I was standing in my kitchen late one morning, staring at broccoli in the refrigerator that was nearing the end of its life, trying to figure out what easy dinner I could throw together. I wanted something I could dump in the slow cooker, set, and forget—one of those meals where you come back hours later to find the whole family happy and satisfied after a long weekday. That’s when I created this creamy, cheesy crockpot chicken and broccoli, and it’s become one of my most-requested slow cooker dinners ever since.
Why you’ll love this dish
This recipe is the definition of easy comfort food—you literally throw everything in the crockpot, give it a stir, set the timer, and walk away. No browning meat, no complicated steps, just simple ingredients that transform into a creamy, cheesy dinner that tastes like you spent hours cooking.
It’s incredibly family-friendly, with flavors that even picky eaters approve of, and it uses affordable ingredients you likely already have in your pantry. The cream soups create a rich sauce that coats the tender chicken and broccoli, while the cheddar cheese adds that irresistible melty goodness. Served over egg noodles or rice, it’s a complete meal that feels indulgent but comes together with minimal effort.
“I made this last night and it was amazing! I will be making it again very soon.”
How this recipe comes together
This crockpot chicken and broccoli follows the ultimate dump-and-go method. You’ll start by adding diced chicken to your slow cooker, then layer on beef onion soup mix for savory depth, followed by fresh broccoli florets and chopped onion for vegetables and flavor.
The creamy base comes from cans of condensed soup—cream of mushroom and cream of chicken work beautifully together, creating a rich sauce with complex flavor. Finally, you’ll stir in shredded cheddar cheese, mix everything together, and let your slow cooker work its magic. At the end of cooking, you’ll add a final sprinkle of cheese on top that melts into a gooey, irresistible layer.
What you’ll need
- 1.5 lbs skinless boneless chicken breast, diced
- 1 package beef onion soup mix
- 6-8 cups broccoli florets (1-2 heads of broccoli)
- 1 small onion, chopped
- 10 oz can cream of mushroom soup
- 10 oz can cream of chicken soup
- 2 cups shredded cheddar cheese, divided
You can use two cans of the same soup if that’s what you have on hand—two cans of cream of mushroom works great, or try cream of broccoli soup to complement the vegetables. If you prefer shredded chicken, leave the breasts whole and shred them at the very end of cooking with two forks.
Step-by-step instructions
Add the diced chicken breast to the bottom of your slow cooker. Dicing it beforehand means it’s ready to serve immediately, but whole breasts work too if you prefer shredded chicken.
Sprinkle the beef onion soup mix evenly over the chicken. This adds incredible savory flavor without any extra work.
Layer the broccoli florets and chopped onion on top of the chicken.
Add both cans of condensed soup over the vegetables—don’t add water or milk, just the soup straight from the cans.
Sprinkle 1½ cups of the shredded cheddar cheese over everything.
Use a large spoon to stir all the ingredients together until well combined. Make sure the chicken is coated with the creamy mixture.
Cover and cook on low for 6 hours or high for 4 hours, until the chicken is cooked through and tender.
When cooking is complete, sprinkle the remaining ½ cup of cheese on top. Close the lid and let it sit for a few minutes until the cheese melts into a beautiful layer over your chicken and broccoli.
What to serve it with
The best way to serve this cheesy chicken and broccoli is over a generous portion of wide egg noodles or fluffy white rice—both soak up the creamy sauce beautifully and make the meal more substantial. The starch helps balance the richness and ensures everyone leaves the table satisfied.
Warm dinner rolls or garlic bread are perfect for mopping up any extra sauce on your plate. For a lighter side, add a simple green salad with vinaigrette to cut through the richness of the creamy, cheesy main dish.
You could also serve it over mashed potatoes for an extra-comforting meal, or try it with buttered noodles tossed with a little parmesan. The versatility means you can adapt it based on what you have on hand or what your family prefers.
Keeping leftovers fresh
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cream sauce reheats beautifully, though you may want to add a splash of milk or chicken broth when reheating to restore the creamy consistency.
For longer storage, freeze the cooled chicken and broccoli in airtight freezer bags for up to 3 months. Remove as much air as possible before sealing to prevent freezer burn.
To reheat from frozen, defrost overnight in the refrigerator or use the defrost setting on your microwave. Reheat gently on the stovetop or in the microwave until heated through. Note that the broccoli texture will soften more after freezing, but the overall dish still tastes great and makes an excellent freezer meal for busy nights.
Tricks for success
I prefer dicing the chicken before adding it to the slow cooker—it’s ready to eat immediately and doesn’t require any extra work at the end. If you love shredded chicken, you can add whole breasts and shred them with two forks when cooking is complete.
Don’t skip stirring everything together before cooking. This ensures the soup mix and seasonings distribute evenly and every bite is flavorful.
Fresh broccoli works best in this recipe, but if you only have frozen, make sure to thaw and drain it well before adding to prevent excess water from diluting your sauce.
The beef onion soup mix adds so much savory flavor that you don’t need additional salt or seasonings—it’s perfectly seasoned as written.
If you’re short on time, cooking on high for 4 hours works perfectly. If you have more time, low and slow for 6 hours creates the most tender chicken.
Flavor swaps
Use two cans of the same soup if that’s what you have in your pantry—double cream of mushroom, double cream of chicken, or even cream of broccoli soup all work wonderfully. Each variation creates a slightly different flavor profile.
Add a can of diced tomatoes with green chiles for a Southwestern twist, or stir in some Italian seasoning for a more herb-forward dish.
Swap the cheddar for pepper jack cheese if you like a little heat, or use a Mexican cheese blend for a different flavor profile.
Add sliced mushrooms along with the broccoli for extra vegetables and earthy flavor, or include diced bell peppers for more color and nutrition.
For a lower-carb version, serve over cauliflower rice instead of regular rice or noodles.
Your questions answered
Can I use frozen broccoli instead of fresh? Yes, but make sure to thaw and drain it well first. Frozen broccoli releases a lot of water as it cooks, which can make your sauce watery if you don’t drain it beforehand.
Can I use chicken thighs instead of breasts? Absolutely. Boneless skinless chicken thighs stay even more moist and tender in the slow cooker due to their higher fat content. They’re a great choice for this recipe.
What if I only have one type of condensed soup? No problem! Use two cans of whichever soup you have. The recipe works great with two cans of cream of mushroom or two cans of cream of chicken—you can even use cream of celery or cream of broccoli.
How do I know when the chicken is done? The chicken should reach an internal temperature of 165°F and be tender enough to cut or shred easily. Cooking times can vary based on your slow cooker and the size of your chicken pieces.
Can I prep this the night before? Yes, you can dice the chicken and vegetables and layer everything in the slow cooker insert. Cover and refrigerate overnight, then set the insert in your slow cooker base and turn it on in the morning. You may need to add 30 minutes to the cooking time since it’s starting cold.
Why is my sauce watery? This can happen if your broccoli released a lot of water (especially if using frozen), or if you added water to the condensed soups. Use the soups straight from the can without diluting them, and make sure to drain frozen broccoli well.
Print
Creamy Cheesy Crockpot Chicken and Broccoli
- Total Time: 375 minutes
- Yield: 4 servings
- Diet: Paleo
Description
This creamy and cheesy chicken and broccoli dish is an easy slow cooker meal that the whole family will love!
Ingredients
- 1.5 lbs skinless boneless chicken breast, diced
- 1 package beef onion soup mix
- 6-8 cups broccoli florets (1-2 heads of broccoli)
- 1 small onion, chopped
- 10 oz can cream of mushroom soup
- 10 oz can cream of chicken soup
- 2 cups shredded cheddar cheese, divided
Instructions
- Add the diced chicken breast to the bottom of your slow cooker.
- Sprinkle the beef onion soup mix evenly over the chicken.
- Layer the broccoli florets and chopped onion on top of the chicken.
- Add both cans of condensed soup over the vegetables.
- Sprinkle 1½ cups of the shredded cheddar cheese over everything.
- Stir all the ingredients together until well combined.
- Cover and cook on low for 6 hours or high for 4 hours.
- When cooking is complete, sprinkle the remaining ½ cup of cheese on top and let it melt before serving.
Notes
Serve over wide egg noodles or rice for a comforting meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American