Another family favorite meal made in a crockpot. Lately, I have been finding myself pressed for time. Some nights, I have just taken salad and sandwich fixings out of the fridge and told my family to go for it.
Last night's dinner was a tasty surprise for everyone. I cooked some chicken breasts in a sauce consisting of soups and chicken broth seasoned with garlic salt, salt, and Cajun seasoning. After about 5 hours on the low setting, I shredded the chicken, adding some steamed fresh broccoli, sour cream and cheddar cheese to the sauce. I cooked the chicken for about another 30 minutes while I made some rice to ladle the chicken and broccoli over.
The result was a comforting meal that was both satisfying and delicious.
Slow Cooker Creamy Chicken and Broccoli Over Rice
From The Recipe Critic
4 boneless chicken breasts
14oz can cream of chicken soup
14 oz can cheddar soup
14 oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning
¼ teaspoon garlic salt
1 Cup sour cream
1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
1 Cup shredded cheddar cheese
Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
Serve over white rice and garnish with more shredded cheese if desired.