Sort ingredients
phillych3zst3ak
QR Code
Listen
Pdf
In a small bowl, combine the cornstarch and water until completely dissolved.
Spray a standard 6-quart crockpot with nonstick spray. Add in the honey, soy sauce, ketchup, vegetable oil, sesame oil, red pepper flakes, onion, garlic, and cornstarch slurry. Whisk everything together until combined.
Lightly season both sides of chicken thighs with salt and pepper; transfer to crockpot and toss to coat in the liquid.
Cover with the lid and cook on low for 3 hours (or until an internal temperature reaches 165°F.) With two forks, roughly break up the chicken in the sauce into bite-sized pieces.
Add in the broccoli florets and spoon some of the sauce over them. Place the lid back on and cook for another 20-30 minutes until the broccoli is tender.
In the meantime, boil the ramen according to package directions. Thoroughly drain. Add to the crockpot and using tongs, toss with the chicken, broccoli, and sauce.
Serve portions in shallow bowls and garnish with toasted sesame seeds, and diced scallions.