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10 Servings
Shared By Lindsay Bean
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Cheddar Chicken Broccoli And Rice

Ingredients

  • 4 Ib chicken breast, raw & skinless
  • 1 cup bone broth
  • • Seasonings:
  • 1 tbsp onion powder
  • 1 tbsp garlic
  • salt
  • 2 tbsp ranch seasoning
  • 1 tbsp herbs & garlic
  • 1 tsp salt
  • ½ tsp pepper
  • Minute Rice - cook enough dry rice to yield 5
  • cups cooked
  • 800 g fat-free cottage cheese
  • 120 g 1/3 reduced-fat cream cheese
  • 120 g Rico's premium cheddar
  • 2 packets Kraft mac & cheese powder
  • 200g reduced-fat shredded cheddar
  • 2 cups broccoli florets
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Directions

  1. 1- Add 4 Ib raw skinless chicken breast to the slow cooker. Season with 1 tbsp onion powder, 1 tbsp garlic salt, 2 tsp ranch seasoning, 1 tbsp herbs & garlic, 1 tsp salt & ½ tsp pepper. Pour in 1 cup bone broth.
  2. 2- Cook on LOW 6-7 hrs (or HIGH 3-4 hrs) until
  3. chicken is tender; shred in the pot.
  4. 3- While the chicken cooks, blend 800g fat-free cottage cheese, 120 g 1/3 reduced-fat cream cheese, 120 g Rico's premium cheddar, and 2 packets Kraft mao & cheese powder until smooth and creamy.
  5. 4- Prepare Minute Rice separately - cook enough dry
  6. rice to yield 5 cups cooked rice; set aside.
  7. 5- In the last 30 min of slow cooking, pour in the blended cheese sauce, add 200 g reduced-fat cheddar and 2 cups broccoli florets. Stir well so it melts and the broccoli becomes tender.
  8. 6- Just before serving, fold in the 5 cups cooked Minute Rice for ultra-creamy, high-protein cheesy chicken & broccoli.
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