Slow Cooker Creamy Chicken and Broccoli Over Rice by The Recipe Critic

*This recipe is low-carb if you omit or sub the rice. Could use riced cauliflower.

Let's face it. There are TONS of yummy looking recipes and pictures floating around out there. Between Facebook and Pinterest, I have more things to try than days left to live. But sometimes, depending on your mood. something jumps out and says, "This is it! It's time! Make me!!!!!" So, that's what I did. And this recipe was so stinking good, especially over rice. Even the leftovers were fantastic. I think it will be a new regular in our house.

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Slow Cooker Creamy Chicken and Broccoli Over Rice

Ingredients

• 4 boneless chicken breasts
• 14oz can cream of chicken soup
• 14 oz can cheddar soup
• 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon Cajun seasoning
• ¼ teaspoon garlic salt
• 1 Cup sour cream
• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

Instructions

1. Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
2. Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
3. Serve over white rice and garnish with more shredded cheese if desired.

*Just note that the cans of soup in this recipe are the larger soup can size. For the rice, make at least 3 cups rice cooked with 6 cups water.