Phew, what a crazy last few weeks it’s been. I hope I’m not the only one who feels like a chicken with her head cut off!

I still haven’t made part 2 of my holiday plates, I hope to get to that soon. In the meantime, I managed to whip this up for our Sunday dinner and my family loved it. It’s quick, easy and everyone loved it, you would have thought I spent all day on it. It’s so nice to throw everything in the crockpot in the morning, and it’s done for dinner. I seriously need to use my crockpot more!

Steam some rice and pour the chicken and broccoli over top. It’s really tasty and kid friendly! Happy Holidays everyone!! I can’t believe we’ve got just a week left!!

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