Crockpot Cheddar Broccoli Chicken and Potatoes Delight

Ingredients

• 2 pounds Boneless, skinless chicken thighs
• 4 medium Potatoes, diced (Yukon Gold or red)
• 3 cups Broccoli florets
• 2 cans (10.5 oz each) Cream of chicken soup
• 2 cups Cheddar cheese, shredded
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 1 cup Chicken broth

Instructions

1. Begin by placing the diced potatoes at the bottom of the crockpot.
2. Layer the boneless, skinless chicken thighs over the potatoes.
3. In a mixing bowl, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Mix well.
4. Pour the soup mixture over the chicken and potatoes in the crockpot, ensuring everything is well-coated.
5. Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours, until the chicken is cooked through and tender.
6. In the last 30 minutes of cooking, add the broccoli florets and sprinkle the shredded cheddar cheese on top. Cover and let it cook until the cheese is melted and the broccoli is tender.
7. Once done, stir gently to combine the ingredients. Serve hot and enjoy your comforting meal!

Nutrition