Description
Crock-Pot Cheesy Chicken Broccoli Soup is a rich, creamy, and hearty slow-cooked meal made with tender chicken, baby potatoes, fresh broccoli, and a blend of cheddar and Parmesan cheeses. This cozy soup is perfect for busy weeknights, meal prep, or anytime you’re craving comforting, cheesy goodness.
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, to taste
Freshly ground black pepper, to taste
1/4 cup all-purpose flour (or gluten-free alternative)
1 cup heavy cream
1 1/2 cups shredded cheddar cheese, plus more for garnish
1/2 cup grated Parmesan cheese
Sour cream, for serving
Instructions
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Load the Crock-Pot: Add chicken breasts, chicken broth, potatoes, broccoli, and onion to the slow cooker. Season with salt and pepper and stir to combine.
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Cook Low and Slow: Cover and cook on low for 5–6 hours, until the chicken is fully cooked and potatoes are tender.
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Shred the Chicken: Remove the chicken, shred it with two forks, and set aside.
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Thicken the Soup: In a medium bowl, whisk together the flour and heavy cream. Pour into the Crock-Pot and stir to combine.
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Melt the Cheese: Return shredded chicken to the pot. Add cheddar and Parmesan cheeses. Cover and cook on high for 30 minutes, or until soup thickens and cheese is melted.
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Season and Serve: Taste for seasoning and adjust with more salt and pepper if needed. Ladle into bowls and top with sour cream and extra shredded cheddar, if desired.
Notes
Spicy Option: Add red pepper flakes or chopped jalapeños for heat.
Extra Veggies: Add diced carrots or celery with the onion for more texture.
Low-Carb Swap: Replace potatoes with chopped cauliflower for a lower-carb version.
Gluten-Free: Use cornstarch or arrowroot powder instead of flour to thicken.
- Prep Time: 30 minutes
- Cook Time: 6.5 hours
- Category: Soup, Comfort Food
- Method: Slow Cooking
- Cuisine: American
