I am trying really hard to like dark meat. I thought I would start with boneless, skinless chicken thighs, because they are easy, and they were on sale. This is actually supposed to be a beef recipe (hence the beef broth, and not chicken) but I have a cold and I was confused. It happens.
The chicken cooked very nicely and fell apart, which is always lovely. Be careful that you don't overcook your broccoli, because that's just gross. The original recipe called for thawing the broccoli first, but I don't see why that's necessary. Plus, it would affect the texture, I think.
I served this with some brown rice, and a smile.
Asian Chicken and Broccoli in the Crockpot
adapted from Finding Joy in My Kitchen
3 lbs. boneless, skinless chicken thighs
1 c. beef broth
1/3 c. soy sauce
2-4 cloves garlic or 1 tbsp garlic powder
1 onion, chopped
pepper to taste
1 tbsp. brown sugar
16 oz. bag frozen broccoli (you know, or more; it's your dinner)
2 tbsp. water
1 tbsp. cornstarch
Chop chicken into 1"-ish cubes. Combine broth and soy sauce in slow cooker. Add chicken, garlic, and onion. Cover and cook on high for 4-6 hours or low for 8-10 hours. One-half to one hour before this is done, combine the water and cornstarch and stir it into the pot. Add the broccoli at this point, as well. Add pepper to taste.
I would make this again, because it's freakishly easy. And I LOVE that. It definitely needs something. I think next time I will add some honey and ginger, at the very least. But I didn't hate it, so that's a win! Everyone else in the house really, really liked it.