Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (16 ounce) package frozen broccoli florets
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Step 1: Place chicken breasts in the bottom of your slow cooker.
- Step 2: Pour cream of mushroom soup over the chicken. Sprinkle garlic powder and onion powder evenly over the chicken and soup.
- Step 3: Add frozen broccoli florets to the slow cooker.
- Step 4: Cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Step 5: Remove chicken from the slow cooker and shred it using two forks. Stir shredded chicken back into the slow cooker.
- Step 6: Stir in milk and sour cream. Add shredded cheddar cheese and stir until melted and creamy. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to maintain creaminess.
- Serve this delightful dish over rice, mashed potatoes, or even as a filling for baked potatoes for a complete meal.
- For extra cheesy goodness, top with a sprinkle of extra cheddar and a few crispy fried onions before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American