Description
A delicious and easy recipe for Crockpot Cheddar Broccoli Chicken and Potatoes, perfect for a comforting meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, peeled and cut into chunks
- 3 cups broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter
Instructions
- Prepare the crockpot: Lightly grease the inside of your slow cooker.
- Layer the potatoes: Place the potato chunks on the bottom.
- Season the chicken: Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Place them over the potatoes.
- Add the sauce: Whisk together the cream of chicken soup and chicken broth. Pour over the chicken and potatoes.
- Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken reaches 165°F (74°C) and the potatoes are tender.
- Add broccoli: Add the broccoli during the last 30–45 minutes of cooking so it stays tender-crisp.
- Make it cheesy: Stir in the sour cream and 1 cup of shredded cheddar. Sprinkle the remaining ½ cup cheddar over the top.
- Melt the cheese: Cover for another 10–15 minutes, until the cheese is melted and creamy.
- Serve: Slice or shred the chicken and serve with the cheesy potatoes and broccoli.
Notes
- For a spicier version, add red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours on LOW or 2.5-3.5 hours on HIGH
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg