Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 5 cups fresh broccoli florets, cut into 1-inch pieces
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 4 tbsp unsalted butter, melted (divided)
  • 1 sleeve (1.5 oz) Ritz crackers, crushed
  • 1/4 cup grated parmesan cheese

Instructions:

  1. In a large mixing bowl, whisk together the cream soup, sour cream, garlic powder, smoked paprika, salt, and pepper until the mixture is smooth.
  2. Fold in the cubed chicken thighs and broccoli florets, ensuring every piece is coated in the sauce to prevent sticking.
  3. Transfer the mixture into the crock pot. Cover and cook on Low for 3 to 4 hours or High for 2 hours until chicken is opaque and broccoli is tender-crisp.
  4. Stir in 1.5 cups of the shredded cheddar cheese. Gently fold until the cheese is melted and the sauce looks glossy and thick.
  5. Mix crushed Ritz crackers, melted butter, and parmesan in a small bowl. Sprinkle evenly over the top of the casserole.
  6. Optional: Transfer the crock pot liner to an oven-safe dish and broil for 3–5 minutes until the topping is bubbling and gold.