Crockpot Broccoli Cheddar Chicken and Rice
A comforting one-pot meal that combines tender chicken, creamy cheddar, and nutritious broccoli, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1.5 cups long-grain white rice (uncooked)
- 3 cups low-sodium chicken broth Use homemade for richer flavor
- 1 cup milk (whole or 2%)
- 1 can cream of chicken soup (10.5 oz) Gluten-free if needed
- 2 cups fresh broccoli florets Or frozen, thawed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1.5 cups shredded sharp cheddar cheese (divided)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 tsp onion powder
- 2 tbsp butter, cubed
Instructions
Preparation
- Spray the inside of your slow cooker with nonstick cooking spray or lightly grease it with butter.
- Place the chicken breasts at the bottom of the Crockpot.
- Add the uncooked rice, spreading it evenly.
- Pour in the chicken broth and milk.
- Add the cream of chicken soup.
Add Spices and Aromatics
- Add diced onion and minced garlic along with salt, black pepper, paprika, and onion powder.
- Gently stir everything to combine.
Cooking
- Dot the mixture with cubed butter.
- Cover the Crockpot and set to cook on LOW for 4 to 5 hours.
Finishing Touches
- About 30 minutes before serving, stir in broccoli florets and 1 cup of shredded cheese.
- Once cooking time is done, shred the chicken and stir back into the mixture.
- Top with remaining cheese and allow it to melt before serving.
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Notes
This dish can be served directly from the Crockpot or in a large serving bowl. Pairs well with a simple side salad or bread.