(Sorry this is an awful photo. The kids were literally hanging off my legs wanting dinner. I guess that’s acceptable since it was nearly 8 o’clock.)
I’d love to tell you that this is healthy. It’s not that it’s really bad for you. But it’s not very good either.
What it is, however, is delicious.
Yesterday I had a craving for cheese and broccoli. Because I’m still in denial of it almost being the fall, I refused to make broccoli soup. Instead, I decided to take part of my au gratin potato recipe and turn it into a cheesy delightful meal all made up in the crockpot.
The downside? It smelled delicious as it cooked, all darn day, therefore making nothing else sound good to eat but the cooking chicken.
But I digress.
Here’s how to do it!
three or four boneless, skinless chicken breasts
2 cups chicken broth
1 cup sour cream
2 cups cheddar cheese, reserved
1/2 sweet onion, minced
1 tbs butter
1/4 cup flour
pepper to taste
bunch of broccoli, cut into florettes
In a small skillet, melt the butter. Add the onion and cook on medium until translucent and fragrant. About 3-5 minutes.
In a saucepan, bring the chicken broth to a simmer. Add in the sour cream and whisk. Slowly mix in 1 1/2 cups cheddar cheese, continuing to whisk until combined. Remove saucepan from heat and add the onion. Whisk in the flour. Mixture will become thick.
Place the chicken in crockpot and pour cheese mixture over top. Add the broccoli.
Cook on low for 5-7 hours.
30 minutes prior to serving, top with remaining cheddar cheese and serve over rice, quinoa or egg noodles.