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
Units
Scale
- 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.