So, let me tell ya something – I didn’t take many pictures of this dish. Here’s why:
1. It doesn’t look pretty – it looks sorta soupy and…not pretty.
2. I forgot
That about sums it up. Sometimes when I’m cooking, I forget I’m cooking for y’all. So, well, oops. What can I say? I did get my family clothed and fed – so pictures are just a bonus, right?
I kept seeing ideas for this type of crock pot dish on Pinterest. But, they all had this stuff in them: cream of cheese soup, cream of chicken soup, Velveeta, Italian salad dressing. Sooooooooooo, what’s a girl to do when she doesn’t use any Velveeta? I’ll tell you – she makes her own recipe, that’s what.
It might not look pretty – but dude, it’s tasty. It might even qualify as thebomb.com. I try to hold that phrase for very special dishes…so as you can tell, this is serious. We were all slapping our brains out with our tongues.
I served mine with spaghetti squash because we’ve cut back on simple carbs. But you could serve them over regular noodles…or rice…or just stand in the kitchen and eat it directly out of the crock – I won’t tell. And for the record, I have NEVER done anything so preposterous. *Cough*
Also, I left this sorta soupy so the noodles would be really coated. If you want it thicker, you might consider doubling the arrowroot thickener.
Okay, I have to quit talking about this now because I’m getting hungry. I need a snack. Breastfeeding perk – more snacks. I love snackage. And this dish…it’s thebomb.com.
So, here it is! Cheesy Chicken and Broccoli – whole food style!
Crock Pot Cheesy Chicken and Broccoli
- 1 pound boneless chicken, cubed
- 1 cup sour cream
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 12 ounces frozen broccoli cuts (fresh is also acceptable)
- 4 ounces cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 tablespoon arrowroot
- 1 tablespoon water
- Rice, pasta, or biscuits for serving
- In a greased crock, combine sour cream and chicken broth (I used my 4 quart).
- Place chicken cubes in crock.
- Sprinkle with garlic and salt.
- Cover and cook on low for 6 hours.
- At the 5 hour mark, add broccoli.
- Cook until broccoli is tender (frozen broccoli was ready after an hour).
- Stir in cream cheese and cheddar.
- Cover and let melt.
- Stir to combine.
- In a small bowl, combine arrowroot and water.
- Stir into chicken mixture.
- Cover and let thicken (about 5-10 minutes). Serve as desired.
Yield: 4 servings
thanks Stacy, just made this for church pot luck and it was delicious, thank you so much for all you do!
Hi Stacy, is there a reason you use arrowroot over cornstarch/flour? Thanks.
Yes, GMO stuff freaks me out a bit. 🙂 Most corn, unless organic, is genetically modified. We do our best to avoid it as much as we can (can’t avoid it all). But you can always use cornstarch when I call for arrowroot. Flour is also acceptable. 🙂
Thanks 🙂
Being a scientist, GMO isn’t as freaky for me. But thanks for clearing it up.
This sounds great, but I was wondering about the arrowroot, you said that if you want it thicker just double the arrowroot, it is just for thickener? I was wondering if I could just use cornstarch which is what I already have.
thanx,
Sure! Arrowroot is just my thickener of choice. 🙂
well…this will be getting pinned to my crockpot deliciousness board;)
YAY! I made the cut! 🙂
Thank-you for saving me work 🙂 My Mother in law makes one like this…but with the same sort of ingredients as you mentioned that we also don’t use. I was going to try to ‘real food-ify’ it, now I don’t have to! She adds curry powder to hers as well. I’ve even got some broc in the freezer from last summer, score!
I have a love/hate relationship with curry. Sometimes I love it. Sometimes I hate it. lol
Tips or direction on how to make the “spaghetti squash”? I’ve never attempted it but would like to since our family is gluten free. Thanks!
I make them the same way every time. 🙂 Cook at 350. Halve the squash and pull the seedy insides out. Put squash cut side down in a baking dish that’s big enough (or even a cookie sheet). Add about 1 cup of water to the pan. Bake 1 hour. When done, you can take a fork and pull the insides out. They’ll come out in strands like spaghetti….it’s fun! If it doesn’t strand easily, cook it a bit longer. Fun and easy! 🙂
Do you think this would work as a crock pot freezer meal?
I’m not sure…since I don’t add the broccoli until the end. You could try it. 🙂
Morning Stacy,
I fixed the cube steak last night along with mashed potatoes, apple salad, and mixed veggies. It was sooooooooooooooooooo yummy. Certainly a keeper. Going to try the cheesy chicken and broccoli tomorrow. Thanks for your site. Sure do enjoy it lots!!!!!!! Have a great day.
Hooray!!!
Stacy,
I am so excited you have this recipe! It was one of my favorites before not buying any more canned creamed soups so this recipe had gone by the way side. Thanks for reviving it! I love how you convert things to real food. In reference to your snacking habit, any ideas there to share? I mean beyond grabbing nuts and raisins…I need help! Thanks!
I love to snack! I eat a lot of nuts and fruit…cheese is good. Cottage cheese – cheese sticks, cubed cheese. I LOVE coconut chips. Banana chips are good too. Yum!
This sounds good! Thanks
It tastes good too! 🙂
i cheat…..i rummage thru food storage and use canned chicken lot of times….saves time and saves $$ because it’s already on hand
thank you for the inspiration….you’re becoming my “dinner idea fairy” ……was wondering what to make next wednesday…..that’s my no-time-to-cook day, what with study group that meets in our home in the evening plus being a day sleeper! yeah, it gets rough…thank the good lord for crock pots
Ain’t that the truth? I dearly love my crocks.