Crock Pot Creamy Chicken Broccoli

Sundays are meant for relaxing and getting things done, and that’s exactly what I’ve been doing today. The whole time change has me going at full speed today, not only did a prepare a delicious brunch but I’ve done four loads of laundry and tidied up my entire apartment. To unwind, a crock pot meal fits perfectly.

I used some veggies I had in fridge and items from the pantry to make this delicious Creamy Chicken Broccoli dish over brown rice.

It doesn’t require much, but it packs a creamy and comforting bite. I made a little extra for leftovers which means lunch for tomorrow!

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Here is what you’ll need:

  • 1 large chicken breast
  • 1/4 cup mushrooms
  • 1/3 cup onion, diced
  • 1 head of broccoli
  • 2 cups shredded carrots
  • 1 Tbsp paprika
  • 1/2 Tbsp cayenne
  • 1/2 Tbsp garlic
  • 1/2 Tbsp salt
  • 1 Tbsp pepper
  • 1 10.5 oz can cream of mushroom + equivalent amount of water
  • 1/2 cup plain non-fat Greek yogurt
  • Brown rice (serving suggestion) *
  • 1/3 cup parmesan cheese *
  • 1 Tbsp cornstarch *
  • 2 green onions, chopped *
  • Red pepper flakes (optional) *

Toss everything EXCEPT the last five items on the list into the crock pot, turn the setting to high and let it be for 2.5-3 hours.

Use two forks to shred the chicken as much or little as you’d like. Stir in the parmesan cheese until combined. Then, slowly mix in the cornstarch.

Serve over brown rice, top with green onions and red pepper flakes and dig in!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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