This is more of a slam bam recipe than accuracy. Just kind go with it.
3 skinless boneless chicken thighs or breasts (fresh, not frozen or cooked)
2 cups of frozen broccoli (Next time I would up this to 3 cups for more broccoli taste)
4 cups of low sodium chicken broth
2 cups of partially cooked butternut squash cubes
4-6 oz of cheese curds
2 cups of grated low fat Mexican cheese
2 tablespoons of crushed garlic
2 teaspoons of corn starch
Here is how I threw it together/Directions:
Spray bottom of crock pot with nonfat cooking spray.
Place chicken in bottom of crock pot.
Pour in broccoli.
Cover with chicken broth.
Stir in 1/2 of cheese curds, garlic and salt and pepper for taste.
Place crock pot on HIGH for 2 hours.
Keep stirring about every hour.
After 1 hour add cup of grated cheese and rest of curds.
At 4 hour mark, take out chicken and shred with fork.
Reduce heat on crock pot to LOW.
While chicken is out, mix 1/2 cup of water with 1-2 teaspoons of corn starch. Once mixed with no lumps, slowly pour into soup while mixing with beaters on low. This will cause soup to thicken.
Add chicken back to soup and add one more cup of cheese.
Mix all together and let sit on for 1 more hour on LOW.
The consistency reminds of me chicken verde but more orange than green.
After total of approximately 4.5 hours, serve and enjoy.