Creamy Crock-pot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (I added it and mixed it in with the chicken and sauce and let cook until tender)
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 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 and sprinkle with cheese.

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