Ingredients:

  • 2. 5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large (175g) onion, chopped
  • 2 cloves garlic (6g), minced
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) salt, plus more to taste
  • 1/4 teaspoon (1.25g) black pepper, plus more to taste
  • 1 (10.75 ounce / 305g) can condensed cream of chicken soup
  • 1 cup (240ml) chicken broth
  • 1 cup (227g) sour cream
  • 1 cup (113g) shredded cheddar cheese, plus more for topping (optional)
  • 4 cups (454g) broccoli florets, fresh or frozen

Instructions:

  1. Cut chicken breasts into 1-inch cubes.
  2. In the slow cooker, combine the cubed chicken, chopped onion, minced garlic, thyme, salt, and pepper.
  3. Pour in the condensed cream of chicken soup and chicken broth. Stir to combine.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
  5. Stir in the broccoli florets, sour cream, and cheddar cheese.
  6. Cover and cook for another 30 minutes, or until the broccoli is tender-crisp and the cheese is melted.
  7. Serve hot, garnished with additional shredded cheese (optional).