Slow Cooker Gingered Broccoli Chicken

Capture the fabulous flavour of stir-fry in a slow cooker! Sweet peaches pair well with ginger, chicken and broccoli. ...MORE + LESS -

Chicken Mixture

6 boneless skinless chicken thighs (about 1 1/4 lb)

1/2 cup (125 mL) water

5 cups (1.25 L) frozen cut broccoli

1/4 cup (50 mL) water

2 tbsp (25 mL) cornstarch

Rice

3 cups (750 mL) water

3 cups (750 mL) uncooked instant white or brown rice

2 tbsp (25 mL) grated gingerroot

1 medium sweet onion, cut into thin wedges

1 lb (500 g) frozen sliced peaches, thawed

1/2 cup (125 mL) teriyaki sauce

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1

Spray 3- to 4-quart slow cooker with nonstick cooking spray. Place chicken in cooker; top with gingerroot, onion and thawed peaches. In small bowl, mix teriyaki sauce and 1/2 cup water; pour over chicken mixture.
2

Cover; cook on Low heat setting 6 to 7 hours.
3

Stir broccoli into chicken mixture. In small bowl, mix 1/4 cup water and the cornstarch; stir into chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer or until sauce is slightly thickened.
4

Meanwhile, in 2-quart saucepan, heat 3 cups water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff rice with fork. Serve chicken mixture over rice.