Crockpot Chicken Broccoli Cheddar Soup

If you’re craving a creamy, cheesy, and hearty soup, this Crockpot Chicken Broccoli Cheddar Soup is it.

Tender chicken, fresh broccoli, and sharp cheddar come together in a rich, comforting broth that’s perfect for dipping bread or just eating straight from the bowl.

It’s simple to make, and your slow cooker does most of the work.

this recipe!

Why I Love This Recipe

I first made this soup on a chilly day when I wanted something cozy but different from the usual chicken noodle. It quickly became a favorite because it feels like comfort food in a bowl.

• The slow cooker makes it nearly hands-off
• It’s filling and satisfying without being too heavy
• Leftovers reheat beautifully
• Sharp cheddar gives it that bold, cheesy flavor
• It’s restaurant-level good but so easy at home

What You’ll Need

• 1 lb boneless skinless chicken breasts
• 4 cups broccoli florets (fresh, chopped small)
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded (plus extra for topping)

Pro Tips

• Shred your own cheddar from a block—it melts smoother than pre-shredded.
• Chop the broccoli into small florets so they cook evenly.
• Add the dairy and cheese at the very end to keep it silky.
• Stir often at the finish so the cheese blends instead of clumping.
• If the soup gets too thick, thin it with a splash of broth or milk.

Tools You’ll Need

• 6-quart Crockpot
• Medium saucepan
• Whisk
• Cutting board and sharp knife
• Measuring cups and spoons
• Ladle

Substitutions and Variations

• Use half-and-half instead of heavy cream for a lighter version
• Swap in cauliflower for some or all of the broccoli
• Try Monterey Jack or Gruyère cheese instead of cheddar
• Use rotisserie chicken (add later, after shredding)

Make Ahead Tips

• Chop all the veggies ahead of time and refrigerate overnight.
• Shred the cheese and store it in a sealed container until ready to use.
• The soup can be cooked fully, cooled, and reheated gently the next day.

Step-by-Step Instructions

1. Add Base Ingredients to Crockpot

Place 1 lb chicken breasts, 4 cups broccoli florets, 2 diced carrots, 2 diced celery stalks, 1 diced yellow onion, 3 minced garlic cloves, 4 cups chicken broth, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika into the Crockpot. Stir to combine.

2. Slow Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are soft.

3. Shred the Chicken

Remove the chicken from the Crockpot, shred with two forks, and return it to the soup. Stir well.

4. Make Creamy Base

In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 1/4 cup flour and cook 1–2 minutes. Slowly whisk in 2 cups whole milk and 1 cup heavy cream. Cook until thick and smooth, about 4 minutes.

5. Stir Cream Mixture Into Soup

Pour the creamy sauce into the Crockpot, stirring it into the chicken and vegetables until smooth.

6. Add Cheese

Stir in 3 cups shredded cheddar cheese until melted and smooth.

7. Serve

Ladle soup into bowls and top with extra shredded cheddar if you’d like. Serve hot with crusty bread.

Makes

6 servings
Cook Time: 3–7 hours depending on heat setting

Macros (Per Serving – Approximate)

Calories: 480
Protein: 32g
Fat: 30g
Carbs: 20g
Fiber: 3g
Sugar: 6g

Why This Recipe Works (Quick Science)

The slow cooker allows the chicken to cook low and slow, making it tender enough to shred easily. Adding the flour, milk, and cream mixture separately ensures the soup thickens properly without curdling. Finally, cheese melts best when added at the end, giving the soup a velvety, cheesy texture.

Common Mistakes

• Adding cheese too early—it can separate or turn grainy.
• Using pre-shredded cheese—it won’t melt as smooth.
• Overcooking the broccoli—it should be tender, not mushy.
• Skipping the roux step—the soup won’t get that creamy thickness.

What to Serve With

• Crusty bread or garlic bread
• Side Caesar salad
• Crackers for dipping
• Roasted veggies

FAQ

Can I freeze this soup?
Yes, but leave out the dairy and cheese before freezing. Add them when reheating.

Can I use frozen broccoli?
Yes, but add it in the last 30 minutes so it doesn’t overcook.

What cheese works best?
Sharp cheddar is classic, but Gruyère, Colby Jack, or Monterey Jack work too.

How do I reheat leftovers?
Gently warm on the stove over low heat, adding a splash of milk or broth if it’s too thick.