This 6-Ingredient Slow Cooker Cheesy Chicken & Broccoli combines tender shredded chicken and broccoli florets in a creamy cheddar sauce. Condensed cream of chicken soup gives the sauce body, and a final handful of cheddar melts over the top just before serving.
What You’ll Need
- Boneless, skinless chicken breasts. Use 2 pounds and arrange them in an even layer so they cook at a similar rate.
- Salt and black pepper. Season both sides of the chicken. The soup and cheddar also contribute salt, so taste the finished sauce before adding more.
- Broccoli florets. Fresh or frozen florets work. Cut larger fresh florets into bite-size pieces or break up any frozen clumps before adding them.
- Condensed cream of chicken soup. Spoon it straight from the can over the chicken. The juices from the chicken loosen it as it cooks.
- Shredded cheddar. Use 1½ cups in the sauce and save ½ cup for the topping. Sharp cheddar gives the dish a more pronounced cheese flavor.
How to Make Slow Cooker Cheesy Chicken and Broccoli
Season the chicken and arrange it in a 4- to 6-quart slow cooker. Spread the condensed soup over the breasts, sprinkle with 1½ cups of cheddar, and cover. Cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is cooked through and tender enough to shred.
Set the cooker to HIGH and tuck the broccoli into the sauce around the chicken. Cover and cook for about 30 minutes, until the florets are tender and still bright. Frozen florets can go in straight from the freezer. Check the thickest stems for tenderness and allow a little extra time if needed.
Shred the chicken with two forks and gently fold it into the sauce and broccoli. Taste and adjust the seasoning. Scatter the reserved cheddar over the top, cover, and let it melt for 5–10 minutes before serving.
Tips for Tender Broccoli and Creamy Sauce
- Add the broccoli near the end. This keeps the florets from becoming too soft during the long chicken cook.
- Shred the chicken into bite-size pieces. Larger shreds give each serving some texture and are easy to coat with sauce.
- Fold gently after shredding. A few turns with a spoon will distribute the chicken without breaking up the broccoli.
Serving and Reheating
Serve over rice, egg noodles, or mashed potatoes to catch the cheddar sauce. For a meal without an extra starch, serve it in shallow bowls with a crisp green salad on the side.
Refrigerate leftovers promptly in a covered container. Reheat portions gently until hot throughout. If the sauce has thickened in the refrigerator, stir in a small splash of milk as it warms.
6-Ingredient Slow Cooker Cheesy Chicken & Broccoli Recipe Card
Tender shredded chicken and broccoli in a creamy cheddar sauce, finished with melted cheese.
- Prep time — About 10 minutes
- Chicken cook time — 4–5 hours on LOW or 2½–3 hours on HIGH
- Broccoli and cheese finish — About 35–40 minutes
- Servings — 6
- Equipment — 4- to 6-quart slow cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts, about 4–5 medium pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups broccoli florets, fresh or frozen
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups shredded cheddar cheese, divided
Instructions
- Season both sides of the chicken breasts with the salt and black pepper. Arrange them in an even layer in the slow cooker.
- Spread the undiluted condensed soup over the chicken. Sprinkle with 1½ cups of cheddar and reserve the remaining ½ cup.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is cooked through and tender.
- Switch to HIGH if needed. Add the broccoli, tucking the florets into the sauce around the chicken. Cover and cook for about 30 minutes, until the broccoli is tender.
- Shred the chicken with two forks and gently stir it into the broccoli and sauce. Taste and adjust the seasoning if needed.
- Sprinkle the remaining ½ cup cheddar over the top. Cover for 5–10 minutes, until melted, and serve hot.