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Crockpot Chicken and Broccoli

Crockpot chicken and broccoli cooks in a creamy sauce in the slow cooker, then finishes with tender broccoli and melted cheddar. Choose LOW or HIGH and cook the chicken until it reaches 165°F.
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Prep Time 10 minutes
Cook Time 4 hours 45 minutes
Standing 5 minutes
Total Time 5 hours
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs boneless, skinless
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 0.5 cup chicken broth
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb broccoli florets (about 4 cups)
  • 1 cup cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the chicken in a 6-quart slow cooker.
  2. Whisk the condensed cream of chicken soup, chicken broth, garlic powder, kosher salt, and black pepper in a bowl.
  3. Pour the soup mixture over the chicken.
  4. Cover and cook on LOW for 3-4 hours or HIGH for 1 1/2-2 1/2 hours, until the thickest thigh reaches 165°F.
  5. Add the broccoli, cover, and cook on LOW for 30-45 minutes or HIGH for 20-30 minutes, until the broccoli is tender.
  6. Stir in the shredded cheddar cheese, cover, and let stand for 5 minutes, until the cheese has melted.

Notes

For the best texture, add the broccoli only for the final cooking time. Refrigerate leftovers for 3-4 days; freezing is okay, though the broccoli may soften when thawed. For a gluten-free version, use certified gluten-free condensed cream of chicken soup.