Creamy Crock-pot Chicken and Broccoli Over Rice


I made this tonight for dinner. WOW! it was so filling and good. I was shocked at how cooked the broccoli was.This is a keeper dish with my family.

I am excited to make this after all of the positive feedback. I am making it for family dinner night this weekend. About how many adults does this feed???

This was fantastic! I never leave a response unless the meal I’ve prepared gets approved for a repeat. I made it tonight and used cream of mushroom soup instead of cheddar soup (as I had none on hand). My husband raved about it, my two boys immediately requested I make this again, and my daughter who’s a picky eater wanted seconds. Super easy to prepare and delicious, thank you so much for this recipe!

I would love to make this recipe. I love my slow cooker. I’m in the UK and cannot find cheddar soup anywhere. Please would you provide a substitute for the cheddar soup. Thank you in advance

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I used frozen broccoli ( unthawed). I also browned my chicken breasts first with Olive Oil, salt and pepper. I used one can of cream of mushroom soup, one can of cream of chicken soup, one cup of chicken broth and 1/4 cup of white wine.

I mixed in two tablespoons of minced garlic when I added the cheese to the soups. Also sprinkled with thyme and rosemary and a pinch of red pepper flakes. I cooked my rice separate as it is a blend of brown, white, wild and quinoa. It was absolutely delicious and unlike any other chicken dish I have made with rice before. The secret is to cook your rice separate and add seasonings to your sauce!

Ingredients:

3-4 boneless chicken breasts
1 10oz can cream of chicken soup

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