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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!
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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.
Ingredients
- Yellow onion
- Boneless chicken breasts or thighs
- Garlic powder
- Paprika
- Chili powder
- Kosher salt and black pepper
- Salsa verde
- Milk or cream
- Cream cheese
- Shredded cheddar cheese
- Chopped broccoli florets
- Salted butter
- Garlic
- Fresh thyme leaves
- Fresh basil
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.
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi, can I use jalapeño cheese instead of mozzarella or will that significantly change the dish?
Hey Monica,
I’ve never used jalapeño cheese, but if it’s something you enjoy then I don’t see why not! I hope you love this recipe! xx
Can you use frozen chicken?
Hi Jenn,
I would allow the chicken to thaw first. Please let me know if you have any other questions, I hope you love this recipe! xx
I am going to try this recipe. I was inquiring, instead of water can I use chicken stock or chicken broth? What do you suggest?
Hey Theresa,
Totally, chicken broth will work nicely for you:) I hope you love this recipe, please let me know if you give it a try! xx
This one was really great! I made it using the crock pot setting on the Instant Pot for the first part. Once I added the cheese, cream, and broccoli, I switched it to pressure cook for 15 minutes. Worked perfect.
Love to hear this, Sarah! Thanks a lot for making this recipe and your feedback! Have a wonderful week! xxT
After reading through comments I’ve found it most helpful to:
Double the seasonings, cook the broccoli ahead of time, no milk and then I loved adding a small can of green chillies. Also, take the chicken out before you add the cream cheese/cheese. Shred the chicken, then add it back in. I cooked the rice separate, then added it when everything with the perfect ratio!
Hey Ashley,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
I really loved this one. I found it flavourful and delicious. I opted for half the cheese roughly and a bit less cream cheese to make it a bit lighter, and still came out great. I did mine in the instant pot. Timing for broccoli was just fine!
Hey Isabelle,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Happy Holidays! XxT
Really bland and flavourless somehow.
Hi Lindsey,
So sorry to hear this recipe was so bland. If there is anything that I can help with, please let me know! xx
The timing on the broccoli at 15 minutes at the last step was way off. Maybe if you dice it into broccoli dust it would be done in 15 minutes. Normal broccoli sizes required 30-45 minutes cooking at the end.
Thanks for sharing your feedback, Mike. Sorry to hear you had some issues with the broccoli. xx
Hi Teagan,
I am wondering if there is a recipe similar to this but done in the oven as a casserole?
Thanks
Hi Aiyana,
Here are some recipes you might enjoy:
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-rice-casserole/
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-noodle-casserole/
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-pot-pie/
I hope this helps! xx
Keto, friendly and delicious. A little spicy if you have children. I thought it was the perfect amount of spice myself. I paired mine with rice. Extremely delicious and low calories. I followed the recipe to a T.
Hey Stephanie,
Fantastic! I’m so glad to hear this recipe turned out well for you, thanks for making it! XxT
So easy and still so flavorful!
Hey Mary,
Happy Sunday!! I’m so glad you enjoyed this recipe, thank you so much for making it and your feedback! xx
Can this be frozen?
Hi Maria,
You bet, that would be just fine for you to do! Please let me know if you have any other questions! xT
This is SO GREAT! So easy, so flavorful! It’s such a nice thing to throw on early and come home to later- without sacrificing on taste!
Hey Jordan,
Amazing! Thank you so much for giving this recipe a try, so glad it turned out well! Have a great November! Xx
I’m rating a two because the taste was average to me – not bad but not great. I thought the butter garlic thyme on top didn’t work well with the other flavors.
Also the timing was off. High for 15 min did not get the job done. I had it on for another hour and had to add corn starch to thicken it.
Hi there,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. If there is anything that I can help with please let me know! xT
Is there a way to make this recipe without the salsa verde? I have zero tolerance for spice in my food (can’t even eat a spicy chicken sandwich from Chick-Fil-A!) but I don’t want to affect the liquid levels for cooking.
I see now in an older comment that you recommended chicken broth instead! Should I use the same amount (3/4 cup)?
You bet!
Hey Kate,
Totally fine to do that, I would use some more chicken broth:) I hope you love this dish! xT