Out here in the country, there are days when the slow cooker feels like an old, trusted friend. This 6-Ingredient Slow Cooker Cheesy Chicken & Broccoli reminds me of the kind of casseroles that showed up at every church potluck and harvest supper when I was a girl—only this version practically cooks itself while you go about your day. It has all the comforts of classic Midwestern cooking—tender chicken, a cozy cheese sauce, and plenty of broccoli—without a lot of fuss or fancy ingredients. It’s the kind of dish you set up in the morning before heading out to run errands or tend the garden, and by suppertime, the house smells like you’ve been cooking all day. Folks make this when they want something hearty and familiar on the table—the kind of meal that brings everyone in from the cold and keeps them lingering just a little longer after the plates are clean.
This cheesy chicken and broccoli is right at home spooned over a bed of fluffy white rice, buttered egg noodles, or even mashed potatoes if you really want to lean into that stick-to-your-ribs comfort. A simple green salad or a bowl of sliced fresh tomatoes with a sprinkle of salt helps balance the richness. Around here, we rarely serve a cheesy dish without some kind of bread—warm dinner rolls, buttermilk biscuits, or even a slice of toasted farmhouse bread to mop up the sauce. If you like, add a side of applesauce or cottage cheese, just like the old supper plates from the church basement days.
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4–5 medium pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets (fresh or frozen)
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups shredded cheddar cheese, divided
Directions
Season the chicken:
Place the chicken breasts on a cutting board and sprinkle both sides with salt and black pepper.
Layer in the slow cooker:
Lay the seasoned chicken breasts in the bottom of a 4- to 6-quart slow cooker in an even layer.
Add the soup and some cheese:
Spoon the cream of chicken soup over the chicken and spread it gently to cover. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top, reserving the remaining 1/2 cup for later.
Cook the chicken:
Cover and cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is cooked through and tender.
Add the broccoli:
About 30–45 minutes before serving, stir in the broccoli florets, tucking them down into the sauce around the chicken. If using frozen broccoli, there’s no need to thaw it—just break up any large clumps. Cover and continue cooking on HIGH until the broccoli is tender but still bright, about 30 minutes.
Shred the chicken:
Once the broccoli is tender, use two forks to gently shred the chicken right in the slow cooker, mixing it into the cheesy sauce and broccoli. Taste and adjust the seasoning with a little more salt and pepper if needed.
Finish with cheese and serve:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Cover for 5–10 minutes, until melted, then serve hot over rice, noodles, or mashed potatoes.
Variations & Tips
For a creamier, richer dish, stir in 1/2 cup of sour cream or plain Greek yogurt right at the end, just before adding the final sprinkle of cheese. If you like a little extra color and sweetness, add 1/2 cup of diced red bell pepper along with the broccoli.
To stretch the meal for a bigger family, stir in 2 cups of cooked rice or cooked egg noodles after shredding the chicken, then let it sit on WARM for 10–15 minutes to soak up the sauce. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have in the pantry—Midwestern kitchens have always been about using what’s on hand.
For a bit of smoky flavor, add 1/2 teaspoon of smoked paprika or a handful of crumbled, cooked bacon before serving. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender in the slow cooker.
To keep the broccoli from getting too soft, be sure not to add it too early. If you’re away from home longer, you can steam the broccoli separately on the stovetop or in the microwave and stir it into the cheesy chicken just before serving.