Creamy Cheddar Cauliflower Chicken Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a high-quality condensed soup and a good sharp cheddar. The butter adds richness, but you can omit it if you prefer.

If you like a little heat, add a pinch of cayenne or a few dashes of hot sauce before serving. For a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

This recipe is endlessly adaptable. Try adding a sprinkle of smoked paprika or garlic powder to the top before cooking.

You can also add a handful of frozen peas or green beans during the last 30 minutes for extra color and nutrients. If you have leftover sauce, it's delicious spooned over baked potatoes or roasted vegetables.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and stir into the slow cooker during the last 30 minutes of cooking. The bacon adds a salty crunch that complements the creamy sauce.
• Make it Spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the slow cooker with the other ingredients. For extra heat, stir in a few dashes of hot sauce before serving.
• Use Chicken Thighs: Swap the chicken breasts for boneless skinless chicken thighs. Thighs are more forgiving and stay moist even with longer cooking. Adjust the cook time to 4-5 hours on low.
• Vegetarian Version: Omit the chicken and increase the cauliflower to 6 cups. Use a vegetarian condensed soup and add a can of drained chickpeas for protein. Cook on low for 3 hours, until the cauliflower is tender.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth or milk when reheating.

Freezer

This dish freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or milk if the sauce has thickened too much.

This dish is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert and store it in the refrigerator overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. Alternatively, you can cook the entire dish and refrigerate it for up to 4 days, then reheat as needed.

Serving ideas

Serve this creamy chicken and cauliflower over steamed jasmine rice for a complete meal. The rice soaks up the rich sauce, making every bite satisfying.

For a low-carb option, serve over cauliflower rice or with a side of steamed green beans. A simple green salad with a tangy vinaigrette also pairs well, balancing the richness of the dish.

To make it a heartier meal, add a side of crusty bread or garlic toast to mop up the sauce. You can also sprinkle with fresh chopped parsley or chives before serving for a pop of color. This dish is best enjoyed hot, right after cooking, when the sauce is at its creamiest.

Frequently asked questions

Recipe card

Creamy Cheddar Cauliflower Chicken Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 3 boneless skinless chicken breasts (about 1 1/2 lb total)
• 4 cups cauliflower florets (from 1 medium head)
• 1 can (10.5 oz) condensed cream of broccoli soup
• 2 cups shredded sharp cheddar cheese
• 2 tbsp butter, cut into small pieces
• Steamed white jasmine rice, for serving

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the cauliflower florets around the chicken. Spoon the condensed cream of broccoli soup over the top, spreading it slightly to cover the chicken and cauliflower.
2. Sprinkle the shredded sharp cheddar cheese evenly over the top of the chicken and cauliflower. Dot with the butter pieces.
3. Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the cauliflower is tender when pierced with a fork.
4. Using two forks, shred the chicken breasts directly in the slow cooker. Stir the shredded chicken, cauliflower, and sauce together until well combined. If the sauce seems thin, let it cook uncovered for 10-15 minutes to thicken slightly.
5. Spoon the creamy chicken and cauliflower mixture over steamed white jasmine rice on plates or in bowls. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

18 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.