Instructions

• Place the 1 boneless and skinless chicken breast (about 6 to 8 ounces), 1/2 cup baby carrots, and 1/2 cup cubed sweet potato (or cubed russet potato) in a 2- or 3-quart slow cooker.
• In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons balsamic vinegar, 3 teaspoons tomato paste, 1/4 teaspoon ground black pepper, 1/4 teaspoon kosher salt, 1 minced garlic clove, 1/8 teaspoon ground ginger, and a pinch of red pepper flakes until smooth.
• Pour the glaze over the chicken and vegetables in the slow cooker and turn gently to coat.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and the vegetables are tender.
• Add 1/2 cup chopped broccoli to the slow cooker for the last 30 minutes of cooking, cover, and continue cooking until the broccoli is tender.
• When cooking is complete, spoon the glaze from the slow cooker over the chicken and vegetables and serve.