This is the time of the year when quick recipes really come in handy. I don’t know about you but I’d much rather spend my time wrapping and baking at this time of year.
So this Crockpot Cheesy Chicken and Broccoli recipe comes in really handy. All you need to do is throw a few canned ingredients into the crockpot with some fresh chicken breasts and seasonings. After they cook a few hours, add some sour cream, broccoli and shredded cheese.
You end up with tender and moist shredded chicken in a creamy, cheesy sauce. I served ours over some brown rice. You could use any type of rice you prefer though or serve it over pasta or even some mashed potatoes.
Crockpot Cheesy Chicken and Broccoli Over Rice
Ingredients:
- 3 - 4 large skinless, boneless chicken breasts
- 14 oz cream of chicken soup
- 14 oz cheddar cheese soup
- 14 oz chicken broth
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon garlic salt
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 small bag frozen broccoli florets
Directions:
- In the crockpot, whisk together the soups, broth, Cajun seasoning and garlic salt. Sink chicken breasts into the mixture until they are covered.
- Cover the crockpot and cook on low for about 5 hours or until the chicken is fork tender and able to be pulled apart.
- Remove chicken from crockpot and shred into smaller pieces.
- Stir the sour cream and shredded cheese into the soup mixture in the crockpot. Add the shredded chicken back in along with the frozen broccoli.
- Cover the crockpot and continue cooking for another hour or until broccoli is fork tender.
Adapted from Picky Palate.
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