If you love broccoli cheese soup, this Crockpot Broccoli Cheese Sauce is like the thick, spoonable version of it! It’s perfect for slathering your baked potato with. Velveeta keeps it silky smooth, while sharp cheddar adds that classic rich cheese flavor you know and love.
Crockpot Broccoli Cheese Sauce
Don’t you just love an effortless slow cooker recipe? To make this broccoli cheese sauce, all you need to do is let everything melt, stir in the broccoli, and serve on top of baked potatoes (or however else you’d like). It’s beyond simple! I like to add a little bit of cajun seasoning to mine. That cajun kick makes it just that much more exciting than your usual broccoli cheese sauce. It’s creamy, cheesy as can be, and impossibly easy to toss together. If you need a recipe that gets your picky eater to actually eat their broccoli, this is it!
Enjoy more of my favorite cheesy broccoli recipes like broccoli cheddar orzo, broccoli cheddar scalloped potatoes, and broccoli cheddar tortellini soup.
Can I cook it on high?
Nope. If you set your crockpot to high, you risk scalding the cheeses and causing them to separate. Low and slow is the way to go here! Also, be sure to give everything a good stir every so often to prevent burning.
How to Make Crockpot Broccoli Cheese Sauce
- Add ingredients to the crockpot. Add the Velveeta, cheddar, milk, cajun seasoning, garlic powder, onion powder, salt, pepper, and hot sauce to your crockpot and stir.
- Cook. Cover and cook on low for 1 1/2-2 hours, stirring occasionally, until the cheese is fully melted and smooth.
- Add the broccoli. Stir in the chopped broccoli, cover again, and cook for 20-30 minutes.
- Thin it out. If needed, stir in extra milk until it’s thinned to your liking.
- Enjoy! Spoon over baked potatoes and serve hot with sliced green onions for garnish if desired.
Storing and Reheating
Store your leftover broccoli cheese sauce in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so add a splash of milk before reheating!
Reheat gently on your stovetop to avoid scalding the sauce. Stir often until warmed through.
Ingredient Notes
- Velveeta – Cut it into small cubes so it melts quickly in the crockpot.
- Cheddar Cheese – Freshly shredded cheese is a must! Pre-shredded cheese is coated in an anti-caking powder that causes it to seize up when heated, so it won’t mix well with the Velveeta.
- Milk – Add just a little bit at a time until you reach your desired consistency. Cheese sauce is easy to thin, but really difficult to thicken up again, so be careful not to add too much!
- Seasonings – Cajun seasoning, garlic powder, onion powder, salt, and pepper is what I use to create the best flavor here. Feel free to play around with this mixture, of course!
- Hot Sauce – Just a few splashes give this sauce a tangy, spicy kick that makes it truly mouthwatering. Use whatever your favorite brand is.
- Broccoli – If using frozen broccoli, make sure it’s totally thawed prior to tossing in the slow cooker. If you use it frozen, it’ll release a lot of liquid as it warms up and ruin the consistency of your sauce.
Variations to Try
- Use pepper jack cheese. Swap part of the sharp cheddar for pepper jack. It melts nicely and adds a little extra heat!
- Add crispy bacon. Stir in cooked bacon right before serving, or just sprinkle it on top of each potato. Is there anything better than bacon and cheese?
- Make it a dip. Use a little less milk for a thicker texture and serve it with tortilla chips or pretzels.
Enjoy!
~Nichole
Crockpot Broccoli Cheese Sauce
Ingredients
- 2 Pounds Velveeta cheese cubed
- 2 Cups Sharp cheddar cheese freshly shredded
- 1 Cup Milk
- 1 tsp Cajun seasoning
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Salt or to taste
- 1/4 tsp Black pepper
- 1-2 tsp Hot sauce
- 3 Cups Chopped broccoli florets fresh or frozen/thawed
Instructions
- Add the Velveeta, cheddar, milk, Cajun seasoning, garlic powder, onion powder, salt, pepper, and hot sauce to your crockpot and stir to combine.
- Cover and cook on low for 1 1/2-2 hours, stirring occasionally, until the cheese is fully melted and smooth.
- Stir in the chopped broccoli, cover again, and cook for 20-30 minutes, or until the broccoli is tender.
- If needed, stir in extra milk until it’s thinned to your liking.
- Spoon over baked potatoes and serve hot with sliced green onions for garnish if desired.
Notes
This broccoli cheese sauce can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
