Monday, January 30, 2017

Creamy Crock-pot Chicken and Broccoli Over Rice



  • 3-4 boneless chicken breasts
  • 1 10oz can cream of chicken soup
  • 1 10 oz can cheddar soup
  • 1 14 oz can chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon garlic salt seasoning
  • 1 cup sour cream
  • 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
  • 1 cup shredded cheddar cheese


How to Make It

  • Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
  • When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
  • Serve over steamed rice and sprinkle with cheese. 4-6 servings
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