Slow Cooker Broccoli and Cream Cheese
This is a simple, creamy side dish that turns basic ingredients into something rich and comforting. It works well alongside chicken, beef, or even as a topping for baked potatoes.
Ingredients
- 500–700 g broccoli (fresh florets or frozen)
- 200 g cream cheese (cubed)
- 2 tablespoons butter
- 2–3 cloves garlic, minced (optional)
- 60 ml milk or cream
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: grated cheddar or parmesan for extra flavor
Instructions
1. Prepare the Broccoli
If using fresh broccoli, cut into bite-sized florets. Frozen broccoli can go in directly.
2. Add to Slow Cooker
Place broccoli in the slow cooker. Add butter, garlic (if using), salt, and pepper.
3. Add Cream Cheese
Scatter the cubed cream cheese over the broccoli. Pour in the milk or cream.
4. Cook
- Cook on low for 2–3 hours or
- High for 1–1.5 hours
Stir once or twice if possible.
5. Stir and Finish
Once the broccoli is tender, stir everything until the sauce becomes smooth and coats the broccoli evenly. Add extra cheese if desired and let it melt.
Tips for Best Results
- Don’t overcook, or the broccoli may become too soft
- Add a splash more milk if the sauce is too thick
- For a lighter version, use reduced-fat cream cheese
- A pinch of chili flakes adds a nice kick
Variations
- Add cooked chicken or bacon for a more filling dish
- Mix in cauliflower for a broccoli–cauliflower blend
- Top with breadcrumbs for a bit of texture before serving
Storage
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently with a splash of milk to keep it creamy
Conclusion
Slow cooker broccoli and cream cheese is an easy, no-fuss recipe that delivers a creamy, savory side dish with minimal effort. It’s ideal for busy days when you want something warm and satisfying without standing over the stove.