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Categories:
chicken broth cream cheese flour butter red onion fresh broccoli russet potatoes chicken Cheddar cheese fresh garlic red pepper black pepper
Viewed: 46 - Published at: 6 years agoIngredients
- 4 (8 ounce) cans low sodium chicken broth
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup flour
- 8 tablespoons butter (I like smart balance) or 8 tablespoons butter, alternative (I like smart balance)
- 1 cup diced red onion
- 2 cups minced fresh broccoli
- 3 medium russet potatoes, peeled and cubed
- 2 cups shredded chicken
- 12 ounces cheddar cheese
- 2 teaspoons fresh garlic cloves
- 1 teaspoon crushed red pepper flakes (or to taste)
- 1 teaspoon black pepper
Method
- Saute onion and garlic with 2 tbsp butter until onion is becoming translucent.
- In another pan melt remaining butter and slowly add flour to create a roue.
- Combine all ingredients in crock pot and simmer on high for 4 hours or until potatoes are tender.
- You may need to stir often during first hour to ensure all ingredients are combined.
- Top with additional cheddar cheese and green onions if you like!
