This recipe delivers a deliciously creamy and cheesy chicken broccoli soup, all made effortlessly in your slow cooker. Perfect for a weeknight dinner or a cozy weekend meal, this recipe is sure to become a family favorite. Forget about slaving over a hot stove – let your crock pot do the work while you relax!
What Makes This Crock-Pot Chicken Broccoli Cheese Soup Recipe Special?
This isn't your average chicken broccoli soup. We've focused on creating a recipe that's both incredibly flavorful and surprisingly easy. We achieve a luxuriously creamy texture without relying on heavy cream, making it a healthier and lighter option without sacrificing taste. The slow cooking process allows the flavors to meld beautifully, resulting in a depth of flavor you won't find in quicker recipes.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups broccoli florets
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or your favorite cheese!)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Optional: 1/4 cup milk or half-and-half for extra creaminess
- Optional: 1/4 teaspoon paprika for a hint of smoky flavor
- Optional: Fresh parsley for garnish
Instructions for Crock-Pot Chicken Broccoli Cheese Soup:
- Combine Ingredients: Place the chicken breasts, onion, and garlic in your slow cooker. Pour in the chicken broth.
- Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred Chicken: Remove the chicken from the slow cooker and shred it with two forks.
- Add Remaining Ingredients: Stir in the broccoli florets, cream of mushroom soup, cheddar cheese, Monterey Jack cheese, salt, and pepper. If using, add the milk/half-and-half and paprika now.
- Simmer: Cook on low for another 30 minutes, or until the broccoli is tender and the cheese is melted and creamy. Stir occasionally to prevent sticking.
- Serve: Garnish with fresh parsley, if desired, and serve hot.
Frequently Asked Questions (FAQs)
Can I use frozen broccoli?
Yes, you can absolutely use frozen broccoli. Just add it to the slow cooker along with the other ingredients. You may need to increase the cooking time by about 30 minutes to ensure the broccoli is fully cooked.
What kind of cheese can I use?
While cheddar and Monterey Jack are delicious choices, feel free to experiment with other cheeses! Sharp cheddar, Colby Jack, pepper jack, or even a blend of cheeses would work wonderfully.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
How can I thicken this soup?
If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup during the last 30 minutes of cooking. Alternatively, you could use a roux (butter and flour mixture) for thickening.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free chicken broth and ensure your cheese is gluten-free. Always check labels to be sure.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like carrots, celery, or peas. Add them along with the broccoli.
This Crock-Pot Chicken Broccoli Cheese Soup is a simple yet satisfying meal that’s perfect for busy weeknights. Enjoy!
