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Slow-Cooked Broccoli Recipe

Slow-Cooked Broccoli Recipe

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


  • 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: 10 servings.

Nutritional Facts

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

Reviews for Slow-Cooked Broccoli

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Mrsmiller0628 User ID: 8313687 223831
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!"

homemaker27 User ID: 6063773 218723
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."

nikmyown User ID: 5451622 217033
Reviewed Jan. 5, 2015

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

cherylyoung User ID: 5912806 216863
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."

Gr8Accountant User ID: 6825274 23887
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."

jmkasprak User ID: 2880256 69923
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."

[email protected] User ID: 4441258 52244
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."

countryhearts User ID: 805142 69922
Reviewed Nov. 24, 2011

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

Porkiepine1204 User ID: 5852031 52242
Reviewed Mar. 7, 2011

"This was very easy to make and even tastier! I did change the recipe slightly by using 3 cups of diced potatoes and 3 cups broccoli and added a pinch of seasoning salt. I cooked it for an extra 20 minutes so that the potatoes were tender. It was a hit!"

juliesprincess User ID: 1363224 61754
Reviewed Feb. 19, 2011

"I thought it was amazing. My husband thought that the mayo and worestershire was too strong. I will make again and probably substitute something else."

Deevey User ID: 3069946 202988
Reviewed May. 30, 2010

"Tasted great and freed up space in my oven for the other dishes. Even my children liked it."

redraspberryjello User ID: 1526571 23886
Reviewed Nov. 21, 2009

"One of our favorites. Great make-ahead side dish. Don't use broccoli that has been in your freezer too long or has freezer burn, or the taste will not be as good."

janeron User ID: 1726882 24949
Reviewed Oct. 26, 2009

"I just made this and didn't like it. It was bitter tasting and the flavor was not very good. Sorry but there it is."

bbjam User ID: 1827478 202987
Reviewed Jan. 21, 2009

"One of my favorites!"

awalters3 User ID: 3325251 28265
Reviewed Nov. 11, 2008

"DELICIOUS! Everyone loved it at my house!"

raswanson User ID: 1687499 52241
Reviewed Mar. 7, 2008

"broccoli - Two 10oz. packages"

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