Creamy Crock-Pot Chicken And Broccoli Over Rice

• 3 -4 boneless chicken breasts
• 1 (14 ounce) can cream of chicken soup
• 1 (14 ounce) can cheddar cheese soup
• 1 (14 ounce) can chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon cajun seasoning (I used Emeril's brand)
• 1/4 teaspoon garlic salt (Lawrys)
• 1 cup sour cream
• 6 cups broccoli florets, lightly steamed, just fork tender (I cook it in boiling water for 3-4 minutes)
• 1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun 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.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese.

chicken breasts, cream of chicken soup, cheddar cheese soup, chicken broth, salt, cajun seasoning, garlic salt, sour cream, broccoli florets, cheddar cheese

Taken from www.food.com/recipe/creamy-crock-pot-chicken-and-broccoli-over-rice-345002 (may not work)