Creamy Crockpot Chicken and Broccoli: 5-Ingredient Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the broccoli florets into uniform, bite-size pieces so they cook evenly. If you prefer your broccoli with a little more bite, add it 30 minutes after the chicken has started cooking.

If you like a thicker sauce, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water during the last 15 minutes of cooking. For a richer flavor, use a combination of sharp cheddar and a handful of grated Parmesan.

This recipe is forgiving—you can add a pinch of garlic powder, onion powder, or a few dashes of hot sauce to the soup before spooning it in, but the video keeps it simple. Serve the dish over steamed rice, egg noodles, or mashed potatoes to stretch it further.

Leftovers can be transformed into a pot pie filling or stirred into cooked pasta for a quick lunch. The sauce thickens as it cools, so add a splash of milk or chicken broth when reheating.

Variations

• Cheesy Chicken and Rice Casserole: Add 1 cup of uncooked long-grain white rice to the slow cooker with the chicken and broccoli, and increase the soup to 1 1/2 cans. Cook on low for 4 hours, or until the rice is tender. The rice will absorb the sauce and create a one-pot meal.
• Spicy Southwest Chicken: Stir 1 tablespoon of taco seasoning and a 4-ounce can of diced green chiles into the condensed soup before spooning it over the chicken. Use pepper jack cheese instead of cheddar. Serve with tortilla chips or over rice.
• Creamy Mushroom Chicken: Replace the cream of chicken soup with cream of mushroom soup, and add 8 ounces of sliced mushrooms along with the broccoli. Use Swiss cheese or a mix of Swiss and cheddar for a more earthy flavor.
• Bacon Cheddar Chicken: Add 6 slices of cooked, crumbled bacon to the slow cooker along with the soup and cheese. The smoky bacon adds a savory depth that pairs beautifully with the cheddar and broccoli. Garnish with extra bacon before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freezing is not recommended, as the dairy sauce may separate and the broccoli can become mushy upon thawing and reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until hot throughout.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so when reheating, add a tablespoon of milk, chicken broth, or water to loosen it to the desired consistency.

Reheat in the microwave in 1-minute intervals, stirring between each, or in a saucepan over medium-low heat until heated through. For best quality, avoid freezing, as the dairy sauce can separate and the broccoli may become mushy when thawed.

You can assemble the entire dish up to 24 hours in advance. Place the chicken, broccoli, soup, and cheese in the slow cooker insert, cover, and refrigerate. When you're ready to cook, place the insert in the slow cooker base and cook on low for 3 to 4 hours, or until the chicken reaches 165°F (74°C).

You may need to add 15 to 30 minutes of cooking time since the ingredients start cold. This is a great option for busy mornings when you want to prep dinner the night before.

Serving ideas

Serve this creamy chicken and broccoli hot, spooned over steamed white rice, buttered egg noodles, or fluffy mashed potatoes. The sauce is rich and plentiful, so it easily coats a bed of carbs. A side of crusty bread or a simple green salad with a lemon vinaigrette balances the richness. For a low-carb option, serve it over cauliflower rice or roasted vegetables.

Garnish with a sprinkle of fresh black pepper, a few chopped chives, or a light dusting of paprika, though the video keeps it unadorned. This dish is satisfying enough to stand alone, but it also pairs well with a crisp white wine like Sauvignon Blanc or a light lager. For a casual dinner, set out the slow cooker and let everyone serve themselves—it's that kind of comforting, family-style meal.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken and Broccoli: 5-Ingredient Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 4 cups fresh broccoli florets (about 1 large head)
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded sharp cheddar cheese (8 oz)

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer, side by side. Scatter the broccoli florets over and around the chicken, covering them evenly.
2. Spoon the condensed cream of chicken soup directly over the center of the chicken and broccoli. Sprinkle the shredded cheddar cheese evenly over the top, covering the soup and broccoli as much as possible.
3. Cover the slow cooker and cook on low for 3 to 4 hours, until the chicken is fork-tender and registers 165°F (74°C) in the thickest part. The broccoli should be tender but still bright green.
4. Using two forks, shred the chicken directly in the slow cooker. Stir everything together to coat the chicken and broccoli with the creamy cheddar sauce. If the sauce seems thin, let it cook uncovered for 10 to 15 minutes to thicken.
5. Spoon the creamy chicken and broccoli onto plates. Serve immediately while hot, with the sauce spooned generously over each portion.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

48 g

Carbohydrates

12 g

Fat

31 g

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