Description
Warm and comforting dish featuring tender chicken in a creamy cheddar sauce with broccoli, topped with garlic thyme butter.
Ingredients
- 1 yellow onion, chopped
- 2 pounds boneless chicken breasts or thighs
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- Kosher salt and black pepper, to taste
- ¾ cup salsa verde
- ¼ cup water
- ½ cup milk or cream
- 8 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
- 3-4 cups chopped broccoli florets
- 6 tablespoons salted butter
- 1 clove garlic, chopped
- ¼ cup fresh thyme leaves
- Fresh basil for serving
Instructions
- Spread chopped onion across the bottom of the slow cooker. Place chicken on top and season with garlic powder, paprika, chili powder, salt, and pepper.
- Pour salsa verde and water over the seasoned chicken. Cover and cook on low for 3-4 hours or high for 1-2 hours until the chicken is tender.
- Turn the slow cooker to high heat. Stir in milk or cream and cream cheese, mixing until smooth. Add shredded cheddar cheese and stir until melted.
- Fold in chopped broccoli and cook on high for 15 minutes until bright green and crisp-tender.
- Melt butter in a skillet over medium heat. Add garlic and thyme, cooking until the butter turns golden brown, about 4 minutes.
- Serve the creamy chicken and broccoli mixture in bowls, drizzled with garlic thyme butter and topped with fresh basil.
Notes
For extra richness, use heavy cream instead of milk. You can also use frozen broccoli for convenience. The brown butter is optional but highly recommended.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American