Directions
Heat the olive oil in a skillet over medium heat. Season the chicken fillets with salt, pepper, garlic powder, and onion powder, then sear them in the skillet until golden brown on both sides. This should take about 3-4 minutes per side.
In a bowl, mix the cream of chicken soup, milk, and half of the cheddar cheese until well combined.
Place the seared chicken fillets in the bottom of your slow cooker.
Pour the soup mixture over the chicken, ensuring all pieces are covered.
Add the broccoli florets on top of the chicken and sauce.
Sprinkle the remaining cheddar cheese and breadcrumbs over the broccoli.
Cover and cook on low for 4-5 hours or until the chicken is cooked through and the broccoli is tender.
Once done, give it a gentle stir to mix the ingredients before serving.
Variations & Tips
For a lighter version, use low-fat cream of chicken soup and reduced-fat cheese. You can also add other vegetables like sliced mushrooms or bell peppers for extra flavor and nutrition. If you prefer a bit of spice, sprinkle some red pepper flakes or add a dash of hot sauce to the soup mixture. For a gluten-free option, use gluten-free breadcrumbs or omit them entirely.
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