This creamy crockpot chicken and broccoli is unbelievably good! By using your crockpot you’re guaranteed to have perfectly tender, juicy and flavorful chicken. And the addition of sour cream at the end makes it indulgently creamy. Fork tender broccoli adds the perfect texture and flavor contrast to make is a dinner party for your taste buds.

I always serve this over rice and with a sprinkle of shredded cheddar on top for an extra kick of cheesy goodness. This is a once-a-week dinner for my family and it’s always gobbled up happily. Don’t wait to give it a try!

 

Ingredients

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 (I cooked it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

 

Instructions

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.

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Quick tip: If you don’t want to cook your broccoli separately you can add it in with the rest of the ingredients in step one—just know that it will lose any crispness.

Recipe and image courtesy of Foxy Fat and Fabulous.