Chicken broccoli hotpot

Juicy chicken thighs enveloped in rich sauce, spiked with broccoli and covered with a cheesy, crunchy topping.

Servings 4-6, Preparation time 10 minutes, Cooking time: 22 minutes


  • 1.2kg chicken thigh fillets, trimmed, quartered
  • 1 tbsp canola oil
  • 425g can condensed cream of chicken soup
  • 1 large piece (400g) broccoli, cut into large florets
  • 1 cup grated cheese
  • ¼ cup dried breadcrumbs
  • Mixed garden salad, to serve


  • 1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START, do not close the lid. Add chicken with 1 tbsp canola oil and cook, stirring occasionally, until lightly browned and chicken is almost cooked through.
  • 2. Add the chicken soup and stir to combine.
  • 3. Close the lid. Select BAKE program, set time for 12 minutes and press START.
  • 4. When BAKE is complete, add broccoli and stir to combine. Combine cheese and breadcrumbs. Sprinkle over the surface.
  • 5. Close the lid. Select BAKE program, set time for 10 minutes and press START.
  • 6. When cooking is complete, remove lid. Serve into individual bowls with crusty bread or a garden salad on the side.
  • Chef’s tip: Sauté: Do not close the lid during sauté. Bake: Set valve to “Bake” position.
All in one chicken and broccoli hotpot