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Slow-cooker creamy chicken and broccoli over rice is a super easy, delicious meal the whole family will love! Moist chicken and tender broccoli combine in a cheesy sauce that’s absolutely divine.
Slow-cooker meals are the best! Just put the ingredients in and let the slow cooker do the work! They’re perfect for busy days, Sunday dinners, and everything in between. Try these slow-cooker dinners: Slow-Cooker Beef Bourguignon, Slow-Cooker Jambalaya, and the Best Slow-Cooker Mongolian Beef.
Reasons You’ll Love This Recipe
- Simple: Throw everything in the slow cooker, give it a few hours; dinner is served!
- Flavor: The combination of creamy soups, chicken, and tender broccoli, all topped with salty cheddar cheese, is so delicious and the ultimate comfort food!
- Family-Friendly: Your family is going to love this delicious meal! It’s a hit with kids and adults; once they try it, they’ll ask for it again and again!
Creamy Chicken and Broccoli Ingredients
Pantry staple ingredients make this recipe easy and quick to throw together. My secret ingredient is the Cajun seasoning. It adds just enough kick to give it the best flavor without making it spicy. It’s absolutely amazing.
- Cream of Chicken Soup: You can buy this at the store or make your own for a truly amazing sauce.
- Cheddar Soup: This can usually be found near the canned cream soups in the soup section.
- Chicken Broth: This will enhance the flavor of the chicken.
- Salt: To taste
- Cajun Seasoning: Adds a unique blend of spices.
- Garlic Salt: Adds a nice bit of garlic flavor.
- Boneless Skinless Chicken Breasts: These cook up nice and tender, so shredding them is easy!
- Sour Cream: Makes the sauce rich and creamy.
- Broccoli Florets: You can use fresh or frozen broccoli for this recipe.
- Cheddar Cheese: I like using medium cheddar for a cheesy tang.
Crock Pot Chicken Broccoli Instructions
You’ll love how easy this creamy chicken and broccoli is to put together! It’s the best feeling when you can sit back and let the slow cooker do the work. The slow cooker melds all the flavors into the chicken, creating moist, tender chicken that is packed with flavor.
- Combine: Spray a 6-quart crockpot with pan spray and add the cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt. Stir everything together until combined.
- Place: Lay the chicken breasts over the soup mixture in the bottom of the crockpot. Cover and cook on low for 4-6 hours or high 3 hours.
- Shred: Before the last 30 minutes of cooking, shred the chicken with two forks.
- Add the rest of the ingredients: add the broccoli, sour cream, and cheese. Stir to combine. Cover and cook for the remaining 30 more minutes until the broccoli is tender and heated through. Serve over rice and garnish with more shredded cheese if desired.
Tips and Variations
This slow-cooker chicken and broccoli is so creamy and easy to make! Here are some extra tips and ways to change it up so it’s different every time!
- Chicken: If you have extra time, you can pre-cut the chicken into bite-sized pieces before cooking it and skip the shredding part at the end. Just add the sour cream, broccoli, and cheese in the last half hour of cooking. Skinless, boneless chicken thighs would also work for this dish, but pre-cut them, as they won’t shred as easily.
- Serve With: We love to serve this dish over white rice, but it can be served over other things instead! Try it over brown rice, pasta, quinoa, riced cauliflower, baked potato, or sweet potato instead.
- Swap the veggies: Try adding additional veggies or completely taking out the broccoli! Sauteed mushrooms, peppers, onions, steamed carrots, or cauliflower are great options. Frozen peas are easy to add and don’t need to be thawed!
- Garnish: Top this dish with extra shredded cheese, crumbled bacon, or chopped fresh herbs like chives or rosemary.
- Add some spice: Spice up your creamy chicken and broccoli by increasing the Cajun seasoning or adding a pinch or two of cayenne pepper! You can also serve this with hot sauce on the side so people can add spice to their own portions after being served.
Creamy Chicken and Broccoli Instant Pot Instructions
Here are the instructions if you’d rather cook this in the instant pot.
- Add the Chicken: Add the chicken breasts and chicken broth to the bottom of a lightly greased Instant Pot and sprinkle all the seasonings over them. Close the lid and pressure cook for 15 minutes with a manual release.
- Shred the Chicken and Combine: Carefully open the instant pot and remove the chicken to shred with two forks. Add the shredded chicken back into the pot, broccoli, cream of chicken soup, and cheddar soup.
- Sauté: Turn on the sauté feature of your instant pot and bring the dish to a simmer. Stir often to avoid scorching the bottom, and cook until the broccoli al dente, about 10-15 minutes.
- Serve: Turn the instant pot to warm and stir in the sour cream and cheese until fully combined. Replace the lid and allow it to sit for a few minutes to warm back up. Serve as desired.
Making Ahead of Time and Storage Tips
Creamy chicken and broccoli can be prepared in advance in a couple of different ways:
- From Fridge: Prepare right up until turning on the slow cooker. Cover the crockpot and refrigerate until you are ready to cook it. Continue as directed with cooking for 4-6 hours on low or 3 hours on high.
- Cook Chicken in Advance: Prepare everything until you have shredded the chicken. You can keep it in the crockpot or transfer it to a separate airtight container to refrigerate for up to 3 days. When you are ready to finish it, reheat it in the slow cooker for 1-2 hours on low, stirring intermittently, or reheat it on the stove pot over medium heat, stirring frequently until heated through. Continue adding the broccoli and remaining ingredients.
- From Freezer: Prepare everything until you have shredded the chicken. Let it cool completely, then add it to a freezer bag. Freeze for up to 3 months. When you are ready to use it, remove the bag from the freezer and let it thaw in the refrigerator overnight. Cook on high in the crockpot for 1-2 hours or until heated through. The more frozen it is, the longer it will take to reheat. Once fully heated and steaming, continue as directed in the recipe card.
- Leftovers: If you are lucky enough to have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
More Slow Cooker Favorites For All Occasions
Slow cooker cooking is a great way to have dinner ready for you when you get home. It’s a method of cooking that’s here to stay! Here are some slow-cooker meals you must try!
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Slow Cooker Creamy Chicken and Broccoli Over Rice
Ingredients
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cheddar soup
- 14.5 ounce can chicken broth
- ½ teaspoon salt
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon garlic salt
- 4 boneless skinless chicken breasts
- 1 cup sour cream
- 4 cups broccoli florettes
- 1 cup shredded cheddar cheese
Instructions
- Spray a 6-quart crockpot with pan spray and add the cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the bottom of it. Stir everything together until combined.
- Lay the chicken breasts over the soup mixture in the bottom of the crockpot. Cover and cook on low for 4-6 hours or high 3 hours.
- Before the last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Stir to combine. Cover and cook for the remaining 30 more minutes until the broccoli is tender and heated through.
- Serve over rice and garnish with more shredded cheese if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious, thank you for sharing!
This looks delicious, I can’t wait to try it, thank you!
i don’t have any cheddar cheese soup on hand and was thinking of using a can of cream of potato instead, thoughts?
I would love to make this without going to the store.. I have 2 cans of cream of broccoli 10 1/2 0z campbells soup and same size for the cheddar soup.. Should I use one or both. I do have only one can of cream of chicken 10 3/4 oz.. Help
Thank you
I am sure that it would still work just a little bit different taste. 🙂
Has anyone tried this with frozen chicken breasts? I worry the moisture from the frozen chicken might make it to “soupy”
I use frozen every kind of meat in the crockpot and it ALWAYS comes out tender, moist and delicious.
I have made this with frozen chicken breasts and it has always come out soupy no matter what. Still absolutely delicious though!
I used frozen chicken breasts as well and it came out soupy as well! Even with a bit of corn starch, I found this was more of a soup than anything (still delicious!) Instead of cooking the rice separately and then spooning the soup over top, I used the soup-yness of the crock pot to make the rice and it worked out perfectly! Nice alternative if you want it to be a bit thicker!
Skip the chicken broth and it should be the correct consistency.
I use 10 oz of chicken broth and cooked chicken, mine is not soupy. Hope this helps
Just made this and instead or using cheddar cheese soup I used nacho cheese soup from
Campbell’s. Gave it a bit of spice and we loved it! We also put some Mozz Cheese in it and it gave it a good creamy taste. Instead of the sour cream we used plain nonfat yogurt!
Turned out really great!
I was excited until I saw chedder cheese soup. Do you have an alternative? I have soy cheese for the chedder. I really want to make this.
Thank You
I made my own cheese soup. It’s really easy. You just put some butter in a sauce pan add 2 tbls of flour whisk it together until smith on med heat. Take off heat add 1 cup milk whisk again and put it back on heat until it boils and add 1 cup of shredded cheese then whisk until smooth. I added a little bit of salt.
Swap it for cream of mushroom. I make this in the oven all the time and that’s what I’ve always used. It is just as delicious if you ask me.
Does anyone have the nutritional value for this?
Using the recipe counter on myfitnesspal.com if it were 5 servings the it would be around 340 calories and 14 grams of fat (without the rice). That is using reduced fat shredded cheddar cheese, sour cream and cream of chicken soup.
This was so easy and delicious. I love crock pot recipes! Thanks for sharing.
This sounds amazing –I’m looking for some new slow cooker recipes–I’ll be making this recipe this week!
Sounds so delicious. Thanks for the recipe!
This looks great! I’m going to try it today. One question though-can you make it with frozen chicken or do you need to defrost?
Hi Corin. My slow cooker (Hamilton Beach) says not to cook frozen meats in it, however, I do ALL THE TIME. I’ve never had a problem with it! Just factor in a little more cooking time, but it should be fine. I’ve got this recipe in my slow cooker right now, and the chicken is frozen 🙂
This looks delicious Alyssa, my family will love it!
Definitely making this soon! It reminds me of broccoli cheese soup, but made into a main course. Admittedly, we eat broccoli cheese soup as a main course, but that’s beside the point 😀
Please make it! We absolutely loved it!! It does kind of remind me of that too! Just has a few extras to make it a meal in one! 🙂
Haha, totally agree Alyssa 🙂 I can see why you would make this again and again, it looks and sounds amazing! Love using our crockpot especially in the winter and it’s always wonderful finding new crockpot recipes that turn out great 🙂
Great recipe! This looks and sounds delicious. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Do you stir in the brocolli, sour cream and cheese or just cook it on top? Also, does the frozen brocolli need to be thawed?