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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.
My question is like some of the above. Soup usually comes in 10.75 oz cans. Is this what you used, not the 14 oz it states? Or is there a brand out there that is 14 oz?
Is this recipe using whole chicken breasts or halved? Does this serve 4 or 8 people?
Is the soup condensed soup like Campbells? If not, what brand/kind did you use?
made this tonight for my family – it was a hit! such great flavor, and super simple! even my toddler (who hates chicken!) kept asking for more. will definitely make this again – thanks!
Very delicious! I just made it tonight and it turned out great. I poured it over buttered jasmine rice. Yum. I doubled the Cajun and omitted the garlic salt. I also added small pieces of carrot. The added Cajun wasn’t too spicy. Just a hint of spice. I am looking forward to eating the leftovers.
Thanks for sharing this recipe. I will be making it again.
Making this now and only had 10 oz cans soup so used those and a bit of an addtl can of cream of chicken. Seemed soupy but when i shredded chicken then added broccoli it seems like right consistency. It looks yummy cant wait to try it
I made this following the recipe exactly as written. It was way too runy. What did I do wrong.
Sometimes the chicken combined with the moisture of a slow cooker can make the sauce runnier at times. I hope it still tasted ok despite the runny sauce. 🙂
HELP!! I’m actually cooking it right now with about 2 hours left into cooking it and I went to check on it and it seems too liquidy instead of creamy. Is it possible that 14oz of chicken broth is about much as its written in the recipe?
I am not much of a cook.. but I thought it may turn out THIS way – and it did! Slight modifications – and BAM! I almost feel like a pro now! Thanks for the inspiration! 🙂 I will be trying out more of your recipes! I tried to click 5 stars! Hope it works!
Ingredients
2 packages boneless chicken breasts
1 large can cream of chicken soup
2 small cans cheddar soup
2 cups cut up potatoes
½ teaspoon salt
1 teaspoon garlic salt
1 Cup sour cream
1 12 oz frozen bag broccoli florets
1 Cup shredded cheddar cheese
Instructions
1. Coat the bottom of the crock pot with olive oil and put cream of chicken soup, cheddar soup, garlic and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken and cut up potatoes in the bottom of the crockpot.
2.Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
Is there an equally cheesy alternative that can be used for the Cheddar Soup? Not sure if we have that in Canada!
I made this tonight and was disappointed because it was very soupy and not creamy. What did I do wrong?! I used (2) 14 oz cans of cream of chicken soup and 14 ounces of chicken broth. Other than that I followed the recipe to a T. Could it be the length of time or temperature? I’m a new slow cooker.
I’m going to make this recipe for guests and want to double it. If I double the chicken to 8 breasts, do I double each of the other ingredients as well? Also, how much longer will it take in the slow cooker on low or on high? Thanks for your help and a quick response.
Great idea! This looks good and simple. You can use anything you have in the cupboard for cream soups. Celery, chicken, cheese, potato – though mushroom might be too strong. It’s a wonderful concept. I will be adding red peppers cut into strips or sun-dried tomatoes for added flavor and color. Could use asparagus as it is in season now. I am a total foodie and always embelish recipies I find. Love to photgraph it as well to catalog the creations. If it looks good the kids will eat it! Best thing is to be able to make something with what you have on hand. My inspiration was “Doorknock Dinners”. Keep on cooking! 🙂
I am going to try this, but where do you find 14 oz cans of soup in canada. The canned soup I’ve seen is only 10 oz. Hope it works out ok
How did it work out? I can’t seem to find 14 oz cans either
Maybe they are the 14 oz size and I made a typo! I will double check on that. They were just the regular sized cans.
Where dose it say to use frozen chicken breast as some one has stated… my question is do you put in raw chicken thawed.,frozen or do you need to cook the chicken first..
You put the chicken in raw. I used uncooked chicken breasts. If you use frozen, you just have to increase cooking time a little and make sure the chicken is thoroughly cooked throughout.
I made this last night for my family, and we all loved this meal! The only thing I did different was use frozen chicken tenderloins. I will definitely be making this again!