Garlic Chicken & Broccoli

• 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
• 4 cups fresh broccoli florets
• 4 medium carrots, julienned
• 1 can (8 ounces) sliced water chestnuts, drained
• 6 garlic cloves, minced
• 3 cups reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup cornstarch
• 1/3 cup water
• Hot cooked rice

1. In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours.
2. Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
3. Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

chicken breasts, fresh broccoli florets, carrots, water chestnuts, garlic, chicken broth, soy sauce, brown sugar, sesame oil, rice vinegar, salt, pepper, cornstarch, water, rice

Taken from www.tasteofhome.com/recipes/garlic-chicken-broccoli/ (may not work)