Crockpot Broccoli Cheddar Chicken and Rice
A simple, flavorful dish featuring tender chicken, creamy cheese, and wholesome broccoli, all cooked together in one convenient pot. Perfect for busy weeknights!
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1.5 cups long-grain white rice (uncooked) Do not use pre-cooked or instant rice.
- 3 cups low-sodium chicken broth
- 1 cup milk (whole or 2%) Use whole or 2% milk for creaminess.
- 1 can cream of chicken soup (10.5 oz) Use gluten-free if needed.
- 2 cups fresh broccoli florets (or frozen, thawed) Add 30 minutes before serving.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1.5 cups shredded sharp cheddar cheese, divided Reserve half cup for topping.
Seasonings and Fats
- 1 tsp salt
- 0.5 tsps black pepper
- 0.5 tsps paprika
- 0.5 tsps onion powder
- 2 tbsp butter, cubed Cut into small cubes.
Instructions
Preparation
- Spray the inside of your slow cooker with nonstick cooking spray or lightly grease with butter.
- Layer the chicken breasts at the bottom of the crockpot.
- Add the uncooked rice evenly over the chicken.
- Pour in the chicken broth and milk, followed by the cream of chicken soup.
- Add the diced onion, garlic, salt, black pepper, paprika, and onion powder, then stir gently to combine.
- Dot the mixture with cubed butter.
Cooking
- Secure the lid and cook on LOW for 4-5 hours until rice is tender and chicken shreds easily.
- About 30 minutes before serving, stir in the broccoli and 1 cup of shredded cheddar cheese.
Finishing Touches
- Gently shred the cooked chicken with forks, stir everything together.
- Sprinkle the remaining cheddar cheese on top before serving.
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Notes
For best results, use boneless, skinless chicken breasts or thighs. You can also experiment with different types of cheese or add more vegetables to suit your tastes. Store leftovers in an airtight container for 3-4 days or freeze for up to three months.