Crockpot Broccoli Chicken Thighs with Mozzarella Garlic Cream Sauce Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality garlic herb butter—it makes a difference. If you only have unsalted butter, add a minced garlic clove and a pinch of dried thyme or oregano.

When shredding the chicken, do it directly in the slow cooker so the juices mix back into the sauce. If you prefer a thicker sauce, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water during the last 15 minutes of cooking, then let it bubble until thickened.

To keep the broccoli from overcooking, add it halfway through the cooking time instead of at the beginning. This will give it a brighter color and crunchier texture.

If you like a little heat, add a pinch of red pepper flakes when you add the butter. For a smoky note, use smoked mozzarella or a dash of smoked paprika. The recipe is forgiving, so feel free to adjust the seasonings to your taste.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in a little butter until golden, then add them to the slow cooker with the chicken. The mushrooms soak up the creamy sauce and add an earthy depth. They pair perfectly with the garlic and mozzarella.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño along with the garlic butter for a subtle heat. A few dashes of hot sauce stirred in before serving also brings a tangy spice that cuts through the richness.
• Cheddar Broccoli: Swap the mozzarella for sharp cheddar cheese and use cream of cheddar soup instead of cream of chicken. This gives a distinctly cheesy, broccoli-cheddar soup flavor, perfect for serving over baked potatoes.
• Herb Garden: Increase the herbs by adding 1 teaspoon dried thyme and 1 teaspoon dried rosemary to the butter. Garnish with fresh chives or dill before serving for a bright, garden-fresh finish.

Storage and make-ahead

Fridge

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

Freezer

Freeze the cooked chicken and broccoli mixture (without pasta) in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until piping hot. Add a little chicken broth or milk if the sauce has thickened.

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 loosen it. Reheat gently in the microwave or on the stovetop until piping hot. The pasta can be stored separately or mixed in; if mixed, the pasta will absorb some sauce, so you may need extra liquid.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

If you do this, add 30 minutes to the cooking time to account for the cold start. You can also cook the entire dish, let it cool, and refrigerate for up to 3 days; reheat gently on the stovetop or in the microwave.

Serving ideas

Serve the chicken and broccoli mixture over garlic butter penne, as shown, or with your favorite pasta shape. For a lower-carb option, spoon it over cauliflower rice or zucchini noodles. The rich sauce also pairs beautifully with creamy mashed potatoes or soft polenta. A side of crusty bread is perfect for soaking up every last bit of the mozzarella garlic cream sauce.

Garnish with freshly cracked black pepper, chopped parsley, or a sprinkle of extra mozzarella before serving. If you like a tangy contrast, add a squeeze of lemon juice over the top.

This dish is hearty enough to stand alone, but a simple green salad with a light vinaigrette would balance the richness. For a complete meal, serve with roasted vegetables or a simple steamed green bean.

Frequently asked questions

Recipe card

Crockpot Broccoli Chicken Thighs with Mozzarella Garlic Cream Sauce

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded whole-milk mozzarella cheese
• 4 tbsp garlic herb butter
• 12 oz penne pasta

Instructions

1. Place the chicken thighs evenly across the bottom of a 6-quart slow cooker. Scatter the broccoli florets around and between the chicken pieces. Spoon the condensed cream of chicken soup over the top, spreading it slightly to cover some of the chicken and broccoli. Sprinkle the shredded mozzarella over the soup, then dot with the garlic herb butter.
2. Cover the slow cooker and cook on low for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will be bubbling and the cheese melted. Avoid lifting the lid during cooking to keep the heat steady.
3. Using two forks, gently shred the chicken thighs directly in the slow cooker. Stir the shredded chicken, broccoli, and sauce together until everything is coated in the creamy mozzarella garlic sauce. The chicken should pull apart easily and be fully cooked through.
4. While the chicken finishes cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and return it to the pot. Toss with a little garlic herb butter if desired, but this is optional.
5. Spoon the garlic butter penne onto serving plates. Top with a generous scoop of the slow-cooked chicken and broccoli mixture, making sure to include plenty of the creamy sauce. Serve immediately while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

50 g

Fat

28 g

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