There’s nothing better than a warm, cheesy bowl of soup on a chilly day—especially when you don’t have to stand over the stove to make it! This Crockpot Chicken Broccoli Cheese Soup is creamy, comforting, and packed with flavor. The best part? Just toss everything in the slow cooker, and let it do the work for you. Perfect for busy weeknights or when you just want something easy and delicious. Even picky eaters love this one!
What You’ll Need
Ingredients:
- 2 large boneless, skinless chicken breasts
- 4 cups broccoli florets, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 1 cup shredded carrots
- 1 (12 oz) can evaporated milk
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
Pro Tips
- Shred the chicken easily – After cooking, use two forks or a hand mixer to quickly shred the chicken right in the crockpot.
- For extra creaminess – Let the cream cheese come to room temp before adding it. It melts better and blends smoothly.
- Cheese matters – Use freshly shredded cheese! Pre-shredded cheese has anti-caking agents that can make the soup grainy.
- Adjust thickness – If you like a thicker soup, add an extra tablespoon of cornstarch mixed with water.
- Kid-friendly trick – Blend some of the broccoli into the soup for a smoother texture that picky eaters won’t even notice.
Tools You’ll Need
- Slow cooker
- Cutting board & knife
- Measuring cups & spoons
- Wooden spoon
- Small mixing bowl
- Forks (for shredding chicken)
Substitutions & Variations
- No evaporated milk? Use half-and-half or whole milk.
- Low-carb option? Skip the cornstarch and use heavy cream instead.
- Make it spicy! Add a pinch of red pepper flakes or a dash of hot sauce.
- Extra protein? Stir in cooked bacon or ham at the end.
Make-Ahead Tips
- Chop the broccoli, onion, and garlic the night before and store them in the fridge.
- You can also dump all ingredients (except cheese and cream) into the slow cooker insert and refrigerate overnight—just pop it in and start cooking the next day!
How to Make It
1. Add Ingredients to the Slow Cooker
Place the chicken breasts, broccoli, onion, garlic, shredded carrots, chicken broth, salt, pepper, paprika, and thyme into the crockpot. Stir to combine.
2. Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
3. Shred the Chicken
Remove the chicken breasts and shred them using two forks. Add it back to the crockpot.
4. Add Cheese & Cream
Stir in evaporated milk, cream cheese, and shredded cheddar. Stir well until melted and smooth.
5. Thicken the Soup
In a small bowl, mix cornstarch with water. Stir into the soup and cook for another 10-15 minutes until thickened.
6. Serve and Enjoy!
Ladle the creamy soup into bowls and top with extra shredded cheddar cheese and a sprinkle of black pepper. Serve warm with crusty bread or crackers on the side.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months (leave out the cheese and add it fresh when reheating).
- Reheat: Warm on the stove over low heat or microwave in short bursts, stirring in between.
Final Thoughts
This Crockpot Chicken Broccoli Cheese Soup is the perfect mix of easy, cheesy, and comforting! Whether you’re making it for a cozy family dinner or meal-prepping for the week, it’s always a hit. If you give it a try, let me know how it turned out in the comments—I love hearing from you! 💛
