When comfort food meets convenience, magic happens in your slow cooker. This Crockpot Cheesy Chicken Broccoli Rice combines tender chicken, perfectly cooked rice, and fresh broccoli in a creamy, cheesy sauce that will have everyone asking for seconds.
This one-pot wonder transforms everyday ingredients into a cozy, satisfying meal that’s perfect for busy weeknights or lazy weekends. The slow cooking process allows all the flavors to meld together beautifully, creating a dish that tastes like it took hours of effort.
Why You’ll Love This
- Dump-and-go recipe with minimal prep work
- Creates virtually no dirty dishes
- Perfect for meal prep and reheats beautifully
- Kids love the creamy, cheesy flavor
- Sneaks in vegetables in a delicious way
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1½ cups long-grain white rice
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of mushroom soup
- 2 cups chicken broth
- 1½ cups milk
- 2 cups shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 cups fresh broccoli florets
- 2 tablespoons butter
- ½ small onion finely diced
Instructions
- Spray the slow cooker with nonstick spray and place the chicken in the bottom.
- In a bowl, whisk together both soups, chicken broth, milk, and seasonings. Pour over chicken.
- Add uncooked rice and gently stir to cover it with liquid.
- Cover and cook on low for 5 to 6 hours, stirring once halfway.
- Shred the chicken with two forks.
- Add broccoli and 1½ cups of cheese. Stir gently.
- Cook for another 25 to 30 minutes until the broccoli is tender and cheese is melted.
- Stir again, add remaining cheese, and rest 5 minutes before serving.
Tips & Variations
- Swap broccoli for frozen mixed vegetables
- Use brown rice but increase cooking time by 30 minutes
- Add mushrooms for extra umami flavor
- Make it spicy with diced jalapeños or red pepper flakes
- Use rotisserie chicken for an even quicker prep
Serving Suggestions
Serve this creamy dish with a crisp green salad and crusty garlic bread to soak up the delicious sauce. For extra crunch, top with French-fried onions or crushed crackers just before serving.
Notes
- Stores well in airtight container for up to 4 days
- Rice should be tender but not mushy when done
- Stir occasionally if possible to prevent rice from sticking
FAQs
- Can I use frozen broccoli? Yes, add it during the last 15 minutes of cooking.
- Why is my rice mushy? Too much liquid or overcooking can make rice mushy. Stick to the recommended cooking time.
- Can I make this ahead? Yes, but rice will continue to absorb liquid. Add a splash of broth when reheating.
- Is this freezer-friendly? While it can be frozen, the texture of the rice may change slightly upon thawing.
Servings4
Prep10 min
Cook300 min
Calories415 kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1½ cups long-grain white rice
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of mushroom soup
- 2 cups chicken broth
- 1½ cups milk
- 2 cups shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 cups fresh broccoli florets
- 2 tablespoons butter
- ½ small onion finely diced
Steps
- Spray the slow cooker with nonstick spray and place the chicken in the bottom.
- In a bowl, whisk together both soups, chicken broth, milk, and seasonings. Pour over chicken.
- Add uncooked rice and gently stir to cover it with liquid.
- Cover and cook on low for 5 to 6 hours, stirring once halfway.
- Shred the chicken with two forks.
- Add broccoli and 1½ cups of cheese. Stir gently.
- Cook for another 25 to 30 minutes until the broccoli is tender and cheese is melted.
- Stir again, add remaining cheese, and rest 5 minutes before serving.
Nutrition (per serving)
- Calories: 415 kcal
Notes
- Stores well in airtight container for up to 4 days
- Rice should be tender but not mushy when done
- Stir occasionally if possible to prevent rice from sticking
