With two of my kids back in school, I have actually been more busy than I was over the summer. I thought it would be the opposite, but nope, I was wrong! I have been relying more on my slow cooker these first few weeks of school, so I can focus on everything else that needs to get done, instead of dinner. A few days ago, I threw the ingredients into the slow cooker, came home later in the day, and it was good to go! It was a hit with everyone and my hubby ended up taking the leftovers for lunch the next day! I definitely will be adding this to my list of “short on time” meals!!
3-4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of cheddar soup
1 1/2 cup chicken broth
1/2 tsp salt
2-3 tsp garlic powder
3/4 cup sour cream
6 cups broccoli florets, cooked
Add the cream of chicken, cream of cheddar, chicken broth, salt, and garlic powder to the slow cooker. Stir until mixed thoroughly. Add in the chicken. Place lid on slow cooker and allow to cook on low 6-7 hours, high 3-4. Once chicken is cooked, shred with two forks. Add in sour cream and cooked broccoli. Allow to cook on low an additional 20-30 minutes. Serve over rice!