The Best Cheesy Crockpot Broccoli Casserole
If you’re looking for an easy, comforting side dish that practically cooks itself, this Crockpot Broccoli Casserole is it. Tender broccoli, creamy cheese sauce, and a golden buttery cracker topping all come together in the slow cooker with very little effort. It’s one of those set-it-and-forget-it recipes that tastes like you spent way more time in the kitchen than you actually did.
This casserole is perfect for busy weeknights, holiday dinners, or anytime you need a veggie side dish that everyone will actually eat. It pairs beautifully with chicken gravy, works alongside bacon wrapped chicken thighs, and is just as good with french onion chicken casserole. You’ll love that it only takes about 20 minutes of prep and the crockpot does the rest of the work for you.
What really makes this broccoli casserole shine is the topping. Adding the Ritz cracker and butter mixture at the very end ensures it stays crunchy instead of getting soggy. Every bite is creamy, cheesy, and perfectly balanced with that buttery crisp crunch on top.
What You Will Love About This Recipe
Only 20 minutes of prep and the crockpot does the rest
Family-friendly side dish that even picky eaters enjoy
Perfect for holidays, potlucks, or easy weeknight dinners
Buttery Ritz topping adds the perfect crunch
Can be made with frozen or fresh broccoli
Tips & Tricks
- Drain and pat dry the broccoli very well to avoid a watery casserole.
- Use fresh broccoli for even more texture if you prefer.
- Start checking the casserole after 1 hour to make sure the broccoli doesn’t overcook.
- Keep the topping crunchy by adding it just before serving.
- Shred your own cheese for the best melt and flavor. Pre-shredded cheese often has added starch that changes the texture.
FAQs
Crockpot Broccoli Casserole
This Crock Pot Broccoli Casserole features tender-crisp broccoli, creamy cheese sauce, and a buttery cracker topping that stays crunchy. The topping is added near the end to prevent sogginess.
Ingredients
- 2 (12 oz) bags frozen broccoli florets, thawed and drained
- 1 (10.5 oz) can cream of mushroom or cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- ½ cup chopped green onion
- 2 eggs, beaten
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 sleeve Ritz crackers, crushed
- ¼ cup melted butter
Instructions
- Spray a 4- to 6-quart slow cooker with nonstick spray.
- In a large bowl, stir together the soup, sour cream, cheddar cheese, onion (if using), eggs, garlic powder, and black pepper.
- Fold in the thawed broccoli gently so it stays in pieces. Pour mixture into the slow cooker.
- Cook on low for 1 ½ to 2 hours, just until hot and set. Avoid overcooking.
- About 15 minutes before serving, mix the crushed crackers with melted butter and sprinkle over the top. Cover loosely with foil or a towel until the topping is warm.
Notes
Additional tips:
Using large broccoli florets helps prevent the casserole from getting mushy.
Broccoli should be completely thawed and drained well.
Lightly squeezed the broccoli florets in a paper towel to remove as much water as possible.
Fresh broccoli can also be used to reduce the water content.
Watch the broccoli for texture beginning at 1 hour to avoid overcooking. Check it every 30 minutes and serve when your desired consistency is reached.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 377Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 139mgSodium: 810mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 13g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
