Ingredients
Scale
- 1 yellow onion, chopped
- 2 pounds boneless chicken breasts or thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper, to taste
- 3/4 cup salsa verde
- 1/2 cup milk or cream
- 8 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
- 3-4 cups chopped broccoli
- 6 tablespoons salted butter
- 1 clove garlic, chopped
- 1/4 cup fresh thyme leaves
- Fresh basil for serving
Instructions
- In the slow cooker, layer onion and chicken. Sprinkle chicken with garlic powder, paprika, chili powder, salt, and pepper. Pour over salsa verde and 1/4 cup water. Cook on low 3-4 hours or high 1-2 hours.
- Stir in milk, cream cheese, and cheddar cheese. Add broccoli. Cover and cook 15 minutes until creamy.
- Melt butter with garlic and thyme in a small skillet over medium heat until butter browns and thyme is crisp, about 4 minutes.
- Serve chicken, broccoli, and sauce topped with brown butter and fresh basil.
- Instant Pot option: Layer onion and chicken, season, pour salsa verde and 1/4 cup water. Cook on high pressure 6 minutes. Release steam. Set to sauté, stir in milk, cream cheese, cheddar, and broccoli. Cook 6-8 minutes until creamy. Top with brown butter and basil.
Notes
- Use rotisserie chicken to shorten cook time.
- Adjust broccoli amount based on preference.
- Optional: add crushed red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Crockpot / Instant Pot
- Cuisine: American