Slow-Cooker Loaded Broccoli & Chicken Soup



This slow cooker recipe for Cheddar-Broccoli Chicken Soup is not only easy to make but also packed with flavor and nutrition. With a cooking time of just 4 hours on high or 7 hours on low, this recipe is perfect for a comforting dinner. It serves 8 people and is suitable for those with dietary restrictions as it is sesame-free, nut-free, soy-free, egg-free, and gluten-free. So get your slow cooker ready and let's start cooking!

To make this soup, you'll need the following ingredients:

- 6 cups of bite-size broccoli florets

- 1 1/2 cups of frozen chopped yellow onion


- 2 medium stalks of celery, finely chopped

- 1 cup of evaporated milk

- 1/2 cup of reduced-fat sour cream

- 1/4 cup of water

- 2 teaspoons of Dijon mustard

- 1 teaspoon of garlic powder

- 1 teaspoon of onion powder

- 3/4 teaspoon of salt

- 1/2 teaspoon of ground pepper

- 4 cups of reduced-sodium chicken broth, divided

- 2 cups of shredded Cheddar cheese, divided

- 1 pound of boneless, skinless chicken breasts

- 2 tablespoons of cornstarch

- 1 (8-ounce) package of reduced-fat cream cheese, cubed and softened

- 2 cups of frozen brown rice

- 1/2 cup of thinly sliced scallion tops (dark green parts only)

- 3 tablespoons of crumbled cooked bacon


To begin, add the broccoli, onion, celery, evaporated milk, sour cream, water, mustard, garlic powder, onion powder, salt, pepper, 3 3/4 cups of chicken broth, and 1 cup of Cheddar cheese to a 6-quart slow cooker. Stir to combine all the ingredients. Next, nestle the chicken breasts into the mixture, making sure they are completely submerged. Cover the slow cooker and let it cook until the chicken reaches an internal temperature of 165°F, which should take about 4 hours on high or 7 hours on low.

Once the chicken is cooked, transfer it to a cutting board and use two forks to shred it. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of chicken broth until smooth.


Stir this mixture into the soup, along with the cream cheese, rice, and shredded chicken. Cover the slow cooker again and cook on high heat for 10 to 15 minutes or until the rice is tender and the soup has thickened. Give the soup a good stir to combine all the ingredients.

Finally, divide the soup among 8 shallow bowls. Top each bowl with the remaining 1 cup of Cheddar cheese, sliced scallions, and crumbled bacon. Serve the soup hot and enjoy the delicious flavors of this Cheddar-Broccoli Chicken Soup.

So, bring out your 6-quart slow cooker, gather all the ingredients, and start preparing this comforting and flavorful soup. It's an excellent option for a family dinner or for meal prep throughout the week.