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You are here: Home / Food / Crock Pot Cheesy Chicken and Broccoli

by Stacy  22 Comments

Crock Pot Cheesy Chicken and Broccoli

Crock Pot Cheesy Chicken and Broccoli Humorous Homemaking

So, let me tell ya something – I didn’t take many pictures of this dish. Here’s why:
1. It doesn’t look pretty – it looks sorta soupy and…not pretty.
2. I forgot
That about sums it up. Sometimes when I’m cooking, I forget I’m cooking for y’all. So, well, oops. What can I say? I did get my family clothed and fed – so pictures are just a bonus, right?

Crock Pot Cheesy Chicken and Broccoli

I kept seeing ideas for this type of crock pot dish on Pinterest. But, they all had this stuff in them: cream of cheese soup, cream of chicken soup, Velveeta, Italian salad dressing. Sooooooooooo, what’s a girl to do when she doesn’t use any Velveeta? I’ll tell you – she makes her own recipe, that’s what.
It might not look pretty – but dude, it’s tasty. It might even qualify as thebomb.com. I try to hold that phrase for very special dishes…so as you can tell, this is serious. We were all slapping our brains out with our tongues.

Crock Pot Cheesy Chicken and Broccoli

I served mine with spaghetti squash because we’ve cut back on simple carbs. But you could serve them over regular noodles…or rice…or just stand in the kitchen and eat it directly out of the crock – I won’t tell. And for the record, I have NEVER done anything so preposterous. *Cough*
Also, I left this sorta soupy so the noodles would be really coated. If you want it thicker, you might consider doubling the arrowroot thickener.
Okay, I have to quit talking about this now because I’m getting hungry. I need a snack. Breastfeeding perk – more snacks. I love snackage. And this dish…it’s thebomb.com.
So, here it is! Cheesy Chicken and Broccoli – whole food style!
Crock Pot Cheesy Chicken and Broccoli

Crock Pot Cheesy Chicken and Broccoli

  • 1 pound boneless chicken, cubed
  • 1 cup sour cream
  • 1 cup chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 12 ounces frozen broccoli cuts (fresh is also acceptable)
  • 4 ounces cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1 tablespoon arrowroot
  • 1 tablespoon water
  • Rice, pasta, or biscuits for serving
  1. In a greased crock, combine sour cream and chicken broth (I used my 4 quart).
  2. Place chicken cubes in crock.
  3. Sprinkle with garlic and salt.
  4. Cover and cook on low for 6 hours.
  5. At the 5 hour mark, add broccoli.
  6. Cook until broccoli is tender (frozen broccoli was ready after an hour).
  7. Stir in cream cheese and cheddar.
  8. Cover and let melt.
  9. Stir to combine.
  10. In a small bowl, combine arrowroot and water.
  11. Stir into chicken mixture.
  12. Cover and let thicken (about 5-10 minutes). Serve as desired.

Yield: 4 servings

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Stephanie says

    October 26, 2013 at 7:19 pm

    thanks Stacy, just made this for church pot luck and it was delicious, thank you so much for all you do!

    Reply
  2. Rain says

    March 17, 2013 at 1:10 am

    Hi Stacy, is there a reason you use arrowroot over cornstarch/flour? Thanks.

    Reply
    • Stacy says

      March 17, 2013 at 3:16 pm

      Yes, GMO stuff freaks me out a bit. 🙂 Most corn, unless organic, is genetically modified. We do our best to avoid it as much as we can (can’t avoid it all). But you can always use cornstarch when I call for arrowroot. Flour is also acceptable. 🙂

      Reply
      • Rain says

        March 19, 2013 at 3:04 am

        Thanks 🙂
        Being a scientist, GMO isn’t as freaky for me. But thanks for clearing it up.

        Reply
  3. Carlee says

    March 16, 2013 at 7:54 pm

    This sounds great, but I was wondering about the arrowroot, you said that if you want it thicker just double the arrowroot, it is just for thickener? I was wondering if I could just use cornstarch which is what I already have.

    thanx,

    Reply
    • Stacy says

      March 17, 2013 at 3:18 pm

      Sure! Arrowroot is just my thickener of choice. 🙂

      Reply
  4. katie says

    March 15, 2013 at 4:59 pm

    well…this will be getting pinned to my crockpot deliciousness board;)

    Reply
    • Stacy says

      March 15, 2013 at 7:52 pm

      YAY! I made the cut! 🙂

      Reply
  5. Kate says

    March 15, 2013 at 3:58 pm

    Thank-you for saving me work 🙂 My Mother in law makes one like this…but with the same sort of ingredients as you mentioned that we also don’t use. I was going to try to ‘real food-ify’ it, now I don’t have to! She adds curry powder to hers as well. I’ve even got some broc in the freezer from last summer, score!

    Reply
    • Stacy says

      March 15, 2013 at 7:54 pm

      I have a love/hate relationship with curry. Sometimes I love it. Sometimes I hate it. lol

      Reply
  6. Shelley says

    March 15, 2013 at 11:01 am

    Tips or direction on how to make the “spaghetti squash”? I’ve never attempted it but would like to since our family is gluten free. Thanks!

    Reply
    • Stacy says

      March 15, 2013 at 7:59 pm

      I make them the same way every time. 🙂 Cook at 350. Halve the squash and pull the seedy insides out. Put squash cut side down in a baking dish that’s big enough (or even a cookie sheet). Add about 1 cup of water to the pan. Bake 1 hour. When done, you can take a fork and pull the insides out. They’ll come out in strands like spaghetti….it’s fun! If it doesn’t strand easily, cook it a bit longer. Fun and easy! 🙂

      Reply
  7. Sharmista says

    March 15, 2013 at 10:36 am

    Do you think this would work as a crock pot freezer meal?

    Reply
    • Stacy says

      March 15, 2013 at 8:00 pm

      I’m not sure…since I don’t add the broccoli until the end. You could try it. 🙂

      Reply
  8. penny says

    March 15, 2013 at 10:12 am

    Morning Stacy,
    I fixed the cube steak last night along with mashed potatoes, apple salad, and mixed veggies. It was sooooooooooooooooooo yummy. Certainly a keeper. Going to try the cheesy chicken and broccoli tomorrow. Thanks for your site. Sure do enjoy it lots!!!!!!! Have a great day.

    Reply
    • Stacy says

      March 15, 2013 at 8:00 pm

      Hooray!!!

      Reply
  9. Kim F. says

    March 15, 2013 at 9:10 am

    Stacy,
    I am so excited you have this recipe! It was one of my favorites before not buying any more canned creamed soups so this recipe had gone by the way side. Thanks for reviving it! I love how you convert things to real food. In reference to your snacking habit, any ideas there to share? I mean beyond grabbing nuts and raisins…I need help! Thanks!

    Reply
    • Stacy says

      March 15, 2013 at 8:01 pm

      I love to snack! I eat a lot of nuts and fruit…cheese is good. Cottage cheese – cheese sticks, cubed cheese. I LOVE coconut chips. Banana chips are good too. Yum!

      Reply
  10. Sandy says

    March 15, 2013 at 8:40 am

    This sounds good! Thanks

    Reply
    • Stacy says

      March 15, 2013 at 8:43 am

      It tastes good too! 🙂

      Reply
  11. three feathers says

    March 15, 2013 at 6:47 am

    i cheat…..i rummage thru food storage and use canned chicken lot of times….saves time and saves $$ because it’s already on hand

    thank you for the inspiration….you’re becoming my “dinner idea fairy” ……was wondering what to make next wednesday…..that’s my no-time-to-cook day, what with study group that meets in our home in the evening plus being a day sleeper! yeah, it gets rough…thank the good lord for crock pots

    Reply
    • Stacy says

      March 15, 2013 at 7:25 am

      Ain’t that the truth? I dearly love my crocks.

      Reply


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