Crockpot Chicken and Broccoli
Crockpot Chicken and Broccoli is the kind of cozy, stick-to-your-ribs meal that brings back memories of simpler weeknights and family dinners. Tender chicken slow-cooked in a creamy sauce with bright broccoli and melted cheddar is comfort food that’s effortless to pull together. If you enjoy easy slow-cooker dinners, try pairing this with a hearty side like the Crockpot Garlic Parmesan Chicken and Potatoes for Busy Weeknights for a full, satisfying spread.
Why make this recipe
If you’re tired of scrambling for dinner after a long day and want something reliable, wholesome, and loved by most of the family, this recipe solves that problem. It uses pantry-friendly ingredients, requires minimal hands-on time, and produces tender chicken and veggies bathed in a creamy, cheesy sauce — perfect for busy evenings or relaxed weekends when you want dinner ready without hovering over the stove.
Step-by-Step Guide to Making Crockpot Chicken and Broccoli
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions:
- Place the chicken breasts in the crockpot.
- In a bowl, mix together the cream of chicken soup, chicken broth, garlic powder, salt, and pepper. Pour the mixture over the chicken.
- Cover and cook on low for 4 hours or high for 2 hours.
- About 30 minutes before serving, add the broccoli florets to the crockpot.
- Once the chicken is cooked through, sprinkle shredded cheddar cheese on top and let it melt before serving.
Detailed notes on the steps
- Preparing the chicken: Pat the chicken breasts dry and season lightly with salt and pepper before placing them in the crockpot. A brief sear in a hot skillet for 1–2 minutes per side is optional and adds a touch of caramelized flavor, but it’s not necessary.
- Sauce consistency: The cream of chicken soup combined with chicken broth creates a silky sauce. If you like a thinner sauce, add another 1/4 cup of chicken broth. For a thicker finish, stir in 1–2 tablespoons of sour cream or Greek yogurt at the very end off heat.
- Adding the broccoli: Broccoli cooks quickly in the crockpot once the chicken is hot and the lid has been off for a moment. Adding it 30 minutes before serving keeps it bright green and slightly crisp-tender rather than mushy.
- Cheese finish: Sprinkle the shredded cheddar over the hot chicken and broccoli and let it sit with the lid on for a few minutes to melt, or broil briefly in an oven-safe dish if you want a bubbly, browned top.
Why each ingredient matters
- Chicken breasts: Lean and adaptable, they absorb the savory sauce and shred or slice easily when done.
- Cream of chicken soup: Acts as both flavor base and thickening agent, giving the dish its classic creamy texture.
- Chicken broth: Lightens the soup base slightly and adds depth; use low-sodium if you want tighter salt control.
- Garlic powder: Simple and reliable for adding garlic flavor without chopping fresh garlic, which can burn or become bitter when cooked too long in certain methods.
- Cheddar cheese: Brings richness and a savory, slightly sharp finish that pairs well with broccoli.
- Broccoli: Adds color, nutrition, and a fresh contrast to the creamy sauce.
Best Way to Store Crockpot Chicken and Broccoli
- Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a covered skillet over low heat or in a 325°F (160°C) oven until warmed through; microwave on medium power to avoid drying the chicken.
Serving Suggestions for Crockpot Chicken and Broccoli
- Over rice: Spoon the creamy chicken and broccoli over steamed white, brown, or cauliflower rice to soak up the sauce.
- With pasta: Toss with cooked egg noodles, penne, or fusilli for a comforting casserole-style plate. A sprinkle of extra cheddar or Parmesan on top is lovely.
- As a bake: Transfer the cooked mixture to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F (190°C) for 12–15 minutes for a gratin-style finish.
- With greens: Serve alongside a crisp salad or steamed green beans for added texture and freshness.
- In wraps: Shred the chicken and wrap with the broccoli and sauce in warmed tortillas for quick lunches or handheld dinners.
Tips to make Crockpot Chicken and Broccoli (Q&A style)
Q: How do I keep the chicken moist?
A: Cooking on low for the full time helps maintain moisture, and leaving the chicken whole rather than shredding early prevents excess drying. Adding the broccoli late keeps extra liquid from being lost to overcooking.
Q: Can I use frozen chicken breasts?
A: Yes, but increase the cooking time by about 30–60 minutes on low to ensure they reach a safe internal temperature. Check doneness with a thermometer (165°F / 74°C).
Q: My sauce is thin — how can I thicken it?
A: Mix 1–2 teaspoons of cornstarch with cold water to create a slurry and stir into the sauce, then cook on high for 15–20 minutes until thickened. Alternatively, remove some sauce, whisk in a tablespoon of flour, then return to the pot and simmer briefly.
variation (if any)
- Bulleted substitution: Swap the cheddar cheese for Monterey Jack or mozzarella if you prefer a milder, creamier melt — both work well and change the flavor subtly.
- Paragraph substitution: For a lighter variation, replace the cream of chicken soup with a mixture of plain Greek yogurt and a small amount of flour to mimic creaminess while reducing processed components. Stir the yogurt in at the end off heat to prevent curdling, and consider using low-sodium chicken broth to manage overall saltiness.
Extra cooking tips and timing considerations
- Timing for busy days: Toss everything into the crockpot in the morning and add broccoli at the end of your workday; dinner will be waiting with minimal fuss.
- Scaling: To serve more people, double the recipe and use a large slow cooker; cooking times remain similar but check the chicken for doneness.
- Flavor boosters: Add a splash of white wine or a squeeze of lemon juice just before serving for brightness. Freshly chopped parsley or chives make a great garnish.
- Texture preferences: If you like more bite to your broccoli, reduce the final cooking time to 15–20 minutes instead of 30.
Dietary swaps and notes
- Lower-carb option: Serve over riced cauliflower or spiralized zucchini instead of rice or pasta.
- Dairy-free: Use a dairy-free cream soup or a blended cauliflower sauce, and omit the cheddar or use a dairy-free cheese alternative.
- Gluten-free: Ensure the cream of chicken soup you use is labeled gluten-free, or make a simple roux or cornstarch-thickened sauce with gluten-free ingredients.
FAQs
Q: Can I shred the chicken in the crockpot?
A: Yes. Remove the chicken, shred with two forks, then return it to the sauce to soak up the flavors for 10–15 minutes.
Q: How long does it take to cook on high vs. low?
A: Cook on low for about 4 hours or on high for about 2 hours; exact times depend on your slow cooker and the thickness of the chicken breasts.
Q: Is this safe to leave on while I’m at work?
A: Slow cookers are designed for unattended use, but ensure your crockpot is in good condition, placed on a heat-safe surface, and not overloaded. If you’ll be away for more than 8 hours, consider timing the start so the cooking finishes closer to mealtime.
How can I add more vegetables?
Roasted carrots, sliced mushrooms, or bell peppers can be added with the chicken at the start; add quick-cooking veggies like zucchini or fresh spinach in the last 15 minutes.
Do I need to brown the chicken first?
No — browning adds flavor but is optional. The recipe is designed to deliver great results without the extra skillet step.
Meal prep and serving ideas for different occasions
- Weeknight family dinner: Serve over buttered egg noodles for a kid-friendly plate; double the recipe and save half for lunches.
- Potluck or buffet: Keep the crockpot on warm at the serving station and bring along extra shredded cheese and crusty bread for guests.
- Light lunch: Serve smaller portions over a bed of mixed greens with a drizzle of the sauce as a warm salad topping.
Troubleshooting common issues
- Sauce too salty: Add unsalted chicken broth or a splash of water and a peeled, quartered potato briefly to absorb some salt (remove before serving).
- Broccoli too soft: Add it later or blanch fresh broccoli separately and fold in right before serving.
- Chicken dry: Avoid overcooking and check internal temperature; choose thicker breasts and consider cutting them in half horizontally if they’re very thick to cook evenly.
Leftover ideas
- Chicken and broccoli quesadillas: Shred leftovers, spread between tortillas with extra cheese, and crisp in a skillet.
- Casserole reheat: Mix leftover chicken with cooked rice and extra cheese, top with breadcrumbs, and bake at 350°F (175°C) for 20 minutes.
- Creamy soup base: Puree leftovers with additional broth and heat gently for a quick creamy soup; add a splash of cream or milk if desired.
Nutrition and balance
A serving of Crockpot Chicken and Broccoli provides protein from the chicken and calcium from the cheddar, while the broccoli contributes fiber, vitamins C and K, and a pleasant textural contrast. To boost vegetable intake, pair with a crisp salad or roasted root vegetables. For a lower-calorie plate, choose a reduced-fat cheese or reduce the cheese quantity and serve over steamed greens.
Final thoughts before you cook
This recipe is forgiving and adaptable, which is part of its appeal: you can tweak seasonings, swap cheeses, or add vegetables without losing the comforting core — slow-cooked chicken in a creamy sauce with broccoli. It’s the kind of meal you’ll find yourself returning to, especially on evenings when you want home-cooked flavor with minimal effort.
Conclusion
For a well-rounded slow-cooker approach and a variation with an emphasis on fresh ingredients, you can compare tips and variations with the helpful notes in Crockpot Chicken and Broccoli {Easy Healthy Recipe} – WellPlated. If you want a version leaning toward a healthy Chinese-style flavor profile, check out the take on this dish at Crockpot Chicken and Broccoli Recipe – Healthy Chinese Chicken.
Print
Crockpot Chicken and Broccoli
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy and effortless slow-cooker meal with tender chicken, broccoli, and a creamy cheese sauce, perfect for busy evenings.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the crockpot.
- In a bowl, mix together the cream of chicken soup, chicken broth, garlic powder, salt, and pepper. Pour the mixture over the chicken.
- Cover and cook on low for 240 minutes or high for 120 minutes.
- About 30 minutes before serving, add the broccoli florets to the crockpot.
- Once the chicken is cooked through, sprinkle shredded cheddar cheese on top and let it melt before serving.
Notes
For optimal texture, add broccoli 30 minutes before serving to keep it bright and slightly crisp. Consider a brief sear for added flavor; optional but recommended.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: crockpot, chicken, broccoli, slow cooker, comfort food
