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Slow-Cooked Broccoli

This family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee
  • Total Time
    Prep: 10 min. Cook: 2-3/4 hours
  • Makes
    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 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


  • 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.
  • Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook until the cheese is melted, 10 minutes longer.
Nutrition Facts
1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.

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  • victoriadianesires
    May 6, 2020

    Good stuff! I opted for a different topping, but the rest was prepared the same. The crackers were too much for my liking, so it was easy to change.

  • Brittany
    Apr 9, 2020

    This recipe is awesome! I baked mine in the oven rather than using the crockpot. The only thing I would change next time would be to saute the onions before adding it to the casserole.

  • Heather
    Jun 9, 2019

    Just a note - this recipe doesn't convert well to the instant pot. Still giving it a good rating because nobody claimed it would convert, but wanted to note it in case it saved anyone else the fail :-)

  • lolohiser
    Aug 22, 2017

    Tried. More later.

  • Mrsmiller0628
    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 cheeseI 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!

  • homemaker27
    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.

  • nikmyown
    Jan 5, 2015

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

  • cherylyoung
    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.

  • Gr8Accountant
    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.

  • jmkasprak
    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.