Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Optional: crushed red pepper flakes for a spicy kick
Instructions
- Place the chicken breasts at the bottom of your Crock-Pot Family-Size Slow Cooker. Season lightly with salt, pepper, garlic powder, and onion powder.
- In a mixing bowl, whisk together the condensed cream of chicken soup, sour cream, and half of the shredded cheddar cheese. Pour this mixture over the chicken breasts.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender. In the last 30 minutes, add the broccoli florets and stir to combine.
- Once cooked, shred the chicken slightly with two forks. Sprinkle the remaining shredded cheese on top and cover for 5-10 minutes until melted and bubbly.
Notes
- For best texture, add frozen broccoli during the last 20-30 minutes of cook time.
- Use dairy-free cheese and sour cream substitutes to make this recipe dairy-free.
- Can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 125 mg