- 4 boneless chicken breasts
- 10 oz can cream of chicken soup
- 10 oz can cheddar soup
- 14 oz can chicken broth
- ½ tsp salt
- ¼ tsp garlic salt seasoning
- 1 c sour cream
- 6 c broccoli florets
- 1 c cheddar cheese, shredded
Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
Serve over steamed rice and sprinkle with cheese.
