This recipe is a cross between my kid’s favorite, Hawaiian Haystacks, and one of my favorites, Broccoli Cheese Soup. This creamy and cheesy chicken and broccoli made in the crockpot is the perfect cold weather meal!

I think this might be one of my new easy favorites. All you have to do is throw all your ingredients in the crockpot in the morning, then cook some rice before dinner time and you have the main course. I combined a few recipes and was pretty proud of how it turned out and everyone gobbled it up. It also reheats very well so it makes great lunches. I know some people aren’t fans of “cream of anything” soup, and if that’s the case, this recipe isn’t for you.  But I love it because I can keep all the canned goods in my pantry and have everything ready to go. If you don’t like super soft broccoli, you can also add it about an hour before you are ready to eat and it will be more firm. I like it really soft because it tastes like the broccoli in broccoli cheese soup. We serve it over white rice, but brown rice would be excellent too. My kids love cheese, so a little sprinkle of some shredded cheddar helps them eat all the broccoli, but it definitely does not need any extra cheese.

Crockpot Cheesy Chicken & Broccoli 

1 can cream of chicken soup
1 can cheddar cheese soup
1 can evaporated milk
1 can chicken broth
3 cups broccoli florets chopped
2 chicken breasts
1/2 tsp garlic powder
1/2 tsp ground black pepper

Add all ingredients to the crockpot. Cook on low for 6-8 hours until chicken is done, shred and return to crockpot. Serve over rice.