Creamy Parmesan Broccoli Chicken Crockpot Dinner Step-by-step instructions

Before you start

Before starting, pat the chicken breasts dry with paper towels and trim any excess fat. Cut the broccoli into uniform, bite-sized florets so they cook evenly.

Soften the cream cheese by leaving it at room temperature for about 30 minutes. Grate the Parmigiano-Reggiano fresh for the best melt and flavor. Have all your ingredients measured and ready to go—this recipe is all about quick assembly.

Instructions

Assemble and Cook

1. 1Layer the Ingredients
   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 condensed cream of chicken soup over the top. Add the softened cream cheese in dollops and sprinkle with the grated Parmigiano-Reggiano.
   Look for The slow cooker will be full but not overflowing; the ingredients should be evenly distributed.
   Tip For easier cleanup, use a slow cooker liner or lightly grease the insert.
2. 2Cover and Cook
   Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender enough to shred. Check the chicken's internal temperature with an instant-read thermometer; it should read 165°F (74°C) in the thickest part.
   Look for The sauce will be bubbly around the edges, and the chicken will be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using frozen chicken, cook on LOW for 5 to 6 hours; ensure it reaches 165°F (74°C).

The slow cooker is filled with raw chicken, broccoli, soup, and cheeses. As it cooks, the aroma of garlic and cheese fills the kitchen, and the sauce begins to bubble around the edges. The chicken is done when it reaches 165°F (74°C) and shreds easily.

Shred and Thicken

3. 3Shred the Chicken
   Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce and broccoli. The broccoli should be tender but still bright green.
   Look for The chicken shreds easily and the sauce is thick and creamy.
   Tip If the sauce seems thin, leave the lid off for 10 minutes to let it thicken.
4. 4Stir and Heat Through
   Stir the mixture again, making sure the shredded chicken is coated in the sauce. If the sauce needs to be thicker, continue cooking uncovered on LOW for 10 to 15 minutes. The broccoli should be fork-tender but not mushy.
   Look for The sauce clings to the chicken and broccoli; the aroma is rich and savory.
   Tip Do not overcook the broccoli; it should retain a slight bite.

After shredding, the chicken is mixed into the creamy sauce, and the broccoli is tender but still vibrant. The sauce should be thick enough to coat the back of a spoon. If it's too thin, leave the lid off for a few minutes to let it reduce.

Serve

5. 5Serve Over Noodles
   Spoon the creamy chicken and broccoli mixture over warm buttered egg noodles. Serve immediately, garnished with extra Parmesan if desired.
   Look for The creamy sauce coats the noodles beautifully.
   Tip Butter the noodles lightly to keep them from sticking.

The creamy chicken and broccoli are spooned over warm buttered noodles. The sauce glistens, and the Parmesan adds a savory finish.

Serve immediately for the best texture and flavor. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overcooking the broccoli, which turns it mushy and olive-green. Add the broccoli later in the cooking time if you prefer it crunchier. Another is using low-fat cream cheese, which can break and turn grainy.

Stick with full-fat cream cheese for the smoothest sauce. Also, avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Finally, do not skip shredding the chicken—it allows the sauce to cling to every piece.

How to tell it’s done

The chicken is fully cooked when an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). At this temperature, the chicken will be opaque throughout and shred easily.

The broccoli should be tender when pierced with a fork but still have a slight crunch. The sauce will be thickened and creamy, coating the back of a spoon. If the sauce seems too thin, let it simmer uncovered for a few minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part