Crockpot Cheddar Broccoli Chicken and Potatoes

Ingredients

• 1.5 lb Chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1.5 lb Potatoes (cubed (Russet or Yukon Gold work best))
• 10.5 oz Condensed cream of chicken soup (1 can)
• 10.5 oz Cheddar cheese soup (1 can)
• 0.5 cup Milk
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.5 tsp Salt (or to taste)
• 0.5 tsp Black pepper (or to taste)
• 2 cup Broccoli florets (fresh or frozen)
• 1 cup Shredded cheddar cheese (for topping)

Steps

1. 1

   Place the cubed chicken breast and diced potatoes into the bottom of a 6-quart crockpot.

2. 2

   In a separate mixing bowl, whisk together the cream of chicken soup, cheddar cheese soup, milk, garlic powder, onion powder, salt, and black pepper until well combined.

3. 3

   Pour the soup mixture over the chicken and potatoes in the crockpot, stirring gently to ensure everything is evenly coated.

4. 4

   Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender and the chicken is cooked through.

5. 5

   About 30 minutes before serving, stir in the broccoli florets and sprinkle the shredded cheddar cheese over the top.

6. 6

   Replace the lid and continue cooking until the broccoli is tender and the cheese is melted and bubbly.

Notes

If using frozen broccoli, you may need to drain any excess liquid before adding the cheese. For a crispier topping, you can transfer the mixture to a baking dish and broil for 2-3 minutes at the end.

Nutrition per serving

• main
• slow-cooked
• chicken
• casserole
• family-friendly
• dinner
• comfort food