Crock Pot Broccoli Cheese Chicken Food

CROCK POT CHEESY BROCCOLI CHICKEN AND RICE

Steps:

• To a slow cooker, add rice, onion, garlic, and dried thyme. Pour chicken broth over rice.
• Season chicken all over with onion powder and salt. Then rub both sides with Dijon mustard. Place in the slow cooker on top of rice.
• Cover and cook on HIGH for 2 hours or on LOW for 5-6 hours.
• Uncover the slow cooker and transfer chicken to a cutting board. Once cool enough to handle, chop chicken into small pieces.
• Steam broccoli in the microwave and then drain. Add steamed broccoli to the slow cooker and stir to combine. (see notes)
• Add sour cream and chopped chicken to the slow cooker and stir to combine. Test rice for doneness - add up to 1 cup more of broth as needed if rice is now fully cooked yet.
• Sprinkle cheddar cheese all over the top of the chicken and rice mixture.
• Cover the slow cooker and cook on HIGH for another 30 minutes, or until the cheese is melted and the rice is soft. Serve warm with chopped parsley on top for garnish, if desired.

CROCK POT BROCCOLI CHEESE CHICKEN

Steps:

• Place the chicken in the crock pot.
• Mix together the remaining ingredients and pour over the chicken.
• Cook on High for 1 hour; reduce to Low and cook for another 5-6 hours.
• Serve over noodles or rice.

SLOW COOKER CHICKEN AND BROCCOLI

Steps:

• Season the chicken chunks lightly with salt and pepper and put them in a slow cooker. Sprinkle over the five-spice powder. Stir together the stock, soy sauce, ginger, sriracha and garlic in a small bowl and pour over the chicken. Cover and cook on high for 3 1/2 hours.
• After 3 1/2 hours, mix together the cornstarch with 2 tablespoons water in a small bowl. Stir it into the slow cooker along with the sesame oil. Add the broccoli and peppers, cover and continue cooking on high for 30 minutes. Taste the sauce and adjust the seasoning.
• Serve over rice garnished with scallions and sesame seeds.

CROCK POT CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Combine all three cans of soup in crock pot.
• Place chicken breasts in crock and cover well with soup mixture.
• Allow to cook for 6-8 hours.
• Stir in sour cream to chicken/soup mixture.
• Cook pasta according to package direction.
• Add your frozen broccoli in with the pasta while it cooks.
• Spread the pasta, veggie mixture into a 11x13 dish.
• Shred chicken in crock.
• Pour chicken/soup mixture over pasta.
• Sprinkle cheddar cheese over casserole.
• Crush ritz crackers and sprinkle over casserole.
• Bake at 350 until good and bubbly, about 30 minutes.

SLOW COOKER CHEESY BROCCOLI CHICKEN CASSEROLE

Steps:

• Cut chicken into about 2-inch pieces. Place in a large slow cooker.
• Add all remaining ingredients. Cover and cook on high for about 7 hours, or until chicken is done and potatoes are tender.
• You can par-boil your potatoes, if desired to speed cooking time.
• Gently stir well before serving.

CROCK POT BROCCOLI AND MUSHROOM CHICKEN

Steps:

• Layer the crock pot with the still-frozen chicken, the broccoli, and the mushrooms.
• Whisk together the two soups, and pour over all.
• Cover and set on high for 4-6 hours, or low for 6-8 hours.
• Serve over rice.

CROCK POT CREAMY BROCCOLI CHICKEN

Steps:

• Place chicken in crock pot.
• Cover with frozen veggies. soup and milk.
• Cook on low 8-10 hours or high 4-6 hours.
• Serve over rice.

CHEDDAR BROCCOLI AND CHICKEN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
• Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.