Description

This creamy chicken dish combines tender chicken, fresh broccoli, and rich cheddar in a slow-cooked feast that’s both comforting and delicious. Perfect for busy days!

Ingredients

Scale

4 boneless, skinless chicken breasts
2 cups broccoli florets
1 can (10.5 oz) condensed cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
2 cups shredded cheddar cheese, divided
1 cup sour cream

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Instructions

1. Place the chicken breasts at the bottom of the crockpot in a single layer.

2. In a medium bowl, mix the cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper until well combined.

3. Pour the soup mixture over the chicken breasts in the crockpot, ensuring each breast is coated.

4. Add the broccoli florets on top of the chicken mixture.

5. Cook on low for 4 to 5 hours, or until the chicken is fully cooked and tender.

6. About 30 minutes before serving, add 1 and 1/2 cups of shredded cheddar cheese and the sour cream to the crockpot. Stir gently to combine with the chicken and broccoli.

7. Allow the mixture to continue cooking on low until the cheese is fully melted and the sauce is creamy.

8. Just before serving, sprinkle the remaining 1/2 cup of cheddar cheese over the top.

9. Optionally, serve with rice or mashed potatoes for a complete meal.

Notes

For a healthier version, substitute cream of chicken soup with a homemade sauce or low-fat version.

Add extra vegetables such as diced carrots or bell peppers for more nutrition.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Great for meal prepping; the flavors tend to develop even more the next day.

You can use frozen broccoli instead of fresh, but do not add it until the last hour of cooking.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 450