Creamy Crockpot Broccoli Chicken with Mozzarella Tips, FAQ & printable recipe

Tips for success

To make this dish even more flavorful, consider searing the chicken breasts in a hot skillet with a little oil before adding them to the slow cooker.

This adds a golden crust and extra depth, but it's optional—the recipe works beautifully without it. If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup before spreading it over the chicken.

For a lighter version, you can use reduced-fat cream of chicken soup and part-skim mozzarella. The sauce will still be creamy, just slightly less rich.

If you want to add more vegetables, try stirring in some sliced mushrooms or bell peppers during the last hour of cooking. This recipe is versatile, so don't be afraid to make it your own.

Variations

• Add Mushrooms: Stir in 8 oz sliced cremini mushrooms during the last hour of cooking. They'll release their liquid and add an earthy flavor that pairs beautifully with the garlic and cheese.
• Use Chicken Thighs: Swap the chicken breasts for 1 1/2 lb boneless, skinless chicken thighs. They're more forgiving and stay juicy even if cooked a bit longer. Shred them the same way.
• Make it Spicy: Add 1/2 tsp red pepper flakes or a diced jalapeño to the soup before spreading. The heat cuts through the creaminess and adds a nice kick.
• Try a Different Cheese: Replace half the mozzarella with smoked gouda or sharp cheddar for a different flavor profile. The cheese will melt just as smoothly, but the taste will be more pronounced.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a tablespoon of water or milk if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of chicken broth or milk when reheating to restore its creamy consistency.

This dish also freezes well—transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

You can assemble the entire dish the night before by placing all the raw ingredients in the slow cooker insert, covering it, and storing it in the refrigerator. In the morning, simply place the insert in the slow cooker and cook as directed. If you do this, you may need to add 30 minutes to the cook time because the ingredients start cold.

Serving ideas

This creamy chicken and broccoli is spectacular over garlic butter penne, as shown, but it's also wonderful with rice, egg noodles, or even mashed potatoes.

The sauce is rich and indulgent, so a simple side of crusty bread or a green salad balances the meal. For a low-carb option, serve it over cauliflower rice or steamed zucchini noodles.

When plating, use a large spoon to create a generous swirl of sauce and chicken over the pasta. Garnish with a sprinkle of fresh parsley or extra mozzarella if you like. This is a one-dish meal that's hearty enough for a weeknight yet special enough for company. Pair it with a crisp white wine or a sparkling water with lemon.

Frequently asked questions

Recipe card

Creamy Crockpot Broccoli Chicken with Mozzarella

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter, cut into pats
• cooked garlic butter penne pasta, for serving

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the broccoli florets around and over the chicken. Spoon the cream of chicken soup over the top, spreading it slightly to cover some of the chicken and broccoli. Sprinkle the shredded mozzarella evenly over the soup, then dot with the garlic herb butter pats.
2. Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. The broccoli should be tender but still bright green.
3. Once the chicken is cooked through, transfer the breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce and broccoli.
4. Stir the mixture well so the sauce coats the chicken and broccoli evenly. Let it cook uncovered on LOW for an additional 10 to 15 minutes to thicken the sauce slightly and allow the flavors to come together.
5. Spoon the creamy chicken and broccoli mixture over hot cooked garlic butter penne pasta. Serve immediately, with extra mozzarella on top if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

39 g

Carbohydrates

18 g

Fat

28 g

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