can work but may get softer.
- 4 cloves garlic, minced — or 1½ teaspoons garlic powder in a pinch.
- 1/4 cup soy sauce — use low-sodium if preferred.
- 1/4 cup chicken broth — or water plus a 1/2 teaspoon bouillon.
- 3 tablespoons honey — maple syrup or brown sugar can substitute.
- 1 tablespoon cornstarch — arrowroot for a paleo swap.
- Salt and pepper to taste
Directions to follow
- Place the chicken breasts in the slow cooker in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the minced garlic, soy sauce, chicken broth, honey, and cornstarch until smooth.
- Pour the sauce evenly over the chicken, making sure it coats the pieces.
- Cover and cook on low for 4–5 hours, or until the chicken is tender and reaches 165°F (74°C) internally.
- About 30 minutes before serving, nestle the broccoli florets on top of the chicken. Replace the lid and continue cooking until the broccoli is bright green and just tender.
- Remove the chicken and broccoli to a platter, give the sauce a stir (it will thicken slightly), and spoon the sauce over the top. Serve hot.
Serving suggestions
- Best enjoyed spooned over steamed jasmine or basmati rice for a classic pairing. You can also serve it over noodles, cauliflower rice, or quinoa.
- Garnish with toasted sesame seeds, sliced green onions, or a drizzle of toasted sesame oil for extra flavor.
- For extra texture, serve with a side of quick pickled cucumbers or shredded cabbage slaw. If you like multi-course slow-cooker meals, pair with simple sides like steamed greens similar to those in a slow-cooker chicken-and-rice dinner.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep for up to 3–4 days.
- To freeze: place chicken and sauce (leave broccoli out for best texture) in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat gently in a skillet over low heat or in the microwave covered, stirring occasionally. Reheat to an internal temperature of 165°F (74°C) before eating.
- If the sauce separates after storing, whisk a small cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water), stir into the hot sauce and simmer briefly to re-emulsify.
Pro chef tips
- For more flavor depth, sear the chicken quickly in a hot skillet before adding to the slow cooker. This is optional but adds color and Maillard flavor.
- Make your cornstarch slurry off heat: mixing cornstarch into the cold liquid before pouring prevents lumps.
- Cut chicken to even thickness for uniform cooking. If using thick breasts, consider halving them horizontally.
- Add the broccoli late — about 20–30 minutes before serving — to keep it from turning mushy.
- If the sauce is too thin at the end, remove the chicken, switch your slow cooker to high, and stir in a tiny cornstarch slurry until it reaches the desired gloss and thickness. For a quicker thicken, finish sauce on the stovetop.
Recipe variations
- Swap chicken breasts for thighs: use bone-in or boneless thighs for juicier results. Adjust cooking time slightly if using bone-in.
- Low-sodium / gluten-free: use low-sodium soy sauce or coconut aminos and reduce honey if you want less sweetness. Arrowroot replaces cornstarch for a paleo option.
- Add heat: stir in 1 teaspoon Sriracha or a pinch of red pepper flakes to the sauce.
- Make it creamy: finish with a tablespoon of tahini or peanut butter for a nutty twist.
- Vegetarian: replace chicken with firm tofu or chickpeas; reduce cooking time for tofu and add broccoli earlier if desired. For more slow-cooker inspiration, check a similar slow-cooker beef recipe technique at slow-cooker beef and broccoli.
Common questions
Q: Can I use frozen chicken breasts?
A: You can, but it adds cooking time and may make the sauce slightly diluted. Thawing first is best for predictable timing and food safety.
Q: How do I thicken the sauce if it’s too thin?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the hot sauce. Let it simmer for a few minutes until it thickens. Alternatively, finish the sauce in a skillet over medium heat.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs stay juicier and are forgiving in a slow cooker. Bone-in thighs will need a bit longer to reach tenderness.
Q: What’s the safest way to reheat leftovers?
A: Reheat in a skillet over medium-low heat or microwave covered until the internal temperature reads 165°F (74°C). If frozen, thaw overnight in the fridge before reheating.
Q: Will the broccoli get mushy?
A: If left in the slow cooker for the entire time, yes. Add it in the last 20–30 minutes for bright, tender-crisp florets.
Conclusion
This slow cooker chicken and broccoli is a straightforward, family-friendly recipe that delivers savory-sweet flavors with minimal babysitting. For additional slow-cooker ideas and similar crockpot techniques, see Well Plated’s Crockpot Chicken and Broccoli for another reliable version and Show Me the Yummy’s Crockpot Chicken and Broccoli Recipe for a slightly different take. Happy cooking — and don’t forget to tuck the broccoli in late for the best texture.
Slow Cooker Chicken and Broccoli

Ingredients
Main Ingredients
- 2 pieces boneless chicken breasts Cut in half or left whole depending on your slow cooker size.
- 2 cups broccoli florets Fresh is best; frozen can work but may get softer.
- 4 cloves garlic, minced Or 1½ teaspoons garlic powder in a pinch.
- 1/4 cup soy sauce Use low-sodium if preferred.
- 1/4 cup chicken broth Or water plus a 1/2 teaspoon bouillon.
- 3 tablespoons honey Maple syrup or brown sugar can substitute.
- 1 tablespoon cornstarch Arrowroot for a paleo swap.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the minced garlic, soy sauce, chicken broth, honey, and cornstarch until smooth.
- Pour the sauce evenly over the chicken, making sure it coats the pieces.
Cooking
- Cover and cook on low for 4–5 hours, or until the chicken is tender and reaches 165°F (74°C) internally.
- About 30 minutes before serving, nestle the broccoli florets on top of the chicken. Replace the lid and continue cooking until the broccoli is bright green and just tender.
- Remove the chicken and broccoli to a platter, give the sauce a stir (it will thicken slightly), and spoon the sauce over the top. Serve hot.
