Directions
Season the chicken: Place the chicken breasts on a cutting board and sprinkle both sides with the salt and black pepper.
Layer in the slow cooker: Lay the seasoned chicken breasts in the bottom of a 4- to 6-quart slow cooker in an even layer.
Add the soup and some cheese: Spoon the cream of chicken soup over the chicken and spread it gently to cover. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top, reserving the remaining 1/2 cup for later.
Cook the chicken: Cover and cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is cooked through and tender.
Add the broccoli: About 30–45 minutes before serving, stir in the broccoli florets, tucking them down into the sauce around the chicken. If using frozen broccoli, no need to thaw—just break up any large clumps. Cover and continue cooking on HIGH until the broccoli is tender but still bright, about 30 minutes.
Shred the chicken: Once the broccoli is tender, use two forks to gently shred the chicken right in the slow cooker, mixing it into the cheesy sauce and broccoli. Taste and adjust seasoning with a little more salt and pepper if needed.
Finish with cheese and serve: Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover for 5–10 minutes until melted, then serve hot over rice, noodles, or mashed potatoes.
Variations & Tips
For a creamier, richer dish, stir in 1/2 cup of sour cream or plain Greek yogurt right at the end, just before adding the final sprinkle of cheese. If you like a little extra color and sweetness, add 1/2 cup of diced red bell pepper along with the broccoli. To stretch the meal for a bigger family, stir in 2 cups of cooked rice or cooked egg noodles after shredding the chicken, letting it sit on WARM for 10–15 minutes to soak up the sauce. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have in the pantry—Midwestern kitchens have always been about using what’s on hand. For a bit of smoky flavor, add 1/2 teaspoon of smoked paprika or a handful of crumbled cooked bacon before serving. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender in the slow cooker. To keep the broccoli from getting too soft, be sure not to add it too early; if you’re away from home longer, you can steam the broccoli separately on the stovetop or in the microwave and stir it into the cheesy chicken just before serving.
Dump frozen broccoli florets and 5 other ingredients into the slow cooker for a comforting meal.
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