Add the condensed soups, chicken broth, garlic powder, onion powder, salt, and pepper. Stir to combine everything.
Cover and cook on LOW for 3 1/2 - 4 hours.
Stir in the broccoli florets and continue cooking for another hour or until the broccoli is tender and the chicken and rice are fully cooked.
Sprinkle shredded cheddar cheese on top, cover again, and let it sit for about 5 minutes, or until the cheese is melted. Serve hot and enjoy!
Notes
Long grain white rice is recommended as it holds its shape well during the slow cooking process.Avoid quick-cooking or instant rice, as they can become too mushy.Adding the broccoli later in the cooking process ensures it remains vibrant and doesn't overcook. Overcooked broccoli can become mushy and lose its bright green color.Refrigerate the leftovers in an airtight container for up to 5 days.