So what happens when you have a few things in the fridge to use up and you don't have a lot of time/creative energy to figuring out a meal?
A crock pot meal, of course. 🙂
I needed a quick recipe a few weeks ago, and Crock Pot Chicken and Broccoli was born!
I honestly just threw a bunch of stuff in there, and it turned out really great! Here's what I did.
Ingredients: 3 boneless, skinless chicken breasts (mine were still frozen, but I thawed them out just enough to separate them and butterfly each chicken breast.)1 large head of broccoli (I just used the tops…save those stems for a cream of broccoli soup though!)2 cans Cream of Mushroom Soup (I use the SOS mix now…so that was 1/2 c SOS mix and 1/4c water)1 16oz. bottle Italian Dressing1/2 can (4oz.) Parmesan Cheese1lb. Pasta4c Chicken Broth Directions: Mix together dressing, parmesan cheese, and soup. Throw chicken, broccoli, and soup mix in the crock pot on high for 4 hours. Stir occasionally.When there is about 30 minutes left, get two forks and shred up the chicken. Boil the chicken broth on the stove and add pasta for maybe 1-2 minutes…just enough to take the edge off. Don't overcook the pasta – it makes the recipe soggy! Add all of this (broth and all) to the crock pot (careful, it's hot!). Stir well. It might be a little runny at this stage, but it will thicken up after a little bit. Serve hot and enjoy!
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