Name: Crockpot Chicken Divan
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) cream of broccoli soup; 1 cup mayonnaise (Use full-fat for best texture; Greek yogurt can be subbed.); 1/2 cup grated Parmesan cheese; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 2 cups broccoli florets (Fresh or frozen); 1 1/2 cups shredded cheddar cheese; Optional: Panko breadcrumbs, crushed Ritz crackers, or French fried onions; Optional for serving: cooked noodles or rice

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I first tried this Crockpot Chicken Divan on a rainy weeknight and it immediately joined the rotation — creamy, cheesy, and hands-off. This version layers tender slow-cooked chicken with a mayo-and-soup sauce, bright broccoli, and melted cheddar for a classic comfort-dinner that’s perfect for busy families or potlucks. If you like easy slow-cooker chicken dinners, you might also enjoy my take on crockpot angel chicken for another weeknight winner.

Why you’ll love this dish

Chicken Divan is one of those recipes that feels special without demanding time or fancy ingredients. This crockpot version keeps the dish low-effort but high-comfort — toss everything in, walk away, and come back to a saucy, cheesy casserole. It’s budget-friendly (pantry soups and mayo stretch the sauce), kid-approved (mild, cheesy flavors), and easy to double for a crowd.

“This Crockpot Chicken Divan is pure comfort—melty cheese, tender chicken, and a sauce that tastes like a hug. Perfect for busy nights.” — dinner-table fan review

Besides weeknights, it’s a great option for family gatherings, baby showers, or when you need a make-ahead dish that stays warm in the slow cooker. If you enjoy experimenting with slow-cooker chicken recipes, you’ll find plenty of inspiration from similar dishes like another slow-cooker favorite.

How this recipe comes together

Layer raw chicken breasts in the slow cooker.
Whisk the creamy sauce (two cans of soup, mayo, Parmesan, Dijon, and seasonings).
Pour the sauce over the chicken and cook on low until tender (about 5–6 hours).
Stir in broccoli 30–45 minutes before serving so it stays bright and slightly crisp.
Top with shredded cheddar and cover until melted; optionally sprinkle on crunchy topping.

This short overview helps you see the workflow before you gather ingredients and start cooking.

What you’ll need

2 lbs boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of broccoli soup
1 cup mayonnaise (use full-fat for best texture; Greek yogurt can be subbed for a tangier, lighter sauce)
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
2 cups broccoli florets (fresh or frozen)
1 1/2 cups shredded cheddar cheese
Optional topping: Panko breadcrumbs, crushed Ritz crackers, or French fried onions
Optional for serving: cooked noodles or rice

Notes: use low-sodium soups if you’re watching salt. For a dairy-free swap, try dairy-free cheddar and skip the Parmesan, though the flavor will change. For a different protein texture, boneless skinless thighs can replace breasts and hold up well in the slow cooker. For complementary slow-cooker flavors, see ideas in crockpot bourbon chicken variations.

Step-by-step instructions

Prepare the chicken: Place the chicken breasts in the bottom of the crockpot in a single layer.
Mix the sauce: In a medium bowl, whisk together the cream of chicken soup, cream of broccoli soup, mayonnaise, grated Parmesan, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
Add the sauce: Pour the sauce evenly over the chicken, using a spatula to make sure each piece is coated.
Cook on low: Cover and cook on LOW for 5–6 hours, or until the chicken reaches 165°F and easily shreds with a fork. (High setting will work in 3–4 hours but may dry breast meat slightly.)
Add broccoli: About 30–45 minutes before serving, stir in the broccoli florets so they’re covered in the sauce. If using frozen florets, add them closer to 45 minutes to avoid overcooking.
Melt the cheese: Sprinkle the shredded cheddar over the chicken and broccoli. Cover and let the cheese melt for 10–15 minutes. If you prefer a crunchy top, sprinkle on panko, crushed crackers, or French fried onions and broil briefly on a baking sheet (if your slow cooker insert is oven-safe) or toast in the oven on a sheet pan.
Serve: Spoon over cooked rice or noodles. Garnish with extra Parmesan or cracked black pepper.

Tips embedded in the steps: checking internal temperature ensures food safety; adding broccoli late keeps it bright; and finishing with cheese only takes minutes.

What to serve it with

Over buttered egg noodles or steamed white rice to soak up the sauce.
A simple green salad (mixed greens, lemon vinaigrette) cuts the richness.
Roasted baby potatoes or a crusty baguette for soaking.
For a lighter plate, serve over cauliflower rice or with steamed green beans.

Presentation tip: spoon a generous scoop onto a mound of noodles, sprinkle extra Parmesan, and top with a few toasted breadcrumbs for contrast.

How to store & freeze

Refrigerate: Cool leftovers, then store in an airtight container for up to 3–4 days. Reheat gently in the microwave or on the stovetop over low heat with a splash of milk to loosen the sauce.
Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating from frozen: Thaw in the refrigerator, then reheat in a covered baking dish at 350°F until hot throughout, or warm gently in a saucepan on low.

Food safety: cooked chicken should be reheated to 165°F. Do not leave perishable food at room temperature longer than two hours.

Pro chef tips

Keep chicken moist: Use chicken thighs if you want extra forgiving meat — they tolerate longer cook times without drying.
Texture control for broccoli: Add fresh florets 30–45 minutes before serving; frozen florets should go in closer to 45 minutes.
Sauce consistency: If the sauce is too thin after cooking, remove the chicken, whisk in 1–2 tablespoons of cornstarch mixed with cold water into the sauce and simmer on the stovetop until thickened.
Crunch factor: For the classic contrast, toast panko with a tablespoon of butter and a pinch of salt, then sprinkle on top just before serving.
Make-ahead: Combine sauce ingredients the night before and store in the fridge; morning-of, pour over chicken and start the slow cooker. For more timing and slow-cooker strategy tips, compare with these slow-cooker bourbon chicken tips.

Creative twists

Mexican-style: Stir in 1 tsp chili powder and swap cheddar for pepper jack; serve over cilantro-lime rice.
Lightened-up: Substitute half the mayo with plain Greek yogurt and use low-fat cheddar.
Gluten-free: Use gluten-free crackers or crushed GF panko for topping and confirm soups are GF.
Herb-forward: Add fresh chopped tarragon or parsley at the end to echo the classic Chicken Divan herb profile.
One-pot bake: Transfer finished contents to a baking dish, top with extra cheese and breadcrumbs, and bake until bubbly and browned.

Common questions

Q: How long does this take from start to finish?

A: Active prep is about 10–15 minutes. Cook time is 5–6 hours on LOW (or 3–4 hours on HIGH). Add 10–15 minutes to melt the cheese and any time for resting/serving.

Q: Can I shred the chicken instead of serving breasts whole?

A: Yes — for a more casserole-like texture, shred the cooked chicken with two forks right in the slow cooker or on a plate, then stir it back into the sauce before adding the broccoli and cheese.

Q: Is it safe to cook frozen chicken in the slow cooker?

A: It’s best to thaw chicken first. The USDA recommends not using frozen poultry in a slow cooker because it can spend too long in the temperature danger zone before reaching a safe 165°F.

Q: Can I make this dairy-free or vegan?

A: Dairy-free swaps (dairy-free cheddar and Parmesan alternatives) work, but the soups and mayo may contain dairy. For vegan, use plant-based soups and mayo, and a vegan cheese substitute — flavor and texture will differ from the classic.

Q: What’s the best crunchy topping?

A: For classic comfort, crushed Ritz add buttery flavor; panko gives a crispier texture; French fried onions add oniony crunch. Toast any topping briefly under a broiler for extra color.

Conclusion

If you want an alternate slow-cooker take or inspiration for different topping finishes, check this Chicken Divan in Slow Cooker – The Food Hussy for a similar method with extra notes. For another step-by-step slow-cooker Chicken Divan variant and serving ideas, I also like this Chicken Divan Crock Pot Recipe – Savory With Soul.