20 Creamy Chicken and Broccoli Crockpot Slow-Cooked Recipes

Unlock the secret to effortless, comforting meals with our roundup of 20 Creamy Chicken and Broccoli Crockpot Slow-Cooked Recipes. Perfect for busy weeknights or cozy weekends, these dishes promise minimal prep and maximum flavor. Whether you’re craving classic comfort or a twist on tradition, your slow cooker is about to become your best kitchen ally. Dive in and discover your next family favorite!

Creamy Garlic Parmesan Chicken and Broccoli Crockpot

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s so creamy, so garlicky, and so downright delicious, it’ll have your taste buds doing the cha-cha. Perfect for those days when you want to impress without the stress, this crockpot wonder is a game-changer.

Ingredients

• 1.5 lbs of plump, juicy chicken breasts
• 2 cups of vibrant, fresh broccoli florets
• 1 cup of rich, velvety heavy cream
• 1/2 cup of freshly grated, nutty Parmesan cheese
• 3 cloves of aromatic, minced garlic
• 1 tbsp of golden, melted butter
• 1 tsp of earthy, dried Italian seasoning
• 1/2 tsp of coarse, flaky sea salt
• 1/4 tsp of fiery, crushed red pepper flakes

Instructions

1. Place the chicken breasts at the bottom of your crockpot, ensuring they’re snug but not overlapping.
2. In a mixing bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, melted butter, Italian seasoning, sea salt, and red pepper flakes until well combined.
3. Pour the creamy mixture over the chicken, making sure each piece is generously coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Add the broccoli florets to the crockpot, stirring gently to mix them into the sauce.
6. Cover and cook for an additional 30 minutes on HIGH, or until the broccoli is tender-crisp.
7. Tip: For an extra flavor boost, sprinkle a little more Parmesan on top before serving. Tip: If you prefer your sauce thicker, let it sit uncovered for the last 10 minutes of cooking. Tip: Serve over a bed of fluffy rice or al dente pasta to soak up all that creamy goodness.

Mmm, the moment you take that first bite, you’ll be greeted with the tender, juicy chicken swimming in a luxuriously creamy sauce, with the broccoli adding just the right amount of crunch. Try serving it in a hollowed-out bread bowl for an edible, carb-loaded vessel that’s as fun as it is delicious.

Slow-Cooked Lemon Herb Chicken and Broccoli

Get ready to tantalize your taste buds with a dish that’s as easy to make as it is deliciously satisfying. This slow-cooked lemon herb chicken and broccoli is the perfect way to bring a burst of flavor to your dinner table without spending hours in the kitchen.

Ingredients

• 1.5 lbs of succulent, boneless chicken thighs
• 2 cups of vibrant, fresh broccoli florets
• 1/4 cup of zesty, freshly squeezed lemon juice
• 2 tbsp of aromatic, minced garlic
• 1 tbsp of fragrant, dried oregano
• 1 tsp of earthy, ground cumin
• 1/2 tsp of fiery, crushed red pepper flakes
• 1/4 cup of rich, extra virgin olive oil
• 1 tsp of coarse, sea salt
• 1/2 tsp of finely ground black pepper

Instructions

1. In a large mixing bowl, combine the chicken thighs, lemon juice, minced garlic, oregano, cumin, red pepper flakes, olive oil, sea salt, and black pepper. Mix thoroughly to ensure the chicken is evenly coated. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor.
2. Place the marinated chicken in the slow cooker and set it to cook on low for 6 hours. Tip: For even cooking, arrange the chicken in a single layer.
3. After 5 hours, add the broccoli florets to the slow cooker, gently stirring to mix them with the chicken and juices. Tip: Adding the broccoli later ensures it stays crisp and vibrant.
4. Continue cooking for the remaining hour until the chicken is tender and the broccoli is perfectly cooked.

Let this dish transport you to a world of flavors with its tender chicken, perfectly complemented by the crisp broccoli and a symphony of herbs and spices. Serve it over a bed of fluffy quinoa or alongside a crisp salad for a meal that’s as nutritious as it is delicious.

Cheesy Broccoli and Chicken Crockpot Casserole

Kickstart your taste buds with this no-fuss, all-flavor Cheesy Broccoli and Chicken Crockpot Casserole that’s here to save your dinner plans from the mundane. Perfect for those days when you’d rather Netflix and chill than slave over a stove, this dish is your ticket to creamy, dreamy comfort food heaven.

Ingredients

• 2 cups of shredded, juicy rotisserie chicken
• 3 cups of fresh, crisp broccoli florets
• 1 can (10.5 oz) of creamy, velvety condensed cream of chicken soup
• 1 cup of sour cream, rich and tangy
• 1/2 cup of whole milk, smooth and creamy
• 2 cups of shredded sharp cheddar cheese, bold and melty
• 1/2 teaspoon of garlic powder, aromatic and punchy
• 1/4 teaspoon of freshly ground black pepper, sharp and earthy
• 1/2 teaspoon of salt, to balance the flavors
• 1 cup of crushed buttery Ritz crackers, for that irresistible crunch

Instructions

1. In a large mixing bowl, combine the shredded rotisserie chicken, fresh broccoli florets, condensed cream of chicken soup, sour cream, whole milk, shredded sharp cheddar cheese, garlic powder, black pepper, and salt. Mix until all ingredients are lovingly coated in cheesy goodness.
2. Transfer the mixture to a greased crockpot, spreading it evenly to ensure every spoonful is packed with flavor.
3. Sprinkle the crushed Ritz crackers over the top like a blanket of golden, buttery snow.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the casserole is bubbly and the broccoli is tender-crisp. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
5. Once done, let it sit for 5 minutes to thicken slightly, making it easier to serve. Tip: This waiting period is the perfect time to set the table or pour yourself a well-deserved glass of wine.
6. Serve hot, garnished with extra shredded cheddar if you’re feeling extra indulgent. Tip: For a colorful twist, sprinkle some chopped fresh parsley on top for a pop of color and freshness.

Prepare to be wowed by the creamy texture and the harmonious blend of flavors that make this casserole a repeat offender in your meal rotation. Pair it with a simple green salad or some crusty bread to scoop up every last bit of cheesy goodness.

Teriyaki Chicken and Broccoli Slow Cooker Meal

Brace yourselves, flavor seekers! This Teriyaki Chicken and Broccoli Slow Cooker Meal is about to become your weeknight superhero, swooping in to save you from the doldrums of dinner decisions with minimal fuss and maximum deliciousness.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs (juicy and tender)
• 1 cup of homemade or store-bought teriyaki sauce (gloriously sticky and sweet)
• 3 cups of fresh broccoli florets (crisp and vibrant green)
• 1 tbsp of minced garlic (pungent and flavorful)
• 1 tsp of grated ginger (spicy and aromatic)
• 1/2 cup of chicken broth (rich and savory)
• 1 tbsp of cornstarch (for that perfect sauce thickness)
• 2 tbsp of water (to mix with cornstarch)
• 1 tbsp of sesame seeds (toasted and nutty)
• 2 green onions (thinly sliced for a fresh crunch)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker, ensuring they’re snug but not overcrowded.
2. In a bowl, whisk together the teriyaki sauce, minced garlic, grated ginger, and chicken broth, then pour this heavenly mixture over the chicken.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is fork-tender and easily shreds.
4. Tip: For an even richer flavor, let the chicken marinate in the sauce for 30 minutes before cooking.
5. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and add the broccoli florets, stirring gently to combine.
7. Cover and cook on HIGH for an additional 30 minutes, or until the broccoli is tender-crisp.
8. Tip: If you prefer your broccoli softer, let it cook for a few extra minutes, but keep an eye on it to avoid mushiness.
9. In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the slow cooker to thicken the sauce.
10. Let everything cook for another 10 minutes, until the sauce has thickened to your liking.
11. Tip: For a glossy finish, give the sauce a quick stir before serving to ensure it’s evenly distributed.
12. Serve the Teriyaki Chicken and Broccoli hot, garnished with sesame seeds and green onions for that extra pop of flavor and color.

Get ready to dive into a bowl of this savory-sweet delight, where the tender chicken and crisp broccoli are perfectly coated in that irresistible teriyaki glaze. Perfect over a bed of steaming rice or nestled in a warm tortilla for a fun twist, this dish is as versatile as it is delicious.

Healthy Greek Yogurt Chicken and Broccoli Crockpot

Buckle up, food lovers! We’re about to dive into a dish that’s as easy on your schedule as it is on your waistline—no chef’s hat required, just your trusty crockpot and a hunger for something deliciously wholesome.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, juicy and tender
• 2 cups of Greek yogurt, creamy and tangy
• 3 cups of broccoli florets, crisp and vibrant
• 1/4 cup of lemon juice, freshly squeezed and zesty
• 2 tbsp of garlic, minced and aromatic
• 1 tbsp of dried oregano, earthy and fragrant
• 1 tsp of sea salt, finely ground
• 1/2 tsp of black pepper, coarsely ground for a little kick
• 1/4 cup of chicken broth, rich and savory

Instructions

1. In your crockpot, combine the Greek yogurt, lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Stir until the mixture is smooth and well-blended.
2. Add the chicken breasts to the crockpot, ensuring each piece is generously coated with the yogurt mixture. Tip: For extra flavor, let the chicken marinate in the mixture for 30 minutes before cooking.
3. Pour the chicken broth around the edges of the crockpot to keep the dish moist during cooking.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Add the broccoli florets to the crockpot during the last 30 minutes of cooking. Tip: If you prefer your broccoli with a bit of crunch, reduce the cooking time to 15 minutes.
6. Once the chicken is cooked, use two forks to shred it directly in the crockpot. Tip: For a creamier texture, stir in an additional 1/4 cup of Greek yogurt before serving.

Now, the moment of truth—this dish is a creamy, tangy dream with the perfect amount of garlicky goodness and a pop of color from the broccoli. Serve it over a bed of fluffy quinoa or stuffed inside a warm pita for a meal that’s as versatile as it is satisfying.

Spicy Buffalo Chicken and Broccoli Slow Cooker Dish

Just when you thought your slow cooker couldn’t get any more heroic, here comes a dish that’s equal parts fiery and comforting, ready to save your weeknight dinners. This Spicy Buffalo Chicken and Broccoli Slow Cooker Dish is the culinary equivalent of a high-five—bold, satisfying, and impossible to resist.

Ingredients

• 2 lbs of boneless, skinless chicken thighs (juicy and tender)
• 1 cup of Frank’s RedHot Buffalo Sauce (tangy and fiery)
• 1/2 cup of ranch dressing (cool and creamy)
• 1 tbsp of garlic powder (aromatic and punchy)
• 1 tbsp of onion powder (sweet and earthy)
• 4 cups of fresh broccoli florets (crisp and vibrant)
• 1/2 cup of chicken broth (rich and savory)
• 1/4 cup of unsalted butter (velvety and rich)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker, ensuring they’re spread out evenly for uniform cooking.
2. In a mixing bowl, whisk together the Frank’s RedHot Buffalo Sauce, ranch dressing, garlic powder, onion powder, and chicken broth until well combined. Pour this saucy mixture over the chicken, making sure each piece is lovingly coated.
3. Dot the top with unsalted butter, because butter makes everything better, and set your slow cooker to LOW for 6 hours. (Tip: Resist the urge to peek! Keeping the lid on ensures even cooking and maximum flavor.)
4. After 6 hours, add the fresh broccoli florets to the slow cooker, gently stirring them into the sauce. Cover and cook on HIGH for an additional 30 minutes, or until the broccoli is tender-crisp. (Tip: For extra crispy broccoli, add it during the last 15 minutes.)
5. Once done, use two forks to shred the chicken directly in the slow cooker, mixing it with the broccoli and sauce for a harmonious blend. (Tip: For a thicker sauce, remove the lid and let it sit on HIGH for the last 10 minutes.)

Ready to dive in? This dish boasts a perfect balance of spicy, creamy, and crunchy textures, making it a slam dunk for game day or a cozy night in. Serve it over a bed of fluffy rice or stuffed into warm tortillas for a twist that’ll have everyone asking for seconds.

Honey Mustard Chicken and Broccoli Crockpot Recipe

Who knew that throwing a few ingredients into a crockpot could lead to such a mouthwatering masterpiece? This Honey Mustard Chicken and Broccoli recipe is the lazy chef’s dream come true, combining sweet, tangy, and savory flavors with minimal effort. Perfect for those days when you’d rather Netflix and chill than slave over a stove.

Ingredients

• 1.5 lbs of juicy, boneless chicken breasts
• 1 cup of smooth, golden honey
• 1/2 cup of tangy Dijon mustard
• 2 tbsp of rich, extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, as fresh as the ocean breeze
• 4 cups of vibrant, fresh broccoli florets
• 1/2 cup of crisp, finely chopped onions
• 2 cloves of aromatic, minced garlic

Instructions

1. In a small bowl, whisk together the honey, Dijon mustard, olive oil, black pepper, and sea salt until the mixture is smooth and well combined.
2. Place the chicken breasts at the bottom of your crockpot, then pour the honey mustard mixture over them, ensuring each piece is generously coated.
3. Scatter the chopped onions and minced garlic over the chicken, then cover and cook on LOW for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. After 4 hours, add the broccoli florets to the crockpot, gently stirring them into the sauce. Cover and cook for an additional 30 minutes on LOW. Tip: The broccoli should be tender but still bright green for the perfect crunch.
5. Once the chicken is cooked through (internal temperature should reach 165°F) and the broccoli is tender, remove from heat. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Craving something that tastes like it took all day but actually lets you binge your favorite show guilt-free? This dish delivers tender, flavorful chicken with a sweet and tangy glaze, paired with crisp-tender broccoli that soaks up all the delicious sauce. Serve it over a bed of fluffy rice or with a side of crusty bread to mop up every last drop of that irresistible honey mustard goodness.

Alfredo Chicken and Broccoli Slow Cooker Pasta

Who knew that throwing a few ingredients into a slow cooker could lead to such creamy, dreamy deliciousness? This Alfredo Chicken and Broccoli Slow Cooker Pasta is the lazy gourmet’s answer to a decadent dinner that practically cooks itself.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, tender and juicy
• 4 cups of fresh broccoli florets, crisp and vibrant
• 16 oz of fettuccine pasta, sturdy and ready to soak up all that creamy goodness
• 2 cups of heavy cream, luxuriously thick
• 1 cup of grated Parmesan cheese, sharp and salty
• 2 cloves of garlic, minced to aromatic perfection
• 1 tsp of salt, to balance the flavors
• 1/2 tsp of black pepper, freshly ground for a little kick
• 1 tbsp of olive oil, rich and smooth

Instructions

1. Drizzle the olive oil into the slow cooker, ensuring the bottom is lightly coated to prevent sticking.
2. Place the chicken breasts in the slow cooker, seasoning them with salt and black pepper for that foundational flavor.
3. In a separate bowl, whisk together the heavy cream, minced garlic, and Parmesan cheese until the mixture is smooth and homogenous.
4. Pour the creamy mixture over the chicken, making sure each piece is lovingly smothered in cheesy goodness.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and easily shreddable.
6. Once the chicken is cooked, shred it directly in the slow cooker using two forks, allowing it to mingle with the sauce.
7. Add the broccoli florets and uncooked fettuccine to the slow cooker, stirring gently to ensure everything is coated in the sauce.
8. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente and the broccoli is tender-crisp.
9. Give everything a final stir, adjusting the seasoning with a pinch more salt or pepper if needed.

Fluffy, creamy, and packed with flavor, this dish is a textural dream come true. Serve it straight from the slow cooker for a family-style feast that’ll have everyone coming back for seconds.

BBQ Chicken and Broccoli Crockpot Delight

Zesty and zippy, this BBQ Chicken and Broccoli Crockpot Delight is your ticket to flavor town without the fuss. Perfect for those days when you’d rather Netflix and chill than slave over a stove, this dish packs a punch with minimal effort.

Ingredients

• 1.5 lbs of succulent, boneless chicken breasts
• 2 cups of vibrant, fresh broccoli florets
• 1 cup of smoky, tangy BBQ sauce
• 1/4 cup of rich, golden honey
• 2 tbsp of bold, Dijon mustard
• 1 tsp of aromatic, garlic powder
• 1/2 tsp of fiery, crushed red pepper flakes
• 1/2 tsp of finely ground, sea salt
• 1/4 tsp of freshly cracked, black pepper

Instructions

1. Place the succulent, boneless chicken breasts at the bottom of your crockpot, ensuring they’re spread out evenly.
2. In a mixing bowl, whisk together the smoky, tangy BBQ sauce, rich, golden honey, bold, Dijon mustard, aromatic, garlic powder, fiery, crushed red pepper flakes, finely ground, sea salt, and freshly cracked, black pepper until well combined.
3. Pour the sauce mixture over the chicken, making sure each piece is generously coated. Tip: For an extra flavor kick, let the chicken marinate in the sauce for 30 minutes before cooking.
4. Cover the crockpot and cook on low for 4 hours or until the chicken is tender and easily shreds with a fork.
5. Add the vibrant, fresh broccoli florets to the crockpot, stirring gently to mix them with the chicken and sauce. Tip: For crisp-tender broccoli, add it during the last 30 minutes of cooking.
6. Cover and continue to cook on low for an additional 30 minutes, or until the broccoli is tender but still bright green. Tip: If you prefer your broccoli softer, extend the cooking time by 10-15 minutes.
7. Once done, shred the chicken directly in the crockpot using two forks, mixing it well with the broccoli and sauce.

Outrageously tender and bursting with sweet, smoky, and slightly spicy flavors, this dish is a crowd-pleaser. Serve it over a bed of fluffy rice or stuffed into warm tortillas for a twist on BBQ tacos that’ll have everyone coming back for seconds.

Thai Peanut Chicken and Broccoli Slow Cooker Meal

Get ready to turn your slow cooker into a magic peanut butter portal to Thailand with this ridiculously easy and flavor-packed dish that’ll have your taste buds doing the cha-cha.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cups of fresh broccoli florets, crisp and vibrant green
• 1 cup of creamy peanut butter, smooth as silk
• 1/2 cup of coconut milk, rich and velvety
• 1/4 cup of soy sauce, dark and savory
• 2 tbsp of honey, golden and sweet
• 2 cloves of garlic, minced to aromatic perfection
• 1 tbsp of fresh ginger, grated with love
• 1 tsp of crushed red pepper flakes, for a fiery kick
• 1/2 cup of chicken broth, to keep things juicy

Instructions

1. In your slow cooker, combine the peanut butter, coconut milk, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth and dreamy.
2. Add the chicken pieces to the slow cooker, tossing them in the peanut sauce until each piece is lovingly coated.
3. Pour in the chicken broth, giving everything a gentle stir to marry the flavors.
4. Cover and cook on LOW for 4 hours, resisting the urge to peek, as slow cookers work best when left alone.
5. After 4 hours, add the broccoli florets, stirring them into the mix. Cover and cook for an additional 30 minutes on LOW, just until the broccoli is tender-crisp.
6. Tip: For an extra layer of flavor, toast some sesame seeds and sprinkle them on top before serving.
7. Tip: If the sauce is too thick, a splash of additional chicken broth can loosen it to your desired consistency.
8. Tip: Serve over a bed of fluffy jasmine rice to soak up all that glorious peanut sauce.

Every bite of this Thai Peanut Chicken and Broccoli is a creamy, crunchy, slightly spicy symphony that’s begging to be paired with a cold beer or a crisp white wine. Try serving it in lettuce wraps for a fun, hands-on meal that’s sure to spark joy.

Garlic Butter Chicken and Broccoli Crockpot

Feast your eyes (and eventually your stomach) on this no-fuss, flavor-packed marvel that’s about to make your crockpot the MVP of your kitchen. It’s the kind of dish that whispers sweet nothings to your taste buds while doing all the heavy lifting itself—because who has time for that?

Ingredients

• 1.5 lbs of plump, juicy chicken breasts
• 4 cups of vibrant, crisp broccoli florets
• 1/2 cup of luxurious, melted butter
• 4 cloves of aromatic, minced garlic
• 1 tsp of zesty, freshly squeezed lemon juice
• 1/2 tsp of fiery, crushed red pepper flakes
• 1/2 tsp of earthy, dried oregano
• 1/2 tsp of sweet, smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Place the chicken breasts at the bottom of your crockpot, seasoning them generously with salt and pepper.
2. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, red pepper flakes, oregano, and paprika until well combined.
3. Pour the garlic butter mixture over the chicken, ensuring each piece is lovingly coated.
4. Cover and cook on LOW for 4 hours or until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Add the broccoli florets to the crockpot, stirring gently to mix them with the chicken and sauce.
6. Cover and cook for an additional 30 minutes on LOW, or until the broccoli is tender yet still vibrant. Tip: For extra crispiness, broil the dish for 2-3 minutes before serving.
7. Shred the chicken directly in the crockpot using two forks, mixing it well with the broccoli and sauce. Tip: Let it sit for 5 minutes to thicken the sauce slightly.

Craving a dish that’s both comforting and a little bit fancy? This Garlic Butter Chicken and Broccoli delivers with its buttery, garlicky goodness and tender-crisp broccoli. Serve it over a bed of fluffy rice or twirl it into pasta for a meal that’s sure to impress.

Mediterranean Chicken and Broccoli Slow Cooker

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as easy as it is delicious—no chef’s hat required! This Mediterranean marvel brings together the sunny flavors of the coast with the convenience of your trusty slow cooker, making it a weeknight hero.

Ingredients

• 1.5 lbs of succulent, boneless chicken thighs
• 2 cups of vibrant, crisp broccoli florets
• 1/4 cup of rich extra virgin olive oil
• 3 cloves of aromatic, freshly minced garlic
• 1 tsp of earthy, ground cumin
• 1 tsp of sweet, smoked paprika
• 1/2 tsp of fiery, crushed red pepper flakes
• 1/2 cup of briny, pitted Kalamata olives
• 1/2 cup of tangy, crumbled feta cheese
• 1/2 cup of golden, low-sodium chicken broth
• 1 tbsp of zesty, freshly squeezed lemon juice
• Salt and finely ground black pepper to season

Instructions

1. In your slow cooker, combine the chicken thighs, olive oil, garlic, cumin, smoked paprika, and red pepper flakes, tossing to coat the chicken evenly.
2. Pour in the chicken broth and lemon juice, then season with salt and black pepper, giving everything a gentle stir to marry the flavors.
3. Cover and cook on LOW for 5 hours, until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
4. Add the broccoli florets and Kalamata olives to the slow cooker, stirring to incorporate. Cover and cook on HIGH for an additional 30 minutes, just until the broccoli is tender-crisp. Tip: For extra crunch, add the broccoli during the last 15 minutes.
5. Garnish with crumbled feta cheese before serving. Tip: Let the dish sit for 5 minutes after cooking to allow the flavors to meld beautifully.

Unbelievably tender chicken meets perfectly crisp broccoli in a symphony of Mediterranean flavors that’ll transport your taste buds. Serve it over a bed of fluffy couscous or with a side of warm pita bread for a meal that’s as satisfying as it is simple.

Pesto Chicken and Broccoli Crockpot Recipe

Whisking away the hassle of dinner prep, this Pesto Chicken and Broccoli Crockpot Recipe is your ticket to a flavor-packed, no-fuss meal that practically cooks itself while you binge-watch your favorite show. Perfect for those days when your energy is as low as your phone battery, this dish promises maximum taste with minimal effort.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts (plump and juicy)
• 2 cups of fresh broccoli florets (vibrantly green and crisp)
• 1 cup of basil pesto (homemade or store-bought, but make it zesty)
• 1/2 cup of chicken broth (rich and savory)
• 1/2 cup of heavy cream (luxuriously thick)
• 1/2 cup of grated Parmesan cheese (sharp and nutty)
• 1 tbsp of garlic powder (bold and aromatic)
• 1 tsp of salt (fine and sea-kissed)
• 1/2 tsp of black pepper (freshly cracked)

Instructions

1. Place the chicken breasts at the bottom of your crockpot, ensuring they’re snug but not overlapping.
2. In a mixing bowl, whisk together the basil pesto, chicken broth, heavy cream, garlic powder, salt, and black pepper until smooth and well combined.
3. Pour the pesto mixture over the chicken, making sure each piece is generously coated. Tip: For an extra flavor boost, let the chicken marinate in the sauce for 30 minutes before cooking.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and easily shreds with a fork.
5. Add the broccoli florets to the crockpot, stirring gently to mix them into the sauce. Tip: For crisp-tender broccoli, add it during the last 30 minutes of cooking.
6. Cover and cook for an additional 30 minutes on HIGH, or until the broccoli is bright green and just tender.
7. Sprinkle the grated Parmesan cheese over the top, then cover and let it melt for about 5 minutes. Tip: For a golden, bubbly top, broil the dish in the oven for 2-3 minutes before serving.

Lusciously creamy with a punch of herby pesto, this dish is a cozy hug in a bowl. Serve it over a bed of al dente pasta or with a crusty loaf of bread to sop up every last drop of that delicious sauce.

Mexican Chicken and Broccoli Slow Cooker Fiesta

Viva la flavor! This Mexican Chicken and Broccoli Slow Cooker Fiesta is your ticket to a hassle-free, taste-bud-tantalizing dinner that practically cooks itself while you binge-watch your favorite shows.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs
• 2 cups of vibrant, crisp broccoli florets
• 1 cup of zesty, chunky salsa
• 1/2 cup of smooth, creamy sour cream
• 1 tbsp of bold, aromatic taco seasoning
• 1/2 cup of sharp, shredded cheddar cheese
• 1/4 cup of fresh, chopped cilantro

Instructions

1. Place the juicy, boneless chicken thighs at the bottom of your slow cooker.
2. Top the chicken with the vibrant, crisp broccoli florets and the zesty, chunky salsa.
3. Sprinkle the bold, aromatic taco seasoning evenly over the top.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fork-tender.
5. Stir in the smooth, creamy sour cream and the sharp, shredded cheddar cheese until well combined.
6. Garnish with the fresh, chopped cilantro before serving.

Tip: For an extra kick, add a diced jalapeño with the broccoli. Tip: If you’re short on time, high heat will get you there faster without sacrificing flavor. Tip: Serve over a bed of fluffy rice or wrap it up in warm tortillas for a versatile meal.

The result? A creamy, cheesy, slightly spicy fiesta in your mouth with tender chicken and broccoli that still has a bit of crunch. Perfect for piling high on nachos or stuffing into a burrito for lunch tomorrow.

Coconut Curry Chicken and Broccoli Crockpot

Picture this: a lazy Sunday where your crockpot does all the heavy lifting, transforming humble ingredients into a bowl of creamy, dreamy coconut curry chicken and broccoli that’ll make your taste buds do a happy dance. It’s the kind of meal that says ‘I’ve got my life together’ without you having to lift more than a finger.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups of broccoli florets, fresh and crisp
• 1 can (13.5 oz) of creamy coconut milk, rich and velvety
• 2 tbsp of red curry paste, spicy and aromatic
• 1 tbsp of fish sauce, pungent and savory
• 1 tbsp of brown sugar, for a hint of sweetness
• 1 tsp of ground turmeric, earthy and vibrant
• 1/2 cup of chicken broth, for that extra depth of flavor
• 2 cloves of garlic, minced to perfection
• 1 inch of fresh ginger, grated for a zesty kick

Instructions

1. In your trusty crockpot, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, turmeric, chicken broth, minced garlic, and grated ginger until well combined.
2. Add the chicken pieces to the crockpot, ensuring they’re fully submerged in the curry mixture for maximum flavor infusion.
3. Cover and cook on LOW for 4 hours, resisting the urge to peek and let all that heat escape.
4. After 4 hours, stir in the broccoli florets, making sure they’re cozy amongst the chicken and sauce.
5. Cover again and cook on HIGH for an additional 30 minutes, just until the broccoli is tender but still has a bit of crunch.
6. Give everything a gentle stir, then let it sit for 5 minutes off the heat to thicken slightly.

Brimming with layers of flavor, this dish boasts tender chicken and crisp-tender broccoli swimming in a luxuriously creamy curry sauce. Serve it over a bed of steaming jasmine rice or with a side of naan bread to sop up every last drop of that golden goodness.

Balsamic Glazed Chicken and Broccoli Slow Cooker

Howdy, hungry pals! If you’re in the mood for a dish that’s as easy on the prep as it is on the taste buds, you’ve stumbled upon the right recipe. This balsamic glazed chicken and broccoli slow cooker marvel is your ticket to flavor town without the fuss.

Ingredients

• 1.5 lbs of plump, juicy chicken breasts
• 3 cups of crisp, vibrant broccoli florets
• 1/2 cup of tangy balsamic vinegar
• 1/4 cup of golden, sweet honey
• 2 tbsp of rich, extra virgin olive oil
• 3 cloves of aromatic, minced garlic
• 1 tsp of finely ground black pepper
• 1/2 tsp of flaky sea salt

Instructions

1. In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, black pepper, and sea salt until the mixture is as smooth as your favorite jazz tune.
2. Place the chicken breasts at the bottom of your slow cooker like they’re lounging on a sunbed.
3. Pour the balsamic mixture over the chicken, ensuring each piece gets a generous coat. Tip: For an extra flavor kick, let the chicken marinate in the fridge for an hour before cooking.
4. Drizzle the olive oil over the chicken, because everything’s better with a little fat.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender enough to fall apart with a fork.
6. Add the broccoli florets to the slow cooker, nestling them around the chicken like they’re sharing secrets.
7. Cover and cook for an additional 30 minutes on high, until the broccoli is tender-crisp and vibrant green. Tip: Don’t overcook the broccoli unless you enjoy the texture of mush.
8. Once done, shred the chicken lightly with two forks right in the slow cooker, mixing it with the broccoli and glaze. Tip: For a thicker glaze, remove the lid and let it cook on high for the last 10 minutes.

Perfectly tender chicken meets crisp-tender broccoli, all swathed in a sticky-sweet balsamic glaze that’s downright addictive. Serve it over a bed of fluffy quinoa or alongside some buttery mashed potatoes for a meal that’ll have everyone asking for seconds.

Ranch Chicken and Broccoli Crockpot Casserole

Picture this: a dish so effortlessly delicious, it practically cooks itself while you binge-watch your favorite series. That’s the magic of our Ranch Chicken and Broccoli Crockpot Casserole – a creamy, dreamy comfort food that’s here to make your weeknights a breeze.

Ingredients

• 2 lbs boneless, skinless chicken breasts, juicy and tender
• 4 cups fresh broccoli florets, crisp and vibrant
• 1 cup rich sour cream
• 1 cup creamy mayonnaise
• 1 packet (1 oz) zesty ranch seasoning mix
• 1 cup shredded sharp cheddar cheese, melty and golden
• 1/2 cup whole milk, for a smooth consistency
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp finely ground black pepper, for a little kick

Instructions

1. Place the chicken breasts at the bottom of your crockpot, ensuring they’re spread out evenly.
2. In a mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning, milk, garlic powder, and black pepper until smooth and well combined.
3. Pour the creamy mixture over the chicken, making sure each piece is generously coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
5. Shred the chicken directly in the crockpot using two forks, then stir in the broccoli florets and cheddar cheese.
6. Cover again and cook on HIGH for an additional 30 minutes, or until the broccoli is tender and the cheese is melted.
7. Tip: For an extra crispy top, transfer the casserole to a baking dish and broil for 2-3 minutes before serving.
8. Tip: Let the casserole sit for 10 minutes after cooking to thicken up beautifully.
9. Tip: Serve over a bed of fluffy rice or with a side of crusty bread to soak up all that creamy goodness.

Out of this world creamy with a satisfying crunch from the broccoli, this casserole is a textural dream. Try topping it with extra cheese and a sprinkle of fresh chives for a pop of color and flavor that’ll make your taste buds sing.

Sweet and Sour Chicken and Broccoli Slow Cooker

Craving a dish that’s a rollercoaster of flavors without the hassle? Let’s dive into a slow cooker marvel that’s all about throwing things in and coming back to a masterpiece.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs
• 2 cups of vibrant, crisp broccoli florets
• 1/2 cup of tangy ketchup
• 1/4 cup of sweet honey
• 2 tbsp of smooth soy sauce
• 1 tbsp of fiery Sriracha
• 2 cloves of aromatic garlic, minced
• 1 tsp of freshly grated ginger
• 1/2 cup of crunchy, sliced bell peppers
• 1 tbsp of cornstarch for that perfect cling
• 2 tbsp of water to bring it all together

Instructions

1. Place the chicken thighs at the bottom of your slow cooker like they’re lounging on a beach.
2. In a bowl, whisk together ketchup, honey, soy sauce, Sriracha, garlic, and ginger until it’s a harmonious blend. Pour this over the chicken, ensuring each piece gets a good coat.
3. Scatter the broccoli florets and bell peppers on top like confetti at a party. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender enough to fall apart with a glance.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce, then cook for an additional 15 minutes on HIGH.
5. Tip: For an extra crunch, add the broccoli in the last 30 minutes of cooking. Tip: If you’re into a bit more heat, a dash more Sriracha never hurt anybody. Tip: Serve over a bed of fluffy rice to soak up all that saucy goodness.

Lusciously tender chicken meets crisp-tender broccoli in a sauce that’s the perfect balance of sweet and fiery. Try serving it in a bowl with a side of chopsticks for that authentic feel, or go rogue and wrap it all up in a tortilla for a fusion twist.

Cheesy Bacon Chicken and Broccoli Crockpot

Just when you thought your crockpot couldn’t get any more magical, here comes a dish that’s like a cozy blanket for your taste buds. Imagine tender chicken, crispy bacon, and vibrant broccoli all swimming in a sea of melty cheese—yes, it’s as dreamy as it sounds.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, cut into hearty chunks
• 6 slices of thick-cut bacon, crisped to perfection and crumbled
• 2 cups of sharp cheddar cheese, shredded into gooey goodness
• 3 cups of fresh broccoli florets, bright and crisp
• 1 cup of heavy cream, luxuriously rich
• 1 tsp of garlic powder, for that punchy kick
• 1/2 tsp of smoked paprika, adding a whisper of the grill
• Salt and freshly ground black pepper, to season like a pro

Instructions

1. Layer the chicken chunks at the bottom of your crockpot, seasoning them with salt, pepper, garlic powder, and smoked paprika.
2. Pour the heavy cream over the chicken, ensuring each piece gets a little love.
3. Scatter the broccoli florets on top, then sprinkle the crumbled bacon and shredded cheddar cheese over everything.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and the cheese is bubbly.
5. Give it a gentle stir to mix all the cheesy, bacony goodness with the broccoli and chicken.
6. Let it sit for 5 minutes before serving to thicken up slightly.

Yield to the cheesy pull of this dish, where every forkful is a perfect harmony of creamy, crunchy, and utterly comforting. Serve it over a bed of fluffy rice or with a side of crusty bread to sop up every last drop of that glorious sauce.

Herbed Mushroom Chicken and Broccoli Slow Cooker

Let’s face it, folks—your slow cooker is basically a culinary superhero, and this Herbed Mushroom Chicken and Broccoli dish is its latest crime-fighting recipe. Packed with flavors that’ll make your taste buds do a happy dance, it’s the perfect set-it-and-forget-it meal for those days when you’d rather binge-watch your favorite show than stand over a stove.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, tender and juicy
• 2 cups of fresh broccoli florets, crisp and vibrant
• 8 oz of sliced cremini mushrooms, earthy and robust
• 1/2 cup of rich chicken broth
• 1/4 cup of tangy sour cream
• 2 tbsp of extra virgin olive oil, lush and fruity
• 1 tbsp of minced garlic, pungent and aromatic
• 1 tsp of dried thyme, fragrant and woodsy
• 1 tsp of dried rosemary, piney and sharp
• 1/2 tsp of kosher salt, coarse and clean
• 1/4 tsp of freshly ground black pepper, bold and spicy

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken breasts to the skillet, searing each side for 3 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Transfer the chicken to your slow cooker, arranging them in a single layer.
4. In the same skillet, sauté the minced garlic and mushrooms for 4 minutes until the mushrooms are tender and the garlic is fragrant.
5. Spread the mushroom and garlic mixture over the chicken in the slow cooker.
6. Pour the chicken broth over the top, then sprinkle with thyme, rosemary, salt, and black pepper.
7. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
8. Add the broccoli florets and sour cream to the slow cooker, stirring gently to combine.
9. Cover and cook for an additional 30 minutes on high until the broccoli is tender-crisp. Tip: For extra creamy sauce, stir in an additional tablespoon of sour cream before serving.

Brimming with savory herbs and tender veggies, this dish is a cozy hug in a bowl. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up every last drop of that creamy, dreamy sauce.

Summary

Valuable for any home cook, this roundup of 20 Creamy Chicken and Broccoli Crockpot recipes offers a variety of delicious, easy-to-make meals perfect for busy weeknights. We invite you to try these comforting dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy slow cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.