Slow Cooker Creamy Chicken and Broccoli Over Rice
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cheddar soup
2 cups chicken broth
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
Kosher salt, to taste
4 boneless, skinless chicken breasts
1 cup sour cream
1 bag frozen broccoli florettes
1 cup shredded cheddar cheese
Spray a 6-quart crockpot with pan spray and add the cream of chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt into the bottom of it. Stir everything together until combined.
Lay 4 chicken breasts over the soup mixture in the bottom of the crockpot. Cover and cook on low for 5-6 hours or high 3-4 hours. Make sure the internal temp of the chicken is 165-170 degrees.
Before the last 30 minutes of cooking, shred the chicken with two forks or hand mixer and add broccoli florettes, sour cream, and shredded cheddar cheese. Stir to combine. Cover and cook for the remaining 30 minutes until the broccoli is tender and heated through.
Serve over rice and garnish with more shredded cheese.