Crock Pot Broccoli Chicken
This Crock Pot Broccoli Chicken is one of those throw-it-in-and-go dinners that saves my sanity on busy days. Creamy, cozy, and super budget-friendly, this recipe is perfect for when you want real comfort food without having to stand over the stove all evening.
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This one’s a regular at my house because it checks all the boxes: picky-kid approved, easy on the grocery bill, and it makes enough to feed everybody with maybe a little left over for lunch tomorrow (if you’re lucky). I love that it uses simple pantry staples and turns plain chicken breasts into something that feels extra special.
If you love easy crockpot dinners like this, you’ll also want to check out my other Slow Cooker Creamy Chicken Tortilla Soup, Slow Cooker Sausage Potato Casserole, and Slow Cooker Macaroni and Cheese that are perfect for busy weeknights and tight budgets.
Why You’ll Love This Recipe
- Dump-and-Go Easy: Just layer, pour, and let the slow cooker do the work.
- Budget-Friendly: Simple ingredients you can find at any grocery store.
- Family Approved: Creamy, cheesy, and mild enough for picky eaters.
- Versatile: Serve it over rice, pasta, or even mashed potatoes.
Ingredients
Crock Pot Broccoli Chicken
Equipment
- Slow Cooker
- Medium Mixing Bowl
- whisk
- measuring cups and spoons
- Forks or tongs for shredding chicken
Ingredients
- 2 pounds boneless skinless chicken breasts skinless chicken breasts
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups fresh broccoli florets 12 oz bag frozen, thawed
Instructions
- Lightly coat the slow cooker with nonstick spray.
- Place the chicken breasts in the bottom.
- In a medium bowl, whisk together cream of chicken soup, sour cream, cheese, broth, garlic powder, onion powder, salt, and pepper. Pour over the chicken.
- Cover and cook on low for 4–6 hours or until the chicken is tender and fully cooked.
- During the last 30 minutes of cooking, stir in the broccoli.
- Shred or dice the chicken, stir to combine, and serve warm.
Notes
- Spray the slow cooker well to prevent sticking.
- Stir the sauce before pouring it over the chicken for even seasoning.
- Add broccoli near the end so it stays tender-crisp.
- Shred the chicken directly in the slow cooker to save dishes.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat in the microwave or on the stovetop with a splash of broth to loosen the sauce. Freezing:
Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Cut large chicken breasts in half so they cook evenly.
- Use freshly shredded cheddar for the creamiest texture—it melts better than pre-shredded.
- If using frozen broccoli, make sure it’s thawed and drained well to avoid extra liquid.
- Want extra flavor? Add a pinch of paprika or Italian seasoning to the sauce.
- Variation: Swap broccoli for peas or mixed vegetables if that’s what you have on hand.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Cook on high for about 2½–3 hours, until the chicken is fully cooked and tender.
The chicken should shred easily with a fork and reach an internal temperature of 165°F.
Absolutely. Boneless, skinless thighs work great and stay extra juicy.
This dish is delicious over rice, egg noodles, or even cauliflower rice for a low-carb option.
