Scale

2 large chicken breasts

3 cups broccoli florets

1 cup shredded sharp cheddar

4 oz cream cheese

1 cup chicken broth

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

Salt and pepper to taste

1 tbsp cornstarch + 2 tbsp water (optional)

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1. Place chicken in crockpot and season.

2. Add cream cheese and chicken broth.

3. Cover and cook on low for 4–6 hours.

4. Shred chicken, return to pot.

5. Add broccoli and cheddar, cook another 30 minutes.

6. (Optional) Stir in cornstarch slurry to thicken.

Use fresh or frozen broccoli.

Add red pepper flakes for heat.

Serve with rice, mashed potatoes, or bread.