This Crockpot Creamy Broccoli Cheddar Chicken is a cozy, hands-off dinner that brings creamy, cheesy comfort with tender chicken and bright broccoli. It smells warm and savory as it cooks, with garlic and cheddar warming the kitchen. The sauce is silky and clamps to each bite of chicken. If you like casseroles, try this twist on a classic baked potato chicken broccoli casserole for another easy weeknight option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low)
- Total Time: 4 hours 10 minutes – 6 hours 10 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 480 kcal
- Protein: 63 g
- Carbohydrates: 10 g
- Fat: 21 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 670 mg
Why Make This Crockpot Creamy Broccoli Cheddar Chicken
This recipe is perfect when you want a warm, comforting meal with almost no fuss. The slow cooker makes the chicken ultra-tender and juicy. The creamy soup base and shredded cheddar give a rich, cheesy flavor while the broccoli adds color, a fresh bite, and a little crunch if added late. It’s great for busy weeknights, meal prep, or when you want a simple dish that feels like a hug on a plate.
How to Make Crockpot Creamy Broccoli Cheddar Chicken
The method is simple: season the chicken, pour over a creamy sauce, slow cook until juicy, add broccoli near the end, then stir in cheese. The cheese should go in at the last minute so it melts smoothly without becoming greasy. Serve over rice, pasta, or mashed potatoes to soak up the sauce.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper to taste.
Step 2: Mixing
In a bowl, mix together the cream of chicken soup, chicken broth, garlic powder, and a pinch more salt and pepper. Whisk until smooth. Pour this mixture evenly over the chicken, coating each piece.
Step 3: Cooking
Cover and cook on low for 4–6 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender. The sauce will bubble gently and smell savory while it cooks.
Step 4: Finishing
About 30 minutes before serving, add the broccoli florets on top and cover to steam them until bright green and tender-crisp. Just before serving, stir in the shredded cheddar cheese so it melts into a creamy sauce. Taste and adjust salt and pepper. Serve over rice, pasta, or mashed potatoes if desired.
How to Serve Crockpot Creamy Broccoli Cheddar Chicken
Serve this dish spooned over steamed rice, buttered pasta, or creamy mashed potatoes so the sauce soaks in. Garnish with chopped fresh parsley or chives for color and a fresh bite. A crisp side salad or roasted carrots balances the richness. For a casual meal, offer crusty bread to mop up the sauce.
How to Store Crockpot Creamy Broccoli Cheddar Chicken
- Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stove over low heat, stirring often, or microwave in short bursts, stirring between times. Add a splash of broth or milk if the sauce thickens too much.
Expert Tips for Perfect Crockpot Creamy Broccoli Cheddar Chicken
- Use even-sized chicken breasts so they cook at the same rate. Pound thicker pieces slightly if needed.
- For lower sodium, use a low-sodium cream of chicken soup and unsalted broth. Taste before adding extra salt.
- Add broccoli later (about 30 minutes before done) to keep it bright and slightly crisp.
- Stir in the cheese at the end to avoid separation and greasy texture.
- If you want a smoother sauce, whisk in 2–4 tablespoons of milk or half-and-half after adding the cheese.
- To shred the chicken, remove breasts, shred with two forks, then return to the sauce to soak up flavor.
Delicious Variations
- Bacon & Jalapeño: Crisp bacon and sliced jalapeño add smoky heat. Stir cooked bacon in with the cheese.
- Mushroom & Herb: Swap broccoli for sautéed mushrooms and add thyme for an earthy version.
- Low-Carb/Keto: Use heavy cream instead of soup and serve over cauliflower rice. Use extra cheese for thickness.
- Different Cheeses: Try Monterey Jack, Gruyère, or a sharp white cheddar for a twist.
- Chicken Thighs: Use boneless skinless thighs for richer flavor and more forgiving cooking.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli about 45–60 minutes before the end of cooking so it thaws and becomes tender without turning mushy. Fresh is best for texture.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs stay moist and handle longer cooking well. Reduce cook time slightly if thighs are small.
Q: How do I thicken the sauce if it’s too thin?
A: Stir in 1–2 tablespoons of cornstarch mixed with cold water, then cook on high for 20–30 minutes. Or remove the lid and cook on high to reduce liquid until thicker.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze the cooked dish without the cheese added, or freeze fully assembled. Thaw overnight and reheat gently. Add fresh cheese when reheating for best texture.
Q: Can I make this ahead for a party?
A: Cook the chicken and sauce, cool, and refrigerate up to 24 hours. Reheat in the crockpot on low and add broccoli and cheese near serving time. This keeps the broccoli bright and the cheese creamy.
Q: My cheese separated when reheating. How can I prevent that?
A: Reheat slowly over low heat and add a splash of milk or broth before stirring in the cheese. Avoid boiling the sauce once the cheese is added.
Conclusion
This Crockpot Creamy Broccoli Cheddar Chicken is simple, tasty, and family-friendly. It delivers tender, juicy chicken in a silky, cheesy sauce with bright broccoli added for balance. Try it on a busy weeknight or make it for guests—either way, it’s a comforting crowd-pleaser. For another take on chicken, broccoli, and cheesy comfort, see Half Baked Harvest’s Broccoli Cheddar Chicken.
Print
Crockpot Creamy Broccoli Cheddar Chicken
- Total Time: 250-370 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A cozy, hands-off dinner featuring tender chicken, creamy cheddar sauce, and bright broccoli, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper to taste.
- In a bowl, mix together the cream of chicken soup, chicken broth, garlic powder, and a pinch more salt and pepper. Whisk until smooth. Pour this mixture evenly over the chicken, coating each piece.
- Cover and cook on low for 4–6 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- About 30 minutes before serving, add the broccoli florets on top and cover to steam them until bright green and tender-crisp. Just before serving, stir in the shredded cheddar cheese so it melts into a creamy sauce.
Notes
Serve over rice, pasta, or mashed potatoes. Garnish with fresh parsley or chives for color.
- Prep Time: 10 minutes
- Cook Time: 240-360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 63g
- Cholesterol: 100mg
