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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.
We loved this dish! I served it with flat egg noodles and it was fabulous! Glad to read it will survive freezing as there is way too much for the 2 of us…
Thanks so much!
Would give 1.5 stars, only because it could be “saved” with a whole lot of changes so there’s still dinner on the table. After the prescribed time in the recipe, I went to shred the chicken and found the breasts floating around in a watery soup-like mixture. If I had just shred the chicken at that point, as called for by the recipe, I would have had a very watery, tasteless soup with some chicken floating in it. Not very appetizing. I ended up picking up the pot and draining most of the “soup” off before shredding, but the last bit of it, I poured into a cereal bowl so I had the option of adding a bit of moisture back in if necessary. Once the chicken was shredded, I cooked the broccoli so it was nearly done, then patted it dry before adding it to the mix, because I did not want to add the moisture from frozen broccoli to this concoction. Stirred in the sour cream and 2x the amount of shredded cheddar called for by the recipe because it added some texture and substance as well as some flavor. That’s the other problem…this is about as bland as water. The amount of seasoning called for at the start doesn’t even come close to what is needed. I can’t even tell you how much more seasoning I added because eventually I was just shaking over the pot, stirring and then tasting until I could taste something more than water. I also attempted to soak up some of that watery taste with some bowtie pasta cooked, drained and stirred in, as one comment suggested. If you look at the photos Ms. Rivers posted, hers is also extremely watery. That’s pretty much how mine looked as well before I drained some of that off. Interesting how she went from that water mix in the photos showing the steps of the recipe to it looking almost dry in the final photo…
Yummy, I will try it
This was a truly easy slow cooker meal and very tasty. I served it with white rice and mixed it all together and enjoyed it, next time I might try it with pasta!
This was really good and everything cooked well.
This recipe was absolutely fabulous 😍! I used steak seasoning instead of Cajun, very good and versatile… THANK YOU SO MUCH 💕
Can I use bone-in chicken thighs and in the shredding process remove the bones?
Yes, that sounds delicious!
This will definitely be cooked on Sunday this week! There is rarely a blog from you that I do not use at least one recipe . Yours is my favorite of all the cooking ones I get. My better half keeps asking me where I am getting all these new recipes from as he is loving everything! Good job! He is hard to please!
This was really good, my husband loves it. Have a question. Can you freeze this? So much easier when I find casseroles my husband, instead of making 1/2 the recipe make the whole recipe and freeze the other 1/2 for a night that I won’t have to cook.
Yes! I am so glad that he likes it! This will freeze for 3 months. When reheating set the oven to 375 degrees for 30-45 minutes until it is warmed back up.
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This recipe knocks it out of the park! What are anybody’s opinion on freezing it?
Amazing, This is kind of a great blog. I hope it extremely helpful for us. Many many thank you for your post.
It’s a keeper! I did find it a bit under seasoned so I added more garlic salt, pepper & cajun but that could just be preference? Served it with our fave, basmati rice 😋
I made this tonight for dinner. WOW! it was so filling and good. I was shocked at how cooked the broccoli was.This is a keeper dish with my family.
This was absolutely delicious! I boiled bow tie pasta on the stove then mixed it into the crock pot to soak up the delicious cheese sauce. Winner winner, chicken dinner!