Slow Cooker Creamy Chicken and Broccoli Over Rice
A comforting and easy-to-make dish that's perfect for busy days, combining creamy chicken, broccoli, and rice with minimal prep.
Ingredients
For the base
- 1 can cream of chicken soup
- 1 can cheddar soup
- 1 can chicken broth 14.5 ounce can
- 1/2 teaspoon salt
- 1/4 teaspoon Cajun seasoning
- 1/4 teaspoon garlic salt
For the main dish
- 4 pieces boneless, skinless chicken breasts
- 1 cup sour cream
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese Plus extra for garnishing
Instructions
Preparation
- Spray a 6-quart crockpot with pan spray.
- Add the cream of chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt to the bottom of the crockpot. Stir everything together until it is well combined.
- Lay the boneless, skinless chicken breasts over the soup mixture in the crockpot.
Cooking
- Cover and cook on low for 4-6 hours or on high for 3 hours.
- About 30 minutes before the cooking time ends, shred the chicken using two forks.
- Add the broccoli florets, sour cream, and shredded cheddar cheese to the crockpot. Stir to combine.
- Cover and cook for an additional 30 minutes, until the broccoli is tender and heated through.
Serving
- Serve over rice and garnish with extra shredded cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving. Feel free to add more veggies or switch up the protein for variations.