Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh or frozen broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 tablespoon olive oil
- Optional: Cooked rice or pasta for serving
Instructions
- Rinse the chicken breasts under cold water and pat dry with paper towels.
- In a skillet over medium heat, add the olive oil. Once heated, sear the chicken breasts for 2-3 minutes on each side until golden brown.
- In a large crockpot, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.
- Add the seared chicken breasts to the crockpot, ensuring they’re submerged in the sauce.
- Spread the broccoli florets on top of the chicken in the crockpot.
- Cover and cook on low for 4-5 hours, or until the chicken is thoroughly cooked and tender.
- About 30 minutes before serving, add the shredded cheddar cheese and softened cream cheese to the crockpot. Stir gently to combine and let it melt into a creamy texture.
- Once the cheese is fully melted, serve the creamy broccoli cheddar chicken over cooked rice or pasta if desired.
Notes
For a healthier option, use low-fat cream cheese and reduced-sodium chicken broth.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg