I lean on my slow cooker to turn simple staples into a cozy, creamy dinner: tender chicken, broccoli that’s perfectly cooked, and a velvety cheddar sauce that tastes like a hug in a bowl. I toss everything in, let the crockpot do the work, and come back to a family favorite that’s effortless and satisfying.

Why You’ll Love This Recipe

I keep prep minimal, let the slow cooker handle the heavy lifting, and still plate a meal that feels special. I get consistent, tender chicken every time, the broccoli stays vibrant, and the cheesy sauce is rich without demanding constant attention at the stove. I also love that the spice level and creaminess are easy to customize.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lb boneless, skinless chicken breasts

• 4 cups broccoli florets (fresh or frozen)

• 2 cups shredded cheddar cheese

• 1 can condensed cream soup (cream of chicken or cream of mushroom), 10.5 oz

• 1 cup low-sodium chicken broth

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• salt and black pepper, to taste

Optional add-ins

• pinch of red pepper flakes (for gentle heat)

• 2–4 oz cream cheese (for extra richness)

• 1/2 cup seasoned breadcrumbs (to sprinkle on top near the end)

• juice of 1/2 lemon (to brighten before serving)

• chopped fresh parsley, for garnish

• extra shredded cheddar, for finishing

Directions

1. I lightly grease the slow cooker, then place the chicken breasts in an even layer.

2. I whisk the condensed soup, broth, garlic powder, onion powder, salt, and pepper, then pour it over the chicken.

3. I add the broccoli on top. If I want softer broccoli, I add it now; for crisper broccoli, I stir it in during the last 30–45 minutes.

4. I cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is tender and reaches 165°F (74°C).

5. I shred the chicken right in the crockpot with two forks, stir everything together, then add the cheddar (and cream cheese, if using) and stir until smooth and melty.

6. I taste and adjust seasoning. If I’m using breadcrumbs, I scatter them over the top, cover, and cook 15–20 minutes more so they hydrate and the sauce thickens slightly.

7. I finish with parsley and a squeeze of lemon, then serve.

Servings and timing

I plan on 6 servings. I set aside about 10 minutes of prep time, then cook 6–8 hours on Low or 3–4 hours on High. Total time ranges from 3 hours 10 minutes (High) to 8 hours 10 minutes (Low).

Variations

• I swap chicken breasts for boneless, skinless thighs for extra juiciness.

• I fold in extra vegetables like diced bell peppers, carrots, or cauliflower.

• I lighten things up by using reduced-fat cheddar and thinning the sauce with additional broth instead of cream cheese.

• I serve it different ways: over rice or quinoa, spooned on mashed potatoes, or tucked into baked potatoes.

• I give it a ranch twist by adding 1 tablespoon dry ranch seasoning in place of part of the salt.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, I warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally and adding a splash of broth or milk to loosen the sauce. I freeze portions for up to 2 months; when I reheat from frozen, I thaw overnight in the fridge, then rewarm gently, adding liquid as needed to keep it creamy.

FAQs

Can I use frozen chicken breasts?

I prefer starting with thawed chicken for the most even cooking, but if I use frozen, I allow extra time and make sure the internal temperature reaches 165°F (74°C) before serving.

How do I keep the broccoli from getting too soft?

I add half of the broccoli at the start and stir in the rest during the last 30–45 minutes so some florets stay tender-crisp.

Can I make this dairy-free?

I swap the cheddar for a good melting dairy-free cheese and use a non-dairy condensed soup (or a cashew or coconut milk–based cream sauce) to keep the texture creamy.

How can I thicken the sauce if it’s too loose?

I stir in 2–4 oz cream cheese, or I whisk 1 teaspoon cornstarch into 2 tablespoons cold broth and stir it in; I cover and cook 10–15 minutes more until silky.

Can I make this in an Instant Pot?

I cut the chicken into large chunks, add the soup mixture and broccoli, and pressure cook on High for 8 minutes (quick release). I shred the chicken, stir in the cheese, and let it rest on Keep Warm to meld.

Conclusion

I love how this Crockpot Creamy Broccoli Cheddar Chicken turns everyday ingredients into a bowl of pure comfort. I set it and forget it, then come back to tender chicken, cozy broccoli, and a cheesy sauce that brings everyone to the table—no fuss, just a dependable weeknight win.