This Crock-Pot Cheesy Chicken Broccoli Soup is the ultimate cozy comfort food. Loaded with tender chicken, hearty baby potatoes, broccoli florets, and a blend of cheddar and Parmesan cheese, it’s a rich and creamy soup that’s easy to make and incredibly satisfying.

Why You’ll Love This Recipe

This soup is a set-it-and-forget-it meal that delivers all the comfort of a cheesy chicken broccoli bake — in soup form! It’s warm, creamy, and packed with nutritious ingredients like broccoli and potatoes. Plus, it’s perfect for meal prepping or serving up a cozy weeknight dinner with minimal effort.

Ingredients

1 lb. boneless skinless chicken breasts
5 cups chicken broth
3/4 lb. peeled baby potatoes, cut into 1/4″ cubes
1 large head of broccoli, cut into small florets
1 onion, chopped
Kosher salt
Freshly ground black pepper
1/4 cup flour
1 cup heavy cream
1 1/2 cups shredded Cheddar, plus more for garnish
1/2 cup grated Parmesan
Sour cream, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Combine chicken breasts, chicken broth, potatoes, broccoli, and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir.
Cover the pot and cook on low for 5 to 6 hours, until the chicken is cooked through.
Remove the chicken from the Crock-Pot and shred it using two forks.
In a medium bowl, whisk together the flour and cream. Pour the mixture into the Crock-Pot and stir to combine.
Return the shredded chicken to the pot and add the cheddar and Parmesan. Turn the heat to high, cover, and cook for 30 more minutes, or until the soup has thickened and the cheese is melted.
Taste for seasoning and adjust salt and pepper if needed.
Ladle into bowls, garnish with sour cream and additional cheese, and serve.

Servings and Timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 6.5 hours
Total Time: 7 hours

Variations

Spicy Kick: Add red pepper flakes or diced jalapeños.
Veggie Boost: Add diced carrots or celery with the broccoli.
Low-Carb: Substitute cauliflower for the potatoes.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a saucepan over medium heat or microwave until warmed through.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli can be added in the last hour of cooking to prevent it from getting mushy.

Can I make this soup gluten-free?

Substitute the flour with a gluten-free thickener like cornstarch or arrowroot powder.

Can I use pre-cooked chicken?

Yes, reduce the initial cooking time and add the cooked chicken when you add the cheese and cream mixture.

Can I freeze this soup?

It’s best enjoyed fresh, as the cream and cheese may separate when frozen, but you can freeze it for up to 2 months.

What can I serve with this soup?

Try crusty bread, a side salad, or crackers for a full meal.

Conclusion

Crock-Pot Cheesy Chicken Broccoli Soup is a cozy, creamy dish that’s ideal for chilly days or busy weeknights. With hearty veggies, tender chicken, and melty cheese, this comforting soup is bound to become a family favorite!