Preparation & Cooking Time
– Preparation time: 15 minutes
– Cooking time: 4–5 hours on LOW or 2½–3 hours on HIGH
– Final cheese-melting time: 15–20 minutes
– Total time: Approximately 5 hours
– Servings: 6
– Difficulty: Easy
Ingredients
Main Ingredients
– 2 large boneless, skinless chicken breasts (approximately 1½–2 lb)
– 4 medium potatoes, diced into small cubes
– 3 cups fresh broccoli florets
– 1½ cups shredded cheddar cheese
– ½ cup cooked bacon bits
– 1 can (10.5 oz) condensed cream of chicken soup
– ½ cup chicken broth
– ½ cup milk
Seasonings
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon paprika
– ½ teaspoon black pepper
– ½ teaspoon salt, or to taste
– ½ teaspoon dried parsley
– ½ teaspoon Italian seasoning
Optional Ingredients
– 2 tablespoons cream cheese
– ½ cup mozzarella cheese
– 1 tablespoon butter
– 2 tablespoons chopped fresh parsley
– ¼ teaspoon red pepper flakes
Step-by-Step Instructions
Step 1: Prepare the Ingredients
1. Wash and peel the potatoes if desired.
2. Cut potatoes into small, evenly sized cubes.
3. Wash the broccoli and separate it into bite-sized florets.
4. Pat chicken breasts dry with paper towels.
5. Shred cheddar cheese if using a block.
6. Cook bacon until crispy, then crumble into small pieces.
7. Prepare all seasonings in a small bowl.
Step 2: Prepare the Creamy Sauce
1. Take a medium-sized mixing bowl.
2. Add condensed cream of chicken soup.
3. Pour in chicken broth.
4. Add milk.
5. Add garlic powder and onion powder.
6. Add paprika, black pepper, salt, and Italian seasoning.
7. Whisk everything together until smooth.
8. Add softened cream cheese if you want an extra-rich sauce.
Set the mixture aside.
Step 3: Layer the Slow Cooker
1. Lightly grease the inside of a 6-quart slow cooker.
2. Spread diced potatoes across the bottom.
3. Arrange chicken breasts over the potatoes.
4. Sprinkle the chicken with a little additional black pepper and paprika.
5. Pour the prepared creamy sauce evenly over the chicken and potatoes.
6. Cover with the slow cooker lid.
Step 4: Slow Cook the Chicken and Potatoes
1. Cook on LOW for approximately 4–5 hours.
2. Alternatively, cook on HIGH for approximately 2½–3 hours.
3. Check that the potatoes are fork-tender.
4. Check the thickest part of the chicken with a food thermometer.
5. Chicken must reach an internal temperature of 165°F (74°C).
Cooking time varies depending on chicken thickness and slow cooker model.
Step 5: Add the Broccoli
1. Carefully open the slow cooker.
2. Add fresh broccoli florets.
3. Gently stir them into the creamy sauce around the chicken and potatoes.
4. Cover again.
5. Cook on HIGH for approximately 20–30 minutes, until the broccoli is tender but still bright green.
Tip: Add broccoli toward the end to prevent it from becoming mushy.
Step 6: Shred the Chicken
1. Remove the cooked chicken breasts carefully.
2. Place them on a clean cutting board.
3. Use two forks to shred the chicken into bite-sized pieces.
4. Return the shredded chicken to the slow cooker.
5. Gently mix with the potatoes, broccoli, and creamy sauce.
Step 7: Add Cheese and Bacon
1. Sprinkle shredded cheddar cheese over the mixture.
2. Add mozzarella if desired.
3. Sprinkle crispy bacon bits evenly over the top.
4. Gently fold some of the cheese into the casserole.
5. Cover and cook for another 10–15 minutes until the cheese melts completely.
Step 8: Final Touches
1. Open the slow cooker.
2. Gently stir everything together.
3. Check the consistency of the sauce.
4. Add a splash of warm chicken broth or milk if needed.
5. Sprinkle fresh parsley over the top.
6. Add a little extra cheddar and bacon for garnish.
Step 9: Serve and Enjoy
1. Spoon the cheesy chicken mixture into serving bowls.
2. Make sure every serving includes chicken, broccoli, potatoes, and sauce.
3. Finish with extra crispy bacon.
4. Serve hot while the cheese is melted and creamy.
Helpful Tips for Perfect Results
– Cut potatoes into similar-sized cubes so they cook evenly.
– Use freshly shredded cheddar for a smoother melt.
– Avoid adding too much liquid because the vegetables release moisture.
– Add broccoli near the end of cooking.
– Cook bacon separately for maximum crispiness.
– Do not overcook chicken, as it can become dry.
– Allow the casserole to rest for 5 minutes before serving.
Nutritional Information
Estimated per serving
Nutrient Amount
Calories 520 kcal
Protein 43 g
Carbohydrates 35 g
Total fat 23 g
Saturated fat 10 g
Fiber 5 g
Sugar 4 g
Sodium 950 mg
Estimates are based on 6 servings and vary depending on ingredients and brands.
Nut Information (Q/S)
Nut type Amount
Almonds 0 g
Walnuts 0 g
Cashews 0 g
Pecans 0 g
Peanuts 0 g
Pistachios 0 g
Macadamia nuts 0 g
Other tree nuts 0 g
Allergen information:
– Contains dairy (cheddar, milk, and cream of chicken soup).
– May contain wheat depending on the condensed soup brand.
– No nuts are intentionally included.
– Check product labels for possible cross-contamination.
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze in individual portions for up to 2 months for best quality.
– Reheating: Reheat gently in a saucepan or microwave with a splash of milk or broth.
– Food safety: Refrigerate within 2 hours of cooking.
Best Side Dishes
1. Garlic bread.
2. Fresh garden salad.
3. Roasted green beans.
4. Dinner rolls.
5. Steamed carrots.
6. Cucumber and tomato salad.
7. Corn on the cob.
Delicious Variations
– Extra Cheesy Version: Add Monterey Jack and mozzarella.
– Ranch Chicken Version: Add one tablespoon ranch seasoning.
– Spicy Chicken Version: Add jalapeños and red pepper flakes.
– Mushroom Chicken Version: Add sliced sautéed mushrooms.
– Low-Carb Version: Replace potatoes with cauliflower florets.
Final Result: Tender shredded chicken, soft golden potatoes, fresh broccoli, crispy bacon, and plenty of melted cheddar cheese, all coated in a rich and creamy sauce. Every bite is warm, cheesy, satisfying, and full of homemade comfort-food flavor!
Enjoy your homemade Slow Cooker Cheesy Chicken, Broccoli & Potato Casserole!