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image of a top down mise en place shot showing fresh ingredients arranged on a white marble kitchen counter healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight raw chicken breasts fresh broccoli florets uncooked pasta cheddar cheese cream cheese chicken broth garlic powder onion powder salt pepper

Crockpot Cheesy Chicken Broccoli Pasta

This crockpot Cheesy Chicken Broccoli Pasta is the perfect blend of comfort and convenience. A creamy, cheesy sauce coats perfectly tender chicken and broccoli in a satisfying weeknight meal that requires no fuss and delivers big on flavor. Whether you're serving it after a long day or meal prepping for the week, this dish is sure to become a staple.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 lbs Boneless Chicken Breasts or thighs for richer flavor
  • 3 to 4 cups Broccoli Florets fresh preferred, frozen works if added later
  • 2 cups Chicken Broth low-sodium preferred
  • 1 can (10.5 oz) Cream of Chicken Soup or homemade roux
  • 4 cloves Garlic minced
  • 1 tsp Dry Mustard Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • Salt and Black Pepper to taste
  • 16 oz Pasta Rotini or Penne, uncooked
  • 2 cups Sharp Cheddar Cheese freshly grated
  • 4 oz Cream Cheese cubed and softened
  • 1/2 cup Parmesan Cheese grated
  • 1/2 cup Milk or Heavy Cream for final sauce adjustment

Equipment

  • Slow Cooker (6-Quart)
  • Large pot for pasta
  • - Whisk
  • tongs

Method
 

  1. In the basin of your slow cooker, place chicken breasts and season generously with salt, pepper, onion powder, paprika, and dry mustard powder.
  2. Pour over chicken broth and cream of chicken soup. Stir gently to combine liquids around the chicken.
  3. Cover and cook on LOW for 4 hours or HIGH for 2 to 3 hours, until chicken reaches 165°F and is tender enough to shred.
  4. Remove chicken, shred or chop into bite-sized pieces, and return to the slow cooker. Add minced garlic, broccoli florets, and cubed cream cheese; stir to combine.
  5. Stir in cooked pasta (boiled separately until al dente), heavy cream, sharp cheddar, and Parmesan. Stir continuously until cheese melts into a glossy sauce.
  6. Turn off slow cooker and let sit uncovered for 5 to 10 minutes to allow sauce to thicken. Serve warm and garnish with extra black pepper or red pepper flakes if desired.

Notes

For best results, grate your own cheese and avoid pre-shredded varieties. Adding turmeric can give the sauce a vibrant, golden hue. Leftovers are best reheated gently on the stovetop with a splash of milk or broth to restore creamy texture.
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