CHINESE CHICKEN AND BROCCOLI SLOW COOKER RECIPES

Steps:

• In a small bowl, whisk together garlic, ginger, soy sauce, honey, vinegar, ketchup, Sriracha, and sesame oil.  Add chicken to slow cooker and season with salt and pepper. Pour over sauce and toss until combined. Cook on low until chicken is cooked through, 4 hours.  In a small bowl, whisk together cornstarch and ¼ cup water and stir mixture into slow cooker to thicken sauce. Add broccoli to slow cooker and cook until tender, 1 hour more. Transfer chicken to a cutting board and cut into small pieces, then return to slow cooker and toss until combined. Divide cooked rice among four serving containers, then top with chicken and broccoli mixture. Garnish with green onions and sesame seeds. Store in fridge until ready to serve.

Steps:

• In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.