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Crockpot Cheesy Chicken Broccoli Soup

A creamy chicken and broccoli soup that's easy to make in a crockpot, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 4 cups broccoli florets (fresh or frozen)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (if using cornstarch)

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts at the bottom of the crockpot.
  2. Add the diced onion and minced garlic, distributing them evenly over the chicken.
  3. Pour in the chicken broth, making sure the chicken is well-covered.
  4. Sprinkle in the dried thyme, salt, and black pepper.
  5. Add the broccoli florets, spreading them over the top.
Cooking
  1. Cover the crockpot and set it to cook on low for 4 to 6 hours or high for 2 to 3 hours.
  2. Once cooked, remove the chicken and shred it using two forks.
  3. Return the shredded chicken back to the crockpot.
  4. Stir in the heavy cream, then add the shredded cheddar cheese, mixing well until melted and creamy.
  5. For a thicker soup, mix cornstarch with water in a small bowl and add it to the crockpot. Stir until combined and cook for an additional 10-15 minutes.
  6. Give it one final stir before serving.

Notes

This soup keeps well in the fridge for up to 4 days. It can be frozen in individual portions for up to 3 months. When ready to enjoy again, reheat on the stove or in the microwave until warm and creamy. For extra flavor, consider toasting the garlic beforehand or adding a pinch of red pepper flakes for some spice.