By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
893 cal · 330 min
Slow Cooker Chicken, Broccoli, and Quinoa Casserole
Recipe GLPR33d161f90668fd
A comforting one-pot meal made in the slow cooker combining tender chicken, nutritious quinoa, and fresh broccoli in a creamy sauce made with cream of chicken and cream of mushroom soups. Topped with melted mild cheddar cheese for a savory, satisfying dinner that feeds four people with minimal hands-on time.
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Ingredients
1 cup uncooked quinoa
2 boneless, skinless chicken breasts (about 1.5 pounds)
Salt and black pepper to taste
1 cup low-sodium chicken broth
10 3/4 ounce can cream of chicken soup
10 3/4 ounce can cream of mushroom soup
16 ounce bag frozen broccoli florets
1.5 cups shredded mild cheddar cheese
Directions
Pour the uncooked quinoa into the bottom of your slow cooker and spread it in an even layer.
Place the chicken breasts directly over the quinoa, then season them generously with salt and black pepper on both sides.
In a bowl, whisk together the chicken broth, cream of chicken soup, and cream of mushroom soup until well combined.
Pour the soup mixture over the chicken and quinoa, then scatter the frozen broccoli florets evenly throughout.
Cover the slow cooker and cook on low for 5 hours, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part.
Remove the chicken breasts from the slow cooker and shred or cut them into bite-sized pieces. Return the chicken to the slow cooker.
Stir in the shredded cheddar cheese until fully melted and incorporated throughout the casserole.
Cover and cook on low for an additional 30 minutes until the cheese is completely melted and the dish is heated through. Serve warm.
Comments
This is a genuinely hands-off weeknight win: five hours of unattended slow cooking for four servings of a complete protein-and-vegetable plate. The ingredient list is Charlotte-available at any Harris Teeter, Food Lion, or Walmart, and the cost per serving lands around $2.50 to $3.00 driven by the chicken breast and two canned soups. The stated 330 minutes is honest and includes both cook time and a brief sauté of broccoli near the end, making this a realistic set-and-forget meal for someone who can start it in the morning. Leftovers reheat well in the microwave or a low oven, which is a real advantage for a family that eats staggered dinners, though the casserole does lose some texture if left in the slow cooker for hours after it's done.
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