This Crockpot Broccoli Cheddar Chicken and Rice is a creamy, comforting one-pot dinner loaded with tender chicken, fluffy rice, broccoli, and plenty of melted cheddar cheese. It’s an easy slow cooker meal that’s perfect for busy weeknights and guaranteed to become a family favorite.
Crockpot Broccoli Cheddar Chicken and Rice
Ingredients
Method
- Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
- Place the chicken in the crockpot.
- Add the butter, minced garlic, chicken broth, and cream of chicken soup.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2½ to 3 hours.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the crockpot.
- Stir in the uncooked rice.
- Cover and cook on HIGH for 30 to 40 minutes, stirring once if needed, until the rice is tender.
- Add the broccoli florets, heavy cream, and shredded cheddar cheese.
- Stir until the cheese melts and the broccoli is tender, about 10 to 15 minutes.
- Sprinkle with fresh parsley before serving.
Notes
- Fresh broccoli gives the best texture.
- Shred your own cheddar for the smoothest sauce.
- Stir gently after adding the cheese to keep it creamy.
- Check the rice near the end of cooking since slow cookers vary.
- Add a splash of broth if the mixture becomes too thick.
Variations
- Use brown rice and increase the cooking time.
- Add cooked bacon for extra flavor.
- Mix in sautéed mushrooms.
- Use Monterey Jack or Colby cheese instead of cheddar.
- Add a pinch of cayenne pepper for a little heat.
Serving Suggestions
- Serve with garlic bread.
- Pair with a crisp green salad.
- Enjoy with roasted vegetables.
- Top with extra shredded cheddar.
- Sprinkle with crispy bacon pieces before serving.
Tips
- Chicken thighs stay especially tender in the slow cooker.
- Don’t overcook the broccoli or it will become mushy.
- Freshly grated cheese melts much better than pre-shredded.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze portions for up to 2 months.
- Reheat with a splash of milk or broth to restore the creamy texture.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 560
- Protein: 39g
- Carbohydrates: 31g
- Fat: 31g
- Sodium: 760mg
FAQs
Can I use frozen broccoli?
Yes. Add frozen broccoli during the last 10 to 15 minutes of cooking so it stays tender without becoming overly soft.
Can I use instant rice?
Yes, but reduce the cooking time significantly. Stir it in near the end and cook just until tender.
What cheese works best?
Sharp cheddar provides the richest flavor, but mild cheddar, Colby Jack, or Monterey Jack also work well.
Can I make this ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently before serving.
How do I keep the cheese sauce creamy?
Use freshly grated cheese and stir it in after turning the slow cooker to warm or low heat. Avoid boiling the cheese sauce.
Can I freeze Crockpot Broccoli Cheddar Chicken and Rice?
Yes. Cool completely before freezing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat with a little milk or chicken broth.
Conclusion
Crockpot Broccoli Cheddar Chicken and Rice is a hearty, creamy dinner that combines juicy chicken, tender broccoli, fluffy rice, and plenty of melted cheddar cheese in one comforting slow cooker meal. It’s an easy family dinner that’s perfect for meal prep or busy weeknights.
