Slow Cooker Chicken Divan

slow cooker chicken divan
Diana Rattray
  • 5 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 5 hrs
  • Yield: 6 to 8 servings
Ratings (6)

A traditional chicken divan (which was created in the 1930s at the Divan Parisien Restaurant in New York City) is made with the addition of cheddar cheese, and the homemade sauce usually contains sherry. This version is made with cream of chicken soup because it holds up well in the slow cooker. Feel free to add a splash of dry sherry to the sauce and top the dish with shredded cheddar cheese if you'd like something closer to the original.

Serve this easy, great tasting chicken divan with a salad and crusty bread for a tasty everyday family meal. To make it even quicker, use a rotisserie chicken or 1 to 2 packages of pre-cooked chicken breast strips, diced. 

What You'll Need

  • 3 cups diced cooked chicken
  • 2 tablespoons finely chopped onion
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1/3 cup mayonnaise
  • 3 tablespoons all-purpose flour
  • 2 ribs celery (sliced)
  • 1/2 teaspoon curry powder or to taste
  • 1 tablespoon lemon juice
  • 1 (10-ounce) package frozen broccoli cuts, about 1 1/2 to 2 cups
  • 1 pound pasta or noodles

How to Make It

  1. Butter the inside of a slow cooker.
  2. In a medium bowl, combine the diced chicken with the onion, soup, mayonnaise, flour, celery, curry powder, and lemon juice. Stir to blend ingredients thoroughly.
  3. Spoon the mixture into the lightly buttered slow cooker. Cover and cook on low for 3 hours or on high 1 1/2 to 2 hours.
  4. Add the broccoli and continue cooking on low for about 1 1/2 to 2 hours or on high for about 1 hour.
  1. When the chicken and broccoli mixture is nearly done, cook the pasta in boiling salted water following package directions.
  2. Serve the chicken divan over hot buttered noodles or pasta.

Tips and Variations

  • If you are cooking the chicken for this recipe, you may want to choose to poach it. Place 3 to 4 chicken breast halves in a large saucepan. Cover with cold water to a depth of about 1 inch above the chicken. Remove the chicken from the pan and bring the cold water to a boil over high heat. Return the chicken to the pan and add 1 teaspoon of kosher salt. Turn the heat down to the lowest settings and simmer for 18 to 20 minutes, or until the chicken is fully cooked.
  • If you'd like a cheese topping, after the divan is cooked, transfer the mixture to a baking dish and top with about 1 cup of shredded Cheddar cheese. Place under the broiler until the cheese has melted and the top is lightly browned.
  • Add a few tablespoons of dry sherry and a dash of ground nutmeg to the chicken and sauce mixture for traditional flavor.
  • Make the dish with diced cooked turkey instead of chicken, or replace 1 cup of the diced chicken with 1 cup of diced ham.
  • This recipe can be doubled but if it becomes too thick, add a little chicken broth

Nutritional Guidelines (per serving)
Calories 618
Total Fat 32 g
Saturated Fat 13 g
Unsaturated Fat 9 g
Cholesterol 99 mg
Sodium 325 mg
Carbohydrates 55 g
Dietary Fiber 4 g
Protein 27 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)