Crockpot Creamy Broccoli Cheddar Chicken
Crockpot Creamy Broccoli Cheddar Chicken — a comforting, hands-off dinner that turns simple ingredients into a silky, cheesy weeknight winner. Friendly and unfussy, this recipe is perfect for busy nights when you want something warm and satisfying without fuss. If you love easy slow-cooker meals, this dish sits right alongside other one-pot favorites like one-pot crockpot dinners and is just as crowd-pleasing.
why make this recipe
This creamy broccoli cheddar chicken deserves a spot in your rotation because it combines familiar flavors with effortless prep and satisfying results. The slow cooker gently infuses the chicken with the rich, cheesy sauce while keeping it moist and tender. It’s a great way to stretch simple ingredients into a comforting family meal that also makes excellent leftovers.
Step-by-Step Guide to Making Crockpot Creamy Broccoli Cheddar Chicken
Ingredients
- 2 lbs Chicken Breast
- 4 cups Broccoli Florets
- 2 cups Cheddar Cheese, shredded
- 1 can Cream Soup, condensed (e.g., cream of chicken or cream of mushroom)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper, to taste
- 1 cup Chicken Broth
Directions
- Prepare the Chicken: Trim excess fat from chicken breasts and place in the crockpot.
- Add the Broccoli: Place broccoli florets on top of the chicken.
- Mix the Creamy Base: In a bowl, whisk cream soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour the Sauce over the Chicken and Broccoli: Coat chicken and broccoli with the creamy mixture.
- Cook on Low: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Add the Cheddar Cheese: Stir in cheddar cheese 30 minutes before serving.
- Shred the Chicken: Use two forks to shred chicken in the crockpot and mix with sauce.
How this works and a few practical notes
- The cream soup and chicken broth create a rich, velvety base that keeps the shredded chicken moist while giving the broccoli just enough time to become tender but not mushy.
- Cooking on low for 6–8 hours is ideal if you’re out during the day; use high for a quicker dinner but watch the broccoli timing and check texture sooner.
- Shredding the chicken in the crockpot right in the sauce allows the meat to soak up flavors and mix thoroughly with the cheese for a uniform, creamy consistency.
Storage Tips for Crockpot Creamy Broccoli Cheddar Chicken
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat or in a 325°F (160°C) oven, stirring occasionally until warmed through. Microwave in short bursts, stirring between cycles to prevent separation.
Serving Suggestions for Crockpot Creamy Broccoli Cheddar Chicken
- Over Rice or Pasta: Spoon the creamy chicken and broccoli over steamed rice, egg noodles, or your favorite pasta to soak up the sauce.
- In a Baked Potato: Split a baked potato and pile the cheesy chicken on top for a hearty, comforting meal.
- With a Fresh Salad: Balance the richness with a crisp green salad dressed in a bright lemon vinaigrette or simple balsamic to cut through the creaminess.
- As a Casserole: Transfer to a baking dish, top with extra cheese and breadcrumbs, and broil briefly until golden for a bubbly, gratin-style finish.
tips to make Crockpot Creamy Broccoli Cheddar Chicken
Q: How do I keep it moist?
A: Cook low and slow and don’t overcook the chicken—check toward the end of the suggested time. Adding the chicken broth to the cream soup mix ensures extra moisture so the shredded meat remains tender.
Q: Can I use frozen broccoli?
A: Yes, but add frozen broccoli in the last 1–1.5 hours of cooking so it doesn’t become overly soft or waterlogged. Fresh florets added at the start will keep better texture when cooking for longer.
Q: How do I prevent the cheese from becoming grainy?
A: Stir in the cheddar toward the end of cooking and keep the heat gentle. If the sauce looks separated, whisk in a splash of milk or a tablespoon of cream off heat to bring it back together.
variations
- Broccoli and Cauliflower Blend: Swap half the broccoli for cauliflower florets for a slightly different texture and flavor. This is a simple, one-line swap that pairs beautifully with cheddar.
- Different Cheeses or Add-Ins (paragraph): Try swapping the cheddar for a mix of sharp cheddar and Monterey Jack for a creamier, meltier result, or stir in a few spoonfuls of Dijon mustard and a pinch of smoked paprika for a tangy, smoky twist. For a lower-sodium version, use low-sodium broth and a reduced-sodium condensed soup, and boost flavor with extra garlic and onion powder.
Why this recipe works (more detail)
The combination of a condensed cream soup and chicken broth provides both body and flavor. The soup gives the base its creamy texture and mild flavor profile, while the broth thins it just enough so the sauce coats the chicken and broccoli rather than becoming stodgy. Garlic and onion powder add savory depth without the need for fresh aromatics (which can be overpowered in a long slow-cook). Cheddar cheese adds the finishing touch: rich, tangy, and melt-worthy when stirred in at the end, it transforms the sauce into something that tastes much more elaborate than the simple ingredient list suggests.
Practical tips for prep and timing
- If you’re short on time in the morning, trim and season the chicken the night before and store it in the fridge; in the morning just assemble and start the crockpot.
- Use uniform chicken breast sizes so they cook evenly. If breasts are particularly thick, consider butterflying or cutting them in half horizontally.
- If your crockpot runs hot, check the chicken at the lower end of the time range to avoid drying out. If it seems undercooked, continue cooking and add more liquid if necessary.
Pairings and menu ideas
- Light and Bright Side: Serve with lemon-roasted green beans or a cucumber-dill salad to add freshness.
- Comfort Combo: Pair with creamy mashed potatoes or buttery egg noodles for a true comfort-food dinner.
- Weeknight Make-Ahead: Make a double batch and freeze one portion; thaw in the fridge the day before you plan to eat it and reheat gently.
Cooking for kids or picky eaters
- Mild and creamy sauces are often a winner with kids. Serve the shredded chicken and broccoli over plain macaroni or rice, or use the mixture as a filling for quesadillas or sliders. You can reserve some plain shredded chicken prior to adding the cheese for very picky eaters, then mix the rest with the sauce.
FAQ
Q: Can I use thighs instead of breasts?
A: Yes — boneless, skinless chicken thighs are actually more forgiving and stay moist, though they may cook a little faster. Reduce cooking time slightly and check for tenderness.
Q: Is there a dairy-free version?
A: You can substitute a dairy-free condensed soup (if available) and use dairy-free cheese alternatives, but texture and flavor will vary. Coconut milk-based soups can add an unexpected flavor, so choose substitutions carefully.
Q: How do I thicken the sauce if it’s too thin?
A: Remove the lid and cook on high for 15–30 minutes to reduce the sauce, or whisk a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, cooking for another 10–15 minutes. If you prefer a richer finish, add an extra 1/4–1/2 cup of shredded cheese and stir until melted.
Q: What side dishes go best with this?
A: Roasted or steamed vegetables, garlic bread, mashed potatoes, rice, or a crisp salad are all excellent choices depending on whether you want to emphasize comfort or balance.
Q: Can I double the recipe?
A: Yes, you can double ingredients if your crockpot is large enough (at least 6–7 quarts). Ensure there’s room for the heat to circulate—don’t overfill more than about 2/3 full.
Q: How can I make it lower in sodium?
A: Use low-sodium chicken broth and a low-sodium or reduced-sodium condensed soup, and skip added salt until after cooking so you can taste-adjust.
Final notes on technique
- Don’t skip shredding: Shredding the chicken in the sauce allows every bite to carry flavor and gives the dish its comforting, casserole-like texture.
- Cheese timing: Adding cheese too early can lead to separation; stir it in during the final 30 minutes for the best melt and creaminess.
- Broccoli placement: Placing broccoli on top of the chicken helps preserve its texture; it will steam rather than boil in the sauce.
how to present Crockpot Creamy Broccoli Cheddar Chicken
- Family-style: Serve directly from the crockpot set on a trivet with warmed plates on the side for easy scooping.
- Plated: Spoon over rice or noodles and top with an extra sprinkle of shredded cheddar and a grind of black pepper for a pretty, finished plate.
- Garnishes: Freshly chopped parsley or chives add color and a bit of freshness; a squeeze of lemon can brighten the whole dish if the sauce feels too rich.
A couple of finishing suggestions
- If you like a crunchy contrast, mix panko breadcrumbs with a little melted butter, sprinkle on top of the assembled dish in a baking dish, and broil for a few minutes until golden.
- For a smoky note, add 1/2 teaspoon smoked paprika to the creamy base or use a smoked cheddar.
Conclusion
For more inspiration and variations on cheesy slow-cooker chicken dishes, check out Half Baked Harvest’s take on Crockpot Creamy Broccoli Cheddar Chicken for a slightly different flavor profile, and browse additional slow cooker cheesy chicken ideas at Slow Cooker Cheesy Broccoli Chicken for further adaptations and serving suggestions.
Crockpot Creamy Broccoli Cheddar Chicken
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting and hands-off dinner that combines chicken, broccoli, and rich cheddar cheese in a silky creamy sauce, all made effortlessly in a slow cooker.
Ingredients
- 2 lbs Chicken Breast
- 4 cups Broccoli Florets
- 2 cups Cheddar Cheese, shredded
- 1 can Cream Soup, condensed (e.g., cream of chicken or cream of mushroom)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper, to taste
- 1 cup Chicken Broth
Instructions
- Trim excess fat from the chicken breasts and place them in the crockpot.
- Place broccoli florets on top of the chicken.
- In a bowl, whisk together cream soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour the sauce over the chicken and broccoli, coating them well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stir in cheddar cheese 30 minutes before serving.
- Use two forks to shred the chicken in the crockpot and mix it with the sauce.
Notes
Cooking on low for 6–8 hours is ideal; use high for quicker dinner but monitor broccoli timing to ensure it doesn’t become mushy. For leftovers, store in an airtight container for 3–4 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: crockpot chicken, broccoli cheddar, slow cooker recipes, creamy chicken, easy dinner
