CHEESY CHICKEN AND BROCCOLI OVER RICE
This is one of my go to recipes. It’s my four year old’s favorite dinner. In fact when I was making this yesterday she was in the kitchen chanting “cheesy chicken and broccoli tonight” haha. When friends ask for easy meals that picky eaters will eat this is one of the first that comes to mind. It’s a no frills, cheesy, comforting dish with just enough spices to appease all palates.
First you spray your slow cooker insert with nonstick spray (or put in a liner). Then you add the chicken and season with some coarse ground pepper and salt or Montreal steak seasoning. I LOVE Montreal steak seasoning and use it as often as I can to season meat. 
Then you add the diced onion, minced garlic, basil, oregano, and thyme. 
Then you dump in the cheddar soup, cream of chicken soup, and chicken broth. Give it a quick stir and cook it on low for 4-6 hours until chicken is done and shreds easily with a fork. When chicken is done (around the 4 hour mark for me), remove from slow cooker and shred using two forks. 
Once shredded, add chicken back to slow cooker. Add sour cream, cheddar, and broccoli. 
Stir to combine and continue to cook on low for another 30-60 minutes until broccoli is tender. At this point I put my rice in the rice cooker. Serve warm atop rice or arugula or mashed potatoes or in a bowl alone. Top with shredded cheddar and Italian parsley (optional). 
INGREDIENTS
- two pounds of boneless skinless chicken breasts (thighs work too)
- montreal steak seasoning, just enough to sprinkle over chicken to season (can also use coarse ground pepper and salt)
- 1 small diced yellow onion
- 2 tablespoons minced garlic
- 1 tsp dried basil
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1 10.75 ounce can cheddar soup
- 1 10.75 ounce can cream of chicken soup
- 1 10.75 ounce can chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- 1 14-15 oz bag frozen broccoli florets
- Optional topping: Italian parsley
- cooked rice (I use one cup of jasmine rice and two cups of water in my rice cooker to feed my family of four)
DIRECTIONS
- Spray slow cooker insert with nonstick spray. Add chicken to slow cooker and sprinkle over Montreal steak seasoning to season chicken.
- Add diced onion, garlic, basil, thyme, oregano to chicken. Then add the three canned soups. Stir to combine. Cover and cook on low 4-6 hours until chicken is cooked through and shreds with a fork. My chicken is done at 4 hours.
- Remove chicken from slow cooker and shred using two forks. Add it back to slow cooker once shredded. Add sour cream, broccoli, and cheddar. Stir to combine. Re-cover and continue to cook on low 30-60 minutes until broccoli is tender.
- We always serve over rice. I start the rice cooker when I add the broccoli. You can also serve over arugula or spinach or mashed potatoes or eat alone. Top with shredded cheddar and garnish with Italian parsley if desired.
