Description
A warm, creamy slow-cooker dinner that’s easy to prepare and perfect for busy weeknights.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 2 cups broccoli florets (fresh or frozen)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth (low-sodium)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 4 oz cream cheese (softened)
- 1 tablespoon olive oil (for searing)
- Cooked rice or pasta (optional for serving)
Instructions
- Heat a skillet over medium-high heat and add 1 tablespoon olive oil.
- Season the chicken with salt, pepper, garlic powder, and onion powder.
- Sear the chicken 2 minutes per side until lightly browned.
- Place seared chicken in the crockpot.
- Mix the cream of chicken soup and chicken broth until smooth and pour over the chicken.
- Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2.5 hours, until chicken is cooked through.
- Add broccoli florets to the crockpot about 30 minutes before serving.
- Stir in softened cream cheese and half of the shredded cheddar until melted and smooth.
- Sprinkle the remaining cheddar on top, close the lid for a few minutes to melt, then stir gently to combine.
- Check salt and pepper, adjusting to taste, and serve over cooked rice or pasta if desired.
Notes
For a quicker meal, use cooked rotisserie chicken instead of raw. Adjust the type of cheese for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg