Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/2 tsp sesame oil
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 cups fresh broccoli florets
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, sliced

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the soy sauce, honey, apple cider vinegar, grated ginger, minced garlic, black pepper, and sesame oil. Pour the mixture over the chicken, ensuring every piece is coated.
  3. Cover and cook on Low for 6-7 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Whisk together the cornstarch and cold water in a small cup until smooth, then stir the slurry into the slow cooker liquids.
  5. Add the broccoli florets to the top of the chicken. Cover and cook on High for an additional 20-30 minutes until broccoli is tender-crisp and sauce is thickened.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.