Friday, August 3, 2012
Creamy Crockpot Chicken and Broccoli
I don't know why I only think of my crockpot as something to use in the Fall/Winter months, because it is such a great thing to use during these scorching Summer months to keep the house cool rather than turning the oven on. I'm not sure how hot it is where you're at, but here in Texas it's been in the 100's all week and it's miserable! HOT HOT HOT. I'm so ready for Fall, how about you? Keep cool and give this crockpot recipe a try soon, it's easy and super delicious!
3 Boneless Skinless Chicken Breast
1 14.5 oz Can Chicken Broth
1 10.5 oz Can Cream of Chicken Soup
1 10 3/4 oz Can Cheddar Cheese Soup
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
6 Cups Broccoli Florets, steamed (I always buy the bag you can steam in the microwave)
Cooked Rice or Egg Noodles, to serve it over (I love the boil-in-bag kind of rice for quick meals, it makes it so fast & easy)
As always, wash & trim your chicken of any excess fat. Add your soups, chicken broth and seasonings to your crockpot and mix until everything is combined. Place the chicken in the mixture, pushing it to the bottom so the liquid covers most of it. Place the cover on your crockpot and cook on low for 6 hours or high for 3 hours. When the cooking time is over and the chicken is cooked through, remove the chicken and shred it into bite sized pieces using 2 forks. Stir in the broccoli and sour cream. Serve over your rice, egg noodles or whatever you prefer (this would probably make a great topping for a baked potato) and sprinkle with shredded cheese.
Recipe very slightly adapted from Picky Palate