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Slow Cooker Chicken and Broccoli Sauce | Kita Roberts GirlCarnivore.com

Slow Cooker Chicken and Broccoli Sauce

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 337kcal


  • 1 onion minced
  • 1/2 cup oil-packed sun dried tomatoes found mine near the veggie section, patted dry, sliced thin
  • 6 garlic cloves minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme
  • 1/2 tsp red pepper flakes
  • 2 cups low-sodium chicken broth
  • 1/2 cup dry white wine
  • 2 tbsp minute tapioca
  • 1 1/2 lbs boneless skinless chicken thighs trimmed if needed
  • salt and pepper
  • 1 large head of broccoli cut into bite sized pieces
  • 1 cup grated Parmesan cheese
  • Pasta and additional cheese for serving


  • In a microwave safe bowl, toss the onions, 1/4 cup dried tomatoes, garlic, 1 tbs olive oil, thyme, and red pepper flakes. Microwave in short bursts, stirring as needed, until onion is soft, about 5 minutes.
  • In your slow cooker, stir the broth, wine, and tapioca together. Add the onion mixture. 
  • Season the chicken thighs with salt and pepper and place in the slow cooker. Cover and cook on low for 4 to 6 hours.
  • When ready, using two forks, carefully shred the chicken.
  • Meanwhile, steam the broccoli until tender. Add to the chicken mix along with the cheese and stir to combine. Serve over pasta


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Calories: 337kcal | Carbohydrates: 17g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 442mg | Potassium: 890mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 103.9mg | Calcium: 266mg | Iron: 2.6mg