Description
This Crockpot Creamy Broccoli Cheddar Chicken is an easy, comforting dish featuring tender chicken breasts slow-cooked with broccoli and a rich, cheesy sauce. Perfect for a hands-off dinner, it combines the savory flavors of cheddar and cream soup with aromatic seasonings, delivering a hearty, creamy meal that pairs well with rice or mashed potatoes.
Ingredients
Scale
Protein
- 2 lbs Chicken Breast
Vegetables
- 4 cups Broccoli Florets
Dairy
- 2 cups Cheddar Cheese, shredded
Pantry
- 1 can (10.5 oz) Cream Soup, condensed (such as cream of chicken or mushroom)
- 1 cup Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper, to taste
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken breasts and place them evenly at the bottom of the crockpot.
- Add the Broccoli: Layer the broccoli florets on top of the chicken breasts to ensure even cooking and flavor infusion.
- Mix the Creamy Base: In a bowl, whisk together the condensed cream soup, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the Sauce over the Chicken and Broccoli: Evenly pour the creamy mixture over the chicken and broccoli, ensuring everything is coated for maximum flavor.
- Cook on Low: Cover the crockpot and cook the dish on low heat for 6-8 hours, or alternatively on high for 3-4 hours, until the chicken is tender and fully cooked.
- Add the Cheddar Cheese: About 30 minutes before serving, stir in the shredded cheddar cheese so it melts into the sauce, creating a creamy, cheesy texture.
- Shred the Chicken: Before serving, use two forks to shred the chicken directly in the crockpot and mix it thoroughly with the sauce for an even, flavorful dish.
Notes
- You can substitute the cream soup with a homemade white sauce for a fresher taste.
- Adjust the seasoning according to your preference; add more garlic or onion powder if desired.
- Serve with cooked rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower sodium version, use low sodium chicken broth and cream soup.
