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- 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 - Garnish with extra cheddar cheese and broccoli florets In this creamy dish, the chicken provides a juicy base. I love using boneless, skinless chicken breasts. They cook well in the slow cooker and stay tender. Fresh broccoli florets add a nice crunch and bright color. Plus, they soak up that creamy sauce, making each bite delightful. Sharp cheddar cheese is key for flavor. It melts beautifully, adding richness. The cream of chicken soup makes the sauce thick and hearty. Chicken broth gives it depth, while garlic and onion powder add flavor without extra work. Don't forget the Dijon mustard for a subtle tang. It makes the sauce pop! Finally, a touch of sour cream adds creaminess and balances the flavors. When serving, I love to put this dish over rice or pasta. It’s a great way to soak up the sauce. For a nice touch, sprinkle extra cheddar cheese on top. A few reserved broccoli florets also make it look nice. This dish is sure to please your family and friends! - Initial Setup in the Slow Cooker Start by placing the four boneless, skinless chicken breasts in the slow cooker. Spread them out evenly so they cook well. This helps them absorb all the flavors. - Mixing the Sauce Ingredients In a medium bowl, whisk together the cream of chicken soup and chicken broth. Add garlic powder, onion powder, black pepper, salt, and Dijon mustard. Stir until you have a smooth mix. This sauce is key for flavor. - Cooking Time and Settings Secure the lid on your slow cooker. Set it to cook on low for four hours or on high for two hours. Check that the chicken reaches 165°F. This ensures the chicken is safe to eat. - Adding Broccoli About 30 minutes before serving, add the fresh broccoli florets. Gently stir them into the sauce. This keeps the broccoli bright and tasty while it cooks. - Shredding the Chicken Once the chicken is done, use tongs to take it out. Shred the chicken with two forks until it looks pulled. Return the shredded chicken to the sauce. This makes sure every piece is coated. - Incorporating Cheese and Sour Cream Now stir in the sour cream and shredded cheddar cheese. Mix until the cheese melts into the sauce. This creates a rich and creamy texture that is truly delightful. - Ensuring Even Cooking: Place the chicken breasts in a single layer. This helps them cook evenly. If they overlap, some parts may not cook well. Use a meat thermometer to check that each piece hits 165°F. - Best Practices for Broccoli: Add the broccoli florets 30 minutes before serving. This keeps them bright and crisp. Avoid overcooking the broccoli. It should remain vibrant green and tender, not mushy. - Adding Herbs or Spices: You can boost flavor with herbs like thyme or parsley. A pinch of red pepper flakes adds warmth without overpowering. Mix these in with the sauce for a tasty twist. - Alternative Cheese Options: If you want a different taste, try using gouda or mozzarella. Each cheese brings its own flavor. Experiment to see what you like best. - Serving Style and Bowl Presentation: Serve the dish in shallow bowls. This allows guests to see the colorful broccoli and sauce. A bed of rice or pasta adds a nice base for the chicken. - Garnishing for Visual Appeal: Top each bowl with a little extra cheddar cheese. A few reserved broccoli florets also add color. This simple touch makes the dish look more inviting. {{image_4}} Alternative Protein Options You can swap chicken for turkey or tofu. Turkey gives a leaner taste. Tofu is great for a plant-based meal. Use firm tofu and press it to remove extra moisture. Dairy-Free Modifications For a dairy-free version, replace cheese and sour cream with cashew cream. You can also use a dairy-free cream soup. Many brands offer great options that taste similar. Stovetop Preparation If you prefer the stovetop, start by browning the chicken in a pot. After that, add all the sauce ingredients. Let it simmer until the chicken is cooked through. This usually takes about 30 minutes. Oven-Baked Options To bake, place the marinated chicken in a baking dish. Top it with the sauce and broccoli. Cover with foil and bake at 350°F for about 40 minutes. Remove the foil for the last 10 minutes to brown the cheese. Spicy Versions Want a kick? Add red pepper flakes or diced jalapeños. This will spice up the creamy sauce nicely. Start with a small amount and taste as you go. Adding Vegetables You can toss in carrots, bell peppers, or peas. These veggies add color and extra nutrients. Just chop them small so they cook evenly with the broccoli. To keep your Creamy Broccoli Cheddar Chicken fresh, store it properly. Use an airtight container. Make sure to cool it down first before sealing. This helps prevent moisture build-up. You can store the leftovers in the fridge for up to three days. If you need to keep it longer, consider freezing. For freezing, place the chicken in a freezer-safe bag. Remove as much air as possible before sealing. It can last up to three months in the freezer without losing flavor. When you’re ready to enjoy your leftovers, reheating is key. The best method is to use the microwave. Place your portion in a microwave-safe bowl. Heat on medium power for two to three minutes. Stir halfway to ensure even warmth. If you want to maintain that creamy texture, you can add a splash of chicken broth or milk before reheating. This keeps it from drying out. You can also use a stovetop method. Heat gently in a pan over low heat, stirring often. Knowing how long to keep leftovers is important. In the fridge, your Creamy Broccoli Cheddar Chicken is good for three days. After that, it may spoil. Signs of spoilage include an off smell or changes in color. If frozen, it can last for three months. Thaw it in the fridge before reheating. Always check for signs of spoilage before enjoying leftovers. Keeping these tips in mind helps you enjoy this dish at its best! Cooking this dish takes about 4 hours on low or 2 hours on high. You want the chicken to reach 165°F. For best results, always check the internal temperature with a meat thermometer. This ensures safety and perfect texture. Yes, you can use frozen broccoli! It saves time and still tastes great. Just add it about 30 minutes before serving. This way, it cooks through without getting mushy. Fresh broccoli offers a nice crunch, but frozen works well too. If you need a substitute, try cream of mushroom soup or a homemade mix. For a dairy-free option, use coconut milk with some flour to thicken. This keeps the dish creamy while meeting dietary needs. Always taste as you go to adjust flavors! This article covered how to make Creamy Broccoli Cheddar Chicken in a slow cooker. You learned about the main ingredients, sauce components, and serving ideas. I shared step-by-step instructions from prep to final touches. We also talked about tips, flavor variations, and storage info. With this dish, you can enjoy great taste with easy prep. Experiment with flavors and find what works best for you. Enjoy your cooking journey!

Creamy Broccoli Cheddar Chicken (Slow Cooker)

Savor the deliciousness of creamy broccoli cheddar chicken in your slow cooker! This easy recipe combines tender chicken breasts with fresh broccoli, creamy soup, and rich cheddar cheese, creating a comforting meal that's perfect for any night. In just a few simple steps, you can have a hearty dish ready to serve over rice or pasta. Click to explore the full recipe and make this comforting favorite 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
 

Begin by placing the boneless, skinless chicken breasts in the bottom of a slow cooker, ensuring they're spread out evenly.

    In a medium bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, salt, and Dijon mustard. Stir this mixture until it achieves a smooth, even consistency.

      Carefully pour the creamy mixture over the chicken breasts in the slow cooker, making sure to cover them uniformly.

        Secure the lid on the slow cooker and set it to cook on low for 4 hours or on high for 2 hours, until the chicken reaches an internal temperature of 165°F or is fully cooked through.

          Approximately 30 minutes prior to serving, add the fresh broccoli florets to the slow cooker. Gently stir them into the mixture, ensuring they are coated in the delicious sauce.

            Once the chicken is fully cooked, remove it from the slow cooker using tongs, and shred it with two forks, creating a pulled texture. Return the shredded chicken back into the creamy mix.

              Stir in the sour cream and shredded cheddar cheese, mixing until the cheese is fully melted and blended into the sauce, creating a rich and creamy texture.

                Serve the creamy broccoli cheddar chicken generously over a bed of cooked rice or pasta, allowing the flavors to meld beautifully.

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

                    - Presentation Tips: Serve the dish in shallow bowls, garnishing each portion with a sprinkle of additional cheddar cheese and a few reserved broccoli florets for a pop of color. This enhances both the visual appeal and the dining experience!