My mother sent me a recipe for an Italian slow cooker meal recently, and Alex and I improvised with ingredients by throwing in whatever we had in the fridge. The end product was a bit of a hodge-podge of flavors, but led us to crave this recipe – slow cooker chicken and broccoli. We tested our new recipe by cooking half of our ingredients on the stovetop at Aunt Maria and Uncle Robin’s home in San Diego. We then took their slow cooker and the rest of our ingredients over to Jess’s kitchen for the afternoon to test out the slow cooker process. This week’s new recipe was truly a team effort! The slow cooker version of my recipe was our favorite.
Slow Cooker Chicken and Broccoli – serves 8 to 10
This recipe works well with fresh or frozen broccoli; the broccoli shreds as it cooks, so you do not need to worry about chopping your broccoli precisely. If you have fresh broccoli, I recommend peeling and chopping the broccoli stem after you have cut off the florets. That way you can use as much of the produce as possible in your dish, and the firm circles of broccoli stem add a nice crunch.
You will need:
- 1 yellow onion, chopped
- 4 small zucchini, chopped
- 5 oz baby bella mushrooms, halved
- 2 broccoli crowns, chopped – stems included
- 10 oz frozen peas
- 2-3 cloves garlic, minced
- 1 C brown rice
- 1 C low-sodium chicken broth
- 2 T hoisin sauce
- 1 T soy sauce
- 14.5 oz can baby corn
- 2 8 oz cans sliced water chestnuts
- 1 lb boneless, skinless chicken breast
- 2 t black pepper
- 1 t cinnamon
- 1 t red pepper flakes
Optional: sriracha sauce for serving
- Begin by prepping and chopping your first six ingredients (onion through garlic). Set aside.
- Next, add rice, chicken broth and 1 C water to slow cooker. Add hoisin sauce and soy sauce.
- Add chopped and canned vegetables, including the liquid from the canned water chestnuts.
- Cut chicken breasts into bite-sized pieces, and add to the top layer of your slow cooker. At this point, a 6-quart slow cooker would be almost completely full.
- Finally, season with black pepper, cinnamon and red pepper flakes.
- Cook for 4 hours on high or 6 hours on low. Serve with hoisin or sriracha sauce on the side.