In a mixing bowl, whisk together the water, soy sauce, honey, rice vinegar, cornstarch, minced garlic, ginger, red pepper flakes, and sesame oil until well combined.
Place the boneless, skinless chicken breasts at the bottom of the crockpot. Pour the prepared sauce over the chicken, ensuring it's well-coated.
Cover and cook on low for about 4 to 5 hours or on high for 2 to 3 hours. The chicken should be tender and cooked through.
About 30 minutes before serving, add the broccoli florets to the crockpot. Stir gently to coat the broccoli in sauce. Cover again and let it cook for the remaining time.
Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot. Mix the cornstarch slurry into the sauce, stirring until it thickens.
Stir in the chopped green onions, and serve your Crockpot Chicken and Broccoli over a bed of cooked brown rice, quinoa, or cauliflower rice. Sprinkle some toasted sesame seeds on top for added texture and flavor!
