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

Slow-Cooked Broccoli Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours
MAKES: 8-10 servings


  • 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.


  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

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Reviewed Mar. 30, 2015

"I use

"Hint of Salt" Ritz Crackers (usually 1 sleeve)
Cream of Mushroom soup (2 Large cans)
1 extra large bag of frozen broccoli florets (I thaw them before using)
A handful of chucked cheddar (I push it deep into the casserole so the cheese is everywhere)
1 little bag of velvet a shredded cheese
I mix everything up and put it in a pan then add the chunked cheddar randomly and bake it. The crock pot made it too mushy for me. I also started adding crushed ritz crackers to the top for some crunch :) I have made this for years and everyone I know loves it! My husband doesn't eat broccoli, but he loves this!"

Reviewed Jan. 24, 2015

"I made this back in 99' when it came out. It is delicious but was way way over cooked. I am making it tomorrw but baking it in the oven till I get the desired doneness I want."

Reviewed Jan. 5, 2015

"This is an awesome side dish and great for holiday get togeathers!"

Reviewed Jan. 4, 2015

"It has a good taste, but for me, 2 hours cooking time would have been better. It got a little too soft. And next time I'll omit the crackers. But I will be making it again."

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."

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