Crockpot Chicken Broccoli Casseorle

Course: Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings:

Calories: 467kcal

Crockpot chicken broccoli casserole is a hearty weeknight dinner.

Mix seasoning blend ingredients together in a bowl; set aside.
Sauté sliced onions and minced garlic cloves in a little butter, olive oil or cooking spray until softened. Season with salt and pepper. This step is optional, but I like to do it to add a little depth of flavor and reduce some of the water output. Place onions in crockpot.
Season both sides of the chicken breasts, pressing the seasonings into the chicken. Place chicken in crockpot on top of the onions.
Pour enchilada sauce over the chicken. Top sauce with cut up pieces of cream cheese. Cook on low heat for about 3 to 4 hours (high heat for one to two hours) or when chicken is cooked through.
Remove chicken from the crockpot. I like to shred the chicken, but I keep it in larger pieces. You can cut the chicken with a knife, or leave them whole, if desired.
Add the milk or cream and shredded cheddar cheese to the sauce and stir it well until everything comes together. Add the chicken back to the sauce.
At this point you can add the raw broccoli to the crockpot and let it cook for about 30 minutes more, or until the broccoli reaches desired doneness. Or, steam the broccoli in the microwave first then then add it to the crockpot. Stir everything together and serve over rice. Top with cilantro and pepitas.

Serve over egg noodles or pasta instead of rice. We like white rice, but brown rice or wild rice is more nutritious.
Top with sour cream and pico de gallo or your favorite salsa.
Don't have enchilada sauce? Try one cup of salsa verde instead. Cream of mushroom soup can also be used, but will get quite a different result.
Adding pasta to the crockpot is a sure way to get every noodle coated in the cheesy sauce.