I've prepared this a couple of times and it turned out fantastic each time! I'm looking forward to making it again!

There's something incredibly comforting about a warm, cheesy casserole, especially as the weather starts to cool down here in the Midwest. This slow cooker creamy chicken and broccoli casserole is one of those dishes that feels like a hug in a bowl. It's perfect for busy weeknights when you want something hearty and delicious without spending hours in the kitchen. The origins of this dish are rooted in the classic American casserole tradition, where convenience meets comfort. By using a slow cooker, you can set it and forget it, allowing the flavors to meld together beautifully while you go about your day. Plus, who doesn't love a meal that practically cooks itself?

This creamy chicken and broccoli casserole pairs wonderfully with a side of crusty bread or a simple green salad. The bread is perfect for soaking up the creamy sauce, while the salad adds a refreshing contrast to the richness of the dish. You might also consider serving it with some roasted potatoes or a light quinoa salad for a bit of variety. A glass of chilled white wine or a sparkling water with lemon complements the flavors nicely.

Servings: 4-6 servings

1.5 pounds boneless, skinless chicken breasts
4 cups broccoli florets
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup chicken broth
1/4 cup chopped fresh parsley or chives for garnish

1. Start by lightly greasing your slow cooker with olive oil to prevent sticking.

2. Place the chicken breasts in the bottom of the slow cooker.

3. In a medium bowl, mix together the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper.

4. Pour the mixture over the chicken breasts, ensuring they are well coated.

5. Add the broccoli florets on top of the chicken and sauce.

6. Pour the chicken broth over the broccoli to help it steam and cook evenly.

7. Cover and cook on low for 4-5 hours or until the chicken is cooked through and tender.

8. About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top and cover again to allow it to melt.

9. Once the cheese is melted and bubbly, serve the casserole hot, garnished with fresh parsley or chives.

For a bit of a kick, try adding a pinch of red pepper flakes to the sauce mixture. If you're looking to make this dish a bit lighter, you can substitute Greek yogurt for the sour cream. For a gluten-free version, ensure your cream of chicken soup is gluten-free or make your own. You can also add other vegetables like sliced mushrooms or bell peppers for more variety. If you prefer a different cheese, Monterey Jack or mozzarella would work well too.