1/2 teaspoon black pepper
1/4 cup chicken broth
1 tablespoon chopped fresh parsley or chives for garnish
Directions
Place the chicken breasts in the bottom of the slow cooker.
In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Mix well.
Pour the mixture over the chicken breasts, ensuring they are well covered.
Add the chicken broth to the slow cooker.
Cover and cook on low for 6-7 hours or until the chicken is tender and cooked through.
About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the chicken.
Cover and continue cooking until the cheese is melted and bubbly.
Garnish with chopped parsley or chives before serving.
Variations & Tips
For a bit of spice, add a teaspoon of crushed red pepper flakes to the sauce mixture. You can also substitute the cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor profile. If you prefer a thicker sauce, mix in a tablespoon of flour with the soup and sour cream. For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese.
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