Slow Cooker Broccoli Casserole
This Slow Cooker Broccoli Casserole is a creamy, cheesy, easy side dish made with fresh broccoli, cheddar cheese, sour cream, and cream of mushroom soup. Perfect for holidays, potlucks, or busy weeknights, this hands-off crockpot broccoli casserole frees up oven space while delivering classic comfort food flavor. Simple to prep, family-friendly, and make-ahead ready.
Ingredients
- 4 cups fresh broccoli florets bite-sized pieces
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella optional
- 1 can 10.5 oz cream of mushroom soup
- ½ cup sour cream
- 2 large eggs lightly beaten
- Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Topping
- ½ cup crushed buttery crackers
- ¼ cup melted butter
- Optional Add-Ins
- 1 cup cooked rice
- 1 cup cooked diced chicken
- Diced jalapeños
- Red pepper flakes
Instructions
- Prep the Slow Cooker
- Lightly grease a 4–6 quart slow cooker.
- Mix the Creamy Base
- In a large bowl, combine cream of mushroom soup, sour cream, eggs, garlic powder, onion powder, salt, black pepper, and half of the shredded cheese.
- Stir until smooth.
- Assemble
- Add broccoli florets to the slow cooker.
- Pour creamy mixture over broccoli and stir gently to coat.
- Sprinkle remaining cheese evenly on top.
- Cook
- Cook on LOW for 3–4 hours, or
- Cook on HIGH for 1½–2 hours
- Broccoli should be tender but not mushy.
- Optional Crunchy Topping
- Mix crushed crackers with melted butter.
- Sprinkle on top during the last 20 minutes of cooking.
- Leave lid slightly ajar for a crispier topping.
- Serve
- Let rest 5–10 minutes before serving. Spoon and enjoy warm.
Notes
- Fresh broccoli holds texture better than frozen. If using frozen, thaw and drain well.
- Avoid overcooking to prevent mushy broccoli.
- For a thicker casserole, cook uncovered for the last 20–30 minutes.
- Store leftovers in refrigerator up to 4 days.
- Freeze up to 2 months (texture may soften slightly).