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Crock Pot Chinese Chicken with Broccoli


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Rate this recipe 4.3/5 (7 Votes)


  • 2 lbs. boneless, skinless chicken thighs
  • 1/2 C low sodium soy sauce
  • 1/3 C light brown sugar, packed
  • 3 cloves minced garlic
  • 2 t chopped fresh ginger
  • 1 t crushed red pepper
  • 2 Tbsp ketchup
  • 1/3 C cold water
  • 2 T corn starch
  • 16 oz fresh or frozen broccoli
  • cooked brown or jasmine rice, for serving


Preparation time 10mins


Step 1

Spray your crock pot with non-stick cooking spray. Trim all the extra fat from the chicken thighs and place in the crock pot.

Mix the soy sauce, brown sugar, garlic, ginger and ketchup together and add it to the crock pot. Set it on high for 3 1/2 hours or low for 7 hours.

Remove chicken from the pot. Make a slurry with the water and corn starch and add to the crock pot stirring until thickened. Blanch the broccoli in boiling water until crisp and add it to the pot along with the chicken to coat it with the sauce. Serve over rice.


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