Crock Pot Broccoli Casserole

Crock pot broccoli casserole
Diana Rattray
  • Total: 2 hrs 40 mins
  • Prep: 10 mins
  • Cook: 2 hrs 30 mins
  • Yield: 1 Casserole (6 to 8 servings)
Nutritional Guidelines (per serving)
275 Calories
20g Fat
12g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Casserole (6 to 8 servings)
Amount per serving
Calories 275
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 54%
Cholesterol 53mg 18%
Sodium 382mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 10%
Protein 13g
Calcium 372mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This broccoli casserole is super easy to prepare and cook in the slow cooker. Broccoli is combined with condensed soup, cheese, and some simple seasonings. You might not think of the slow cooker for vegetables, but this is a tasty exception. If your slow cooker is particularly hot, cook the casserole on low or check the broccoli after about an hour.

Buttery cracker crumbs make up the tasty topping for this broccoli casserole. Feel free to add extra cheese to the top just before it's done. 

Partially thaw the frozen broccoli under cold running water or steam for a minute or two in the microwave or on the stovetop in a few tablespoons of water.


  • 2 (12 oz.) packages frozen chopped broccoli (partially thawed and broken up, about 24 ounces total)
  • 1 (10 3/4 oz.) can condensed cream of broccoli or cream of celery soup
  • 6 ounces cheddar cheese (1 1/2 cups sharp, shredded)
  • 1/4 cup  onion (finely chopped)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 cup cracker crumbs (such as Townhouse or saltines)
  • 2 tablespoons butter (melted)

Steps to Make It

  1. Spray the inside of the slow cooker with nonstick cooking spray or grease with butter.

  2. In a large bowl, combine the chopped broccoli, condensed soup, 1 cup of the shredded cheese, chopped onion, Worcestershire sauce, and freshly ground black pepper. Pour the mixture into the greased slow cooker.

  3. In a bowl, toss the cracker crumbs with the melted butter; sprinkle over the broccoli mixture.

  4. Cover and cook on high for 2 to 3 hours, or until the broccoli is tender.

  5. Sprinkle with remaining shredded cheese and cook 10 minutes longer, or just until the cheese has melted. 


  • Use a combination of broccoli and cauliflower in the casserole.

  • Replace the cracker crumbs with fine dry bread crumbs, ritz cracker crumbs, or mild cheese cracker crumbs.

  • Add frozen, partially thawed sliced carrots to the broccoli mixture.