Description
Crockpot Cheesy Chicken Broccoli Soup is rich, creamy, and easy to make. This comforting recipe combines tender shredded chicken, fresh broccoli, and melted cheddar for a delicious meal everyone will love.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
Instructions
1. Start by placing the boneless, skinless chicken breasts at the bottom of the crockpot.
2. Add the diced onion and minced garlic, distributing them evenly over the chicken.
3. Next, pour in the chicken broth, ensuring the chicken is well-covered.
4. Sprinkle in the dried thyme, salt, and black pepper.
5. Add the broccoli florets, spreading them over the top of the mixture.
6. Cover the crockpot and set it to cook on low for 4 to 6 hours or high for 2 to 3 hours.
7. Once the chicken is cooked through and tender, remove it from the crockpot and shred it using two forks.
8. Return the shredded chicken back to the crockpot.
9. Stir in the heavy cream, followed by the shredded cheddar cheese, mixing well until the cheese is melted and creamy.
10. For a thicker soup, mix cornstarch with water in a small bowl and add it to the crockpot, stirring until combined. Cook for an additional 10–15 minutes until thickened.
11. Give it one final stir before serving.
Notes
You can use frozen broccoli without thawing it first—just add extra cook time if needed.
For extra richness, add a splash more cream before serving.
Leftovers store well in the fridge for up to 3 days or can be frozen.