Description

Tender slow-cooked chicken with fresh broccoli in a rich, velvety cheddar cream sauce made effortlessly in the crockpot.

Ingredients

Scale

1.5–2 lbs boneless skinless chicken breasts or thighs
3 cups fresh broccoli florets
2 cups freshly grated sharp cheddar cheese
1 cup heavy cream
1/2 cup chicken bone broth
4 cloves garlic, minced
1 small yellow onion, finely diced
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste
Cracked black pepper to taste
Olive oil or butter for searing

Instructions

Pat chicken dry and season with salt, pepper, and smoked paprika.
Sear chicken in olive oil over medium-high heat for 2–3 minutes per side until golden brown.
Place diced onion and garlic at the bottom of the crockpot and lay chicken on top.
Whisk broth with Dijon mustard and pour gently over chicken.
Cover and cook on LOW for 3–4 hours.
Add broccoli florets during the last 45 minutes of cooking.
Mix cornstarch with cold water to form a slurry and stir it into the crockpot.
Add heavy cream and grated cheddar cheese, cover, and cook 20–30 minutes until the sauce thickens.
Gently stir the sauce, adjust the seasoning, and serve warm.

Notes

Add broccoli only in the final 45 minutes to keep it green and crisp. Use freshly grated cheddar for a smoother sauce without clumping. For keto version, replace cornstarch with extra cream or cream cheese. Frozen broccoli can be used; add it in the last 20 minutes. Reheat leftovers on low heat with a splash of milk or broth to keep sauce creamy.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 portion