Begin by chopping the yellow onion and placing it at the bottom of your crockpot. Next, add the boneless chicken breasts or thighs on top, seasoning them with garlic powder, paprika, chili powder, kosher salt, and black pepper. Pour the salsa verde and 1/4 cup of water over the mixture to ensure all the flavors meld beautifully during cooking.

Cover the crockpot securely and set it on low heat for 3-4 hours or high heat for 1-2 hours. As it cooks, the chicken will become tender and juicy, absorbing the rich flavors from the spices and salsa verde. When the internal temperature reaches a safe 165°F, your chicken is ready for the next step.

Once the chicken is fully cooked, carefully remove it from the crockpot and shred it using two forks. Stir in the milk, cream cheese, and shredded cheddar cheese, allowing the ingredients to melt together. Return the shredded chicken to the crockpot and add the chopped broccoli, cooking on high for an additional 15 minutes until the sauce thickens and becomes creamy.

In a small skillet, melt the salted butter over medium heat. Once melted, add the chopped garlic and fresh thyme leaves, stirring occasionally. Cook for about 4-5 minutes, or until the butter turns golden and the thyme becomes crispy, creating a delightful aromatic topping for your Crockpot Creamy Broccoli Cheddar Chicken.

Carefully plate the creamy chicken and broccoli mixture, ensuring the luscious sauce coats every piece. Drizzle the golden garlic butter over the top and finish with fresh basil leaves for an aromatic garnish. This dish pairs wonderfully with rice, creamy polenta, or crusty bread.