Creamy Swiss Broccoli Chicken Thighs Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and all the ingredients measured and ready. If you plan to serve this over mashed potatoes, prepare those ahead of time and keep them warm.

You can also chop the broccoli into bite-sized florets and have the chicken thighs trimmed if needed. The prep is quick, but having everything ready makes the layering process seamless. No need to pre-cook anything; just layer the ingredients as directed.

Instructions

Layer and Top

1. 1Layer the Chicken and Broccoli
   Place the boneless skinless chicken thighs in an even layer in the bottom of a 6-quart slow cooker. Scatter the fresh broccoli florets around and between the chicken pieces.
   Look for The chicken thighs should cover the bottom, with broccoli nestled around them.
   Tip For even cooking, try to keep the chicken in a single layer.
2. 2Add the Soup
   Spoon the condensed cream of chicken soup over the chicken and broccoli, spreading it slightly to cover some of the ingredients.
   Look for The soup forms a thick, pale layer over the chicken and broccoli.
   Tip No need to stir; the slow cooker will blend the flavors.

The slow cooker contains an even layer of chicken thighs with broccoli florets scattered around them.

A thick layer of cream of chicken soup covers the top, with dollops of sour cream and a blanket of shredded Swiss cheese. The ingredients are not stirred; they will meld during cooking.

Slow Cook

3. 3Top with Sour Cream and Swiss Cheese
   Dollop the sour cream over the soup, then sprinkle the shredded Swiss cheese evenly over the top.
   Look for The cheese covers the surface, with sour cream peeking through.
   Tip For a smoother sauce, let the sour cream sit at room temperature for a few minutes before adding.
4. 4Cover and Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through. The sauce will be bubbly and the cheese melted.
   Look for The sauce is bubbling gently at the edges, and the kitchen smells rich and savory.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After 4 hours on low, the sauce is bubbling gently around the edges. The cheese has melted into the sauce, and the aroma is rich and savory. The chicken is cooked through and tender, and the broccoli is vibrant green. The mixture looks creamy and cohesive.

Serve

5. 5Stir and Check the Chicken
   After 4 hours, stir the mixture gently. Check that the chicken thighs reach an internal temperature of 165°F (74°C) with an instant-read thermometer. If not, continue cooking for 30 more minutes and check again.
   Look for The chicken is pull-apart tender and the sauce is thick and creamy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin, let it cook uncovered for 10 minutes to thicken.
6. 6Serve Over Mashed Potatoes
   Spoon the creamy chicken and broccoli mixture over warm mashed potatoes on plates or in bowls. Serve hot.
   Look for The creamy sauce coats the chicken and broccoli, and the mashed potatoes soak up the extra sauce.
   Tip For a lighter option, serve over rice or egg noodles.

The chicken and broccoli are coated in a glossy, velvety sauce. The chicken is pull-apart tender, and the broccoli is tender-crisp. Spooned over mashed potatoes, the dish looks comforting and hearty, with the sauce soaking into the potatoes.

Common mistakes

A common mistake is lifting the lid to check on the food, which lets heat escape and extends the cooking time. Another is using pre-shredded cheese, which can result in a grainy sauce. Overcooking the broccoli will leave it limp and discolored, so stick to the recommended time.

If you use chicken breasts, don't cook them as long as thighs; check them earlier to prevent dryness. Also, don't skip the mashed potatoes—the sauce is meant to be sopped up.

How to tell it’s done

The dish is done when the chicken thighs are fork-tender and reach an internal temperature of 165°F (74°C) on an instant-read thermometer. The broccoli should be tender but still bright green, not mushy.

The sauce will be bubbly and thickened, with the cheese fully melted and incorporated. If the sauce seems too thin, cook uncovered for 10-15 minutes to reduce. The chicken should pull apart easily with a fork.

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