Spray your crockpot with nonstick spray or use a liner for easy cleanup.
Place chicken breasts at the bottom of the crockpot.
Add the cream of chicken soup, chicken broth, garlic powder, onion powder, and butter.
Cover and cook on low for 5–6 hours, or until chicken is tender enough to shred.
Shred the chicken directly in the crockpot using two forks.
Stir in heavy cream, shredded cheddar cheese, and broccoli florets.
Cover again and cook on high for 30–45 minutes, until the broccoli is tender and the cheese has melted into the sauce.
Season with salt and pepper to taste.
Serve over rice or mashed potatoes and enjoy the creamy goodness.