Crockpot Cheesy Chicken Broccoli (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken breasts or thighs
02 -
6 cups chicken broth
03 -
2 cups broccoli florets, chopped
04 -
1 cup diced carrots
05 -
1 cup diced celery
06 -
0.5 cup diced onion
07 -
2 cups shredded sharp cheddar cheese
08 -
1 cup heavy cream
09 -
2 tablespoons all-purpose flour or cornstarch (for gluten-free option)
10 -
2 garlic cloves, minced
→ Seasonings
11 -
1 teaspoon dried parsley
12 -
0.5 teaspoon smoked paprika
13 -
0.5 teaspoon salt
14 -
0.25 teaspoon black pepper
# Instructions:
01 -
Add chicken, chicken broth, carrots, celery, onion, garlic, parsley, smoked paprika, salt, and pepper to the crockpot. Stir to combine.
02 -
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the vegetables are soft.
03 -
Add the broccoli florets during the last hour of cooking on low or 30 minutes on high.
04 -
Remove the chicken, shred it with two forks, and return it to the crockpot.
05 -
In a small bowl, whisk together heavy cream and flour. Stir the mixture into the soup, then add the shredded cheddar cheese. Cook on high for an additional 20–30 minutes until the soup is thickened and the cheese is fully melted.
06 -
Ladle the soup into bowls and enjoy with crusty bread or garlic toast for dipping.
# Notes:
01 -
Cornstarch can be used instead of flour to make the recipe gluten-free.
02 -
Add the broccoli late to ensure it retains some texture.