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Succulent Chicken with Broccoli


I’m always looking for new ways to make chicken, both during the week and on Shabbos. I first created this recipe when I had company (I was brave, but honestly chicken is one of those things you just can’t ruin!). Both the adults and the kids really enjoyed the flavor and how soft and juicy it was. The ingredients all meld together for a fabulous culinary treat.


Prepare the Chicken

1. Turn slow cooker on high. Place onion and garlic on the bottom of the insert.
2. Clean chicken and pat dry. Place in a single layer on top of onion and garlic.
3. Combine soy sauce, raspberry jam, wine, and salt and pepper in a small bowl. Smear all over chicken. Add another layer of chicken if necessary. Pour the water around the sides of the chicken.
4. Drizzle chicken pieces with olive oil. Toss the parsley into the pot. Cover and cook on high for four hours or low for seven to eight hours.
5. Add broccoli during the last half hour. (It shouldn’t get too soft.) Serve over mashed sweet potatoes, regular potatoes, or rice. Drizzle gravy over everything.


I like to baste the chicken two to three times in the middle so it gets extra flavorful. If you won’t be home while it’s cooking, be sure to do this before serving.


If you don’t have lemon-infused olive oil, you can substitute one tablespoon olive oil combined with a quarter teaspoon lemon zest or lemon juice.


Photography: Hudi Greenberger

Styling: Janine Kalesis