Forget take out and have this Crockpot Chicken and Broccoli instead! I love recipes like this, because it actually tastes better than take-out, you can schedule it to be ready exactly when you want it, and *bonus* it’s healthier!
Do yourself a favor and skip the take-out [or delivery] this weekend!
Why, you ask?
Because instead of spending major $$$ on Chinese take-out, you’re going to make this crockpot chicken and broccoli!
It might even be easier than dialing the phone number of your favorite Chinese restaurant, giving them your order, reciting your credit card number, and then w-a-l-k-i-n-g alllll the way to the restaurant, or impatiently waiting for the knock at the door.
No wait. This crockpot chicken and broccoli is definitely easier.
Although I’m a sucker for all things take-out . . . hellooooooo Thai, Chinese, and Indian restaurant take-out guys who probably all know Trevor’s and my order by heart now . . .
I love recipes like this crockpot chicken and broccoli, because it actually tastes better than take-out, you can schedule it to be ready exactly when you want it, and *bonus* it’s healthier!
Plus, you never have to deal with the restaurant when they inevitably mess up your order.
If you’re not convinced that this is better than take-out let me tell you what to do in FIVE easy steps.
How do you make chicken and broccoli?
- Make sauce. All you do is whisk a few ingredients together. Easy peasy.
- Place chicken and sauce into crockpot and set it to LOW for 4 hours. Btw – get this Hamilton Beach Crock Pot if you need one. It’s my favorite!
- Stir in some cornstarch to thicken the sauce JUUUUUST a touch and then stir in some broccoli. I like my crockpot chicken and broccoli extra saucy, so my rice can soak it all up. Mmm 🙂
- Let it cook on HIGH for 1 more hour.
- Eat and be so so happy that you made this awesome crockpot chicken and broccoli instead of spending too much money on subpar take-out. 🙂
See? I told you this crockpot chicken and broccoli is easy to make!
It’s super tasty, too!
It’s perfectly salty, savory, full of your favorite Chinese flavors like soy sauce, sesame seed oil, and hoisin sauce, and the chicken gets so juicy and tender in the crock pot!
When I lived in Iowa, I had a favorite Chinese restaurant that made the best chicken and broccoli.
It’s the only thing I would order and I was never disappointed!
Now, living in Seattle, I have my favorite Chinese restaurants, but none of them do chicken and broccoli how my Iowa place did it.
I, then tried making chicken and broccoli at home a few times, but it never tasted quite right. Well…today, I finally did it!
I, Jennifer, will never ever get take-out or delivery again, because this crockpot chicken and broccoli is THAT good.
Just kidding. That’s silly. (Trevor just cackled, because he knows that was the biggest lie ever.)
I’ll make this on Friday, enjoy the leftovers on Saturday, and probably get take-out on Sunday. 😉
Have a great weekend!
What’s your favorite take-out/delivery dish? Mine are: Chinese – chicken and broccoli. Thai – Tom Kha Gai (check out my version here!), Indian – Paneer Tikka Masala. Show me the yummy!
- 1 1/2 pounds raw boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup soy sauce or gluten free alternative
- 1 tablespoon hoisin sauce
- 1/4 cup dark brown sugar packed
- 1 tablespoon sesame seed oil
- 4 cloves garlic minced or pressed
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 head broccoli cut into florets
- 1 cup long grain rice
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- Whisk together chicken broth, soy sauce, hoisin sauce, brown sugar, sesame seed oil, and garlic cloves.
- Place chicken breasts in the crockpot and pour the sauce over the chicken.
- Cook on low for 4 hours, covered.
- Mix together cornstarch and water and stir it into the crockpot.
- Stir in broccoli florets.
- Cook on high for 1 hour, covered.
- Remove the chicken, cut into large chunks, and place back in the crockpot.
- Serve immediately over rice!
- Place rice, water, salt, and butter in a medium sized sauce pan.
- Bring to a boil.
- Cover, lower heat to low, and simmer for 15 minutes. Fluff with a fork.
If you're gluten free, make sure your soy sauce is gluten free, too!
Nutritional information does not include rice.