Crockpot Broccoli Chicken and Rice
A creamy, cheesy slow-cooker meal made with diced chicken, broccoli, rice, and cheddar. Perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups chicken breast, diced (about 1 lb / 450 g) Ensure chicken reaches 165°F internal temperature.
- 1 cup broccoli florets Fresh or frozen.
- 1 cup long-grain white rice, uncooked This recipe is tuned for white rice.
- 4 cups chicken broth Low-sodium recommended for better seasoning control.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded Sharp cheddar gives more flavor; mild is creamier.
- to taste salt and pepper Adjust seasoning after cooking.
Instructions
Preparation
- Place diced chicken, broccoli florets, uncooked rice, chopped onion, and minced garlic into the crockpot.
- Pour in 4 cups of chicken broth and stir to combine so rice is evenly distributed.
- Season with a pinch of salt and a few grinds of black pepper. Keep seasoning light; you can adjust later.
Cooking
- Cover and cook on Low for 4–6 hours or on High for 2–3 hours. The rice should be tender and chicken cooked through.
- When the cooker finishes, check doneness: chicken should reach 165°F and rice should be soft.
- If too liquidy, remove lid and let sit on Warm for 10–15 minutes to thicken.
- Stir in shredded cheddar until melted and evenly incorporated. Taste and adjust salt and pepper.
- Serve warm.
Notes
Refrigerate leftovers in an airtight container within two hours; keep for up to 3–4 days. For best texture, freeze without cheese up to 2 months.