For a creamier, richer dish, stir in 1/2 cup of sour cream or plain Greek yogurt right at the end, just before adding the final sprinkle of cheese. If you like a little extra color and sweetness, add 1/2 cup of diced red bell pepper along with the broccoli. To stretch the meal for a bigger family, stir in 2 cups of cooked rice or cooked egg noodles after shredding the chicken, letting it sit on WARM for 10–15 minutes to soak up the sauce. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have in the pantry—Midwestern kitchens have always been about using what’s on hand. For a bit of smoky flavor, add 1/2 teaspoon of smoked paprika or a handful of crumbled cooked bacon before serving. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender in the slow cooker. To keep the broccoli from getting too soft, be sure not to add it too early; if you’re away from home longer, you can steam the broccoli separately on the stovetop or in the microwave and stir it into the cheesy chicken just before serving.
