Slow cooker chicken broccoli cheese soup is a hearty, filling meal prepared entirely in your slow cooker. This creamy cheese soup is packed with shredded chicken breasts, broccoli, and carrots.
In a slow cooker, add onion, broccoli florets, carrots, chicken broth, salt, pepper, paprika, and thyme. Stir to combine. Nestle chicken breasts into the veggies in a single layer on top.
Cover and cook on low for 4 to 5 hours, or until chicken is cooked through to 165 degrees Fahrenheit (I highly recommend using a meat thermometer to test for doneness). Cooking time depends on thickness of chicken beasts.
Remove chicken breasts, shred with a fork, then return chicken to slow cooker.
In a bowl, combine cornstarch with about ¼ cup of the half & half and whisk into a smooth slurry. Add cornstarch mixture, remaining half & half, and shredded cheese to slow cooker and stir to combine.
Cover and cook for an additional 30 minutes on low, stirring occasionally to help melt cheese, before serving.
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Notes
I recommend using freshly shredded cheese from a block, not pre-shredded bagged cheese. Pre-shredded cheeses are coated in anti-clumping powders that can make your soup grainy when melted.
Half & half can be substituted with whole milk for a slightly thinner soup.
Leftovers will keep for 2-3 days in a sealed container in the refrigerator.
I do not recommend freezing dairy-based soups, they tend to separate when thawed.