Make delicious chicken and broccoli with plenty of cheese right in the slow cooker. Wonderful over rice for a complete meal.
Easy chicken recipes are a must! Also, try my Pesto Mozzarella Chicken Pasta or Artichoke Mushroom Chicken recipes.
My mom would make her famous cheesy broccoli chicken recipe at least once a month. Her recipe took way longer to put together but it was made with love. Here is my easy version I like to make in the slow cooker and we serve it over jasmine rice.
How to make Cheesy Broccoli Chicken:
- Start with cubed boneless skinless chicken breasts. You can leave them whole and shred them at the end if desired.
- Next add lots of mushrooms and onions.
- Add about 2 heads of broccoli, you can even use and cut up the stem.
- Then add cream of mushroom soup (2 cans) and broccoli. Top with cheese (save some cheese for servings as well).
How long do I cook?
- Place the lid on the slow cooker.
- Cook on LOW for 6 hours or HIGH for 4 hours. Serve over rice.
Can I add uncooked rice to this?
- Standard rice does not cook right in the slow cooker, the rice will end up gummy and chalky.
- This dish is best served over rice that is made on the stove-top or rice-maker.
Can I use frozen broccoli?
- Frozen broccoli works great in this recipe.
- Use 4-6 cups of frozen broccoli.
Can I use cream of chicken instead of mushroom?
- If you or someone you are making this for does not like cream of mushroom soup and cream of chicken can be used instead.
- You can also leave out the fresh mushrooms too if you do not like mushrooms at all.
More chicken recipes for your slow cooker:
- Slow Cooker Lemon Chicken
- Slow Cooker Chicken Marsala
- Slow Cooker Crack Chicken
- Slow Cooker Barbecue Chicken and Ranch Potatoes
- Slow Cooker Chicken Pot Pie
- Slow Cooker Tuscan Chicken with Buttery Yukon Gold Potatoes
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Slow Cooker Cheesy Broccoli Chicken
Chicken and broccoli in a creamy sauce and topped with cheese. Great served over rice.
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Servings: 6
Calories: 378kcal
Equipment Needed:
Ingredients:
- 1.5 lbs. boneless skinless chicken breasts diced
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 2 cups sliced mushrooms
- 4-6 cups broccoli florets (about 2 small heads, you can cut and use the stems too)
- 1 small white onion diced
- 2 cups shredded sharp cheddar cheese (divided) This is an 8 ounce package
- 21 oz. cream of mushroom soup (two 10.5-oz. cans)
For serving:
- steamed white rice
Instructions:
- Add the diced chicken to the slow cooker. If you prefer not to dice your chicken you can leave them whole and shred them at the end of the cooking time.
- Sprinkle the chicken with the salt, pepper, onion and garlic powder.
- Add the mushrooms, onion and broccoli on top of the chicken.
- Spread over the cream of mushroom soup.
- Sprinkle over HALF of the cheese.
- Place the lid on the slow cooker and cook on LOW for 6 hours or on HIGH for 4 hours.
- Serve over rice with a sprinkle of cheese. ENJOY!
How to Video:
Recipe Notes:
Can I add uncooked rice to this?
- Standard rice does not cook right in the slow cooker, the rice will end up gummy and chalky.
- This dish is best served over rice that is made on the stove-top or rice-maker.
- Frozen broccoli works great in this recipe.
- Use 4-6 cups of frozen broccoli.
- If you or someone you are making this for does not like cream of mushroom soup and cream of chicken can be used instead.
- You can leave out the fresh mushrooms too if you do not like mushrooms at all.
Nutrition Information:
Calories: 378kcal | Carbohydrates: 13g | Protein: 41g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1479mg | Potassium: 905mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 58mg | Calcium: 316mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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Can you freeze the leftovers?
I don’t see why not!
When do you put in the rest of the cheese?
You add cheese on top of each serving.
If I am using frozen broccoli should I defrost it first?
Than you
No, it will thaw quickly in the slow cooker.
I just made this today. Cooked on low for six hours and it’s really watery underneath everything. I don’t know why.
Did you use thawed chicken?
I added a heaping spoonful of sour cream. Can’t wait to see how that turns out!