Ingredients:
- 4 boneless skinless chicken breasts
- 14 ounce can Cream of Chicken Soup
- 14 ounce can Cheddar Soup
- 14 ounces Chicken Broth
- 1/2 teaspoon Cajun Seasoning
- 1/4 teaspoon garlic salt
- 1 cup sour cream
- 6 cups steamed broccoli florets (Boiled in hot water for 3 minutes then drained)
- 1 cup shredded cheddar cheese
- 1/2 cup all purpose flour1 teaspoon kosher salt1/2 teaspoon freshly cracked black pepper2 cups chicken broth2 cups finely shredded mild cheddar chees
Ingredients:
- Place soups, chicken broth, Cajun and garlic salt into a crockpot over low heat. Whisk until smooth. Add chicken, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
- When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
- Serve over steamed rice and sprinkle with cheese if desired.
- Makes 4-6 ServingsTo prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in broth, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
- Please note, if you choose the homemade sauce, you have to prepare it first, you can’t just add all of the ingredients to the crockpot. You’ll also cook your chicken breast in the broth first, shred then add the homemade cheese sauce. Before serving add sour cream and steamed broccoli.
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