Creamy Parmesan Broccoli Chicken Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed cream of chicken soup and freshly grated Parmesan. The cream cheese should be full-fat and softened to room temperature to blend smoothly.

If you prefer a thicker sauce, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.

To make this recipe even easier, you can add the broccoli during the last 30 minutes of cooking instead of at the beginning. This will keep it brighter and crunchier.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of milk or broth if the sauce has thickened.

Variations

• Add Mushrooms: Add 8 oz sliced mushrooms with the broccoli for an earthy flavor. Sauté them first to remove excess moisture, or add them raw—they will release liquid during cooking, so you may need to thicken the sauce at the end.
• Spicy Kick: Stir in 1/2 teaspoon red pepper flakes or a dash of hot sauce with the soup for a spicy version. Serve with extra hot sauce on the side for those who like it hotter.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts. Thighs are more forgiving and stay moist even if cooked a little longer. Shred them the same way and proceed with the recipe.
• Make it Gluten-Free: Use a gluten-free condensed cream of chicken soup and serve over rice or gluten-free pasta. Ensure the Parmesan is gluten-free (most are). The rest of the recipe is naturally gluten-free.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot. Add a little broth or milk if the sauce is too thick.

Store leftover creamy Parmesan broccoli chicken in an airtight container in the refrigerator for up to 4 days.

The sauce will thicken as it cools; stir in a little chicken broth or milk when reheating to restore its creamy consistency. Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through.

This dish can be assembled the night before: layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full recipe, then freeze portions for up to 3 months.

Serving ideas

Serve this creamy chicken and broccoli over a bed of warm buttered egg noodles, as shown in the video, or with rice, quinoa, or mashed potatoes. The sauce is rich and indulgent, so a simple starch is the perfect canvas. A side salad or steamed green beans would round out the meal nicely.

For a complete meal, consider adding a crusty baguette to soak up any extra sauce. This dish also pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. Garnish with fresh parsley or extra Parmesan for a pop of color and flavor.

Frequently asked questions

Recipe card

Creamy Parmesan Broccoli Chicken Crockpot Dinner

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
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz buttered twisted egg noodles, cooked

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 condensed cream of chicken soup over the top. Add the softened cream cheese in dollops and sprinkle with the grated Parmigiano-Reggiano.
2. 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.
3. 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.
4. 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.
5. Spoon the creamy chicken and broccoli mixture over warm buttered egg noodles. Serve immediately, garnished with extra Parmesan if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

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