10 Crockpot Chicken and Broccoli Recipes for Easy Weeknight Meals

Crockpot chicken and broccoli recipes work because slow heat gives the chicken time to soak up the sauce without drying out, while the broccoli keeps a little bite if you add it near the end. A good version balances a savory base with that fresh green edge, and the starch or creamy liquid turns it into a full dinner.

If you want the classic, start with Creamy Crockpot Chicken and Broccoli. Try Spicy Peanut Crockpot Chicken and Broccoli for real heat, Low Carb Pesto Crockpot Chicken and Broccoli if you are keeping things light, and Freezer Pack Crockpot Chicken and Broccoli for your busiest week.

Which Crockpot Chicken and Broccoli Should You Make?

Creamy Crockpot Chicken and Broccoli

This is the one I make when I want a dinner that feels like Sunday without any fuss. You get tender chicken, a velvety sauce, and broccoli that still has a little squeak to it.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Broccoli florets, cut bite-size: 340 g (12 oz)
• Chicken stock: 240 ml (1 cup)
• Full-fat cream cheese, cubed: 120 g (4 oz)
• Heavy cream: 120 ml (1/2 cup)
• Dijon mustard: 1 tbsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Cornstarch: 1 tbsp mixed with 2 tbsp cold water
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Place the 900 g (2 lb) chicken thighs in your slow cooker and season with the 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Turn the pieces once so every surface gets some seasoning. You can do this right in the pot to save a bowl.

Step 2: Stir the 240 ml (1 cup) chicken stock and 1 tbsp Dijon mustard together in a small bowl, then pour the mixture around the chicken. Cover and cook on low for 6 hours, until the chicken shreds easily when you press it with a fork.

Step 3: Lift the chicken onto a cutting board and let it rest while you whisk the 120 ml (1/2 cup) heavy cream into the liquid in the pot. Add the 120 g (4 oz) cubed cream cheese and cook on high for 15 minutes, whisking once halfway through, until the sauce is smooth.

Step 4: Shred the chicken with two forks, then return it to the slow cooker along with the 340 g (12 oz) broccoli florets. Stir everything together, cover, and cook on high for 20 minutes. You will know it is ready when the broccoli turns bright green and the sauce clings to it.

Step 5: Stir the 1 tbsp cornstarch mixture into the sauce and you will see it thicken. Spoon over hot rice and pass black pepper.

Garlic Parmesan Crockpot Chicken and Broccoli

This version leans on roasted garlic and Parmesan, so it feels rich without a long ingredient list. You will want bread on the side for the sauce.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Broccoli florets: 300 g (10 oz)
• Chicken stock: 180 ml (3/4 cup)
• Full-fat cream cheese, cubed: 85 g (3 oz)
• Parmesan, grated: 50 g (1/2 cup)
• Garlic cloves, minced: 4
• Butter: 2 tbsp
• Italian seasoning: 1 tsp
• Lemon, juiced: 1 tbsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Rub the 680 g (1.5 lb) chicken breasts with 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper in your slow cooker. Add the 4 minced garlic cloves and 2 tbsp butter around the chicken. No need to sear, the butter melts into the stock.

Step 2: Pour 180 ml (3/4 cup) chicken stock and 1 tbsp lemon juice into the pot without washing the seasoning off the chicken. Cover and cook on low for 5 hours, or high for 3, until the thickest part reads 165F (74C) when you check it with a thermometer.

Step 3: Lift the chicken out and set it on a board. Whisk the 85 g (3 oz) cream cheese into the hot liquid until the sauce is smooth, then stir in the 50 g (1/2 cup) grated Parmesan a handful at a time so it melts instead of clumping as you stir.

Step 4: Shred or slice the chicken and return it to the pot with the 300 g (10 oz) broccoli florets. You will need 20 minutes on high for the broccoli to soften but keep a little snap at the stem.

Step 5: Fold everything together and let it sit for 5 minutes with the lid on. Spoon into wide bowls with crusty bread so you can catch every bit of the garlicky sauce.

Spicy Peanut Crockpot Chicken and Broccoli

This one is for when you want a slow-cooked version of takeout that leans sweet, salty, and properly hot. The peanut butter melts into the coconut milk and turns into a sauce you will spoon over everything.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Broccoli florets, cut bite-size: 250 g (9 oz)
• Full-fat coconut milk: 240 ml (1 cup)
• Creamy peanut butter: 65 g (1/4 cup)
• Soy sauce: 2 tbsp
• Rice vinegar: 1 tbsp
• Sriracha: 1 tbsp
• Brown sugar: 1 tbsp
• Garlic cloves and fresh ginger, grated: 2 cloves and 1 tbsp
• Chopped roasted peanuts, for serving: 2 tbsp

Instructions

Step 1: Whisk the 65 g (1/4 cup) peanut butter, 240 ml (1 cup) coconut milk, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tbsp sriracha, 2 grated garlic cloves, and 1 tbsp grated ginger together in your slow cooker until smooth. You want no peanut butter streaks left on the bottom.

Step 2: Add the 680 g (1.5 lb) chicken thighs and turn them in the sauce. Cover and cook 5 hours on low until you can shred the chicken with a fork.

Step 3: Lift the chicken out and shred it with two forks. Whisk the peanut sauce once, then return the chicken to the pot along with the 250 g (9 oz) broccoli florets. Cook on high for 20 minutes, and you will see the sauce tighten as the broccoli steams.

Step 4: Taste the sauce and stir in a little hot water if it has thickened too much, or another teaspoon of sriracha if you want more fire. The peanut flavor should stay front and center.

Step 5: Ladle the chicken and broccoli over jasmine rice and shower with the 2 tbsp chopped peanuts so you get crunch in every bite.

Lemon Dill Crockpot Chicken and Broccoli

This is a lighter, brighter take that works all year, but I especially reach for it in warmer months. The lemon and dill keep the sauce from feeling heavy.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Broccoli florets: 300 g (10 oz)
• Chicken stock: 180 ml (3/4 cup)
• Full-fat Greek yogurt: 180 g (3/4 cup)
• Lemon, zest and juice: 1 whole lemon
• Fresh dill, chopped: 2 tbsp
• Garlic powder: 1 tsp
• Cornstarch: 1 tbsp mixed with 2 tbsp cold water
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Season the 680 g (1.5 lb) chicken breasts with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder in your slow cooker. Add the 180 ml (3/4 cup) chicken stock around them, then cover and cook on low for 5 hours. The chicken should read 165F (74C) at the thickest part when you test it.

Step 2: Lift the chicken onto a plate and keep it covered. Whisk the 180 g (3/4 cup) Greek yogurt with the zest and juice of 1 lemon and 2 tbsp chopped fresh dill in a bowl. You are adding it off the heat so the yogurt does not split when it warms.

Step 3: Shred or chop the chicken and return it to the slow cooker with the lemon yogurt mixture. Add the 300 g (10 oz) broccoli florets and fold everything together. You will see the sauce turn pale green and coat each piece.

Step 4: Stir the 1 tbsp cornstarch slurry into the pot, then cover and cook on high for 15 minutes. The sauce will bubble gently and thicken just enough to cling, and your kitchen will smell like lemon and dill.

Step 5: Taste and add lemon if you like. Spoon over rice or noodles while hot.

Cheesy Quinoa Crockpot Chicken and Broccoli

This version adds quinoa right into the pot, so it becomes a one-pot meal with a cheesy, risotto-like texture. You get extra protein and no extra pot to wash.

Ingredients (makes 5 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Broccoli florets: 300 g (10 oz)
• Quinoa, rinsed: 180 g (1 cup)
• Chicken stock: 480 ml (2 cups)
• Milk: 240 ml (1 cup)
• Sharp cheddar, shredded: 120 g (1 1/4 cups)
• Full-fat cream cheese: 60 g (2 oz)
• Onion powder: 1 tsp
• Mustard powder: 1/2 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Place the 680 g (1.5 lb) chicken thighs in your slow cooker and season with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp onion powder, and 1/2 tsp mustard powder. Rub the seasoning all over the pieces.

Step 2: Rinse the 180 g (1 cup) quinoa in a fine sieve until the water runs clear, then scatter it around the chicken. Pour in 480 ml (2 cups) chicken stock and 240 ml (1 cup) milk, and you can stir once without moving the chicken too much.

Step 3: Cover and cook on low for 5 hours, then lift the chicken out and shred it while it is still warm. You will find the quinoa has puffed and absorbed most of the stock. Stir the 60 g (2 oz) cream cheese into the quinoa until it melts, then add the 300 g (10 oz) broccoli florets and the shredded chicken back to the pot.

Step 4: Cook on high for 20 minutes, until the broccoli is tender and the quinoa has absorbed most of the liquid. You will see it thicken as it sits, so a little loose is fine.

Step 5: Fold in the 120 g (1 1/4 cups) cheddar and you will see it turn glossy. Spoon into bowls while the cheese pulls.

Low Carb Pesto Crockpot Chicken and Broccoli

This one keeps the carbs low by skipping starch entirely and leaning on pesto, cream, and Parmesan. You still get a rich sauce, but the broccoli stays the star.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Broccoli florets: 300 g (10 oz)
• Basil pesto: 65 g (1/4 cup)
• Heavy cream: 180 ml (3/4 cup)
• Chicken stock: 120 ml (1/2 cup)
• Parmesan, grated: 40 g (1/3 cup)
• Garlic clove, minced: 1
• Olive oil: 1 tbsp
• Red pepper flakes: 1/4 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Rub the 680 g (1.5 lb) chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then place them in your slow cooker. You do not need to sear them first for this sauce.

Step 2: Stir the 65 g (1/4 cup) pesto, 180 ml (3/4 cup) heavy cream, 120 ml (1/2 cup) stock, 1 minced garlic clove, and 1/4 tsp red pepper flakes together in a bowl, then pour it over the chicken. You can tuck the pieces under the sauce so they stay covered.

Step 3: Cover and cook on low for 5 hours, until the chicken reaches 165F (74C) when you test it. Lift the chicken out and chop it into bite-size pieces.

Step 4: Return the chicken to the sauce and add the 300 g (10 oz) broccoli florets. Cook on high for 15 minutes, and you will see the sauce thicken slightly and the broccoli turn brighter green.

Step 5: Fold in the 40 g (1/3 cup) Parmesan until it disappears. Serve over cauliflower rice if you like.

Honey Garlic Crockpot Chicken and Broccoli

This is the one I make for kids and anyone who likes a sticky, sweet-salty glaze. The honey caramelizes just enough in the slow cooker, and the sauce thickens into a shiny coating.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Broccoli florets: 340 g (12 oz)
• Honey: 85 g (1/4 cup)
• Soy sauce: 80 ml (1/3 cup)
• Rice vinegar: 2 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Chicken stock: 80 ml (1/3 cup)
• Cornstarch: 2 tbsp mixed with 2 tbsp cold water
• Sesame seeds, for serving: 1 tbsp

Instructions

Step 1: Place the 900 g (2 lb) chicken thighs in your slow cooker with the 85 g (1/4 cup) honey, 80 ml (1/3 cup) soy sauce, 2 tbsp rice vinegar, 3 minced garlic cloves, 1 tbsp grated ginger, and 80 ml (1/3 cup) chicken stock. Turn the chicken over once so the sauce coats every side.

Step 2: Cover and cook on low for 5 hours, until the chicken shreds when you press it.

Step 3: Lift the chicken out and let it rest on a board while you whisk the sauce. Return the chicken to the pot along with the 340 g (12 oz) broccoli florets and cook on high for 20 minutes, until the broccoli is just tender.

Step 4: Stir the 2 tbsp cornstarch mixture into the sauce and watch it turn glossy and thick within a minute or two. If it feels too sticky, splash in a spoonful of water until you like the consistency.

Step 5: Toss everything so the chicken and broccoli are coated, then scatter 1 tbsp sesame seeds over the top. Serve over plain rice, or with steamed baby potatoes if you want something more filling.

Coconut Curry Crockpot Chicken and Broccoli

This version takes the same slow-cooked chicken and gives it a warm, golden coconut curry sauce. You can control the heat by how much curry paste you add.

Ingredients (makes 5 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Broccoli florets: 300 g (10 oz)
• Full-fat coconut milk: 400 ml (1 can, 13.5 fl oz)
• Thai red curry paste: 2 tbsp
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 2
• Fresh ginger, grated: 1 tbsp
• Soy sauce: 1 tbsp
• Brown sugar: 1 tbsp
• Fresh cilantro leaves, for serving: 1/4 cup

Instructions

Step 1: Place the 680 g (1.5 lb) chicken thighs in your slow cooker with 1 sliced onion, 2 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp red curry paste, 1 tbsp brown sugar, and 1 tbsp soy sauce. Rub the curry paste over the chicken so every piece is tinted red.

Step 2: Pour in the 400 ml (1 can) coconut milk and stir it around the chicken. Cover and cook 5 hours on low until you can shred the chicken with a fork.

Step 3: Lift the chicken out and shred it, then return it to the pot with the 300 g (10 oz) broccoli florets. Cook on high for 15 minutes, and you will see the sauce deepen in color as the broccoli steams.

Step 4: Taste the sauce and add more curry paste if you want more heat, or a squeeze of lime juice if it needs brightness. The coconut should be creamy but not flat.

Step 5: Spoon the curry into wide bowls over jasmine rice and top with the 1/4 cup cilantro leaves. Serve with lime wedges so you can brighten your own bowl.

Creamy Ranch Crockpot Chicken and Broccoli

This one tastes like ranch dip became dinner, in the best way. The potatoes cook right in the pot, so you get a creamy, complete meal without turning on the oven.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts: 900 g (2 lb)
• Broccoli florets: 340 g (12 oz)
• Yukon gold potatoes, cut small: 450 g (1 lb)
• Chicken stock: 240 ml (1 cup)
• Full-fat cream cheese, cubed: 120 g (4 oz)
• Sour cream: 120 g (1/2 cup)
• Ranch seasoning mix: 2 tbsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Put the 450 g (1 lb) potatoes in the bottom of your slow cooker, then place the 900 g (2 lb) chicken breasts on top. Sprinkle the 2 tbsp ranch seasoning and 1/2 tsp black pepper over everything, and use your hands to toss the potatoes and chicken together.

Step 2: Pour the 240 ml (1 cup) chicken stock around the edge, cover, and cook on low for 6 hours. The potatoes should be tender when you check them.

Step 3: Lift the chicken out and chop it into cubes. Add the 120 g (4 oz) cream cheese and 120 g (1/2 cup) sour cream to the pot, then whisk until you have a smooth, creamy sauce.

Step 4: Return the chicken to the pot along with the 340 g (12 oz) broccoli florets. Cook on high for 20 minutes, and you will see the sauce turn pale green and cling to the potatoes.

Step 5: Give everything a gentle stir so the potatoes do not break, then spoon into deep bowls. Serve with extra black pepper or a little hot sauce if you like a kick.

Freezer Pack Crockpot Chicken and Broccoli

This is the one to keep in the freezer for weeks when you know dinner needs to be automatic. You assemble everything raw, freeze it flat, and then your slow cooker does the rest on the day you need it.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless skinless chicken breasts: 1.4 kg (3 lb)
• Broccoli florets: 680 g (1.5 lb)
• Chicken stock: 480 ml (2 cups), divided
• Heavy cream: 240 ml (1 cup), divided
• Full-fat cream cheese, cubed: 180 g (6 oz), divided
• Dijon mustard: 2 tbsp, divided
• Garlic powder: 2 tsp, divided
• Onion powder: 2 tsp, divided
• Salt and black pepper: 1 tsp each, divided
• Cornstarch: 2 tbsp, divided

Instructions

Step 1: Label two large freezer bags with the date and cooking time. In each bag, place half of the 1.4 kg (3 lb) chicken, half of the 680 g (1.5 lb) broccoli, and half of the 180 g (6 oz) cream cheese. You are building two identical meals that will feed four people each.

Step 2: In a small bowl, stir the 480 ml (2 cups) chicken stock, 240 ml (1 cup) heavy cream, 2 tbsp Dijon mustard, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, and 1 tsp black pepper. Divide the liquid evenly between the two bags, then press out as much air as you can and seal them.

Step 3: Freeze the bags flat until solid, then store them. When you want dinner, thaw one bag in the fridge overnight.

Step 4: Pour the thawed contents of one bag into your slow cooker and cook on low for 6 hours. Stir in 1 tbsp cornstarch mixed with 1 tbsp cold water during the last 30 minutes, then shred the chicken and stir. You will see the sauce thicken and the broccoli stay bright. Serve over rice or noodles.

The one thing that matters most is when you add the broccoli. Add it too early and it turns gray and mushy; too late and the sauce never picks up its flavor. Aim for the last 15 to 20 minutes on high to keep some bite.

Pick the version that matches how hungry you are and let the slow cooker carry the work. Your kitchen will smell like dinner before you have done much at all.