- 4
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Ingredients
- 1-1/2 1-1/2 1-1/2 c sliced carrots
- 1-1/2 1-1/2 1-1/2 c sliced carrots
- 1-1/2 1-1/2 1-1/2 c sliced carrots
- 1 1 1 c chopped sweet onion
- 1 1 1 c chopped sweet onion
- 1 1 1 c chopped sweet onion
- 1/2 1/2 1/2 c chicken broth
- 1/2 1/2 1/2 c chicken broth
- 1/2 1/2 1/2 c chicken broth
- 2 2 1-inch lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 2 1-inch lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 2 1-inch lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 2 2 sprigs fresh thyme
- 2 2 2 sprigs fresh thyme
- 2 2 2 sprigs fresh thyme
- 1 1 1 tsp garlic salt
- 1 1 1 tsp garlic salt
- 1 1 1 tsp garlic salt
- 1/2 1/2 1/2 tsp ground black pepper
- 1/2 1/2 1/2 tsp ground black pepper
- 1/2 1/2 1/2 tsp ground black pepper
- 2 2 2 c fresh broccoli florets (I used frozen broccoli, thawed)
- 2 2 2 c fresh broccoli florets (I used frozen broccoli, thawed)
- 2 2 2 c fresh broccoli florets (I used frozen broccoli, thawed)
- 1 1 package 1 (8oz) package reduced-fat cream cheese, cubed and softened
- 1 1 package 1 (8oz) package reduced-fat cream cheese, cubed and softened
- 1 1 package 1 (8oz) package reduced-fat cream cheese, cubed and softened
- 2 2 2 c shredded Cheddar cheese, divided
- 2 2 2 c shredded Cheddar cheese, divided
- 2 2 2 c shredded Cheddar cheese, divided
- 1 1 1 c cherry tomatoes
- 1 1 1 c cherry tomatoes
- 1 1 1 c cherry tomatoes
Preparation
Step 1
In a 4-quart slow cooker, stir together carrots, onion, and broth. Add chicken and thyme, and sprinkle with garlic salt and pepper.
Cover and cook on low until chicken is tender, 4 to 5 hours.
Stir in broccoli, and increase heat to high. Cover and cook for 15 minutes.
Stir in cream cheese; cook, uncovered, stirring occasionally, until cream cheese is melted and smooth and sauce is thickened, about 10 minutes.
Discard thyme sprigs, and stir in 1/2 c Cheddar and cherry tomatoes until cheese is melted and tomatoes are heated through.
Sprinkle with remaining Cheddar; let stand for 5 minutes before serving.
From Cooking with Paula Dean, May/June 2018