Slow Cooker Cheesy Broccoli Bake
Ingredients (6 total):
4 cups frozen broccoli florets
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1 cup shredded cheddar cheese
½ cup sour cream
½ cup milk
1 teaspoon garlic powder (optional: salt and pepper to taste)
Instructions:
Prep the slow cooker: Lightly grease the slow cooker with cooking spray or a little butter.
Combine ingredients: In the slow cooker, dump the frozen broccoli, soup, cheddar cheese, sour cream, milk, and garlic powder. Stir until well combined.
Cook: Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until the broccoli is tender and the mixture is bubbly.
Optional topping: About 15–20 minutes before serving, sprinkle a little extra cheese on top and cover until melted.
Serve: Scoop onto plates as a comforting side dish or a light main meal.
💡 Tips:
Add cooked chicken, sausage, or ham for a heartier meal.
Swap cheddar for mozzarella or pepper jack for a different flavor twist.
For extra crunch, sprinkle breadcrumbs on top and broil for 3–5 minutes before serving.
This recipe is basically a “dump-and-go” slow cooker meal—minimal effort, maximum comfort.
If you want, I can also make a super creamy, almost cheesy soup version of this with just 6 ingredients that’s like broccoli-cheddar soup in the slow cooker. Do you want me to do that?
