Crockpot Creamy Broccoli Cheddar Chicken
, Serves 6
Slow-cooker salsa verde chicken finished with cream cheese, cheddar and broccoli, topped with crisp thyme brown butter.
| 1 yellow onion, chopped | Layer onion, then chicken | Season with spices, salt & pepper | Pour over salsa verde & water | Cook low 3-4 hrs or high 1-2 hrs | Stir in milk, cream cheese, cheddar | Add broccoli; high 15 min | Serve topped with brown butter & basil |
| 900 g boneless chicken breasts or thighs | |||||||
| 1 tsp garlic powder | |||||||
| 1/2 tsp paprika | |||||||
| 1/2 tsp chili powder | |||||||
| kosher salt and black pepper | |||||||
| 180 ml salsa verde | |||||||
| 60 ml water | |||||||
| 120 ml milk or cream | |||||||
| 225 g cream cheese, at room temperature | |||||||
| 225 g shredded cheddar cheese | |||||||
| 3-4 cups / 270-360 g chopped broccoli | |||||||
| 85 g salted butter | Brown butter, garlic, thyme 4 min | ||||||
| 1 clove garlic, chopped | |||||||
| 10 g fresh thyme leaves | |||||||
| fresh basil for serving |
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