Crockpot Broccoli Cheddar Chicken and Rice Weeknight Dinner
Prepare this simple, creamy chicken, broccoli, and rice casserole in your slow cooker for an easy weeknight meal.
- Prep Time: 10 min
- Cook Time: 5 hr 30 min
- Total Time: 5 hr 40 min
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup chicken broth
- 1 (10 oz) package frozen chopped broccoli, thawed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 2 cups shredded sharp cheddar cheese
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- In a separate bowl, whisk together the cream of chicken soup, chicken broth, onion powder, garlic powder, and pepper. Pour this mixture over the chicken.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the thawed broccoli and the uncooked rice.
- Cover and cook on LOW for an additional 1 to 1.5 hours, or until the rice is tender and has absorbed most of the liquid. Check occasionally to prevent sticking.
- Stir in the shredded cheddar cheese until melted and creamy. Serve immediately.
Notes
- For best rice texture, ensure the liquid is mostly absorbed before adding the cheese. If the mixture seems too dry before the rice is done, add 1/4 cup more broth.
- You can use frozen broccoli directly without thawing if you add an extra 30 minutes to the initial cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
- Cholesterol: 105