Name: Slow Cooker Chicken Alfredo Broccoli Bake
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 2 cups cooked chicken, shredded; 2 cups fresh broccoli florets; 1 cup Alfredo sauce; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; Salt and pepper to taste; Cooked pasta (optional)

Jump to Recipe·Print Recipe

SPREAD LOVE

Slow Cooker Chicken Alfredo Broccoli Bake

A cozy, creamy casserole that tastes like a warm family dinner—this Slow Cooker Chicken Alfredo Broccoli Bake combines tender shredded chicken, bright broccoli, and velvety Alfredo sauce for a comforting one-dish meal. It’s the kind of recipe that brings back weekend dinners and makes weeknights feel special. If you enjoy rich, protein-forward comfort food, you might also like this high-protein chicken Alfredo bake for another twist on a classic favorite.

Why make this recipe
This dish deserves a spot on your meal rotation because it’s easy to assemble, feeds a crowd, and delivers classic comfort without tons of fuss. What sets it apart is the combination of slow-cooked tenderness and a simple cheesy finish added at the end—so you get deep, melded flavors from low-and-slow cooking plus the fresh, melty-cheese payoff.

Ingredients

2 cups cooked chicken, shredded
2 cups fresh broccoli florets
1 cup Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
Cooked pasta (optional)

Step-by-Step Guide to Making Slow Cooker Chicken Alfredo Broccoli Bake

Overview
This slow-cooker method keeps things low-effort while relying on long, gentle heat to marry flavors and tenderize the chicken. Below is a clear, expanded step-by-step approach that builds from the short directions provided, with troubleshooting notes and timing tips so your bake turns out perfectly every time.

Prep (15 minutes)

Gather and measure ingredients. Shred leftover cooked chicken or use rotisserie chicken for convenience—the pre-cooked meat shortens total hands-on time.
Trim and cut broccoli into bite-sized florets. Fresh broccoli gives a bright color and a slightly crisp texture when cooked briefly in the slow cooker; frozen can be used as a shortcut but will become softer.
If serving with pasta, cook and drain your pasta just before the bake finishes so it’s warm and ready to receive the sauce.

Assembly (5–10 minutes)

In a slow cooker, combine the shredded chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper.
- Use a silicone spatula or large spoon to fold the ingredients gently so the broccoli is evenly distributed and the chicken is coated with sauce.
Taste a spoonful of the sauce mixture for seasoning (remember the cheeses will add saltiness); adjust with a bit more salt or black pepper if needed.

Cooking (4–5 hours on low)

Cover and cook on low for 4–5 hours or until the broccoli is tender and the chicken is heated through. If your slow cooker runs hot, check at 3.5 hours; if it’s an older or cooler model, it may need the full 5 hours.
- Why low and slow? Cooking on low preserves tenderness and prevents the Alfredo sauce from breaking or separating the way high heat might.
In the last 30 minutes of cooking, stir in the mozzarella and Parmesan cheese so they melt smoothly into the sauce without becoming rubbery or overcooked.
- If you want a lightly gratinéed top, transfer the finished mixture to an oven-safe dish, sprinkle additional cheese, and broil for 2–3 minutes on high—watch carefully to avoid burning.

Finishing and serving

Serve over cooked pasta if desired—spaghetti, fettuccine, penne, or shells all work well—or spoon over mashed potatoes or cauliflower rice for a lower-carb option.
Garnish with freshly cracked black pepper, chopped parsley, or extra grated Parmesan if you like.

Core Directions (as provided)

In a slow cooker, combine the shredded chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper.
Mix well to combine all ingredients.
Cover and cook on low for 4-5 hours or until the broccoli is tender.
Stir in the mozzarella and Parmesan cheese in the last 30 minutes of cooking.
Serve over cooked pasta if desired.

Why this cooking method works
Slow cooking gives chicken a chance to meld with sauce flavors and keeps broccoli from overcooking when timed properly. Adding cheese near the end preserves its creamy melt without making the texture grainy. This method is forgiving—perfect for busy days when you want dinner to wait for you.

Best Way to Store Slow Cooker Chicken Alfredo Broccoli Bake

Refrigerate: Store in an airtight container at 4°C (40°F) or below for up to 3–4 days.
Freeze: Place in a freezer-safe container or heavy-duty freezer bag at -18°C (0°F) for up to 2–3 months.
Reheat temperature: Reheat covered in a 175°C (350°F) oven until warmed through (about 20–30 minutes from refrigerated, longer from frozen), or microwave in 1–2 minute bursts stirring between until hot.

How to Present Slow Cooker Chicken Alfredo Broccoli Bake

Serve family-style straight from the slow cooker placed on a trivet in the center of the table; provide tongs and a large spoon for self-service.
Over pasta: Toss hot cooked pasta with a little extra olive oil or butter and plate, then ladle the Alfredo chicken and broccoli over the top for a classic presentation.
For a plated dinner: Spoon a bed of pasta or mashed potatoes onto each plate, top with a generous portion of the chicken Alfredo mixture, and finish with fresh parsley and a sprinkle of Parmesan.
Make it a meal: Add a crisp green salad and crusty bread to balance the creaminess.

Tips to Make Slow Cooker Chicken Alfredo Broccoli Bake
Q: How do I keep the chicken moist?
A: Use cooked chicken that was not overcooked initially—rotisserie or gently poached chicken works well. The sauce protects and rehydrates the meat during slow cooking.

Q: Will the Alfredo sauce separate in the slow cooker?
A: To reduce separation, avoid cooking the cheese directly at high heat for long periods. Add cheese in the last 30 minutes and keep the cooker temperature on low.

Q: Can I use frozen broccoli?
A: Yes, but frozen broccoli will be much softer and release more water; reduce initial cooking time by 30–45 minutes and drain excess liquid before adding cheese.

Q: Can I add other vegetables?
A: Yes, small diced bell peppers or mushrooms can be added at the start; heartier vegetables (like carrots) should be par-cooked.

Variations

Lighter version (paragraph): Swap half of the Alfredo sauce for plain Greek yogurt or light cream cheese and use low-fat shredded mozzarella to cut calories and fat while keeping a creamy texture. If you want to add more vegetables without bulk, stirring in baby spinach during the last 10 minutes of cooking wilts it into the sauce without losing nutrients.
Protein swap (bullet):
- Substitute shredded turkey or rotisserie pork for the chicken for different flavor profiles.
- For a pescatarian option, use cooked large shrimp added during the last 20–25 minutes just to heat through (shrimp cooks quickly).

Serving suggestions and pairing ideas

Wine pairing: A light Chardonnay or a unoaked white like Pinot Grigio complements the creamy sauce without overpowering it.
Side suggestions: A crisp Caesar or arugula salad and warm garlic bread round out the meal. For lower-carb guests, offer zoodles or cauliflower mash.
Make it a buffet: Keep pasta warm in a separate slow cooker or insulated carrier and let guests assemble their bowls.

Troubleshooting common issues

Sauce too thin: Remove the lid in the last 20–30 minutes to allow liquid to reduce. Stir in a tablespoon of cream cheese or a slurry of cornstarch and cold water (1 tsp cornstarch + 1 tbsp water) to thicken.
Broccoli too soft: Use slightly larger florets and add them halfway through the cooking time; alternatively, steam separately and add just before serving.
Too salty: If the dish tastes too salty after cheese addition, stir in a splash of milk or unsweetened plain yogurt to mellow the seasoning.

FAQs
Q: Can I make this in advance and reheat it?
A: Yes. Prepare and cook as directed, allow to cool slightly, then refrigerate in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems dry.

Q: Is it safe to leave in the slow cooker on warm?
A: The slow cooker’s “warm” setting is intended for short-term holding. If you plan to keep the meal out for more than 2 hours, refrigerate and reheat later to ensure food safety.

Q: Can I use homemade Alfredo sauce?
A: Absolutely. Homemade sauce made from butter, cream, and Parmesan will deepen the flavor. Let it cool slightly before combining with chicken and broccoli to avoid curdling in the slow cooker.

What if I don’t want to serve over pasta?
You can spoon the Alfredo bake over mashed potatoes, roasted vegetables, rice, or simply serve with a big green salad for a lighter meal.

Q: Can this recipe be doubled?
A: Yes. Use a larger slow cooker (6–8 quart) and check doneness periodically. You may need to extend cooking time slightly if the cooker is very full.

Final notes on timing and texture
If you prefer firmer broccoli and more distinct texture, shorten the cook time and add broccoli later. For very tender, melded bites, follow the full 4–5 hours on low. The mozzarella and Parmesan added at the end should melt through, bringing a silky finish that binds the sauce and ingredients.

Conclusion
If you want a comforting, set-it-and-forget-it main that still feels homemade, this Slow Cooker Chicken Alfredo Broccoli Bake is an excellent weeknight or weekend solution. For ideas that use a similar slow-cooker technique with slightly different ingredient balances, see the Crock Pot Chicken Alfredo with Broccoli recipe at The Country Cook and this alternative version of Slow Cooker Chicken Alfredo with Pasta and Broccoli from Cooking with Carlee.