• 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


  1. Spray a slow cooker with nonstick spray (don’t forget this step!)
  2. Using a mesh strainer, rinse the quinoa and put it in the slow cooker with 1 cup chicken broth.
  3. Slice the raw chicken breasts into small tenderloins. (They should be thin width and lengthwise to cook in the right amount of time).
  4. 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.
  5. Slowly add in 1 cup chicken broth while continuing to whisk briskly.
  6. 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).
  7. Whisk in the milk, 1/2 cup at a time. Season with salt and pepper.
  8. Pour this mixture into the slow cooker.
  9. 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.
  10. Turn off the heat and then stir in the cheddar cheese.
  11. Combine the crushed Ritz crackers, melted butter, and poppyseeds in a small bowl. Top each portion with desired amounts of the cracker mixture

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