Easy Crockpot Cheesy Chicken Broccoli Rice
A comforting and budget-friendly one-pot dinner featuring diced chicken, tender rice, bright broccoli, and melty cheddar, all cooked in a slow cooker for a hassle-free meal.
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.
Notes
Best enjoyed fresh, but great for leftovers. Store in an airtight container for up to 3-4 days. For freezing, store in portions for up to 2 months.