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So, just in case someone’s pulls my recipe and tries to make it themselves I would advise them to brown the chicken first.
Yeah, so I looked in the crockpot and the now thawed chicken was looking liquidity. Yeah it had 6 more hours but I kept thinking we might get salmonella. 
So if you’ve already started your recipe and see the liquid junk from the chicken here’s my suggestion:
Take the chicken out and brown them on the stove top with some oil/ butter so you get the start of the carmelization. Dump the crockpot cream of broccoli and frozen broccoli remainder that was cooking in the uncooked chicken liquids. Start fresh with whatever cream of soup you have and new bag of frozen veggies.
So total loss:
1 can of cream of broccoli ~ $1.50
1 bag of frozen broccoli flourets ~ $1.99
Starting fresh with cream of chicken and bag of broccoli and cauliflower = new flavors and no one dying from sickness 
We’ll see how it goes; I just didn’t want to be responsible for anyone getting sick off of the recipe.
Common sense and me…yeah I have issues! haha
Well sorry for the week off…with the recent work overload, family fun, and computer issues I’ve been putting off writing. And i do feel guity for it, because I know my fan base will never be larger than my sister’s if I don’t continue.
Anyways, I thought I’d add a recipe that is in my crock pot this morning. I grabbed it off the internet and it looks delish. I’ll let you know how it goes. But there is one thing it doesn’t mention. If the chicken should be thawed before putting it in the crock pot. Too late if it should. Hope it doesn’t ruin my dinner!
Easy broccoli chicken with chicken breasts and broccoli, cooked in the slow cooker. 
Ingredients:
- 1 can Cream of Broccoli Soup
- boneless chicken breasts (as many as you need) – I buy the frozen ones with 6-7 in a bag – approx. 3 pounds
- 1 bag frozen broccoli
- salt and pepper
- 1 cup milk
Preparation:
Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve poured over rice!!! Yummy!
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