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Ingredients
4 Chicken thighs, boneless, skinless
1 (10oz) Can cream of chicken soup
1 (10 oz) Can cheddar soup
1 (14 oz) Can chicken broth
1/2 Teaspoon salt
1/4 Teaspoon garlic salt seasoning
1 Cup sour cream
6 Cups broccoli florets, just fork tender
1 Cup shredded cheddar cheese
Instructions
Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Place lid on 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.