Combine cream of chicken soup, cream of mushroom soup, water and seasoned salt in slow cooker and mix well.
Place chicken breasts in soup mixture.
Cook over low for 4-5 hours.
In a small sauce pan, melt butter over medium heat.
Mix in flour and whisk continuously for about 5 minutes or until the roux turns slightly brown.
Add milk and stir until thick and bubbly. Add cheddar cheese and stir until smooth.
Pour cheese sauce into the slow-cooker and mix well.
Cook broccoli as directed in the microwave, and mix into the slow-cooker.
Slightly pull chicken into smaller chunks (if not already done so through stirring)
Serve over white rice.