I still remember the first time I put this Crockpot Chicken Divan on the table — the house smelled like comfort, and even the picky eaters asked for seconds. This slow-cooker version keeps the classic broccoli, creamy sauce, and cheese but makes it completely hands-off for busy nights. If you like easy, satisfying weeknight meals that double as great leftovers, this recipe will quickly become a go-to; for more set-and-forget dinner ideas, check out these best chicken crockpot recipes that I often rotate through.

Why you’ll love this dish

This Crockpot Chicken Divan is comfort food with very little effort. The cream-of-soup base and mayonnaise thicken as they cook, coating the chicken so every bite is rich and velvety. It’s perfect for weeknights, potlucks, or when you need a crowd-pleaser that’s mostly hands-off. It’s also forgiving: swap frozen broccoli for fresh, use shredded rotisserie chicken to cut cook time, or change the cheese to suit what you have.

“Weeknight magic — creamy, cheesy, and impossible not to love. I make it when I want dinner ready with almost no babysitting.”

If you like creamy slow-cooker meals, you’ll also enjoy this creamy crockpot chicken gnocchi soup that leans on the same cozy flavors.

How this recipe comes together

This is a simple, three-stage process:

Layer the raw chicken breasts in the crockpot.
Whisk a creamy sauce (two cans of soup + mayo + seasonings) and pour it over the chicken.
Cook low and slow, then add broccoli near the end and finish with cheddar.

The low heat cooks the chicken gently so it stays tender. Stirring in broccoli at the last 30–45 minutes prevents it from going mushy and keeps bright color and texture. If you want another slow-cooker comfort option, try this other take on slow-cooker creamy soups for inspiration.

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 (or Greek yogurt for a tangier, lighter swap)
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 and substitutions:

Low-sodium canned soups reduce overall salt; add salt later if needed.
Use shredded rotisserie chicken to skip slow-cooking if short on time.
For gluten-free, swap Panko for crushed gluten-free crackers or omit the crunchy topping.

How to prepare it

Arrange the chicken breasts in a single layer in the bottom of the crockpot.
In a medium bowl, whisk together the cream of chicken soup, cream of broccoli soup, mayonnaise, grated Parmesan, Dijon, garlic powder, onion powder, and black pepper until smooth.
Pour the sauce evenly over the chicken, making sure each piece gets coated.
Cover and cook on LOW for 5–6 hours, or until the thickest part of the chicken registers 165°F and shreds easily with a fork.
About 30–45 minutes before serving, stir in the broccoli florets so they steam but stay bright and slightly firm.
Sprinkle the shredded cheddar over the chicken and broccoli, cover, and let the cheese melt for 10–15 minutes.
If you want a crunchy top, transfer portions to an oven-safe dish, sprinkle with panko, crushed crackers, or French fried onions, and broil for 1–2 minutes until browned (watch closely).
Serve over cooked rice or egg noodles and finish with extra Parmesan or cracked black pepper.

For another slow-cooker chicken casserole idea, compare techniques in this Crockpot angel chicken recipe.

Best ways to enjoy it

Serve over buttered egg noodles or steamed rice to soak up the sauce.
For lower carbs, plate it over cauliflower rice or mashed cauliflower.
Add a simple side salad with lemon vinaigrette to cut through the richness.
Garnish with freshly chopped parsley or a squeeze of lemon for brightness.

How to store & freeze

Cool: Let leftovers cool no more than 2 hours at room temperature.
Refrigerate: Store in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warmed through or microwave in 1-minute intervals, stirring, until it reaches 165°F.
Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Always reheat to an internal temperature of 165°F to ensure safety.

Helpful cooking tips

Don’t overcook the broccoli — add it late so it keeps some bite and color.
If you prefer shredded chicken, remove breasts, shred on a cutting board, then return to the sauce to soak up flavor.
Use low-sodium soups and taste before adding salt; cheeses vary widely in saltiness.
Want speed? Use pre-cooked rotisserie chicken and reduce cook time: add chicken and sauce, warm for 1–2 hours on LOW, then add broccoli and cheese.
For creamier texture without mayonnaise, use full-fat Greek yogurt or sour cream stirred in after cooking (heat gently to avoid curdling).

Creative twists

Lighter version: Swap mayo for plain Greek yogurt and use reduced-fat cheddar.
Mushroom Broccoli Divan: Add sliced mushrooms with the broccoli for extra umami.
Gluten-free crunch: Top with crushed GF crackers mixed with a little melted butter.
Spicy twist: Stir in 1/2 teaspoon cayenne or a dash of hot sauce to the sauce.
Protein swap: Use boneless chicken thighs for a fattier, more forgiving meat (adjust cook time slightly).

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are more forgiving and stay moist at low temps. Cook on LOW for the same 5–6 hours, but check for doneness — thighs may be fork-tender earlier.

Q: Can I make this ahead and reheat?
A: Absolutely. Make it, cool, and refrigerate up to 3 days. Reheat on the stovetop over low heat or in a 350°F oven until hot. If frozen, thaw overnight first.

Q: Fresh or frozen broccoli — which is better?
A: Both work. Frozen broccoli is convenient and holds up well if added frozen 30–45 minutes before serving. Fresh broccoli gives the best texture and color if you prefer slightly firmer florets.

Q: How can I cut down on sodium?
A: Use low-sodium canned soups and reduce or omit added salt. Choose a lower-salt cheddar or use less cheese and finish with fresh herbs for flavor.

Q: Is mayonnaise necessary? Can I use sour cream or Greek yogurt?
A: Mayonnaise gives richness and mouthfeel, but plain Greek yogurt or sour cream works as lighter alternatives. If using yogurt, stir it in near the end of cooking and heat gently to avoid separation.

Conclusion

This Crockpot Chicken Divan is an effortless, comforting dish that’s perfect for busy nights and crowd-pleasing dinners. If you want a similar slow-cooker take on the classic, try the detailed version at a Chicken Divan in Slow Cooker from The Food Hussy, or compare flavors and technique with this Chicken Divan Crock Pot Recipe at Savory With Soul.