Crock Pot Cheesy Chicken Broccoli Soup

By Lori

6 Person

210 Minutes

0 Calories

With this recipe for Slow Cooker Cheesy Chicken, Broccoli, and Rice Casserole I promise you won’t be doing a million steps and instructions. I figured out how to make a successful broccoli casserole in the slow cooker where you don’t have to pre-cook the chicken and you don’t have to cook the broccoli separately. The only thing you have to do is add the grated cheese at the end. It’s a good day.

Ingredients

1 large head of broccoli, cut into small florets
5 c. chicken broth
3/4 pound peeled baby potatoes, cut into 1/4
1 pound boneless skinless chicken breasts
1 1/2 c. shredded Cheddar, plus more for garnish
1 c. heavy cream
Sour cream, for serving
kosher salt
1 onion, chopped
1/2 c. grated Parmesan
Freshly ground black pepper
1/4 c. flour

Method

01

Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir.
02

Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through.
03

Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces.
04

In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened.
05

Taste for seasoning and add more salt and pepper if necessary.
06

Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Crock Pot Cheesy Chicken Broccoli Soup

4.7

( By Lori )

01 Information

Grade easy
Serving 6 servings
Prep Time 30 Mins
Cook Time 180 Mins
Total Time 210 Mins

02 Ingredients

1 large head of broccoli, cut into small florets

5 c. chicken broth

3/4 pound peeled baby potatoes, cut into 1/4

1 pound boneless skinless chicken breasts

1 1/2 c. shredded Cheddar, plus more for garnish

1 c. heavy cream

Sour cream, for serving

kosher salt

1 onion, chopped

1/2 c. grated Parmesan

Freshly ground black pepper

1/4 c. flour

03 Method

Step 1

Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir.

Step 2

Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through.

Step 3

Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces.

Step 4

In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened.

Step 5

Taste for seasoning and add more salt and pepper if necessary.

Step 6

Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.

04 Author