Dinner

Crockpot Honey Garlic Chicken and Broccoli Recipe

ByLuna Ryder October 30, 2025October 30, 2025

Introduction

This Crockpot Honey Garlic Chicken and Broccoli is a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken, vibrant broccoli, and a sweet-savory honey garlic sauce come together to create a comforting dish that pairs beautifully with rice.

In a white bowl, there is a base layer of light brown fried rice with some crispy bits mixed in, covering the bottom and sides. On top of the rice sit four dark reddish-brown glazed pieces of chicken with small broccoli florets attached, their glossy sauce giving a sticky texture. To the right side of the bowl, there is a fresh pile of green sliced scallions and leafy cilantro, adding a bright green color and a fresh texture. The bowl is placed on a wooden surface, with a glass of amber-colored drink slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breasts or thighs
6 cloves garlic, chopped
1/2 cup tamari or soy sauce
1/4 cup organic ketchup
3 tablespoons honey
2-3 tablespoons chili paste
1 tablespoon rice vinegar
Black pepper, to taste
3 cups broccoli florets
1/2 cup fresh chopped herbs (scallions and/or cilantro)
Toasted sesame seeds, for serving
Rice, for serving

Instructions

Step 1: In the bowl of your slow cooker, add the chicken and chopped garlic.
Step 2: In a separate bowl, whisk together tamari (or soy sauce), ketchup, honey, chili paste, rice vinegar, and black pepper.
Step 3: Pour the honey sauce over the chicken in the slow cooker, then add the broccoli on top. Cover and cook on low for 3–4 hours or on high for 1–2 hours.
Step 4: Remove the lid, increase the slow cooker to high, and cook uncovered for 25 minutes to thicken the sauce.
Step 5: Serve the chicken and broccoli over bowls of rice. Top with fresh herbs and toasted sesame seeds for extra flavor and crunch. Enjoy!

Tips & Variations

For a spicy kick, adjust the chili paste quantity to your taste or substitute with sriracha.
If you don’t have a slow cooker, you can bake the dish at 425°F in a baking dish for 25-30 minutes until the chicken is cooked through and sauce is bubbling.
Use bone-in chicken thighs for more flavor, but increase the cooking time slightly.
Swap broccoli with other vegetables like snap peas or bell peppers for more variety.

Storage

Store leftover chicken and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, adding a splash of water if the sauce has thickened too much.

How to Serve

A white bowl holds a layered dish with the bottom layer of golden-brown fried rice, fluffy and slightly crispy in texture. On top of the rice are three pieces of dark reddish-brown glazed chicken wings with a sticky, shiny sauce coating and small broccoli florets attached. On one side of the bowl, a fresh green salad of sliced scallions and chopped cilantro adds a bright contrast with its leafy texture. The bowl is set on a warm wooden surface with soft natural light highlighting the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts or thighs to ensure even cooking. Using frozen chicken in a slow cooker may increase cooking time and compromise texture.