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Crockpot Cheesy Chicken Broccoli Soup

Crockpot Cheesy Chicken Broccoli Soup

Crockpot Cheesy Chicken Broccoli Soup is a comforting and incredibly easy recipe perfect for busy weeknights, offering a satisfying and flavorful meal with minimal effort. This dump-and-go approach ensures a delicious and hearty soup that the whole family will adore.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 minutes
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
  • 1 (10.5 ounce) can condensed cheddar cheese soup, undiluted
  • 1 cup chicken broth
  • 1 cup milk whole or 2%
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 4 cups broccoli florets fresh or frozen
  • 2 cups shredded cheddar cheese sharp or mild, your preference
Optional garnishes
  • cooked crumbled bacon
  • croutons
  • extra shredded cheese
  • chopped fresh parsley

Equipment

  • Slow Cooker
  • Cutting Board
  • Bowls
  • Saucepan (for reheating)

Method
 

  1. Place the boneless, skinless chicken breasts or thighs directly into the bottom of your slow cooker. No need to chop it at this stage; it will cook and shred easily later.
    2 pounds boneless, skinless chicken breasts or thighs
  2. Pour in the undiluted can of condensed cream of chicken soup and the undiluted can of condensed cheddar cheese soup on top of the chicken. These soups are the foundation of our rich and creamy sauce.
    1 (10.5 ounce) can condensed cream of chicken soup, undiluted, 1 (10.5 ounce) can condensed cheddar cheese soup, undiluted
  3. Add the chicken broth and milk to the slow cooker. Stir in the garlic powder, onion powder, and black pepper. This combination of liquids will help to create a smooth and flavorful broth.
    1 cup chicken broth, 1 cup milk, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
  4. Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-6 hours. This initial cooking time will ensure the chicken is thoroughly cooked and tender enough to shred.
  5. Once the chicken is cooked and tender, remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  6. Return the shredded chicken back into the slow cooker. Add the broccoli florets (fresh or frozen). If using fresh broccoli, ensure the florets are of a manageable size.
    2 pounds boneless, skinless chicken breasts or thighs, 4 cups broccoli florets
  7. Stir everything together gently to distribute the broccoli evenly. Cover the slow cooker again and continue to cook on high for another 1-1.5 hours, or on low for 2-3 hours, until the broccoli is tender-crisp. Be careful not to overcook the broccoli, or it can become mushy.
    4 cups broccoli florets
  8. In the last 15-20 minutes of cooking, stir in the shredded cheddar cheese. Allow the cheese to melt completely into the soup, creating that signature gooey, cheesy goodness. Stir occasionally to ensure even melting.
    2 cups shredded cheddar cheese
  9. Once the cheese is melted and the soup is heated through and creamy, it’s ready to be served. Ladle the hot Crockpot Cheesy Chicken Broccoli Soup into bowls.

Notes

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days. For longer storage, freeze the cooled soup in freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 2-3 months. Gently reheat the soup in a saucepan over medium-low heat, stirring frequently, until heated through. You may need to add a splash of milk or broth to loosen it up if it has thickened during storage. Reheat individual portions in microwave-safe bowls on 50% power, stirring every minute or two, until the soup is hot. Thaw frozen soup overnight in the refrigerator before reheating using the stovetop or microwave method.