Do you love Chicken Alfredo? Then you HAVE to try this Crock Pot Broccoli Chicken Alfredo Soup. It is the perfect combination of Broccoli Cheese Soup and Chicken Alfredo. Low Carb readers will love this as an alternative to their favorite pasta dish.
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Cris here.
I love broccoli cheese soup (see our crock pot broccoli cheese soup here) AND I love chicken alfredo (hey- we have a recipe for that too 😉 ). So the other day when I was flipping through one of my favorite slow cooker low carb cookbooks and saw an amazing recipe for alfredo sauce I got to thinking… what if I made a Crock Pot Broccoli Chicken Alfredo Soup. All the yummy tender broccoli with an amazing cheese based soup but with the twist of the flavors of chicken alfredo.
You. Guys.
This soup is INCREDIBLE. We loved it so much. I will be making it often.
How to Make Broccoli Chicken Alfredo Soup in a Slow Cooker
This recipe is incredibly easy to toss into a 6 quart slow cooker and go. The crock pot does all the work. The main thing to remember is to use care when stirring at the end so that you don’t break down your broccoli too much!
Crock Pot Broccoli Chicken Alfredo Soup Notes
- The Alfredo base of this soup was inspired by a recipe found in one of my favorite low carb cookbooks: Easy Ketogenic Diet Slow Cooking.
- Use frozen broccoli florets in this recipe, not chopped broccoli or the broccoli may breakdown completely in cooking.
- If you are not eating low carb, you may want to double the broccoli in this recipe.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Broccoli Chicken Alfredo Soup (Low Carb)
Crock Pot Broccoli Chicken Alfredo Soup (Low Carb)
Ingredients
- 2.5 lbs boneless skinless chicken we used thighs
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp minced garlic
- 12 oz frozen broccoli florets see note
- 1/4 cup butter sliced
- 1 cup shredded Parmesan cheese
Instructions
- Add chicken, garlic and broccoli to slow cooker and salt and pepper to taste.
- Pour broth and cream in around chicken and cook on low for 4-5 hours until chicken is tender.
- Remove chicken and shred with two forks.
- Carefully stir in butter and parm into the crock, being careful to not break up too much of the broccoli.
- Add chicken back into soup.
- Serve in bowls with additional parm if desired.
Notes
- The Alfredo base of this soup was inspired by a recipe found in one of my favorite low carb cookbooks: Easy Ketogenic Diet Slow Cooking.
- Use broccoli florets in this recipe, not chopped broccoli or the broccoli may breakdown completely in cooking.
- If you are not eating low carb, you may want to double the broccoli in this recipe.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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If you really want the broccoli to be less soft, why couldn’t you hold part of it out of the initial cooking time and add it later on? Maybe use half of the broccoli for flavor in the extended cooking time for the flavor and microwave the rest to use as a sort of “garnish” when serving…
Hi Laura-
That is a great idea if you would prefer firmer broccoli. Enjoy!!
Can you use fresh broccoli?
Hi Janet-
I haven’t tested it with fresh broccoli, but if you do, I’d love to hear how it turns out. Enjoy!