Crockpot Chicken Divan
A creamy, cheesy, and hands-off chicken casserole layered with tender slow-cooked chicken, bright broccoli, and melted cheddar. Perfect for families and potlucks.
Ingredients
Main 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
Vegetables
- 2 cups broccoli florets Fresh or frozen
Toppings
- 1 1/2 cups shredded cheddar cheese
- Optional: Panko breadcrumbs, crushed Ritz crackers, or French fried onions
Serving Suggestions
- Optional for serving: cooked noodles or rice
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer.
Mix 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 and Cook
- Pour the sauce evenly over the chicken, using a spatula to make sure each piece is coated.
- Cover and cook on LOW for 5–6 hours, or until the chicken reaches 165°F and easily shreds with a fork.
Add Broccoli
- About 30–45 minutes before serving, stir in the broccoli florets so they’re covered in the sauce.
Melt Cheese
- Sprinkle the shredded cheddar over the chicken and broccoli. Cover and let the cheese melt for 10–15 minutes.
- If desired, sprinkle on panko, crushed crackers, or French fried onions and broil briefly or toast in the oven on a sheet pan.
Serve
- Spoon over cooked rice or noodles. Garnish with extra Parmesan or cracked black pepper.
Notes
Use low-sodium soups if you’re watching salt. For a dairy-free option, use dairy-free cheddar and skip the Parmesan. Chicken thighs can replace breasts for a different texture. Make ahead by combining sauce ingredients the night before.