2tablespoonscornstarchmixed with 2 tablespoons water to create a slurry
½cupchopped green onions
For serving: cooked brown ricequinoa, or cauliflower rice; toasted sesame seeds.
In a small bowl or large liquid measuring cup, stir together the sauce ingredients: water, soy sauce, honey, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes. Pour a thin layer into the bottom of a 6-quart or larger slow cooker (about one-third of the sauce). Arrange the chicken breasts on top. Pour on the remaining sauce.
Cover the slow cooker and cook on LOW for 2 hours.
In a small bowl, stir together the 2 tablespoons cornstarch with 2 tablespoons water to create a slurry, then add to the slow cooker, pouring into the liquid around the chicken. Add the broccoli florets on top. Cover and cook on HIGH, until the broccoli is tender and the chicken is fully cooked through and registers 165 degrees F on an instant read thermometer, about 45 minutes to 1 hour more. Remove the chicken to a plate. Let cool, then cut into bite-sized pieces.
Stir the broccoli around in the sauce to smooth the sauce out a bit. Return the chicken to the slow cooker and add the sesame oil and green onion. Stir to combine. Taste and adjust seasonings as desired. Serve hot over rice with a sprinkle of sesame seeds.
See blog posts above for tips to use frozen broccoli and other substitution suggestions.
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat until warmed through. You can also reheat this dish in the microwave.
TO FREEZE: Store chicken and broccoli in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.