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Easy Crockpot Chicken and Broccoli Recipe with Creamy Cheddar Sauce

Easy Crockpot Chicken and Broccoli Recipe

Tender slow-cooked chicken and broccoli are coated in a creamy chicken soup, sour cream, and cheddar sauce. Serve this comforting one-pot meal over cooked rice.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 1 1/2 to 2 pounds Boneless, skinless chicken breasts
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1/2 cup Low-sodium chicken broth
  • 1/2 cup Sour cream
Seasonings
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Vegetables and Topping
  • 16 ounces Broccoli florets, fresh or frozen
  • 1 cup Shredded cheddar cheese
For Serving
  • as needed Cooked rice

Method
 

Step-by-Step
  1. Place the chicken breasts in the slow cooker and season both sides with garlic powder, onion powder, kosher salt, and black pepper.
  2. 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.
  3. 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.
  4. Remove the cooked chicken, slice or shred it, and return it to the slow cooker.
  5. Add the broccoli florets, cover, and cook for another 30 to 60 minutes, until tender-crisp. Frozen broccoli may need slightly less time.
  6. 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

Add broccoli only during the final 30-60 minutes to help it retain its color and texture. Use a meat thermometer because slow cookers vary. For a thicker sauce, stir together 1 tablespoon cornstarch and 2 tablespoons cold water, then add the slurry during the final 20-30 minutes.