Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 head (about 1 lb/450g) broccoli, cut into florets
  • 1 (10.75 oz/305g) can condensed cream of chicken soup (or cream of mushroom soup)
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1/4 cup (60ml) milk or heavy cream (for extra richness)
  • 1/4 cup (30g) shredded cheddar cheese (optional, for topping)
  • 2 tablespoons butter (28g)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch of salt, or to taste

Instructions:

  1. In the slow cooker, add chicken, broccoli, cream of chicken soup, chicken broth, milk/cream, butter, garlic powder, onion powder, salt, and pepper.
  2. Gently stir to ensure the chicken and broccoli are coated in the sauce.
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and the broccoli is tender. (Internal temp of chicken should reach 165°F/74°C).
  4. If desired, shred the chicken with two forks.
  5. Give it a final stir, taste, and adjust seasoning if needed. Top with cheddar cheese (if using) and serve immediately.