This Crockpot Cheesy Broccoli and Chicken Casserole combines tender chicken, vibrant broccoli, and a creamy cheese sauce. Perfect for a cozy meal, it’s an easy, hands-off recipe that delivers comforting, family-friendly flavors with minimal effort.
Why You’ll Love This Recipe
This crockpot cheesy broccoli and chicken casserole is a comforting, all-in-one meal that’s both delicious and simple to prepare. The slow cooker blends tender chicken with vibrant broccoli and a rich, cheesy sauce, creating a hearty dish perfect for busy weeknights or family gatherings. Packed with protein and veggies, it’s a nutritious option that satisfies everyone, while the hands-off cooking frees you up. Versatile enough to serve with rice or on its own, it’s ideal for meal prep, with leftovers that taste even better, making it a go-to for cozy, stress-free dinners.
Recipe Tips and Tricks
- Use Boneless Chicken: Thighs or breasts work well; trim excess fat for a cleaner sauce.
- Blanch Broccoli: Lightly cook broccoli beforehand to retain its bright green color.
- Layer Evenly: Arrange ingredients in even layers for consistent cooking.
- Add Cheese Late: Stir in cheese during the last hour to prevent curdling.
- Thicken if Needed: Use a cornstarch slurry for a creamier consistency if desired.
- Low Heat Only: Cook on low to keep chicken tender and sauce smooth.
- Check Moisture: Add broth if the mixture looks too dry during cooking.
- Rest Before Serving: Let it sit for 10 minutes to set and meld flavors.
- Stir Gently: Avoid breaking broccoli florets when mixing.
- Season Gradually: Taste and adjust salt after adding cheese.
Crockpot Cheesy Broccoli and Chicken Casserole
Creamy crockpot cheesy broccoli and chicken casserole, perfect for a cozy meal.
Ingredients
- ¼ tsp black pepper
- ½ tsp salt
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups shredded cheddar cheese
- 2 lbs boneless chicken
- 4 cups broccoli florets
Instructions
- Prep the Chicken: Cut boneless chicken into bite-sized pieces and season with salt and pepper.
- Sauté Chicken: Heat olive oil in a skillet over medium heat. Brown chicken pieces for 3-4 minutes, then transfer to the slow cooker.
- Blanch Broccoli: Lightly steam or blanch broccoli for 2 minutes, then drain and set aside.
- Mix the Base: In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Add Seasonings: Stir garlic powder and onion powder into the soup mixture for extra flavor.
- Layer in Slow Cooker: Place browned chicken in the slow cooker, then add blanched broccoli on top.
- Pour Sauce: Pour the soup mixture over the chicken and broccoli, ensuring even coverage.
- Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender.
- Add Cheese: Stir in shredded cheddar cheese during the last hour, letting it melt into the sauce.
- Serve and Enjoy: Let rest for 10 minutes, then scoop into bowls and serve warm with your favorite side!
Notes
- Brown chicken lightly for added flavor; avoid overcooking in the skillet.
- Blanch broccoli to keep it vibrant; avoid overcooking in the slow cooker.
- Add cheese late to prevent separation; stir gently to blend.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or dairy-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 441Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 134mgSodium 755mgCarbohydrates 13gFiber 3gSugar 5gProtein 44g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Boneless Chicken (2 lbs): Thighs or breasts, cut into bite-sized pieces for even cooking.
- Broccoli Florets (4 cups): Fresh or frozen, chopped for easy mixing.
- Cheddar Cheese (2 cups, shredded): Sharp cheddar melts well; grate fresh for texture.
- Cream of Mushroom Soup (1 can, 10.5 oz): Adds creamy base; low-sodium option available.
- Milk (1 cup): Whole milk enhances richness; 2% works for lighter version.
- Garlic Powder (1 tsp): Adds savory warmth; fresh garlic can substitute.
- Onion Powder (1 tsp): Provides subtle sweetness and depth.
- Salt (½ tsp): Enhances flavors; adjust after adding cheese and soup.
- Black Pepper (¼ tsp): Adds a mild kick; adjust to taste.
- Olive Oil (1 tbsp): Used for sautéing, adding a touch of richness.
Variations and Substitutions
- Chicken Swap: Use turkey or rotisserie chicken for a different flavor.
- Broccoli Alternatives: Substitute with cauliflower or green beans.
- Cheese Options: Swap cheddar with mozzarella or a cheese blend.
- Soup Swap: Use cream of chicken or celery soup for variety.
- Milk Alternatives: Replace with almond or oat milk for dairy-free.
- Spice It Up: Add red pepper flakes or cayenne for heat.
- Veggie Add-Ins: Mix in carrots, peas, or mushrooms for extra nutrition.
- Gluten-Free: Ensure soup and seasonings are certified gluten-free.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of milk.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or microwave, stirring to blend sauce.
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