Crockpot Creamy Broccoli Cheddar Chicken (Printable Version)

Comforting slow-cooked chicken with broccoli in a creamy cheddar sauce

# What You 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 whole milk

→ 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
14 - 2 tbsp cornstarch

# How to Make It:

01 - Arrange chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - Scatter chopped onions, minced garlic, and broccoli florets over the chicken pieces.
03 - Whisk together chicken broth, softened cream cheese, sour cream, milk, Dijon mustard, paprika, salt, and black pepper in a medium bowl until completely smooth and incorporated.
04 - Pour the sauce mixture evenly over the chicken and vegetables. Cover and cook on high setting for 4 hours or low setting for 6 to 7 hours, until chicken reaches internal temperature of 165°F and is tender.
05 - Thirty minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir thoroughly to distribute meat throughout the sauce.
06 - Stir in shredded sharp cheddar cheese until melted. For thicker consistency, whisk cornstarch with 2 tablespoons water to form slurry and mix into the crockpot. Cook additional 15 to 20 minutes until sauce thickens.
07 - Taste and adjust salt or pepper as needed. Serve hot over rice, mashed potatoes, or with crusty bread. Garnish with additional cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything goes into one pot and transforms into dinner gold while you handle life
  • The sauce develops this crazy rich flavor that tastes like it simmered all day on the stove
02 -
  • Dairy products can separate if they cook too long, so save the sour cream for the final hour
  • The sauce thickens considerably as it cools, so do not panic if it looks thinner than you expected while hot
03 -
  • Let the cream cheese sit on the counter for an hour before you start cooking to avoid any clumping issues
  • Grate your own cheese instead of buying pre shredded bags for the smoothest melting texture

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