Creamy Crock-pot Chicken and Broccoli Over Rice (or noodles)

Creamy Crock-pot Chicken and Broccoli Over Rice (or noodles) 3-4 boneless chicken breasts 1 10 oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth 1/2 teaspoon salt 1/4 teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice (or noodles) and sprinkle with cheese. 4-6 servings