Place the raw chicken in the slow cooker, then add carrots, celery, onion, garlic, chicken broth, cream of chicken soup, cream of celery soup, garlic powder, and onion powder. Stir to combine so everything is evenly coated in the creamy broth.

Cover and cook on Low for 5-6 hours, or on High for 3 hours, until the chicken is tender. You’ll see the vegetables soften and the broth turn fully creamy as it simmers.

Remove the chicken, shred it, and return the shredded chicken to the pot. The soup should look thick and creamy after the long cook.

Add the broccoli and egg noodles, then cook on High for 25-30 minutes until the noodles are tender and the broccoli is bright green. The broccoli should stay vivid and the noodles should soften without becoming mushy.

Stir in shredded cheddar and sour cream until melted and smooth. The broth should look glossy and uniform with no cheese streaks.

Season with salt and pepper to taste. Adjust until the flavor pops and the creamy broth tastes balanced.