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If you are like me and sometimes crave Chinese food but want to stay on track with your healthy eating goals, this Slow Cooker Szechuan Chicken and Broccoli is a great solution. It is packed with flavor, satisfying those cravings without compromising on taste or my Weight Watchers-friendly lifestyle.
What I love about this recipe is how easy it is to put together. With just a few basic ingredients and minimal prep, it comes together in the slow cooker and is ready in just a few hours. Whether you’re meal prepping for the week or just need a quick, delicious dinner, this dish has quickly become a favorite in my rotation.
How Many Calories and WW Points in Spicy Slow Cooker Szechuan Chicken with Broccoli?
Each generous serving of crock pot Szechuan chicken and broccoli has just 208 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
Ingredients
Boneless, skinless chicken breasts, cut into 1-inch cubes: Tender, lean chicken is the base of this dish, providing protein and texture. Substitutes: You can use boneless, skinless thighs for a juicier result or even cubes of tofu for a vegetarian option.
Salt and pepper to taste: Used to season the dish. Adjust to your taste preferences. Substitute: You can use low-sodium soy sauce to reduce the salt, or add a sprinkle of garlic powder or onion powder for additional flavor.
Picante sauce (affiliate link) (or medium salsa): This adds a mild, tangy flavor to the dish.
Substitute: Use any jarred salsa for a similar taste, or if you prefer less spice, opt for mild or even a tomato-based marinara sauce.
Soy sauce: Adds a savory, umami flavor.
Substitute: Tamari or coconut aminos are great gluten-free alternatives.
Quick-cooking tapioca: A thickening agent that gives the sauce a nice, glossy finish and holds up well during the slow cooking process.
Substitute: Cornstarch can be used as an alternative, but it should be added toward the end of cooking. To use cornstarch, mix 1 tablespoon with 2 tablespoons cold water to form a slurry, and stir it into the slow cooker about 10-15 minutes before serving.
Chopped onion: Provides a slight sweetness and depth of flavor.
Substitute: Shallots or leeks can be used for a milder taste.
Garlic cloves, minced: Adds a rich, aromatic flavor.
Substitute: You can use garlic powder or pre-minced garlic in a jar for convenience.
Ground ginger: Adds a zesty, warm flavor to the dish.
Substitute: Fresh ginger (grated) can provide a more intense, fragrant kick. I opted for fresh ginger paste from a jar.
Broccoli florets: Adds crunch and a vibrant green color to the dish, along with beneficial nutrients. Substitute: Cauliflower or snap peas are good vegetable alternatives for this dish.
Medium red bell pepper: Adds sweetness, crunch, and color.
Substitute: Yellow or orange bell peppers, or even thinly sliced carrots, can offer a similar texture and sweetness.
Recipe Notes
I love how simple this recipe is to throw together—everything went into my slow cooker late yesterday afternoon, and by dinnertime, it was ready to enjoy!
One of the things I really appreciate about this dish is that it calls for picante sauce (affiliate link), which is something I always have in the fridge. It’s a great staple for quick, flavorful meals.
If you’re someone who enjoys a little extra heat, feel free to swap in hot picante sauce or salsa and toss in a few red pepper flakes to spice things up.
If you like this simple slow cooked Szechuan Chicken and Broccoli, be sure to check out my other Weight Watchers Friendly recipes including Crock Pot Salmon with Asian-Style Veggies, Easy Slow Cooker Shrimp Curry, Slow Cooker Chicken & Sausage Gumbo, Caribbean Pepper Pot Soup, Crock Pot Artichoke Chicken and Crock Pot Pineapple Pork
If you’ve made this low fat Crock Pot Szechuan Chicken + Broccoli, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Szechuan Chicken and Broccoli Recipe
Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- 1/2 cup picante sauce (I used medium salsa)
- 2 tablespoons soy sauce
- 1/2 tablespoon quick-cooking tapioca
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/2 teaspoon ground ginger (I used 1 teaspoon jarred ginger instead)
- 3 cups chopped broccoli florets
- 1 medium red pepper, cut into pieces
Instructions
- Ideal slow cooker size: 4-Quart.
- Grease your slow cooker with nonstick spray.
- Place the chicken in the slow cooker.
- Season the chicken to taste with salt and pepper or your favorite seasoning. (I used Jane’s crazy mixed-up salt.)
- Place the remaining ingredients in the slow cooker and toss/stir to combine.
- Cover and cook on HIGH for 2 to 3 hours or on LOW for 3 to 4 hours, stirring until the chicken is done and vegetables are crisp-tender.
- Season to taste with additional salt, pepper and soy sauce.
- Serve with brown rice and additional soy sauce, if desired
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Make this Szechuan chicken and broccoli spicier by using hot picante sauce or hot salsa and adding a few hot red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from: Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes (affiliate link) by Phyllis Good
If you like Slow Cooker Szechuan Chicken and Broccoli, you might also enjoy these recipes
- Roasted Shrimp and Broccoli
A simple, healthy dish that combines succulent shrimp and tender broccoli, roasted to perfection. This meal is quick to make and packed with flavor, making it a great go-to for busy nights. - Slow Cooker Chicken Rice and Broccoli
A comforting, one-pot meal that’s as easy as it gets. This slow cooker recipe features tender chicken, fluffy rice, and steamed broccoli, all cooked together in a savory sauce that everyone will love. - Pasta with Broccoli and Chicken
A lighter take on pasta with a delicious blend of chicken, broccoli, and a flavorful sauce. This dish is perfect for a weeknight dinner when you want something healthy yet satisfying.
I’m making this now! Question: where does the liquid come from that needs to be thickened? Am I missing something? It was dry after 3 hours so I added water and more soy sauce and ginger (i love ginger!) AND I think it will be great! Just want to see if I missed a step… Thank you
Hi Amy, this doesn’t call for any thickening step! I use a little instant tapioca that thickens it a bit as it cooks. Hope this helps. ~Martha
When you put r tapioca
The dry instant tapioca goes in at the beginning with everything else. It just acts to help thicken the sauce without having to deal with a slurry of cornstarch and liquid at the end. Hope this helps!