Slow cooker chicken casserole with potatoes and broccoli is a creamy, cheesy, comforting dinner the whole family will love!
Look at us go, friends! It is the second week of December and we are totally keeping it all together, right?
If you're not so sure about that, I've got a little help.
Today's recipe for slow cooker chicken casserole with potatoes and broccoli is a great way to make a family friendly, cozy dinner that everyone will want to dig into.
We've got so many favorites combined in today's dish.
Chicken, creamy potatoes, tender broccoli and plenty of sauce and cheese to bring it all together.
This is comfort food made extra easy! Cause 'tis the season to take it easy on ourselves when we can.
I love that this is an all-in-one dinner (no side dishes to coordinate) and that it is hands off as it cooks.
Plus, it's just a matter of chopping and layering everything in to get it prepped.
And when dinner is waiting on you and it's this creamy and cheesy, well, you'll be able to catch your breath a bit.
OK, let's get cooking.
Oh and if you love these flavors, check out this slow cooker chicken stew for another cold-weather favorite and this delicious anytime crock pot crack chicken.
Or if more comfort is the name of the game, this crock pot chicken pot pie is a must.
Ingredient Notes:
Chicken: I use boneless, skinless chicken breasts for this recipe. You could also substitute boneless, skinless chicken thighs or use a mix of the two.
Potatoes: I recommend using Yukon potatoes for their creaminess. Baby creamer potatoes could be used as well. I tried russet potatoes here once and it just wasn't as good.
Mushrooms: I love the flavor and meatiness these add, but I've also made it without them. So feel free to skip if you aren't a fan.
Broccoli: This is my favorite veggie to use here. It just goes so well with the chicken and potatoes and cheese. I've also tried frozen peas - about 1 to 1 ½ cups - if you'd rather use that for the green vegetable.
And as always, I've included some ideas for toppings in the recipe card below. Choose your favorites to really flavor up your plate!
I hope you enjoy this crock pot chicken casserole for a cozy dinner soon.
Happy cooking!
XO,
Kathryn
Slow Cooker Chicken Casserole
Ingredients
- 3-4 medium Yukon potatoes, cubed (about 2 ½ to 3 cups)
- 1 large onion, chopped
- 2 lbs. boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom soup)
- 1 (8 oz) package white button mushrooms, quartered (small ones can be halved)
- 1 medium head of broccoli, cut into florets
- 2 cups shredded cheddar cheese, divided
For serving (optional):
- Cooked, crumbled bacon, sliced green onions, sour cream, hot sauce, etc.
Instructions
- Place the potatoes in the bottom of the slow cooker insert. Sprinkle the onions on top of the potatoes. Layer the chicken breasts on top of the onion and potatoes.
- In a small bowl, combine the paprika, salt, pepper, garlic powder and dried thyme. Sprinkle the seasoning mixture evenly on top of the chicken breasts in the slow cooker.
- Dollop the condensed soup mixture on top of the chicken.
- Add the mushrooms then the broccoli florets to the slow cooker. Do not stir, they should remain on top of the chicken.
- Cover and cook on low for 5-6 hours or on high for 2 ½ to 3 hours.
- Remove the chicken breasts from the slow cooker and shred or chop the chicken. Return the chicken to the slow cooker along with 1 cup of the shredded cheese and stir to combine everything really well.
- Top the casserole with the remaining 1 cup of shredded cheese. Cover the slow cooker again and cook for another 15 minutes, or until the cheese is melted.
- Serve the chicken casserole hot, sprinkled with bacon, green onions, sour cream, hot sauce and any other desired toppings.
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