Creamy Crockpot Chicken and Broccoli Over Rice

So today my daughter helped me make dinner, that we of course got off of Pinterest. If you know me at all, I am absolutely in love with that site. I find so many awesome things on there. My family does sometimes benefit from the ideas I get off the website.

This recipe came from Picky Palette. I want to give them all the credit. The only thing I changed was no cheddar cheese on the finished product. It was creamy enough and yummy enough, that I saved myself some extra calories. 

Boy was this yummy!

Here is the recipe. 

Creamy Crockpot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts

1 14oz can cream of chicken soup

1 14 oz can cheddar soup

1 14 oz can chicken broth

½ teaspoon salt

¼ teaspoon Cajun seasoning (I used Emeril’s brand)

¼ teaspoon garlic salt seasoning (Lawrys)

1 Cup sour cream

6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)

1 Cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot 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.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

It took exactly 6 hours on low. And the chicken just falls apart.

I used frozen broccoli that I steamed real quick in boiling water. Then added it to the crockpot with the sour cream, on high for ten minutes.