Creamy Broccoli Cheddar Chicken (Printable)
Tender chicken with broccoli in a rich, cheesy sauce slow-cooked to perfection.
# What You’ll Need:
→ Meats
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 3 cups fresh broccoli florets (about 1 head)
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup shredded sharp cheddar cheese
06 - 4 oz cream cheese, softened
07 - 1/2 cup sour cream
08 - 1/2 cup milk (whole or 2%)
→ Pantry
09 - 1 cup low-sodium chicken broth
10 - 1 tsp Dijon mustard
11 - 1/2 tsp paprika
12 - 1/2 tsp black pepper
13 - 1/2 tsp salt (or to taste)
14 - 2 tbsp cornstarch (optional, for thickening)
# How-To Steps:
01 - Place chicken breasts in the bottom of the slow cooker, ensuring even distribution for consistent cooking.
02 - Layer chopped onions, minced garlic, and broccoli florets evenly over the chicken.
03 - In a medium bowl, whisk together chicken broth, softened cream cheese, sour cream, milk, Dijon mustard, paprika, salt, and pepper until completely smooth and well incorporated.
04 - Pour sauce mixture evenly over chicken and vegetables. Cover and cook on high for 4 hours or low for 6–7 hours until chicken reaches 165°F and is tender throughout.
05 - Thirty minutes before serving, shred or slice chicken directly in the slow cooker. Stir in shredded cheddar cheese until fully melted and incorporated.
06 - For thicker consistency, combine cornstarch with 2 tablespoons water to form a slurry. Stir into slow cooker and cook 15–20 minutes until sauce reaches desired thickness.
07 - Taste and adjust salt, pepper, or paprika as needed. Serve hot over rice, mashed potatoes, or with crusty bread. Garnish with additional cheddar or fresh herbs if desired.
# Expert Tips:
01 -
- Your slow cooker does literally all the heavy lifting while you go about your day
- That creamy cheesy sauce clings to every bite of chicken and broccoli
- Leftovers reheat beautifully for tomorrow lunch
02 -
- Dairy can sometimes separate in slow cookers, so stir everything gently rather than vigorously
- The sauce will thicken slightly as it stands, so do not go crazy with the cornstarch
03 -
- Cut larger chicken breasts in half so they all finish cooking at the same time
- Grate your own cheddar instead of buying pre shredded for the smoothest sauce