Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Slow Cooker Chicken With Broccoli


I found this recipe in one of my cookbooks and realized as I was making it that it was no longer going to really resemble the original recipe at all.  I think the original recipe was a good foundation for this dish, but it needed more.  A lot more. 

All three of my children have always loved broccoli.  Over the past year my 8-year-old decided he hated it and his 4-year-old sister decided to agree.  My oldest still eats it.  My husband will not even look at broccoli let alone eat it, so I was hesitant to add it to this dish in fear that nobody would touch it.

I ended up being pleasantly surprised.  My husband didn’t come near it, which was no surprise, but my youngest son liked it and my daughter ate two helpings of it, asking for more broccoli than chicken.  Go figure.

The original recipe called for frozen broccoli, but I opted to use fresh instead and I think I made the right choice.

I would definitely make this again, but it needs some serious color.  The lack of color from the sauce, pasta and chicken, with only with the green of the broccoli doesn’t make it aesthetically pleasing to look at.  Tastes good, but it needs a little color.  The next time I make this I plan on adding a small jar of drained and chopped pimento.  I have a feeling that will fit in perfectly here!

SLOW COOKER CHICKEN WITH BROCCOLI

  • 4 Large Boneless Chicken Breasts
  • 1 Packet Good Seasons DRY Italian Dressing Mix
  • 1 Tbsp. Olive Oil
  • 1 Medium white or yellow onion, finely chopped
  • 2 Tbsp. Grated Parmesan Cheese
  • 1/2 Cup Low Fat Sour Cream
  • 1 8 0z. Brick of Cream Cheese (I used Neuchâtel for a lower fat content)
  • 1/2 tsp. Ground Nutmeg
  • 1/4 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Ground Black Pepper
  • 1 Tbsp. Mrs. Dash Original Salt Free Blend
  • Salt to taste
  • 1 Small Jar Chopped Pimento, drained. (I didn’t add this to this version I made but plan to in the next one) *optional
  • 2 Cups Fresh Broccoli Florets
  • 1 Cup Chicken Broth (low sodium)
  • 1 Can Campbells Health Request Cream of Mushroom Soup
  • 1 Pound Penne Pasta
  • 1 Tbsp. Unsalted Butter

Add the chicken, olive oil, italian dressing mix and the Mrs. Dash and set to high.

In a skillet set to medium, add the butter.  Once hot, add the onions and sauté until soft.  

Once the onions are soft, add the can of soup, sour cream, cream cheese, chicken broth, nutmeg, paprika, garlic powder, salt and pepper and stir well with a whisk.  Allow the mixture to come to a low simmer.  Once this is achieved, pour the sauce over the chicken in the slow cooker and stir well to combine.  Cover and allow to cook on high for one hour.

After one hour, turn the slow cooker to low and allow to continue cooking for another two hours.  At the end of the two hours, add in the broccoli florets and the drained pimento, if using.  Stir again to combine, cover and allow to cook on low for an additional hour.

Just before done, cook the pasta in a large pot of well salted water.  Once aldente, drain and add to a large bowl.  Pour the sauce over the pasta and mix well.  Serve immediately with some additional grated parmesan cheese.

Enjoy!

 

 

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One response to “Slow Cooker Chicken With Broccoli

  1. Sherry January 29, 2011 at 4:09 PM

    As I was reading your post, I was thinking, pimento, and then that’s what you suggested. Great minds. Looks yummy to me as it is. Thanks.

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