Dump-and-Go Crockpot Cheddar Broccoli Chicken

5 h 10 min | easy | high-protein, Mediterranean diet

Recipe by Eunice Published Mar 27, 2026

Prep Time	Cook Time	Total Time
10 min	5 h	5 h 10 min

Rate/Review

Introduction

Dump And Go Crockpot Cheddar Broccoli Chicken is creamy, cheesy, and packed with tender chicken and broccoli.

This easy slow cooker dinner is perfect for busy weeknights, cozy family meals, and simple make-ahead planning.

Prep mode (keeps screen awake)

Load the slow cooker

Add chicken to a lightly greased 4- to 6-quart slow cooker.
Whisk soup, broth, milk, garlic powder, onion powder, salt, and pepper, then pour over the chicken.
Scatter the butter on top.
Cook until tender

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
The chicken should reach 165°F and feel very tender.
Add broccoli and cream cheese

Stir in the broccoli and cream cheese during the last 20 to 30 minutes.
Cover again and cook until the broccoli is tender-crisp and the cream cheese softens.
Finish with cheddar

Stir everything well until the sauce looks smooth.
Add the cheddar and stir until fully melted and creamy.
Serve and enjoy

Taste and adjust the seasoning if needed.
Serve hot on its own or over rice, pasta, or mashed potatoes.

Cream of mushroom soup for cream of chicken soup: It gives the sauce a milder flavor and keeps the same creamy body.
Broccoli florets for frozen broccoli florets: Use them straight from the freezer for easier prep and a softer, spoon-friendly texture.
Cheddar cheese for smoked Gouda: Smoked Gouda melts smoothly and adds a subtle campfire note that makes the dish feel extra cozy.

Cube chicken evenly: Uniform pieces cook at the same rate and stay juicier in the slow cooker.
Shred your own cheddar: Freshly shredded cheddar melts better and prevents a grainy sauce from anti-caking powders.
Soften the cream cheese: Room-temperature cubes blend faster, so you need less stirring at the end.
Add broccoli late: Add broccoli near the end, so it stays green and avoids a mushy texture.
Use the right cooker size: A 4- to 6-quart cooker keeps the sauce deeper around the chicken for more even cooking.

^* Approximate, per serving.
Data source: USDA FoodData Central.

My sauce looks thin. How do I thicken it?: Remove the lid for 10 minutes, then stir well. The melted cheeses will tighten the sauce as it cools slightly.
Why did my broccoli turn mushy?: It likely cooked too long. Add small florets only during the final 20 to 30 minutes.
Can I use frozen broccoli?: Yes, and it is very convenient. Stir it in frozen during the last 15 to 20 minutes.
My cheese turned grainy. What happened?: Pre-shredded cheese often causes that texture. Use freshly shredded cheddar and stir it in after active bubbling stops.