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Crockpot Broccoli Cheddar Chicken and Rice

Crockpot Broccoli Cheddar Chicken and Rice

creamy Crockpot Broccoli Cheddar Chicken and Rice with tender chicken, broccoli, cheddar cheese, and fluffy rice for an easy family dinner
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 can 10.5 ounces cream of chicken soup
  • 1 cup uncooked long-grain white rice
  • 3 cups broccoli florets
  • 2 cups shredded sharp cheddar cheese
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
  2. Place the chicken in the crockpot.
  3. Add the butter, minced garlic, chicken broth, and cream of chicken soup.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2½ to 3 hours.
  5. Remove the chicken and shred it using two forks.
  6. Return the shredded chicken to the crockpot.
  7. Stir in the uncooked rice.
  8. Cover and cook on HIGH for 30 to 40 minutes, stirring once if needed, until the rice is tender.
  9. Add the broccoli florets, heavy cream, and shredded cheddar cheese.
  10. Stir until the cheese melts and the broccoli is tender, about 10 to 15 minutes.
  11. 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.