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For this dish, use: - 4 boneless, skinless chicken breasts - 2 cups fresh broccoli florets The chicken forms the base of the meal. It's tender and juicy when cooked slowly. Fresh broccoli adds color and crunch. You add it near the end to keep it bright and vibrant. You will need: - 1 cup shredded sharp cheddar cheese - 1 can (10.5 oz) cream of chicken soup - 1/2 cup sour cream Sharp cheddar cheese gives rich flavor. The cream of chicken soup creates a creamy sauce. Sour cream adds a tangy finish that balances the cheese. Gather these seasonings: - 1/2 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1 teaspoon Dijon mustard The chicken broth adds moisture. Garlic and onion powders enhance the flavor. Black pepper and salt bring out the best in all the ingredients. Dijon mustard adds a subtle zing that ties everything together. First, grab your slow cooker. Place four boneless, skinless chicken breasts at the bottom. Make sure they fit well and are not crowded. This helps them cook evenly. I like to use fresh chicken for the best flavor. If you have frozen chicken, just thaw it first. Now, it’s time to make the sauce. In a medium bowl, combine one can of cream of chicken soup and half a cup of chicken broth. Add in one teaspoon of garlic powder, one teaspoon of onion powder, half a teaspoon of black pepper, half a teaspoon of salt, and one teaspoon of Dijon mustard. Mix it all together until smooth. This sauce is where the magic happens! Pour the sauce over the chicken in the slow cooker. Cover the pot and set it to cook on low for about four hours. If you’re in a hurry, you can cook it on high for two hours. Make sure the chicken reaches 165°F for safety. About 30 minutes before the cooking ends, gently add two cups of fresh broccoli florets. Stir them in carefully. Once the chicken is done, shred it using two forks and stir in half a cup of sour cream and one cup of shredded sharp cheddar cheese. This makes the dish creamy and rich. Serve over cooked rice or pasta for a complete meal. Enjoy! To get juicy chicken, use boneless and skinless breasts. Place them at the bottom of the slow cooker. This helps them cook evenly. You want an internal temperature of 165°F. If your chicken is frozen, cook it longer. Check it at the two-hour mark on high or four hours on low. For the best creamy texture, mix the cream of chicken soup, chicken broth, and seasonings in a bowl. Stir until smooth and pour it over the chicken. Adding sour cream and cheddar cheese at the end helps make it rich and smooth. If it looks too thick, add a splash more broth. Serve your dish in shallow bowls. This makes it look great and easy to eat. Top with extra cheddar cheese and a few broccoli florets for color. You can serve it over rice or pasta. This adds more flavor and texture. {{image_2}} You can add more veggies to this dish. Carrots, green beans, or cauliflower work well. Just chop them into small pieces. Add them to the slow cooker with the broccoli. This mix gives you more colors and flavors. It also boosts the nutrients. You can try bell peppers for a sweet touch. Experiment with different veggies to find your favorite combo. Cheddar cheese is a classic choice, but you can switch it up. Try using mozzarella for a stretchy, gooey texture. Parmesan adds a sharp, nutty flavor. Pepper jack brings a bit of spice. Mix and match these cheeses to create your own taste. Just remember to keep the total amount around one cup. This way, the dish stays creamy and rich. If you don’t have a slow cooker, you can still make this meal. Use a stovetop pot instead. Start by cooking the chicken in a pot on medium heat. Once it’s cooked, add your sauce and veggies. Simmer everything together until the broccoli is tender. You can also use an oven-safe dish. Cover it with foil and bake at 350°F for about 30 minutes. This method gives you a nice baked flavor while keeping things simple. Once you finish your meal, let the leftovers cool. Place the creamy broccoli cheddar chicken in an airtight container. This will keep it fresh. Store it in the fridge for up to three days. When you want to enjoy it again, just take it out. You can freeze this dish too! Use a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, you have a few options. The microwave works well for quick meals. Place the chicken in a bowl and cover it. Heat in short bursts, stirring in between. You can also use the stove. Place it in a pot over low heat. Stir often until it warms up. If it looks too thick, add a splash of chicken broth. This will bring the creaminess back. Enjoy your meal! Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time. Cook on high for about three hours. The chicken will still turn out tender and juicy. Just make sure it reaches 165°F when done. To thicken the sauce, you can add a tablespoon of cornstarch mixed with cold water. Stir this into the slow cooker about 30 minutes before serving. This will help create a nice, thick sauce. You can also add more cheese or sour cream for extra creaminess. You can serve this dish with cooked rice or pasta. Both options soak up the creamy sauce well. For a lighter meal, consider a side salad. Roasted vegetables also pair nicely and add color to your plate. This blog post covered all you need for a tasty Creamy Broccoli Cheddar Chicken. We explored ingredient options, step-by-step cooking methods, and helpful tips. Remember to ensure your chicken cooks well and your sauce stays creamy. Feel free to try different veggies or cheeses to make this dish unique. Store leftovers properly to enjoy later. This dish is easy, fun, and delicious! Get creative and enjoy cooking.

Creamy Broccoli Cheddar Chicken (Slow Cooker)

Indulge in a comforting meal with this creamy broccoli cheddar chicken recipe! This slow cooker dish combines juicy chicken breasts, fresh broccoli, and rich cheddar for a perfect family dinner. With just 15 minutes of prep, it’s easy to make and even easier to enjoy over rice or pasta. Ready to savor a deliciously creamy dinner? Click through to explore the full recipe and make it tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups fresh broccoli florets

1 cup shredded sharp cheddar cheese

1 can (10.5 oz) cream of chicken soup

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon Dijon mustard

1/2 cup sour cream

Cooked rice or pasta (for serving)

Instructions
 

In a slow cooker, place the chicken breasts at the bottom.

    In a medium bowl, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, salt, and Dijon mustard. Mix until well combined.

      Pour the mixture over the chicken breasts in the slow cooker.

        Cover and cook on low for 4 hours or high for 2 hours, or until the chicken is cooked through (internal temperature should reach 165°F).

          About 30 minutes before serving, add the broccoli florets to the slow cooker and stir gently to incorporate.

            Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the pot.

              Stir in the sour cream and cheddar cheese until the cheese is melted and the mixture is creamy.

                Serve the creamy mixture over cooked rice or pasta.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4

                    - Presentation Tips: Serve in shallow bowls with a sprinkle of extra cheddar cheese on top and a few broccoli florets for color.