This easy Crockpot Chicken and Broccoli recipe combines tender boneless chicken, bright broccoli, and a creamy cheddar sauce in one comforting slow-cooker meal. Whisk together condensed cream of chicken soup, chicken broth, sour cream, and seasonings, then cook the chicken until it reaches 165°F before adding the broccoli near the end.
Serve the finished chicken and broccoli over cooked rice for a satisfying family dinner that requires only 10 to 15 minutes of prep. The sauce is creamy, savory, and gently garlicky, while the broccoli stays tender-crisp because it is added during the final 30 to 60 minutes rather than at the beginning.
Jump to RecipeWhy You’ll Love This Recipe
Some weeknight meals ask you to prepare several pans, sauces, and side dishes at once. This crockpot chicken and broccoli recipe keeps the process simple: the chicken cooks in a savory cream sauce, the broccoli joins near the finish, and everything comes together over rice.
The finished dish has the cozy flavor of a chicken casserole without requiring a hot oven. Condensed cream of chicken soup gives the sauce body, sour cream adds a gentle tang, and cheddar creates a rich, family-friendly finish.
It is also easy to adjust for your household. Use fresh or frozen broccoli, choose chicken breasts or thighs, and leave out the cheddar if you prefer a lighter sauce.
If you enjoy creamy chicken dinners baked in a casserole dish, you may also like this broccoli chicken casserole with cream cheese and mozzarella.
Ingredients You’ll Need
The ingredient list is short, but each item contributes to the balance of the meal. Choose chicken breasts that are similar in size so they cook at a similar rate.
- Chicken: Use 1 1/2 to 2 pounds of boneless, skinless chicken breasts. Boneless chicken thighs are another option and generally stay moister during longer cooking.
- Creamy base: One 10.5-ounce can of condensed cream of chicken soup, 1/2 cup of low-sodium chicken broth, and 1/2 cup of sour cream create the sauce.
- Seasonings: Garlic powder, onion powder, kosher salt, and black pepper give the chicken a warm savory flavor without overpowering the sauce.
- Broccoli: Use 16 ounces of fresh or frozen florets. Cut very large fresh florets into smaller pieces for more even cooking.
- Cheddar and rice: One cup of shredded cheddar is optional but delicious. Cooked rice makes the sauce easy to scoop up and turns the chicken into a complete meal.
For the smoothest sauce, let the sour cream sit at room temperature for a few minutes while you gather the other ingredients. Whisk the sauce thoroughly before pouring it over the chicken.
How to Make It Step-by-Step
Step 1: Arrange the chicken breasts in the bottom of the slow cooker in a single layer when possible. Sprinkle the garlic powder, onion powder, kosher salt, and black pepper over the chicken, turning the pieces if needed so the seasoning is distributed evenly.
Step 2: In a medium bowl, whisk together the condensed cream of chicken soup, low-sodium chicken broth, and sour cream. Keep whisking until the mixture looks mostly smooth, then pour it over the seasoned chicken so every piece is coated.
Step 3: Cover the slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours. Begin checking the chicken toward the early end of the range, since slow cookers vary, and use a meat thermometer to confirm that the thickest piece has reached 165°F.
Step 4: Transfer the chicken to a cutting board once it is tender and safely cooked. Slice it into strips or shred it with two forks, then return it to the creamy sauce in the slow cooker.
Step 5: Add the broccoli florets during the final 30 to 60 minutes of cooking. Cover again and cook until the broccoli is tender-crisp; frozen broccoli may become ready slightly sooner, so check it periodically.
Step 6: Stir in the shredded cheddar cheese, if using, and let it melt into the sauce before serving. Spoon the chicken and broccoli over cooked rice, making sure each portion gets plenty of the creamy sauce.
Pro Tips for Tender Chicken and Bright Broccoli
The most important timing tip is to keep the broccoli out of the slow cooker until the end. Several hours of cooking can make broccoli soft, dull-colored, and less pleasant to eat.
A thermometer is more reliable than the clock alone. Chicken is safely cooked at 165°F, and the size of the breasts, the amount in the cooker, and the slow cooker model can all affect the cooking time.
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the slow cooker during the final 20 to 30 minutes, giving it time to thicken without forming lumps.
Do not lift the lid repeatedly during the main cooking period. Every time the lid comes off, heat escapes and the cooking process may take longer.
If you prefer a less creamy preparation, some cooks replace the condensed soup and sour cream with extra broth or milk. Another variation uses chicken broth with soy sauce, garlic, and honey for a savory-sweet sauce.
Serving Suggestions
Steamed white rice is the classic partner for this recipe because it absorbs the creamy sauce. Brown rice, jasmine rice, or another cooked grain can also work well if you want a heartier base.
For extra color, add a small sprinkle of black pepper or a little shredded cheddar just before serving. A crisp green salad, roasted carrots, or simple dinner rolls can round out the plate without competing with the tender chicken and broccoli.
This meal is especially good for casual family dinners because the components are familiar and the sauce is mild. If you are planning a comfort-food week, pair it with our easy chicken potpie on another night.
Storage and Reheating
Allow leftovers to cool promptly, then transfer the chicken, broccoli, and sauce to an airtight container. Refrigerate and use within a safe leftover period recommended for cooked chicken, reheating only the amount you plan to eat.
Reheat gently in the microwave or in a covered saucepan over low heat. Add a small splash of chicken broth if the sauce has thickened in the refrigerator, and stir carefully so the broccoli does not break apart.
Cooked rice is best stored separately from the chicken mixture when possible. This keeps the rice from absorbing all of the sauce and makes it easier to reheat each component evenly.
For another cozy chicken soup idea when the weather turns chilly, save this Buffalo chicken noodle soup for a future meal.
Easy Crockpot Chicken and Broccoli Recipe
Ingredients
Method
- Place the chicken breasts in the slow cooker and season both sides with garlic powder, onion powder, kosher salt, and black pepper.
- Whisk the condensed cream of chicken soup, low-sodium chicken broth, and sour cream in a bowl until smooth. Pour the sauce over the seasoned chicken.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the cooked chicken, slice or shred it, and return it to the slow cooker.
- Add the broccoli florets, cover, and cook for another 30 to 60 minutes, until tender-crisp. Frozen broccoli may need slightly less time.
- Stir in the shredded cheddar cheese, if using, and let it melt into the sauce. Spoon the chicken and broccoli over cooked rice and serve warm.
Notes
Final Thoughts
This Easy Crockpot Chicken and Broccoli recipe delivers a creamy, comforting dinner with very little hands-on work. The chicken becomes tender in the seasoned sauce, while the late addition of broccoli keeps the vegetable pleasantly bright and crisp-tender.
Remember the three details that make the recipe dependable: whisk the sauce before adding it, check the chicken for 165°F, and add the broccoli only during the final 30 to 60 minutes. Finish with cheddar if you like, spoon everything over rice, and enjoy a warm homemade meal that fits comfortably into a busy evening.
Once you make it, you can adapt the recipe with chicken thighs, cream of mushroom soup, or a thicker sauce made with cornstarch slurry. Keep the basic timing and broccoli tip in place, and this slow-cooker favorite will remain reliable and satisfying.