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Slow Cooker Cheesy Chicken and Broccoli

Tender slow cooker chicken breasts and broccoli in a rich, creamy cheddar cheese sauce. An easy crockpot dinner made with just a few simple ingredients.
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Ingredients Method Notes

Ingredients
  

  • 1 –2 boneless skinless chicken breasts (12–16 ounces total)
  • 2 cups fresh broccoli florets
  • 1 can 10.5 ounces condensed cream of chicken soup
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • ½ teaspoon garlic powder optional
  • ½ teaspoon onion powder optional

Method
 

  1. Lightly grease the inside of a 3- to 4-quart slow cooker.
  2. Place chicken breasts in the bottom in a single layer.
  3. Spoon condensed cream of chicken soup over the chicken.
  4. Add optional seasonings and black pepper.
  5. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken reaches 165°F.
  6. Add broccoli during the final 30–45 minutes and cook until tender.
  7. Remove chicken, shred with two forks, and return it to the slow cooker.
  8. Stir in shredded cheddar cheese until melted and creamy.
  9. Adjust seasoning and serve warm over rice, pasta, or potatoes.

Notes

Use boneless chicken thighs if preferred.
Add broccoli near the end for a firmer texture.
Freshly shredded cheddar melts smoothly.
Check chicken temperature with a meat thermometer.
Refrigerate leftovers for up to 3–4 days.
Reheat thoroughly before serving.