If you’re looking for a warm, cozy meal that’s perfect for family gatherings, this Crockpot Cheesy Chicken Broccoli Soup is just the ticket! With its creamy texture and flavorful goodness, this soup brings comfort to any chilly day. Plus, it’s a breeze to make, allowing you more time to enjoy with your loved ones. So, let’s warm up those bellies and get cooking!
Why Make This Recipe
- Quick & Easy: Just toss in the ingredients and let the slow cooker do the work.
- Family Favorite: Kids and adults alike will love the cheesy, savory flavor.
- Budget-Friendly: Simple ingredients that won’t break the bank.
- Unbeatable Comfort: Warm up from the inside out with this satisfying soup.
This recipe stands out as a go-to for chilly nights, serving up both nutrition and nostalgia. There’s something about the smell of simmering cheese and chicken that immediately wraps you in a warm hug!
Ingredients
For the soup base
- 1 pound chicken breast, boneless and skinless
- 4 cups chicken broth (low sodium recommended)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
For flavor
- 2 cups shredded cheddar cheese (sharp for extra flavor)
- 1 cup heavy cream
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for a hint of spice)
For the topping
- Fresh parsley, chopped (for garnish)
How to Make Crockpot Cheesy Chicken Broccoli Soup
- Prep the chicken: Place the boneless, skinless chicken breast at the bottom of your slow cooker. This helps cook the chicken evenly and keeps it moist.
- Add veggies and broth: Pour in the chicken broth, then add the diced onion, minced garlic, and broccoli florets. Give it a gentle stir to combine.
- Season it up: Sprinkle salt, black pepper, and paprika (if using) evenly over the top for that burst of flavor.
- Slow cook: Cover and cook on LOW for 4-5 hours, or until the chicken is cooked through and tender. This allows the flavors to mingle perfectly!
- Shred and mix: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Final touch: Allow it to heat for another 10-15 minutes to thicken up a bit before serving.
How to Serve Crockpot Cheesy Chicken Broccoli Soup
- Serve hot in bowls and sprinkle freshly chopped parsley on top for a pop of color.
- Pair with warm, crusty bread or crispy crackers for a delightful crunch.
- For extra fun, set out toppings like croutons or extra cheese for everyone to customize their soup!
How to Store Crockpot Cheesy Chicken Broccoli Soup
- Fridge: Transfer leftovers to an airtight container and store in the fridge for up to 3 days.
- Freezer: For longer storage, place in a freezer-safe container and freeze for up to 3 months.
- Reheat: When ready to enjoy, thaw in the fridge overnight and reheat on the stove over low heat, stirring occasionally until warmed through. You may need to add a splash of broth or water to loosen it up.
Tips to Make Crockpot Cheesy Chicken Broccoli Soup
- Make sure to use fresh broccoli florets for the best texture and taste.
- Add a bit of garlic powder or onion powder for an extra depth of flavor.
- If you like it spicier, consider adding crushed red pepper flakes.
- Don’t skip the final heating after adding cheese; it helps achieve that perfect creamy consistency.
- Adjust seasoning to your taste—don’t be afraid to make it your own!
Variation
- Gluten-Free: Ensure any broth or cheese used is gluten-free, and you’re good to go!
- Vegetarian: Swap out the chicken for diced potatoes or chickpeas for a hearty vegetarian option.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time.
How long does this soup last in the fridge?
Typically, it lasts about 3 days in the fridge if stored properly in an airtight container.
Can I substitute milk for heavy cream?
Yes, you can use whole milk, but the soup will be less creamy. Consider adding a bit of flour or cornstarch to thicken it if needed.
Conclusion
This Crockpot Cheesy Chicken Broccoli Soup is a heartwarming dish that wraps you in comfort and coziness. It’s a delightful addition to any family dinner or a simple weekday meal. What’s more, each bowl is packed with flavor and nutrition, making it a recipe you’ll want to revisit often! Don’t forget to leave a comment and a star rating if you enjoyed it. Feel free to share your delicious creations on Pinterest or Facebook as well! What twist did you try? Let us know below!
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Crockpot Cheesy Chicken Broccoli Soup
- Total Time: 285 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, creamy soup that’s perfect for chilly days, packed with chicken, broccoli, and cheddar cheese.
Ingredients
- 1 pound chicken breast, boneless and skinless
- 4 cups chicken broth (low sodium recommended)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese (sharp for extra flavor)
- 1 cup heavy cream
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for a hint of spice)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the boneless, skinless chicken breast at the bottom of your slow cooker.
- Pour in the chicken broth, then add the diced onion, minced garlic, and broccoli florets. Stir to combine.
- Sprinkle salt, black pepper, and paprika evenly over the top.
- Cover and cook on LOW for 4-5 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Heat for another 10-15 minutes to thicken before serving.
Notes
For a gluten-free version, ensure any broth or cheese used is gluten-free. For a vegetarian option, replace chicken with potatoes or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg