Slow Cooker Creamy Chicken And Broccoli Over Rice

Slow-cooker meals are the best! Just put the ingredients in and let the slow cooker do the work! They’re perfect for busy days, Sunday dinners, and everything in between. Try these slow-cooker dinners: Slow-Cooker Beef Bourguignon, Slow-Cooker Jambalaya, and the Best Slow-Cooker Mongolian Beef.

Creamy Chicken and Broccoli Ingredients

Pantry staple ingredients make this recipe easy and quick to throw together. My secret ingredient is the Cajun seasoning. It adds just enough kick to give it the best flavor without making it spicy. It’s absolutely amazing.

Cream of Chicken Soup: You can buy this at the store or make your own for a truly amazing sauce. Cheddar Soup: This can usually be found near the canned cream soups in the soup section. Chicken Broth: This will enhance the flavor of the chicken. Salt: To taste Cajun Seasoning: Adds a unique blend of spices. Garlic Salt: Adds a nice bit of garlic flavor. Boneless Skinless Chicken Breasts: These cook up nice and tender, so shredding them is easy! Sour Cream: Makes the sauce rich and creamy. Broccoli Florets: You can use fresh or frozen broccoli for this recipe. Cheddar Cheese: I like using medium cheddar for a cheesy tang.

Crock Pot Chicken Broccoli Instructions

You’ll love how easy this creamy chicken and broccoli is to put together! It’s the best feeling when you can sit back and let the slow cooker do the work. The slow cooker melds all the flavors into the chicken, creating moist, tender chicken that is packed with flavor.

Chicken: If you have extra time, you can pre-cut the chicken into bite-sized pieces before cooking it and skip the shredding part at the end. Just add the sour cream, broccoli, and cheese in the last half hour of cooking. Skinless, boneless chicken thighs would also work for this dish, but pre-cut them, as they won’t shred as easily. Serve With: We love to serve this dish over white rice, but it can be served over other things instead! Try it over brown rice, pasta, quinoa, riced cauliflower, baked potato, or sweet potato instead. Swap the veggies: Try adding additional veggies or completely taking out the broccoli! Sauteed mushrooms, peppers, onions, steamed carrots, or cauliflower are great options. Frozen peas are easy to add and don’t need to be thawed! Garnish: Top this dish with extra shredded cheese, crumbled bacon, or chopped fresh herbs like chives or rosemary. Add some spice: Spice up your creamy chicken and broccoli by increasing the Cajun seasoning or adding a pinch or two of cayenne pepper! You can also serve this with hot sauce on the side so people can add spice to their own portions after being served.

From Fridge: Prepare right up until turning on the slow cooker. Cover the crockpot and refrigerate until you are ready to cook it. Continue as directed with cooking for 4-6 hours on low or 3 hours on high. Cook Chicken in Advance: Prepare everything until you have shredded the chicken. You can keep it in the crockpot or transfer it to a separate airtight container to refrigerate for up to 3 days. When you are ready to finish it, reheat it in the slow cooker for 1-2 hours on low, stirring intermittently, or reheat it on the stove pot over medium heat, stirring frequently until heated through. Continue adding the broccoli and remaining ingredients. From Freezer: Prepare everything until you have shredded the chicken. Let it cool completely, then add it to a freezer bag. Freeze for up to 3 months. When you are ready to use it, remove the bag from the freezer and let it thaw in the refrigerator overnight. Cook on high in the crockpot for 1-2 hours or until heated through. The more frozen it is, the longer it will take to reheat. Once fully heated and steaming, continue as directed in the recipe card. Leftovers: If you are lucky enough to have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.