Crockpot Creamy Broccoli Cheddar Chicken Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality sharp cheddar and shred it yourself. The anti-caking agents in pre-shredded cheese can make the sauce grainy.

Also, don’t skip steaming the broccoli — it ensures the florets are tender but not mushy. If you prefer a thicker sauce, let the finished dish sit for 10 minutes before serving.

This recipe is incredibly forgiving. If you have leftover chicken, you can make this with pre-cooked chicken and reduce the cooking time to just 30 minutes on low. To make it ahead, prepare the entire dish and refrigerate; it reheats beautifully. The flavors meld even more overnight, making it a great make-ahead meal.

Variations

• Spicy Broccoli Cheddar Chicken: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the slow cooker with the seasonings. For extra heat, use pepper jack cheese instead of cheddar, or stir in a finely chopped jalapeño when adding the broccoli.
• Bacon Broccoli Cheddar Chicken: Cook 4 slices of bacon until crisp, crumble, and stir into the finished dish along with the broccoli and cheddar. The smoky flavor pairs beautifully with the creamy sauce and adds a satisfying crunch.
• Low-Carb Broccoli Cheddar Chicken: Skip the potatoes or rice and serve the creamy chicken over steamed cauliflower rice or roasted spaghetti squash. The dish is just as comforting with fewer carbs, and the sauce clings beautifully to the vegetables.
• Herbed Broccoli Cheddar Chicken: Stir in 1 teaspoon of dried thyme or rosemary with the seasonings, or add a handful of chopped fresh parsley just before serving. Fresh herbs brighten the dish and add a subtle layer of flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or milk to loosen the sauce if needed.

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 to restore its creamy consistency. Reheat gently in the microwave or on the stovetop until hot.

You can assemble the raw chicken, cream cheese, broth, and seasonings in the slow cooker insert the night before. Cover and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

The cream cheese may be slightly lumpy at first, but it will smooth out during cooking. Steamed broccoli and shredded cheese can also be prepped ahead.

Serving ideas

Serve this creamy chicken over baked russet potatoes that have been split and fluffed, allowing the sauce to soak into the potato. The contrast of the crispy potato skin and the creamy topping is irresistible.

For a heartier meal, spoon it over fluffy white rice, letting the sauce coat each grain. A sprinkle of cracked black pepper and a few extra cheddar shreds make a beautiful finish.

This dish also works well over pasta, mashed potatoes, or even in a tortilla wrap. For a low-carb option, serve it over steamed cauliflower rice or alongside a crisp green salad.

The creamy sauce pairs beautifully with roasted vegetables or a simple side of sautéed greens. However you serve it, it’s a satisfying, cozy dinner that the whole family will request again and again.

Frequently asked questions

Recipe card

Crockpot Creamy Broccoli Cheddar Chicken

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 cups steamed broccoli florets
• 2 cups shredded sharp cheddar cheese

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the cream cheese, chicken broth, garlic powder, and onion powder. Spread the cream cheese over the chicken as much as possible, but it will melt during cooking.
2. Cover the slow cooker with the lid and cook on LOW for 4 hours, until the chicken is tender and easily shreds.
3. Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker with the sauce.
4. Stir in the steamed broccoli florets and shredded sharp cheddar cheese. Mix gently until the cheese melts and the broccoli is coated in the sauce.
5. Spoon the creamy broccoli cheddar chicken over baked russet potatoes or fluffy white rice. Finish with cracked black pepper if desired.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

38 g

Carbohydrates

8 g

Fat

25 g

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