20 Creamy Chicken and Broccoli Crockpot Delicious Recipes

Craving cozy, no-fuss dinners that practically cook themselves? Look no further! These 20 Creamy Chicken and Broccoli Crockpot Recipes are here to save your weeknights with minimal effort and maximum flavor. From cheesy comfort classics to lightened-up twists, each dish delivers tender chicken, crisp-tender broccoli, and that irresistible creamy sauce we all love. Grab your slow cooker—your next family favorite is just a click away!

Cheesy Chicken and Broccoli Crockpot Casserole

This cozy casserole is a dump-and-go dream—tender chicken, crisp broccoli, and a creamy cheese sauce all meld together effortlessly in your slow cooker.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 cups fresh broccoli florets
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese, divided
• 1 cup cooked white rice (optional, for serving)

Instructions:

1. In a 6-quart crockpot, combine chicken, broccoli, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir well.
2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and cooked through.
3. Stir in 1.5 cups cheddar cheese until melted. Sprinkle remaining 1/2 cup cheese on top, cover for 5 minutes to melt.
4. Serve warm over cooked rice (if using).

The magic here? The broccoli stays perfectly crisp-tender—no mushy veggies!—while the cheese sauce clings to every bite.

Tip: For extra flavor, swap half the cheddar for pepper jack cheese.

Garlic Parmesan Chicken and Broccoli Crockpot

This creamy, garlicky chicken dish is a set-it-and-forget-it dream—tender chicken and crisp-tender broccoli smothered in a rich Parmesan sauce.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 3 cups broccoli florets
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side until lightly browned (it won’t be fully cooked). Transfer to the crockpot.
2. In a bowl, whisk together heavy cream, chicken broth, minced garlic, Italian seasoning, salt, and black pepper. Pour over chicken.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Add broccoli and Parmesan cheese, stirring gently. Cover and cook on HIGH for 20–30 minutes until broccoli is tender but still vibrant green.

The magic here? The sauce thickens beautifully without flour—just Parmesan and cream melding into a velvety blanket for the chicken.

Tip: For extra depth, swap half the broth for dry white wine.

Lemon Herb Chicken and Broccoli Crockpot

This fuss-free crockpot dish delivers bright lemon flavor and tender chicken with minimal effort—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups broccoli florets
• 1/3 cup chicken broth
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together chicken broth, lemon juice, olive oil, honey, minced garlic, thyme, oregano, salt, and black pepper.
2. Place chicken thighs in the crockpot and pour the sauce over them, turning to coat. Cover and cook on LOW for 4 hours.
3. Add broccoli florets, gently stirring to combine. Cover and cook on HIGH for 30 minutes until broccoli is tender but still vibrant.
4. Shred chicken lightly with forks before serving, mixing it with the broccoli and juices.

The honey balances the lemon’s zing beautifully, while the slow cooking keeps the chicken irresistibly juicy. Tip: For extra freshness, top with lemon zest and chopped parsley right before serving.

Spicy Buffalo Chicken and Broccoli Crockpot

This Spicy Buffalo Chicken and Broccoli Crockpot is the ultimate hands-off dinner—bold, tangy, and packed with just the right amount of heat to wake up your taste buds.

• 1.5 lbs boneless, skinless chicken breasts
• 3 cups broccoli florets
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

1. Place chicken in the crockpot. Pour 1/2 cup buffalo sauce, 2 tbsp melted butter, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp salt over the top, tossing to coat.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily with a fork.
3. Shred chicken directly in the pot, then stir in 3 cups broccoli florets. Cover and cook on HIGH for 15–20 minutes, until broccoli is tender-crisp.
4. Drizzle with 1/4 cup ranch dressing and toss gently before serving.

The magic here? The broccoli soaks up just enough spicy sauce to stay vibrant and crisp, balancing the rich, tender chicken perfectly.

Tip: For extra tang, swap ranch for blue cheese dressing—it’s a game-changer!

Creamy Alfredo Chicken and Broccoli Crockpot

This fuss-free crockpot recipe delivers rich, velvety Alfredo chicken with tender broccoli—perfect for busy weeknights when you crave comfort without the hassle.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 3 cups fresh broccoli florets
• 1 (15 oz) jar Alfredo sauce
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 8 oz fettuccine, cooked al dente

Instructions:

1. Place chicken in the crockpot. Pour Alfredo sauce and chicken broth over it, then sprinkle with garlic powder, onion powder, salt, and black pepper. Stir gently to coat.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily with a fork.
3. Shred chicken directly in the pot, then stir in broccoli and Parmesan cheese. Cover and cook on HIGH for 20–25 minutes until broccoli is tender but still bright green.
4. Toss with cooked fettuccine and serve immediately.

The slow simmer melds the Parmesan into the sauce for an extra-luxurious texture, while the broccoli stays crisp-tender for a satisfying bite.

Tip: For a lighter twist, swap half the Alfredo sauce with Greek yogurt and a squeeze of lemon.

Honey Mustard Chicken and Broccoli Crockpot

This sweet-and-savory crockpot dish is a weeknight lifesaver—just toss everything in and let the slow cooker work its magic!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole-grain mustard
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tbsp whole-grain mustard, 2 tbsp olive oil, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place chicken thighs in the crockpot and pour the sauce over them, turning to coat evenly. Cover and cook on LOW for 5 hours or HIGH for 3 hours.
3. Add broccoli florets, gently stirring to combine. Cover and cook on HIGH for 20–30 minutes until broccoli is tender but still bright green.

The tangy mustard cuts through the richness of the chicken, while the honey caramelizes into a glossy glaze—no stovetop searing required!

Tip: For extra depth, swap half the honey for maple syrup and add a pinch of red pepper flakes.

Teriyaki Chicken and Broccoli Crockpot

This fuss-free crockpot recipe delivers tender chicken and crisp-tender broccoli in a sweet-savory teriyaki glaze—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a 4-6 quart crockpot, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger. Add chicken thighs, turning to coat.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily with a fork.
3. In a small bowl, mix 1 tbsp cornstarch and 1 tbsp water. Stir into the crockpot, then add broccoli florets. Cover and cook on HIGH for 15-20 minutes until sauce thickens and broccoli is bright green but still crisp.
4. Garnish with sesame seeds and green onions before serving over rice.

The magic here? The broccoli stays vibrant and retains a slight crunch, balancing the melt-in-your-mouth chicken.

Tip: For extra depth, char the broccoli in a skillet for 2 minutes before adding to the crockpot.

BBQ Chicken and Broccoli Crockpot

This set-it-and-forget-it meal delivers tender chicken and crisp-tender broccoli smothered in tangy-sweet BBQ goodness—perfect for busy weeknights!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups fresh broccoli florets
• 1 cup BBQ sauce (plus 2 tbsp for serving)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
2. Place chicken thighs in the crockpot and pour the sauce over them, turning to coat. Cover and cook on LOW for 5 hours or HIGH for 3 hours until chicken shreds easily.
3. Add broccoli florets, gently stirring to combine. Cover and cook on HIGH for 15–20 minutes until broccoli is bright green but still crisp.
4. Shred chicken directly in the pot with two forks. Drizzle with remaining 2 tbsp BBQ sauce before serving.

The magic here? The broccoli stays vibrant and crisp while soaking up just enough smoky-sweet sauce—no mushy veggies here!

Tip: For extra depth, char the broccoli in a skillet for 2 minutes before adding it to the crockpot.

Thai Peanut Chicken and Broccoli Crockpot

This Thai Peanut Chicken and Broccoli Crockpot is a hands-off dinner dream—tender chicken, crisp-tender broccoli, and a creamy peanut sauce that’s packed with flavor.

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1/2 cup creamy peanut butter
• 1/3 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/4 cup coconut milk
• 2 tbsp chopped peanuts (for garnish)
• 2 tbsp fresh cilantro (for garnish)

1. In a 4-6 quart crockpot, whisk together 1/2 cup creamy peanut butter, 1/3 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/4 tsp red pepper flakes until smooth.
2. Add chicken thighs, turning to coat evenly. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
3. Stir in 3 cups broccoli florets and 1/4 cup coconut milk. Cover and cook on HIGH for 20-30 minutes until broccoli is tender but still bright green.
4. Shred chicken lightly with forks. Serve over rice, garnished with 2 tbsp chopped peanuts and 2 tbsp cilantro.

The magic here? The peanut sauce thickens into a velvety glaze as it cooks, clinging perfectly to every bite. No stovetop stirring required!

Tip: For extra crunch, add the broccoli during the last 15 minutes if you prefer it less tender.

Mediterranean Chicken and Broccoli Crockpot

This fuss-free crockpot dish brings sunny Mediterranean flavors to your dinner table with minimal effort—just toss everything in and let the slow cooker work its magic!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1 (14 oz) can diced tomatoes, undrained
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (for garnish)

Instructions:

1. In a 6-quart crockpot, combine chicken thighs, broccoli, diced tomatoes, olives, olive oil, minced garlic, 1 tbsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to coat.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Use two forks to shred the chicken directly in the pot, then stir to mix with the sauce and vegetables.
4. Serve warm, topped with crumbled feta cheese.

The briny olives and tangy feta balance the smoky paprika and sweet tomatoes, creating a dish that tastes like a vacation in every bite.

Tip: For extra brightness, stir in a squeeze of lemon juice before serving!

Mexican Chicken and Broccoli Crockpot

This cozy, flavor-packed crockpot dish brings together tender chicken, fresh broccoli, and bold Mexican spices—perfect for busy weeknights when you want dinner to practically make itself.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups fresh broccoli florets
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles
• 1 cup chicken broth
• 1 tbsp taco seasoning
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Place chicken thighs in the crockpot. Add broccoli, black beans, diced tomatoes with green chiles, and chicken broth.
2. Sprinkle evenly with taco seasoning, cumin, garlic powder, and salt. Stir gently to combine.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken shreds easily with a fork.
4. Shred chicken directly in the pot, then stir to mix with the sauce and veggies.
5. Serve topped with fresh cilantro.

The magic here? The broccoli stays perfectly crisp-tender—no mushy veggies!—while soaking up all the smoky-spicy flavors.

Tip: For extra richness, stir in 1/4 cup cream cheese during the last 30 minutes of cooking.

Coconut Curry Chicken and Broccoli Crockpot

This creamy, fragrant curry comes together effortlessly in the slow cooker, letting the flavors meld while you go about your day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1 (13.5 oz) can full-fat coconut milk
• 3 tbsp red curry paste
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp ground turmeric
• 1/2 tsp kosher salt
• Fresh cilantro for garnish

Instructions

1. In a 6-quart crockpot, whisk together coconut milk, red curry paste, brown sugar, fish sauce, lime juice, turmeric, and salt until smooth.
2. Add chicken thighs, turning to coat. Cover and cook on LOW for 5 hours.
3. Shred chicken directly in the pot using two forks. Stir in broccoli florets, cover, and cook on HIGH for 20 minutes until broccoli is tender-crisp.
4. Garnish with fresh cilantro before serving over rice.

The magic here is how the coconut milk tenderizes the chicken while the broccoli stays vibrantly green – no mushy veggies!

Tip: For extra depth, toast the curry paste in a skillet for 1 minute before adding to the crockpot.

Herbed Chicken and Broccoli Crockpot Stew

This cozy stew is a hands-off dinner dream—tender chicken, fresh broccoli, and a fragrant herbed broth that simmers to perfection while you go about your day.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups broccoli florets
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch (mixed with 2 tbsp cold water)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken thighs and sear for 2 minutes per side until lightly browned (they’ll finish cooking in the crockpot). Transfer to the slow cooker.
2. Add diced onion, minced garlic, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper to the crockpot. Pour in 3 cups chicken broth and stir gently.
3. Cover and cook on LOW for 5 hours or HIGH for 3 hours. Stir in broccoli florets during the last 30 minutes of cooking.
4. Whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth, then stir into the stew to thicken. Cook uncovered for 10 more minutes.

The rosemary and thyme infuse the broth with earthy warmth, while the cornstarch slurry gives it a velvety finish—no cream needed!

Tip: For extra depth, swap half the broth for dry white wine. The alcohol cooks off, leaving a bright herbal note.

Balsamic Glazed Chicken and Broccoli Crockpot

This sweet-tangy crockpot dish is a weeknight lifesaver—just toss everything in and let the slow cooker work its magic!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1/3 cup balsamic vinegar, 2 tbsp honey, 2 tbsp soy sauce, 3 cloves minced garlic, and 1/2 tsp red pepper flakes.
2. Place chicken thighs in the crockpot and drizzle with 1 tbsp olive oil. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then pour the balsamic mixture over top.
3. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
4. Add broccoli florets, stirring gently to coat. Cover and cook on HIGH for 20-25 minutes until broccoli is tender-crisp.

The glaze reduces into a sticky, caramelized sauce that clings perfectly to the juicy chicken and bright broccoli—no extra thickening needed!

Tip: For extra depth, add 1 tsp Dijon mustard to the glaze mixture.

Pesto Chicken and Broccoli Crockpot

This set-it-and-forget-it dinner packs bold pesto flavor into tender chicken and crisp-tender broccoli—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 3 cups broccoli florets
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Add chicken to the crockpot. Pour in 1/4 cup chicken broth and 1 tbsp lemon juice, then sprinkle with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Spread 1/2 cup pesto evenly over the chicken. Cover and cook on LOW for 3 hours.
3. Add broccoli florets, stirring gently to coat in the sauce. Cover and cook on LOW for 1 more hour (or until chicken reaches 165°F and broccoli is tender-crisp).
4. Shred or slice chicken, then toss with broccoli and sauce. Sprinkle with Parmesan if desired.

The pesto infuses every bite with herby richness, while the broccoli stays vibrant—no mushy veggies here! Tip: For extra flavor, sear the chicken in a skillet for 2 minutes per side before adding to the crockpot.

Smoky Paprika Chicken and Broccoli Crockpot

This fuss-free crockpot dish delivers tender chicken and crisp-tender broccoli with a smoky-sweet kick—perfect for busy weeknights when you want big flavor with minimal effort.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp honey

Instructions:

1. Toss chicken thighs with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Place chicken in the crockpot and pour 1/4 cup chicken broth around (not over) the chicken. Cover and cook on LOW for 4 hours.
3. Add broccoli florets and drizzle with 1 tbsp honey. Gently stir to combine, then cover and cook on HIGH for 30 minutes until broccoli is bright green but still crisp.

The smoky paprika and honey glaze creates a caramelized crust on the chicken while keeping the broccoli vibrant—no mushy veggies here!

Tip: For extra depth, add a pinch of cayenne with the paprika.

Sweet Chili Chicken and Broccoli Crockpot

This sweet and slightly spicy crockpot dish is a weeknight hero—just toss everything in and let the slow cooker do the work!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. In a 4-6 quart crockpot, combine chicken thighs, sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir to coat the chicken evenly.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and easily shreds with a fork.
3. Remove the chicken and shred it into bite-sized pieces. Return to the crockpot.
4. In a small bowl, whisk cornstarch and water until smooth. Stir into the crockpot to thicken the sauce.
5. Add broccoli florets, cover, and cook on HIGH for 15-20 minutes until the broccoli is tender-crisp.
6. Garnish with chopped green onions before serving.

The magic here? The broccoli stays perfectly crisp-tender while soaking up the sticky-sweet sauce—no mushy veggies here!

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Zesty Lime Chicken and Broccoli Crockpot

This tangy, tender chicken dish practically cooks itself—just toss everything in the slow cooker and let the flavors meld into a bright, comforting meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups fresh broccoli florets
• 1/3 cup fresh lime juice (about 3 limes)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch (for slurry)

Instructions:

1. Place chicken thighs in the crockpot. In a small bowl, whisk together lime juice, honey, soy sauce, garlic, cumin, paprika, and red pepper flakes. Pour over chicken.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Remove chicken and shred. Stir broccoli into the crockpot, cover, and cook on HIGH for 15 minutes until crisp-tender.
4. Whisk cornstarch with 1 tbsp water to make a slurry. Stir slurry and shredded chicken back into the crockpot; cook 5 more minutes until sauce thickens slightly.

The lime’s zing cuts through the richness of the chicken, while the smoky paprika adds depth—no one will guess how hands-off this is!

Tip: For extra freshness, top with chopped cilantro and a lime wedge before serving.

Ginger Soy Chicken and Broccoli Crockpot

This Ginger Soy Chicken and Broccoli Crockpot recipe is a fuss-free weeknight hero—tender chicken and crisp-tender broccoli bathed in a sticky, savory-sweet sauce that’ll have everyone reaching for seconds.

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups broccoli florets
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp fresh grated ginger
• 3 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• Sesame seeds and sliced green onions (for garnish)

1. In a 5-qt crockpot, whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp ginger, 3 cloves garlic, 1 tbsp sesame oil, and 1/2 tsp red pepper flakes.
2. Add chicken thighs, turning to coat. Cover and cook on LOW for 4 hours or HIGH for 2 hours until chicken shreds easily.
3. Remove chicken, shred with forks, and return to pot. Stir in broccoli. Cover and cook on HIGH for 20 minutes until broccoli is bright green but crisp-tender.
4. Push ingredients to one side. Whisk 1 tbsp cornstarch and 2 tbsp water in the empty space, then stir into sauce. Cook uncovered for 5 minutes to thicken.
5. Garnish with sesame seeds and green onions. Serve over rice.

The magic here? The broccoli stays perfectly crisp—no mushy veggies—while soaking up that glossy, ginger-kissed sauce.

Tip: For extra depth, swap half the soy sauce with hoisin sauce or add a splash of orange juice with the honey.

Tomato Basil Chicken and Broccoli Crockpot

This cozy crockpot dish is a weeknight lifesaver—juicy chicken, tender broccoli, and a rich tomato-basil sauce that smells amazing as it simmers.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups broccoli florets
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/4 cup chopped fresh basil
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high. Sear chicken thighs for 2–3 minutes per side until lightly browned (they’ll finish cooking in the crockpot).
2. Transfer chicken to a 6-quart crockpot. Add broccoli, diced tomatoes (with juices), chicken broth, tomato paste, garlic, oregano, salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
4. Stir in fresh basil just before serving.

The tomato paste thickens the sauce beautifully, while the fresh basil brightens up every bite—no bland crockpot meals here!

Tip: For extra flavor, sprinkle with grated Parmesan or red pepper flakes when serving.

Conclusion

With 20 creamy, comforting chicken and broccoli crockpot recipes, there’s something here for every taste and occasion! Whether you’re craving a classic casserole or a bold new twist, these easy slow-cooker meals are sure to please. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy these delicious dishes too. Happy slow-cooking!