Crockpot Balsamic Chicken and Broccoli

This basic recipe is from a fellow homeschooling mom, and it is super-easy to double or triple. I added a few touches, and it is just as good as any take-out Chinese food.

Ingredients

6 boneless, skinless chicken breasts, cut into large chunks
1 cup brown sugar, packed tightly
2/3 cup balsamic vinegar
6 cloves of garlic, minced
2 tablespoons reduced-sodium soy sauce
1/4 C. lemon-lime soda
1 cup of Basmati rice, cooked
1 (12 oz) bag of frozen broccoli florets (I used a self-steaming bag)
1 tablespoon of arrowroot starch
1/2 cup of toasted, sliced almonds

Place cut-up chicken into crock pot, and add salt and pepper to taste. Mix next four ingredients together, stirring to incorporate sugar (break up any hard pieces). Pour over chicken. Next, pour over the soda (it will slightly fizz).

Cook over low heat for 4-8 hours, or until chicken is no longer pink.

About 20-30 minutes before serving, cook Basmati rice. Then, 5 minutes before serving, steam the broccoli florets until done to desired tenderness. (I like mine to be slightly firm.)

With a slotted spoon, remove chicken from crockpot and place in a large serving bowl. Carefully pour Balsamic mixture into a medium saucepan or skillet. Mix arrowroot starch with enough water to dissolve it, then add to the mixture. Cook at medium high heat, whisking until the sauce thickens slightly.

Gently toss chicken and broccoli together in bowl. Pour over sauce and stir to coat.

If using toasted almonds for a garnish, place them in a dry skillet (I use cast iron) and heat over medium heat, stirring gently, until they become fragrant and start to lightly brown (it won't take long).

Serve chicken and broccoli over rice, topped with the toasted almonds.

This is delicious!

Serves 6