- 1 cup uncooked quinioa, rinsed
- 1 pound boneless, skinless chicken breasts
- 4 tablespoons butter
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup white flour, separated
- 3 and 1/2 cups chicken broth, separated
- 1 and 1/2 cups milk (I used 1%)
- 2 large broccoli florets (about 3 cups), coarsely chopped and stems removed
- 1 cup cheddar cheese (optional)
- 1 cup crushed Ritz crackers
- 1/4 cup melted butter
- 1/2 Tablespoon poppy seeds
- Spray a slow cooker with nonstick spray (don’t forget this step!)
- Using a mesh strainer, rinse the quinoa and put it in the slow cooker with 1 cup chicken broth.
- Slice the raw chicken breasts into small tenderloins. (They should be thin width and lengthwise to cook in the right amount of time).
- In a small pot over medium heat, melt the butter. Stir in the onion and garlic powder. Briskly whisk in 1/4 cup of flour until a thick mixture forms.
- Slowly add in 1 cup chicken broth while continuing to whisk briskly.
- Slowly add in another 1/4 cup of flour while briskly whisking. Add the remaining 1 and 1/2 cups broth slowly and finally the 1/4 cup flour (all while continuing to very briskly whisk the mixture).
- Whisk in the milk, 1/2 cup at a time. Season with salt and pepper.
- Pour this mixture into the slow cooker.
- Give everything a really good stir and cover the slow cooker. Turn to high and cook for 2 hours and 15 minutes. Then add in the chopped broccoli, return the lid, and cook for another 30 minutes.
- Turn off the heat and then stir in the cheddar cheese.
- Combine the crushed Ritz crackers, melted butter, and poppyseeds in a small bowl. Top each portion with desired amounts of the cracker mixture
You Might Also Like:
Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest