Ingredients
Equipment
Method
Step-by-Step Instructions
- Grease the interior of your slow cooker with a splash of olive oil or cooking spray and set it to low.
- Layer the chicken breasts evenly at the bottom of the greased slow cooker and season with salt and pepper.
- Sprinkle the broccoli florets over the chicken, distributing them evenly.
- In a mixing bowl, combine the cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, and black pepper. Stir until smooth.
- Pour the creamy mixture over the chicken and broccoli in the slow cooker, ensuring each piece is covered.
- Cover the slow cooker and cook on low for about 6 hours, checking that the chicken reaches an internal temperature of 165°F.
- Once cooking is complete, shred the chicken directly in the pot with two forks and mix with the creamy sauce and broccoli.
- Serve the dish hot over rice or with warm bread.
Nutrition
Notes
Feel free to customize with additional veggies or cheese varieties. Store leftovers in an airtight container for up to 3 days.
