This Crockpot Chicken Broccoli Casserole is a delicious comfort food made with simple ingredients like chicken breast, cream cheese, and broccoli florets.
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Slow cooker meals are a great way to get a complete meal on busy days. This crockpot chicken broccoli casserole is one of the best things to come out of our slow cooker. The whole family devours this delicious meal that's full of tender chicken and flavorful broccoli all smothered in a cheesy, creamy sauce.
This easy dinner doesn't require much prep so it's a great recipe for those who are busy, but have a family to feed at the end of the day! Trust me, this meal is hearty and is sure to satisfy.
If this crockpot chicken broccoli casserole sounds like a dish you would enjoy, you might also want to try my popular Crockpot Garlic Chicken Parmesan next!
Ingredients
This is an overview of the recipe. Exact amounts and printable recipe card is at the bottom of the post.
- Butter or non stick cooking spray, or olive oil
- Onions
- Boneless skinless chicken breasts - using raw chicken for this recipe, but you could use rotisserie chicken if you're in a rush. We like breasts, but choose your favorite cut, just be sure to adjust cooking time if needed and ensure that safe internal temperature is reached.
- Garlic cloves
- Garlic powder
- Smoked paprika
- Chili powder
- Cumin
- Green enchilada sauce
- Cream cheese
- Milk, half and half or heavy cream
- Cheddar cheese- or your cheese of choice
- Broccoli florets - I used fresh broccoli. Frozen broccoli can be used, but I recommend steaming it first so it doesn't water down the sauce.
- Optional garnishes such as pepitas, cilantro, tortilla strips
Directions
1) Combine seasonings together in a bowl, set aside. Sauté sliced onions and minced garlic cloves in a little butter, olive oil or cooking spray until softened. Season with salt and pepper. This step is optional, but I like to do it to add a little depth of flavor and reduce some of the water output. Place onions in crockpot.
2) Season both sides of the chicken breasts, pressing the seasonings into the chicken. Place chicken in crockpot on top of the onions.
3) Pour green enchilada sauce over the chicken. Top sauce with cut up pieces of cream cheese. Cook on low heat for about 3 to 4 hours (high heat for one to two hours) or when chicken is cooked through.
4) Remove chicken from the crockpot. I like to shred the chicken, but I keep it in larger pieces. You can cut the chicken with a knife, or leave them whole, if desired.
5) Add the milk or cream and shredded cheddar cheese to the sauce and stir it well until everything comes together. Add the chicken back to the sauce.
6) At this point you can add the raw broccoli to the crockpot and let it cook for about 30 minutes more, or until the broccoli reaches desired doneness. Or, steam the broccoli in the microwave first then then add it to the crockpot. Stir everything together and serve over rice. Top with cilantro and pepitas.
Delicious rice recipes to serve
Tips
- Serve over egg noodles or pasta instead of rice.
- Brown rice or wild rice is a nutritious idea.
- Top with sour cream and pico de gallo or your favorite salsa.
- Don't have enchilada sauce? Try one cup of salsa verde instead. Cream of mushroom soup can also be used, but will get quite a different result.
- Adding pasta to the crockpot is a sure way to get every noodle coated in the cheesy sauce.
How to store
Store in an airtight container for up to four days. Reheat in the microwave or on the stovetop until heated through.
Freeze in freezer safe containers for up to one month. Thaw overnight in the refrigerator then reheat.
More crockpot dinner recipes
- Slow Cooker Turkey Chili
- Cheesy Ham and Potato Soup
- Crockpot Creamy Ranch Chicken
- Crockpot Baked Ziti
- Crockpot Chicken and Rice
If you make this crockpot chicken broccoli casserole, I'd love your feedback! Please leave me a comment below!
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Crockpot Chicken Broccoli Casseorle
Ingredients
Seasoning blend
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1.5 teaspoon chili powder
- ½ teaspoon cumin
Casserole ingredients
- 1 teaspoon butter, olive oil or cooking spray
- 2 teaspoon garlic minced
- 1 cup onion sliced crosswise, thinly
- salt and pepper to taste
- 1.5-2 lbs boneless skinless chicken breasts
- 1 (15) oz can green enchilada sauce such as Hatch
- 8 oz cream cheese cubed
- ½ cup milk heavy cream
- 2 cups shredded cheddar cheese
- 3 cups broccoli florets
Optional
- rice, for serving
- cilantro
- pepitas pumpkin seeds
Instructions
- Mix seasoning blend ingredients together in a bowl; set aside.
- Sauté sliced onions and minced garlic cloves in a little butter, olive oil or cooking spray until softened. Season with salt and pepper. This step is optional, but I like to do it to add a little depth of flavor and reduce some of the water output. Place onions in crockpot.
- Season both sides of the chicken breasts, pressing the seasonings into the chicken. Place chicken in crockpot on top of the onions.
- Pour enchilada sauce over the chicken. Top sauce with cut up pieces of cream cheese. Cook on low heat for about 3 to 4 hours (high heat for one to two hours) or when chicken is cooked through.
- Remove chicken from the crockpot. I like to shred the chicken, but I keep it in larger pieces. You can cut the chicken with a knife, or leave them whole, if desired.
- Add the milk or cream and shredded cheddar cheese to the sauce and stir it well until everything comes together. Add the chicken back to the sauce.
- At this point you can add the raw broccoli to the crockpot and let it cook for about 30 minutes more, or until the broccoli reaches desired doneness. Or, steam the broccoli in the microwave first then then add it to the crockpot. Stir everything together and serve over rice. Top with cilantro and pepitas.
Notes
- Serve over egg noodles or pasta instead of rice. We like white rice, but brown rice or wild rice is more nutritious.
- Top with sour cream and pico de gallo or your favorite salsa.
- Don't have enchilada sauce? Try one cup of salsa verde instead. Cream of mushroom soup can also be used, but will get quite a different result.
- Adding pasta to the crockpot is a sure way to get every noodle coated in the cheesy sauce.
Mom
Liked the addition of enchilada sauce!