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Submitted by:
Carol Van Rooy
from Ontario, Canada
Originally shared on the web 04/26/2012
10-3/4 oz. can cream of chicken soup
10-3/4 oz. can Cheddar cheese soup
14-oz. can chicken broth
1/4 t. Cajun seasoning
1/4 t. garlic salt
3 to 4 boneless, skinless chicken breasts
1 c. sour cream
6 c. broccoli flowerets, cooked steamed rice
Combine soups, broth and seasonings in a slow cooker. Turn to low setting; whisk until smooth. Add chicken to slow cooker, pushing down into soup mixture. Cover and cook on low setting for 6 hours, or on high setting for 3 hours. When chicken is very tender, use 2 forks to shred into bite-size pieces. Return chicken to mixture in slow cooker; stir in sour cream and cooked broccoli. To serve, spoon over steamed rice. Serves 4 to 6.