Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 1 tablespoon olive oil (for searing, if desired)
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder. For extra flavor, sear in a skillet with olive oil until golden if desired.
- Place the seasoned chicken in the slow cooker and spread the cream of chicken soup over it.
- Add sour cream and shredded cheddar cheese on top of the soup.
- Layer the fresh broccoli florets over the cheese mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Gently stir to combine the sauce with broccoli and chicken. Serve hot over rice, mashed potatoes, or pasta.
Notes
- Use fresh or frozen broccoli; adjust cooking time accordingly.
- For a thicker sauce, stir in a small amount of cornstarch mixed with water during the last 30 minutes.
- Add extra cheese or bacon bits for more flavor and richness.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb, Keto Option
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg