Description

A delicious and easy Slow Cooker Chicken and Broccoli recipe that combines tender chicken chunks, fresh broccoli florets, and a flavorful savory sauce made with soy, oyster sauce, and sesame oil. Perfect for a hassle-free weeknight dinner, this dish cooks low and slow, allowing the flavors to meld beautifully while keeping the chicken juicy and the broccoli crisp-tender.

Ingredients

Scale

Protein and Vegetables

750g chicken breast, cut into chunks
2 onions, quartered
500g broccoli florets, room temperature

Flavors and Sauces

3 tsp garlic, crushed
2 tsp ginger, minced
250ml chicken stock
½ cup soy sauce
¼ cup brown sugar
¼ cup oyster sauce
1 tbsp sesame oil

Thickening Agent

2 tbsp cornstarch
3 tbsp water

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Instructions

Combine ingredients in slow cooker: Place chicken chunks, quartered onions, crushed garlic, minced ginger, chicken stock, soy sauce, brown sugar, oyster sauce, and sesame oil together in your slow cooker. Mix gently to combine all ingredients evenly.
Cook on low heat: Set the slow cooker to low and cook the mixture for 4 to 6 hours until the chicken is tender and the flavors have fully developed.
Prepare thickening slurry: In a small bowl, whisk together cornstarch and water until smooth and lump-free.
Thicken the sauce: Stir the cornstarch mixture into the slow cooker to thicken the sauce, mixing well to incorporate.
Add broccoli to slow cooker: Push the broccoli florets into the slow cooker, mixing gently with the chicken and sauce.
Cook broccoli on high heat: Switch the slow cooker to high and cook for an additional 30 minutes, or until the broccoli is heated through but still slightly crisp.
Serve: Serve the chicken and broccoli hot over cooked rice or noodles for a complete meal.

Notes

For best results, use fresh broccoli at room temperature to ensure even cooking during the final stage.
If you prefer softer broccoli, extend the high heat cook time by 10-15 minutes.
Adjust the brown sugar amount to control the sweetness of the sauce according to taste.
This recipe freezes well—store leftovers in an airtight container for up to 3 months.
To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.