Crockpot Cheddar Broccoli Chicken and Potatoes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds; fresh or thawed)
• 4 medium potatoes, diced (Yukon Gold or red potatoes)
• 2 cups fresh broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Grease the slow cooker with cooking spray or a light coat of olive oil.
2. Place the diced potatoes at the bottom of the slow cooker. Layer the chicken breasts on top.
3. Scatter the broccoli florets over the chicken.
4. In a bowl, blend together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
5. Pour the sauce over the chicken and vegetables, ensuring everything is coated.
6. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
7. In the last 15 minutes of cooking, stir in the shredded cheddar cheese.
8. Serve hot, garnished with additional cheddar cheese if desired.