This recipe is so cheesy and delicious. It was one that my Aunt Gavonna passed on to our family and I make it at least once a month.

It’s a favorite of ours and I have altered it a bit from the original recipe since I want to avoid preservatives as much as possible.

The original recipe calls for green chiles but sometimes I substitute a can of Rotel tomatoes (drained).

***Hold finger down on recipe and save to your photos on your phone or Tablet for future reference***

Here are how to photos for all my Visual Learners:

Once you’ve cooked the chicken in the crockpot, remove it from the broth and shred it using two forks.
*It’s important to use chicken thighs and not chicken breast. They not only make a rich broth, but they are also very moist.

Sauté onions in butter until translucent. Add in 2 Cups Broth from crockpot. Whisk milk and flour together and add to broth mixture. Cook on medium until thickened. Add in additional salt and pepper to taste.

**I make homemade Cream of chicken instead of using the cans.
It’s so much better for you and you need the cooked chicken for the recipe anyway, so why waste all that yummy chicken broth from the crockpot.

*If you aren’t concerned about preservatives, just replace the homemade cream of chicken with one can cream of chicken soup and one can cream of celery soup and add in half a can of water. Be sure to add them to the sautéed onions.