The Ultimate Crockpot Chicken & Broccoli Pasta and Cheese

By Jason Griffith

When the schedule gets tight and the hunger gets real, there is nothing quite like a “dump and go” slow cooker recipe to save the day. This Crockpot Chicken & Broccoli Pasta and Cheese is one of those rare gems that manages to be both incredibly indulgent and packed with a healthy dose of greens. It’s a complete meal that satisfies the soul without requiring you to stand over a hot stove for an hour.

Why I Love This Recipe

As a busy food writer, I’m always looking for ways to streamline dinner without sacrificing flavor. What makes this recipe a standout for me is the texture. Often, slow cooker pasta can get mushy, but by balancing the liquid and using small shells, we achieve a perfectly coated, creamy bite every time.

The addition of Ranch seasoning and dry mustard powder provides a savory depth that elevates the cheddar cheese sauce from basic to gourmet. It’s a hit with kids who usually shy away from broccoli, and it’s hearty enough to satisfy the biggest appetites in the house. If you enjoy the ease of a one-pot meal, you’ll find this as essential as my Mexican Chicken and Rice Casserole.

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Ingredients

To get started, gather these pantry and fridge staples:

• 1 lb boneless, skinless chicken breast: Cut into 1-inch cubes for even cooking.
• 5 cups fresh broccoli florets: Bite-sized pieces work best.
• 8 oz small shell pasta: Shells are perfect for “catching” the cheese sauce.
• 8 oz shredded cheddar cheese: I recommend sharp cheddar for the best flavor.
• 4 oz cream cheese: This provides that ultra-creamy, velvety finish.
• 1½ cups whole milk: For a rich, luscious sauce.
• ½ cup chicken broth: Adds savory depth and helps cook the pasta.
• 1 packet Ranch seasoning: The secret ingredient for a boost of herbs and tang.
• 1 tbsp minced garlic: Fresh is best, but jarred works in a pinch.
• 1 tsp dry mustard powder: This cuts through the richness and enhances the cheese flavor.

Swaps and Notes

• The Chicken: You can substitute chicken thighs for an even juicier result. If you are in a massive rush, you can even use pre-cooked rotisserie chicken—just add it in the last 30 minutes of cooking.
• The Greens: If you don’t have fresh broccoli, frozen works too! Just be aware that frozen broccoli may release more water, so you might want to reduce the chicken broth by a tablespoon or two.
• The Cheese: While cheddar is king here, a blend of Monterey Jack and cheddar makes for an incredible “cheese pull.”

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Step-by-Step Directions

1. Prepare the Crockpot

Spray the inside of your slow cooker with non-stick cooking spray. This is a crucial step for cheesy pasta dishes to ensure cleanup is a breeze later on.

2. Combine Ingredients

In the slow cooker, add the cubed chicken, broccoli florets, small shell pasta, shredded cheddar cheese, cream cheese, whole milk, chicken broth, Ranch seasoning, minced garlic, and dry mustard powder. Give everything a vigorous stir to ensure the Ranch seasoning and cream cheese are distributed.

3. Cook to Perfection

Cover the slow cooker and set your timer.

• Low Heat: 4-5 hours
• High Heat: 2-3 hours You’ll know it’s ready when the chicken is opaque and tender, and the pasta has absorbed the liquid to create a thick sauce.

4. The Final Stir

Once the time is up, give the mixture a good stir. The cream cheese will have melted into the milk and broth to form a decadent sauce. For an extra touch of indulgence, sprinkle a little more cheddar on top, replace the lid for 5 minutes, and let it melt.

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Tips for Success

• Don’t Overcook the Pasta: Every slow cooker runs at a different temperature. Start checking the pasta at the 2-hour mark (on high) or 4-hour mark (on low) to ensure it stays “al dente.”
• Even Cubing: Make sure your chicken cubes are roughly the same size so they cook at the same rate.
• Freshly Shredded Cheese: If you have the time, shred your own cheese from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which can sometimes make slow cooker sauces slightly grainy.

Serving Suggestions and Pairings

This dish is a powerhouse on its own, but it pairs beautifully with a light side. I love serving this alongside a crisp garden salad or some crusty garlic bread.

If you’re hosting a game day or a larger gathering, this creamy pasta fits right in with other crowd-pleasing favorites like these Hot Chicken Enchiladas or a side of Crockpot Nacho Dip.

Nutritional Information (Per Serving)

• Calories: ~400 kcal
• Protein: 28g
• Carbohydrates: 32g
• Fat: 18g
• Servings: 6

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: Pasta tends to soak up sauce as it sits. When reheating, add a splash of milk or water before microwaving to bring back that creamy consistency.
• Freezing: I do not recommend freezing this specific recipe, as the dairy-based sauce and pasta can change texture significantly once thawed.

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More Recipes You Will Love

If you enjoyed the convenience of this slow cooker meal, you have to try these other kitchen favorites:

• Instant Pot Lasagna: For when you want comfort food even faster.
• Sheet Pan Quesadillas: The ultimate way to feed a crowd with zero stress.

Final Thoughts

This Crockpot Chicken & Broccoli Pasta and Cheese has become a staple in my household, and I’m confident it will become one in yours too. It’s the perfect blend of convenience and classic comfort.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or share your photos with me on social media. Don’t forget to follow Chefmaniac for more easy, delicious recipes delivered straight to your inbox!