ADVERTISEMENT
A simple, 4-ingredient dump-and-go dinner that yields tender chicken and tender broccoli coated in a rich, velvety cheddar sauce.
- Prep time: 5 minutes
- Cook time: 3–4 hours (High) or 6–7 hours (Low)
- Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts (approx. 1 to 1.5 lbs)
- 2 cups fresh broccoli florets
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 ½ cups shredded sharp cheddar cheese, divided (1 cup for cooking, ½ cup for topping/stirring at the end)
- ½ tsp garlic powder (optional, for added flavor)
- Salt and black pepper to taste
Instructions
- Prep the slow cooker: Lightly grease the ceramic bowl of your slow cooker with cooking spray or butter.
- Layer the base: Place the raw chicken breasts flat on the bottom of the slow cooker.
- Add vegetables & sauce: Scatter the broccoli florets around and slightly over the chicken. Pour the condensed cream of chicken soup directly over the center.
- Cheese layer: Sprinkle 1 cup of the shredded cheddar cheese evenly across the top. Season with salt, pepper, and garlic powder if desired.
- Cook: Cover with the lid. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
- Shred & blend: Use two forks to shred or chunk the chicken directly in the slow cooker. Stir the chicken, broccoli, and melted cheese sauce together until creamy and well incorporated. Top with the remaining ½ cup of cheese, cover for 5 minutes to let it melt, then serve warm over rice, pasta, or as is