If you’ve been searching for a cozy, comforting side dish that’s bursting with flavor and so easy to make, this Slow Cooker Cheesy Corn and Broccoli Recipe is the answer to your dinner prayers. Imagine tender broccoli and sweet corn swimming in a luscious, cheesy sauce that’s been gently cooked all afternoon, making every bite creamy, flavorful, and irresistibly satisfying. It’s a fantastic way to sneak in veggies without any fuss, and the slow cooker does all the work while you attend to other tasks or just kick back and relax. Trust me, once you try this dish, it will become a beloved staple in your meal rotation.
Ingredients You’ll Need
These ingredients come together in such a simple way, yet each one plays a vital role in creating the perfect balance of texture, taste, and color in your Slow Cooker Cheesy Corn and Broccoli Recipe. The combo of creamy cheese with fresh veggies is a match made in heaven.
- Frozen corn (16-oz package): Sweet and juicy corn kernels add a natural pop of flavor and vibrant yellow color.
- Frozen broccoli florets (16 to 20-oz package): Tender pieces of broccoli provide a hearty texture and a beautiful green hue.
- Velveeta (4-oz, cubed): This cheese melts smoothly into a silky texture that makes the dish wonderfully creamy.
- Shredded cheddar cheese (½ cup): Adds sharpness and depth to the cheesy blend.
- Unsalted Cream of Chicken Soup (10.5-oz can): Acts as a flavorful binding agent, enriching the creaminess without overpowering the veggies.
- Milk (¼ cup, can use fat-free): Lightens the sauce just enough to keep it smooth and velvety without heaviness.
How to Make Slow Cooker Cheesy Corn and Broccoli Recipe
Step 1: Combine the Ingredients
Start by tossing the frozen corn and broccoli straight into your slow cooker—no need to thaw. Add the cubed Velveeta, shredded cheddar, the can of cream of chicken soup, and pour in the milk. Give everything a good stir to mix the ingredients well so the cheese melds evenly with the veggies and soup.
Step 2: Slow Cook Until Perfectly Tender
Set your slow cooker on LOW and cover it with the lid. Let it work its magic for 3 to 4 hours. During this time, the broccoli softens just right, the corn stays tender with a little bite, and the cheeses melt together creating that luscious, creamy sauce you’re craving. Before serving, stir everything one last time to blend the flavors perfectly.
How to Serve Slow Cooker Cheesy Corn and Broccoli Recipe
Garnishes
To add a fresh and vibrant touch, sprinkle some chopped fresh parsley or chives over the top just before serving. A light dusting of smoked paprika or freshly ground black pepper can also bring an extra hint of flavor and color contrast.
Side Dishes
This dish pairs beautifully with grilled chicken, roasted pork, or as a hearty side to classic meatloaf. It’s also fantastic alongside a crisp green salad or crusty bread to soak up all the cheesy goodness.
Creative Ways to Present
For a fun twist, serve your Slow Cooker Cheesy Corn and Broccoli Recipe inside hollowed-out baked potatoes or stuffing it in warm tortillas for a cheesy vegetable wrap. You can also spoon it over cooked quinoa or rice for a comforting bowl meal that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled completely before transferring to an airtight container. Stored in the refrigerator, your Slow Cooker Cheesy Corn and Broccoli Recipe will stay fresh for up to 3 days, making it perfect for quick meals later in the week.
Freezing
You can freeze this cheesy vegetable dish for up to 2 months. Just portion it into freezer-safe containers or bags and label them with the date. When thawed in the fridge overnight, it reheats well while maintaining its creamy texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to keep the cheese sauce smooth and prevent sticking. Alternatively, microwave in short bursts, stirring after each, until warmed through. Adding a splash of milk while reheating can help restore the creamy consistency.
FAQs
Can I use fresh broccoli and corn instead of frozen?
Absolutely! Just be sure to chop the broccoli into florets and either cut fresh corn off the cob or use canned corn. Adjust the cooking time slightly, as fresh vegetables may soften a little quicker than frozen ones.
Is this recipe vegetarian-friendly?
If you want to make it vegetarian, swap the cream of chicken soup with a cream of mushroom or cream of celery soup. This keeps it just as creamy and delicious without compromising the flavor.
Can I make this recipe dairy-free?
For a dairy-free version, use plant-based cheese alternatives and substitute the cream of chicken soup with a dairy-free savory soup. Coconut milk or almond milk can replace regular milk to keep that creamy texture.
How thick should the cheese sauce be?
The cheese sauce should be rich and creamy enough to coat the veggies without being too runny. It will thicken a little as it cools, so if you prefer it thicker, add a bit more Velveeta or less milk next time you make it.
Can I double the recipe for a large family gathering?
Yes! Just be sure your slow cooker is large enough to accommodate the doubled ingredients and increase the cooking time slightly, keeping an eye on the dish so it doesn’t overcook.
Final Thoughts
This Slow Cooker Cheesy Corn and Broccoli Recipe is one of those feel-good dishes that warms you from the inside out. It’s effortlessly simple to prepare, delightfully tasty, and perfect for busy days when you want something nutritious without the hassle. I can’t wait for you to try it and see how it becomes an instant favorite at your table too!
Print
Slow Cooker Cheesy Corn and Broccoli Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Cheesy Corn and Broccoli recipe is a comforting, easy-to-make side dish perfect for busy days. Combining frozen vegetables with creamy Velveeta and cheddar cheese, it delivers a rich and cheesy flavor with minimal effort, thanks to slow cooker convenience.
Ingredients
Vegetables
- 1 (16-oz) package frozen corn
- 1 (16 to 20-oz) package frozen broccoli florets
Cheese
- 4– oz Velveeta, cubed
- ½ cup shredded cheddar cheese
Other
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ¼ cup milk (can use fat-free)
Instructions
- Combine ingredients: Place the frozen corn, frozen broccoli florets, cubed Velveeta, shredded cheddar cheese, cream of chicken soup, and milk into the slow cooker. Stir well to evenly distribute all ingredients.
- Cook in slow cooker: Cover the slow cooker with its lid and cook on the LOW setting for 3 to 4 hours. This allows the vegetables to become tender and the cheeses to melt into a creamy sauce.
- Stir before serving: Before serving, stir the mixture thoroughly to blend all the melted cheese and soup, ensuring a consistent cheesy texture throughout the dish.
Notes
- You can substitute fat-free milk to reduce calories and fat content.
- The recipe is great for batch cooking and reheats well for leftovers.
- For a vegetarian variation, use a cream of mushroom soup and omit the chicken soup.
- Adjust the cooking time slightly depending on your slow cooker’s heat settings to avoid overcooking the vegetables.
