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Crockpot Cheesy Chicken Broccoli Rice

A warm, creamy, and flavorful one-pot dish combining tender chicken, vibrant broccoli, and fluffy rice in a rich cheese sauce, conveniently made in a slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts
  • 2 cups frozen broccoli florets
  • 1 cup long-grain white rice (uncooked)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Place the boneless skinless chicken breasts into the bottom of your crockpot. Season them with garlic powder, salt, and pepper.
  2. Pour the chicken broth and cream of chicken soup over the chicken, ensuring it is evenly coated for maximum flavor.
  3. Sprinkle the uncooked rice on top, followed by the frozen broccoli florets. Don’t stir just yet.
  4. Cover your crockpot with the lid and set it to cook on low for 4 to 6 hours, or high for about 2 to 3 hours.
  5. About 30 minutes before cooking time is complete, sprinkle the shredded cheddar cheese on top and cover again.
  6. Once cooking time is complete, shred the chicken with a fork and stir everything together to combine.

Notes

For better results, use uncooked rice and avoid lifting the lid too often during cooking. Leftovers can be stored for 3-4 days in the refrigerator and up to 3 months in the freezer. Reheat with a touch of milk or broth if needed.