Slow-Cooked Broccoli Recipe
Slow-Cooked Broccoli Recipe photo by Taste of Home

Slow-Cooked Broccoli Recipe

Publisher Photo
This casserole is quick to assemble and full of good flavor. Even those who don't usually like broccoli enjoy it served this way. Since it simmers in a slow cooker, it frees up my oven for other things when I'm preparing a big meal.
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours
MAKES: 8-10 servings

Ingredients

  • 6 cups frozen chopped broccoli, partially thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 cup crushed butter-flavored crackers (about 25)
  • 2 tablespoons butter

Nutritional Facts

1/2 cup equals 159 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 431 mg sodium, 11 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
  2. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. Yield: 8-10 servings.
Originally published as Slow-Cooked Broccoli in Taste of Home February/March 1999, p39

Nutritional Facts

1/2 cup equals 159 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 431 mg sodium, 11 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Slow-Cooked Broccoli

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 29, 2013

Very, very good. I used fresh broccoli and have a couple of comments in that regard. I was intending to use some stems when I cut the broccoli but ended up using only the flowerets. Six cups of fresh broccoli flowerets (about 1-1/2 pounds) fed 5 adults and 2 kids with maybe a tablespoon left over. The next time I prepare this dish, and I will prepare it again, I will use slightly more broccoli, 2 pounds for sure, and I will use more cream of celery soup. I think adding more soup will make it creamier. Mine was a bit on the dry side. I used Keebler Club Crackers (Original) and they were perfect. I was concerned about cooking time thinking that fresh broccoli would take longer - I decided to give it 4 hours on high. This was way too long. Easily 2-1/2 to 3 hours on high would have been fine. This dish is delicious, easy, and full of flavor and I prepared it for our Thanksgiving dinner. Being able to use the crock pot was a huge plus. This recipe is a keeper for our Thanksgiving menu next year.

MY REVIEW
Reviewed Dec. 17, 2011

I think I've been using this recipe since it was published in the 1999 TOH cookbook. It's a great no-fuss side dish.

MY REVIEW
Reviewed Dec. 8, 2011

Made this at Thanksgiving. Nice to have something to put in the crock pot and not worry about it, another thing to watch over and make sure was done at the proper time. Of course i did have to put it on at the right time, but once i did that was it. Tasted delish too.

MY REVIEW
Reviewed Nov. 24, 2011

My family loves this recipe and I love how easy and convenient it is. It's a standby for holidays.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT