This cheesy, one-pot slow cooker dinner takes the fuss out of weeknight cooking. Easy Crockpot Cheesy Chicken Broccoli Rice is a comforting blend of diced chicken, tender rice, bright broccoli, and melty cheddar — all cooked low and slow until everything is creamy and cozy. It’s the kind of recipe you toss together in the morning and come home to a ready-to-serve meal. If you want guidance on prepping perfect chicken breasts before dicing, check this helpful chicken-breast guide for tips on trimming and even cooking: perfect chicken breast techniques.
Why you’ll love this dish
This recipe is the weeknight hero you didn’t know you needed. It’s budget-friendly, hands-off, and kid-approved — plus it reheats beautifully for leftovers. Because everything cooks together in the crockpot, you skip extra pots and reduce cleanup.
“We made this for a busy weeknight and everyone went back for seconds — creamy, comforting, and so simple.” — a regular weeknight-supper reviewer
Reasons to cook it at home:
- Saves time: set it and forget it for 4–6 hours.
- Economical: basic pantry staples and small amounts of protein stretch to feed a family.
- Crowd-pleasing: mild flavors appeal to kids and grown-ups alike.
- Leftover-friendly: great for lunches or repurposed into a casserole.
If you’re planning a game-day spread or simple meal rotation, pair this with finger-friendly snacks like buffalo chicken bombs for variety.
The cooking process explained
Here’s a quick walkthrough so you know what happens before you turn on the crockpot. First you layer diced raw chicken in the bottom — this allows juices to mingle with the rice as it cooks. Add uncooked rice, chopped onion, garlic powder and broccoli, then pour in chicken broth for the rice to absorb. Stir in a can of cream of chicken soup for creaminess, season, and let the slow cooker work its magic on low for 4–6 hours. Right before serving, fold in shredded cheddar so it melts without becoming grainy. Expect tender rice and fully cooked chicken when done; internal chicken temp should be 165°F for safety.
What you’ll need
- 2 cups chicken breast, diced (about 1 lb)
- 2 cups broccoli florets (fresh or frozen)
- 1 cup uncooked long-grain white rice (see notes below for brown rice)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup shredded cheddar cheese
- 1 (10.5 oz) can cream of chicken soup
- 1 onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Ingredient notes and substitutions:
- Rice: long-grain white rice gives the creamiest texture. If using brown rice, increase cook time and liquid (see Variations).
- Broccoli: frozen works well and can be added straight from the bag. Fresh gives a brighter bite.
- Dairy-free: substitute a dairy-free cream soup and vegan cheese to make it lactose-free.
- Want a flavor kick? Stir in a spoonful of barbecue sauce — try this easy barbecue sauce from jelly recipe if you like a sweet-savory finish.
Step-by-step instructions
- Spray the crockpot with nonstick spray or lightly oil the bottom. Place the diced chicken in an even layer on the bottom.
- Add the uncooked rice and chopped onion over the chicken. Sprinkle garlic powder, salt, and pepper.
- Scatter the broccoli florets on top. If you prefer softer broccoli, tuck it slightly under the rice.
- Pour the 2 cups of chicken broth evenly over the ingredients. Stir gently to distribute the rice and seasonings.
- Dollop the cream of chicken soup over the top and stir one time to slightly incorporate it into the broth.
- Cover and cook on LOW for 4–6 hours. Check at 4 hours: rice should be tender and chicken cooked through. If rice is still firm, continue cooking and check every 20–30 minutes.
- When done, stir in 1 cup shredded cheddar cheese until melted and evenly distributed. Taste and adjust salt and pepper.
- Serve hot.
Quick timing tips: Don’t open the lid frequently — each peek drops the internal temperature and lengthens cook time. Use a meat thermometer to ensure chicken reaches 165°F.
How to serve Easy Crockpot Cheesy Chicken Broccoli Rice
Best ways to enjoy it:
- Serve straight from the crockpot into bowls and garnish with extra cheddar and a sprinkle of chopped parsley or chives.
- For a crunch contrast, top with toasted breadcrumbs or fried onion strings.
- Pair with a crisp green salad or roasted carrots for more vegetables.
- For a heartier plate, add warm crusty bread or garlic knots.
- Make it party-friendly by spooning into mini ramekins and broiling for a few minutes to brown the top.
Storage and reheating tips
- Refrigeration: Transfer cooled leftovers to an airtight container. Store up to 3–4 days.
- Freezing: Freeze in microwave-safe portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave covered in short intervals, stirring halfway, or reheat in a covered skillet over low heat with a splash of broth to loosen the texture. Avoid overheating — cheese can separate if reheated too aggressively.
- Food safety: Always cool large portions quickly by dividing into shallower containers before refrigerating.
Helpful cooking tips
- Uniform dice: Cut chicken into consistent 1-inch pieces so it cooks evenly.
- Rice ratio: Don’t reduce the liquid — the rice absorbs the broth and creates the sauce. Use 1 cup rice : 2 cups broth as written.
- Timing sanity-check: Slow cooker models vary. If yours runs hot, check at 3.5 hours. If it runs cool, expect closer to 6 hours.
- Cheese texture: Stir cheese in at the end over residual heat. Adding it too early can make it oily.
- If you want even creamier results, stir in 2–4 oz cream cheese with the shredded cheddar at the end. For more examples of one-pot timing strategies, you might like this creamy pork-chops guide that uses similar principles: one-pot cook timing tips.
Different ways to try it
- Low-carb/keto: Replace rice with cauliflower rice. Add the cauliflower rice during the last 60–90 minutes so it doesn’t get mushy.
- Brown rice swap: Use 1 cup brown rice but increase broth to 2 1/2–3 cups and cook on LOW for 6–7 hours. Texture will be firmer.
- Spice it up: Add 1 teaspoon smoked paprika or a pinch of cayenne to the broth for warmth.
- Protein swaps: Use diced turkey breast, rotisserie chicken (add later so it doesn’t overcook), or canned chicken.
- Vegetarian: Use firm tofu or chickpeas and vegetable broth; swap cream of chicken soup for condensed cream of mushroom or a vegan alternative.
Common questions
Q: How long does this take start-to-finish?
A: Active hands-on time is about 10–15 minutes. Cook time is 4–6 hours on LOW. Total time depends on your slow cooker and rice type.
Q: Can I use frozen broccoli or frozen chicken?
A: Frozen broccoli works fine and can be added as-is. Frozen chicken is not recommended because it can keep the contents in a temperature danger zone longer. Thaw chicken first for even, safe cooking.
Q: What rice is best — instant, white, or brown?
A: Use uncooked long-grain white rice for the best creamy texture with the specified broth amount. Instant rice will overcook; brown rice needs more liquid and time (see Variations).
Q: Can I double the recipe?
A: Yes, but use a larger crockpot and extend cook time slightly. Make sure there’s enough space for heat to circulate; fill the cooker no more than 2/3–3/4 full.
Q: Is this safe for kids?
A: Yes. Just check seasoning before serving and ensure chicken reaches 165°F. You can puree or cut the broccoli finer for picky eaters.
Conclusion
If you liked this slow-cooker comfort meal, you may enjoy similar crockpot recipes and variations from other home cooks. For an alternate take with a gooey broccoli-and-chicken combo, see this roundup at Real Housemoms: Crock Pot Cheesy Broccoli Chicken and Rice ⋆ Real Housemoms. For another tested slow-cooker cheesy chicken and broccoli rice version with slightly different seasoning, check out this recipe on Flour On My Face: Crock Pot Cheesy Chicken & Broccoli Rice – Flour On My Face.
Easy Crockpot Cheesy Chicken Broccoli Rice
Ingredients
Main Ingredients
- 2 cups chicken breast, diced (about 1 lb) Cut into 1-inch uniform pieces
- 2 cups broccoli florets (fresh or frozen) Fresh gives a brighter bite; frozen works well
- 1 cup uncooked long-grain white rice For creaminess; brown rice requires more liquid and time
- 2 cups chicken broth (low-sodium preferred) Essential for absorbing into rice
- 1 cup shredded cheddar cheese Add at the end for perfect melting
- 1 can cream of chicken soup (10.5 oz) For creaminess
- 1 medium onion, chopped Adds flavor
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust per preference
Instructions
Preparation
- Spray the crockpot with nonstick spray or lightly oil the bottom.
- Place the diced chicken in an even layer on the bottom.
- Add the uncooked rice and chopped onion over the chicken. Sprinkle garlic powder, salt, and pepper.
- Scatter the broccoli florets on top. For softer broccoli, tuck it slightly under the rice.
- Pour the chicken broth evenly over the ingredients. Stir gently to distribute the rice and seasonings.
- Dollop the cream of chicken soup over the top and stir one time to slightly incorporate it into the broth.
Cooking
- Cover and cook on LOW for 4–6 hours. Check at 4 hours: rice should be tender and chicken cooked through. If rice is still firm, continue cooking and check every 20–30 minutes.
- When done, stir in the shredded cheddar cheese until melted and evenly distributed.
Serving
- Serve hot, garnished with extra cheddar and chopped parsley or chives if desired.