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Crockpot Creamy Broccoli Cheddar Chicken, a cozier weeknight, slow cooker meal. This comforting chicken and broccoli is tossed in a creamy, spicy salsa verde white cheddar cheese sauce, then finished with a golden garlic thyme butter, so delish. It’s the perfect hearty and delicious meal to come home to at the end of a busy day. And what’s even better is just how easy it is to prepare!
And just like that, the crockpot recipes are slowly returning for the season ahead. To say that I’m excited would be an understatement. It’s not that I’m ready for chilly fall days, but I am ready to celebrate and share all of my favorite things. Baked apple recipes, dishes made with pumpkin, cozy stews and chilis, fresh bread, and warming cocktails.
As we enter into September this year, I have so much excitement. There’s so much to look forward to in the autumn months.
And the one thing I think we all know I love is creating easy, cozy dinners that we can all really enjoy.
At this point, I have more broccoli cheddar recipes in my toolbox than most need, but they’re all so yummy. My very favorite is a good bowl of broccoli cheddar soup. But I love my broccoli cheddar chicken noodle casserole, broccoli cheddar chicken and rice casserole and we can’t forget creamy one pot broccoli cheddar orzo.
Yes, I love this combination. But this is my first recipe for the crockpot, and I think you’ll really love it. This is the creamiest chicken, and it’s topped with a little garlic butter to make it that much more delicious.
Here are the details
Step 1: layer the chicken
Working in the bowl of your crockpot, layer the onion, chicken, and seasonings. Pour over the salsa verde, then add some water.
Now cover the crockpot and let the chicken cook. I usually cook 1-2 hours on high or 3 to 4 hours on low.
Step 2: make the chicken creamy
Once the chicken is cooked, mix in a bit of milk or cream, a block of cream cheese, a couple of handfuls of cheddar cheese, then lots of fresh broccoli.
Now let this cook on high for 10 or 15 minutes. Just until the sauce is very creamy and the cheese has melted.
Step 3: brown the butter
Brown the butter in a small skillet with garlic and thyme. The goal is to get the butter to a nice golden color and the thyme crispy. This takes about 4-5 minutes.
This is “extra” and while you don’t need it, it makes every bite of this dish that much yummier. So I of course recommend it.
I love to serve the chicken, broccoli, and sauce over rice or creamy polenta. And then drizzle that golden butter on top.
Once you plate this, I recommend adding fresh basil on top and some crusty bread on the side. The bread is perfect for scooping up all that extra creamy sauce.
Looking for other easy weeknight night dinners?? Here are my favorites:
One Pan Herb Butter Chicken and Zucchini Rice Pilaf
Simple Thai Chicken Zucchini Meatball Curry
Sheet Pan Hot Honey Garlic Chicken and Zucchini
Slow Cooker Mustard Herb Chicken and Creamy Orzo
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
30 Minute Creamy Chicken and Parmesan Sage Dumplings
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Crockpot Creamy Broccoli Cheddar Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Creamy Broccoli Cheddar Chicken.
Servings: 6
Calories Per Serving: 612 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 yellow onion, chopped
- 2 pounds boneless chicken breasts or thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 3/4 cup salsa verde
- 1/2 cup milk or cream
- 8 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
- 3-4 cups chopped broccoli
- 6 tablespoons salted butter
- 1 clove garlic, chopped
- 1/4 cup fresh thyme leaves
- fresh basil for serving
Instructions
Crockpot
- 1. In the bowl of your slow cooker, layer the onion and then the chicken. Sprinkle the chicken with garlic powder, paprika, chili powder, and season with salt and pepper. Pour over the salsa verde and 1/4 cup water. Cover and cook on low for 3-4 hours or on high for 1-2 hours.2. Crank the heat on the slow cooker to high. Stir in the milk, cream cheese, and cheddar cheese. Add the broccoli. Cover and cook for 15 minutes, or until the sauce is creamy.3. Melt together the butter, garlic, and thyme leaves in a small skillet set over medium heat. Cook until the butter is browning and the thyme is crisp, 4 minutes.4. Serve the chicken, broccoli, and sauce topped with brown butter and fresh basil. Enjoy!
Instant Pot
- 1. In the bowl of your Instant Pot, layer the onion and then the chicken. Sprinkle the chicken with garlic powder, paprika, chili powder, and season with salt and pepper. Pour over the salsa verde and 1/4 cup water. Cover and cook on high pressure for 6 minutes.2. Once done cooking, release the steam. Set the Instant Pot to sauté. Stir in the milk, cream cheese, and cheddar. Add the broccoli. Cook 6-8 minutes, until the sauce is creamy.3. Melt together the butter, garlic, and thyme leaves in a small skillet set over medium heat. Cook until the butter is browning and the thyme is crisp, 4 minutes.4. Serve the chicken, broccoli, and sauce topped with brown butter and fresh basil. Enjoy!
The onions still tasted a bit raw after 2+ hours on high; after the milk and cream cheese, there was a lot of sauce – more than needed, and it was a bit runny. Would try again with a few changes.
Thanks for the feedback Hannah! xT
I didn’t do the brown butter (no time) but the flavors were tasty anyways. My broccoli took a full hour to cook but the chicken was no worse for the extra time. Reminded me of my mom’s chicken and broccoli casserole.
So glad you enjoyed this recipe! Have an amazing day! xT
This was SO good. I did chicken thighs on high in the crockpot and I didn’t end up eating for awhile as it was taking way longer to cook than 1-2 hours but… I may need a new crockpot haha. I should have done the instant pot for time purposes! The salsa verde I used had a spice to it so the dish had the perfect kick of heat and flavor. And the brown butter thyme? I sank into my seat with every single bite- it made it so comforting and delicious with a touch of sweetness. I served on top of rice. And for anyone needing substitutions— I used sour cream instead of milk/cream as the heavy cream I thought I had was terribly expired, oops. The sour cream worked great if you need it to! Love me some HBH!
Thank you so much for the feedback! xT
Made this is a skillet and it was delicious! I don’t have a crockpot … yet!
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
This was delicious. Had it for dinner tonite. Easy for a Monday. Will make this again.
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
If you use frozen broccoli should you cook it first?
I think it should cook fine in the crockpot! xT
This was so fantastic! I made the instant pot version and it was perfect! The butter at the end gives it a nice touch but could be skipped if short on time and it would still be delicious! My husband asked me to put this one into the rotation!
Thank you Abby!! 🙂 xT
I’m planning on making this sometime this week! I always struggle with cream cheese curdling whenever I do crockpot meals. Is there anything I can do with the cream cheese to make sure it doesn’t curdle?
Hi Emily! Make sure your cream cheese is slightly warm/room temp before adding! It will help it incorporate much better! xT
Do you think I could sub cottage cheese (blended first w/immersion blender) for the cream cheese?
Hey Lindy! I haven’t ever tried that so I’m not sure! So sorry! xT
I just made this tonight and finished eating. We loved it! The browned butter with thyme added a special touch. I added the broccoli sooner to let it get soft- but this is just a personal preference. We will be added this to the rotation. Thanks Teigan!
Thank you so much for giving this recipe a try! I’m SO glad you enjoyed it! xT
Not up to your amazing standards, salsa verde – not recognizable. Flavor was just ok. Sorry Tieghan. I’ve come to expect that if I cooked something from HBH it would be a home run. I blanched the broccoli first for 3 min., it was perfect. Chicken was very tender. But the flavors you were looking for were just not there. Thank you for the effort. If it didn’t sound great I wouldn’t have tried it. I’ll always be a fan of yours, I’ve cooked your recipes since 2020 and are always my go to!
Hey Margaret! I’m really sorry this recipe didn’t turn out for you! Thank you for letting me know! xT
So delicious but the broccoli didn’t come close to being cooked when I followed the directions. Should I have parcooked it first? Would love to make this again!
Oh no I’m so sorry about that! is there anything you did differently? xT
Guys this is sooo good. Please make it. I used all chicken thighs, did low for 4 hours, added my chopped brocc in at 3.5 hrs then followed recipe as is. I didn’t add the butter mixture tho. It honestly didn’t need it but I’m sure it wouldn’t hurt! Put over rice and it was *chefs kiss*
Thank you Rachel! So glad you enjoyed this! xT
Do you think this will work with steak as well?
Hi! I haven’t ever tried this recipe with steak before! So sorry! xT
Salsa verde plus broccoli cheddar cheese plus thyme browned butter? Made this recipe skeptical of the flavors but Tieghan has yet to steer me wrong.
It’s. So. Good. And truly so easy.
Thank you Jennifer! xT