This was terrific and is now staple in our house. My children inhaled it and our pick eater 4 year old asked for seconds! We served it over rice but I'm sure it could also be served with another option as well. So grab the crock pot, the recipe below and get cookin!
In all honesty, I am not a fan of the ingredients in the store bought condensed cheese soup. I found an AWESOME substitute for this soup on http://realfitrealfoodmom.com/. I included her recipe below or you can use the store bought can.
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Cheesy Chicken Cauliflower and Broccoli Crockpot
Super cinch to make and kid approved!
Ingredients
- 3-4 Boneless chicken breasts
- 12-14oz Cream of Mushroom Soup
- 12-14oz Cream of Chicken Soup
- 12-14oz Chicken Broth
- (cheese soup is optional) Condensed Cheddar Cheese Soup Substitute
- 1 cup Sour Cream
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Oregano
- 1-cup Shredded Cheddar Cheese
- 16 oz Frozen or 2-3 cups fresh Broccoli & Cauilflower florets
Instructions
1. Spray crock pot with cooking spray. Add cream of mushroom, cream of chicken and Cheddar Cheese Soup Substitute (recipe below), chicken broth, salt, garlic powder, and oregano.
2. Stir to combine then add the chicken
3. Cover and cook on low for 4-6 hours or high for 3 hours.
4. When there is 30 minutes left pull apart the chicken breasts with two forks. This should just fall apart easily. Add the cauliflower and broccoli, shredded cheese. Cook for the remaining time or until veggies are tender and chicken is at least 165 degrees
- Serve over rice and top with shredded cheese! YUM
Condensed Cheddar Cheese Soup Substitute from realfitrealfoodmom.com
Ingredients: 3 T organic butter
3 T white whole wheat flour
1 cup organic whole milk
1 1/2 cup cheese, freshly shredded
Melt butter over medium-low in a saucepan. Add flour and whisk/stir together until smooth. Slowly add milk and continue whisking while bringing mixture to a gentle boil. Once it thickens slightly, add cheese and stir until melted.
2. Stir to combine then add the chicken
3. Cover and cook on low for 4-6 hours or high for 3 hours.
4. When there is 30 minutes left pull apart the chicken breasts with two forks. This should just fall apart easily. Add the cauliflower and broccoli, shredded cheese. Cook for the remaining time or until veggies are tender and chicken is at least 165 degrees
- Serve over rice and top with shredded cheese! YUM
Condensed Cheddar Cheese Soup Substitute from realfitrealfoodmom.com
Ingredients: 3 T organic butter
3 T white whole wheat flour
1 cup organic whole milk
1 1/2 cup cheese, freshly shredded
Melt butter over medium-low in a saucepan. Add flour and whisk/stir together until smooth. Slowly add milk and continue whisking while bringing mixture to a gentle boil. Once it thickens slightly, add cheese and stir until melted.
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