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Slow Cooker Broccoli Cheese Soup

If you're the sorta person that likes creamy soups...we think you'll LOVE this slow cooker broccoli cheese soup! Freezer friendly, make ahead friendly and a huge crowd pleaser!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 6 to 8 servings
Author: Gwen


  • 2 - 2 1/2 cups frozen hash browns
  • 5 - 6 cups of frozen broccoli or about 1 large head if using fresh
  • 2 1/2 to 3 cups carrots diced small or shredded
  • 1 onion minced fine
  • 2 to 4 cloves of garlic minced
  • 2 cups chicken stock or broth
  • 1 1/2 to 3 cups milk or evaporated milk whichever one you have on hand works
  • 1 8 ounces block cream cheese, diced (don't freeze for this recipe)
  • 2 cups shredded Velveeta shredded cheddar or cubed Velveeta (don't freeze cubed Velveeta, opt for one of the other options)


  • Add the broccoli, hash browns, carrots, garlic and onion to the crockpot
  • Pour the chicken stock (broth) over the top
  • Cover and cook on low for 6 to 8 hours, high for 3 1/2 to 4 (check the vegetables for doneness before proceeding)
  • Add the milk and cheese to the slow cooker and stir well.
  • Turn the crock pot to high and cook an additional 30 to 45 minutes.
  • Stir well and serve.

Freezer Meal Prep:

  • Toss the first 6 ingredients in a large freezer bag.
  • If you want to freeze the milk, put it in a bag on its own, don't mix it in.
  • Stack the veggie bag, milk bag, and shredded cheese and tape them together
  • Add a note to your label that the cream cheese will need purchased and/or added when you cook your freezer meal.
  • Defrost in the refrigerator overnight for a 6 to 8 hour cook time.