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Crockpot Creamy Broccoli Cheddar Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 87 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 3 to 4 hours (slow cooker low) or 1 to 2 hours (slow cooker high)
  • Total Time: 3 hours 15 minutes to 4 hours 15 minutes (slow cooker low)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Creamy Broccoli Cheddar Chicken is a comforting and flavorful one-pot meal featuring tender chicken simmered in a creamy, cheesy sauce with fresh broccoli. Infused with salsa verde and warm spices like garlic powder, paprika, and chili powder, it’s a perfect family-friendly dish that requires minimal prep and delivers delicious, melt-in-your-mouth results. Topped with nutty browned butter and fragrant fresh basil, it’s a hearty and satisfying dinner ideal for busy weeknights or cozy weekends.

Ingredients

Main Ingredients

  • 1 yellow onion, chopped
  • 2 pounds boneless chicken breasts or thighs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Kosher salt and black pepper, to taste
  • 3/4 cup salsa verde
  • 1/2 cup milk or cream
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded cheddar cheese
  • 3-4 cups chopped broccoli
  • 6 tablespoons salted butter
  • 1 clove garlic, chopped
  • 1/4 cup fresh thyme leaves
  • Fresh basil, for serving

Instructions

  1. Layer and season chicken: In the bowl of your slow cooker, layer the chopped onion first, then add the chicken on top. Sprinkle the chicken evenly with garlic powder, paprika, chili powder, salt, and black pepper. Pour the salsa verde and 1/4 cup water over the chicken.
  2. Slow cook the chicken: Cover the slow cooker and cook on low for 3-4 hours or on high for 1-2 hours, until the chicken is cooked through and tender.
  3. Add creamy ingredients and broccoli: Increase the heat on the slow cooker to high. Stir in the milk or cream, cream cheese, and shredded cheddar cheese until well combined. Then add the chopped broccoli on top.
  4. Finish cooking the sauce: Cover and cook for an additional 15 minutes, or until the sauce is creamy and the broccoli is tender but still bright green.
  5. Prepare brown butter topping: Meanwhile, melt the salted butter in a small skillet over medium heat. Add the chopped garlic and fresh thyme leaves. Cook for about 4 minutes, stirring occasionally, until the butter is browned and nutty and the thyme leaves become crisp.
  6. Serve and garnish: Spoon the creamy chicken and broccoli mixture onto plates. Drizzle with the browned butter and thyme mixture and sprinkle fresh basil on top. Serve immediately and enjoy!

Notes

  • Use either chicken breasts or thighs depending on your preference; thighs will be more tender and juicy.
  • To make this recipe in an Instant Pot, follow the alternative method: cook on high pressure for 6 minutes and use the sauté function to finish the sauce and broccoli.
  • For a richer sauce, use cream instead of milk.
  • Fresh broccoli is preferred for best texture, but frozen broccoli can be used; adjust cooking time accordingly.
  • Brown butter and fresh herbs add a deep, savory flavor that really elevates the dish, so don’t skip this step.

Find it online: http://emilysplate.com/crockpot-creamy-broccoli-cheddar-chicken-recipe/