Crockpot chicken broccoli cheese soup is a rich and creamy soup that takes classic broccoli cheddar soup to the next level. Chicken slow cooks with broccoli, cheese, simple vegetables, and basic seasonings. The end result is a hearty soup that’s satisfying and easy to make. Instructions to make chicken broccoli cheese soup in the Instant Pot are also included in the blog post.
Ingredients For Crockpot Chicken Broccoli Cheese Soup
- Boneless, Skinless Chicken Breasts or Thighs
- Fresh Broccoli
- Cheddar Cheese
- Onion
- Garlic
- Carrot
- Butter
- Cornstarch
- Chicken Broth
- Heavy Cream
- Seasonings: salt, pepper, paprika
How To Make Crockpot Chicken Broccoli Cheese Soup
- Add the chicken, broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the slow cooker. Stir to mix well.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
- Remove the chicken, shred it, and stir it back into the slow cooker along with the cheddar cheese and heavy cream. Cook an additional 10 minutes or until the cheese is melted.
- Add the chicken, broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the Instant Pot. Stir to mix well.
- Close lid and seal valve. Set high pressure and for 20 minutes.
- When cooking time is complete, quick-release the pressure. Turn on the Instant Pot and select sauté.
- Remove the chicken, shred it, and stir it back into the Instant Pot along with the cheddar cheese and heavy cream.
- Cook an additional 5 minute or until the cheese is melted.
Why You Will Love This Recipe
- Easy slow cooker meal – Minimal prep, hands-off cooking
- Hearty & filling – Chicken adds protein and makes it a complete meal
- Creamy & cheesy – Classic comfort food flavor
- No canned soup – Made from scratch with simple ingredients
- Great for meal prep – Reheats well
- Family-friendly – A crowd-pleasing favorite
FAQs & Tips
Is this a main course or appetizer?
With the addition of the chicken, this broccoli cheddar soup is meant to be a main course.
Can you use frozen broccoli?
Yup. I recommend fresh broccoli for this recipe but frozen will work just fine. Add the frozen broccoli directly to the slow cooker, no need to thaw it first.
Can you use a different cheese?
You can! Other suggestions include Colby Jack, Monterey Jack, or even Gruyère.
Can I make this soup without heavy cream?
Yes. You can substitute half-and-half or even milk. Keep in mind it will be less rich and creamy.
This recipe looks familiar?
This creamy chicken soup recipe is new however if it look familiar, it’s because all I did was take my broccoli cheddar soup and add chicken.
What can you serve this soup with?
This is great with bread, rolls, crackers, or even a side salad.
How do you store leftovers?
Store leftover slow cooker chicken broccoli cheese soup in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker.
Chicken Soups
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Chicken Noodle Soup
-
Chicken Soup (no noodles)
-
Lemon Chicken Orzo Soup
-
Caprese Chicken Soup
-
Chicken Zoodle Soup
Crockpot Chicken Broccoli Cheese Soup
Crockpot chicken broccoli cheese soup is a rich and creamy soup that takes classic broccoli cheddar soup to the next level. Chicken slow cooks with broccoli, cheese, simple vegetables, and basic seasonings. The end result is a hearty soup that’s satisfying and easy to make. Instructions to make chicken broccoli cheese soup in the Instant Pot are also included in the blog post.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 10 minutes
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: Pressure Cooking, Slow Cooking
- Cuisine: American
- Diet: Low-Carb
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 12 ounces fresh broccoli, cut into florets
- 8 ounces cheddar cheese, shredded
- 1 cup carrots, shredded or diced thin
- 1/3 cup onion, diced
- 1 garlic clove, minced
- 2 tablespoons butter
- 3 cups chicken broth
- 2 cups heavy cream
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- salt & pepper to taste
Instructions
- Add the chicken, broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the slow cooker. Stir to mix well.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
- Remove the chicken, shred it, and stir it back into the slow cooker along with the cheddar cheese and heavy cream. Cook an additional 10 minutes or until the cheese is melted.
- Add the chicken, broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the Instant Pot. Stir to mix well.
- Close lid and seal valve. Set high pressure and for 20 minutes.
- When cooking time is complete, quick-release the pressure. Turn on the Instant Pot and select sauté.
- Remove the chicken, shred it, and stir it back into the Instant Pot along with the cheddar cheese and heavy cream.
- Cook an additional 5 minute or until the cheese is melted.
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