Crockpot Cheesy Chicken Broccoli Rice

This creamy crockpot cheesy chicken broccoli rice is the ultimate comfort food. Tender chicken, fluffy rice, and fresh broccoli cook together in a rich, cheesy sauce that tastes like pure coziness in a bowl. The slow cooker does all the work, leaving you with a hearty, family-friendly meal that’s ready when you are.

WHAT IS CROCKPOT CHEESY CHICKEN BROCCOLI RICE?

This dish is a creamy, one-pot meal made right in the slow cooker. The chicken cooks low and slow, soaking up all the savory, cheesy flavor while the rice turns perfectly tender and fluffy. Add fresh or frozen broccoli near the end so it stays bright and crisp-tender instead of mushy. The end result is a golden, gooey mix that’s part casserole, part creamy chicken and rice — and all delicious.

If you love cheesy casseroles or easy slow cooker dinners, this one checks every box. It’s easy to prep, reheats beautifully, and will quickly become a weeknight favorite.

CROCKPOT CHEESY CHICKEN BROCCOLI RICE INGREDIENTS

You’ll need:

• 2 pounds boneless, skinless chicken breasts (or thighs)

• 1½ cups long-grain white rice, uncooked

• 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 sharp cheddar cheese, divided

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt

• 3 cups fresh broccoli florets (or 2 cups frozen, thawed)

• 2 tablespoons butter

• ½ small onion, finely diced

• Optional garnish: additional cheese, parsley, or crushed buttery crackers for topping

SUBSTITUTIONS AND ADDITIONS

CHICKEN: You can use chicken thighs instead of breasts if you prefer more flavor and tenderness. Cut them into large chunks before adding them to the crockpot.

SOUP BASE: If you’re not a fan of cream of mushroom soup, use cream of chicken or even cream of celery. You can also make your own condensed soup if you prefer to skip canned versions.

RICE: Stick with long-grain white rice for best results. Brown rice will take much longer to cook and can end up underdone. Instant rice tends to get too mushy in the slow cooker.

BROCCOLI: Fresh broccoli gives the best texture, but frozen works fine. If using frozen, add it during the last 30 minutes so it doesn’t overcook.

CHEESE: Sharp cheddar gives bold flavor, but Monterey Jack, Colby, or a blend of cheeses also melt beautifully.

VEGGIES: Want to sneak in more veggies? Add finely chopped carrots or peas toward the end of cooking.

HOW TO MAKE CROCKPOT CHEESY CHICKEN BROCCOLI RICE

STEP ONE: PREPARE THE CHICKEN BASE

Spray the inside of your slow cooker with nonstick cooking spray or lightly coat it with butter. Place the chicken breasts (or thighs) in an even layer at the bottom.

STEP TWO: ADD THE LIQUIDS AND SEASONINGS

In a medium mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Whisk until smooth.

Pour this mixture evenly over the chicken in the crockpot.

STEP THREE: ADD THE RICE

Sprinkle the uncooked rice evenly over the top of the liquid and chicken. Use a spoon to gently press it down so it’s submerged in the liquid, but don’t stir too much — you want the layers to stay mostly intact for even cooking.

STEP FOUR: SLOW COOK

Cover the crockpot with the lid and cook on low for 5 to 6 hours or until the chicken is tender and the rice is fully cooked. Stir once about halfway through to make sure the rice cooks evenly and doesn’t stick to the edges.

PRO TIP: Every slow cooker runs slightly different in temperature. Start checking the rice around the 4½-hour mark to make sure it doesn’t overcook.

STEP FIVE: SHRED THE CHICKEN

Once the chicken is cooked through and the rice is tender, use two forks to shred the chicken directly in the crockpot. Stir it gently to mix with the rice and sauce.

STEP SIX: ADD BROCCOLI AND CHEESE

Add the broccoli florets to the crockpot and stir them in. Sprinkle 1½ cups of shredded cheese over the top and cover again.

Cook on low for another 25 to 30 minutes until the broccoli is crisp-tender and the cheese has melted into a creamy sauce.

STEP SEVEN: FINISH AND SERVE

Just before serving, stir everything together again, adding the remaining ½ cup of cheese for extra creaminess. Let it sit for about 5 minutes before serving so the sauce thickens slightly.

Optional: sprinkle crushed buttery crackers or additional cheese on top just before serving.

PRO TIPS FOR PERFECT CHEESY CHICKEN BROCCOLI RICE

• Avoid overcooking the rice. Check after 4½ hours on low and every 30 minutes after that.

• Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.

• Add broccoli later. If you put it in too early, it’ll lose its bright color and crisp texture.

• Let it rest. Let the mixture sit with the lid off for about 5 minutes before serving. This gives the sauce time to thicken.

HOW TO SERVE

This creamy slow cooker chicken broccoli rice is a full meal on its own, but it pairs well with simple sides if you’re feeding a crowd.

Try it with:

• A crisp green salad

• Garlic bread or dinner rolls

• Roasted green beans or asparagus

• A side of cranberry sauce for a sweet contrast

You can also spoon leftovers into baked puff pastry shells for an easy chicken-and-rice pot pie variation.

STORING AND REHEATING

IN THE FRIDGE: Store leftovers in an airtight container for up to four days. The sauce will thicken as it sits, but a splash of milk or broth will bring back the creamy texture when reheated.

IN THE FREEZER: Cool completely before transferring to freezer-safe containers or resealable bags. It will keep up to three months. To reheat, thaw overnight in the fridge and warm gently in the microwave or on the stove with a bit of milk or broth to loosen.

REHEATING: Microwave individual portions in 1-minute intervals, stirring in between until hot. On the stovetop, warm over medium-low heat with 1 to 2 tablespoons of liquid until creamy again.

MAKE-AHEAD INSTRUCTIONS

To save time on busy days, assemble all the ingredients (except the broccoli and cheese) in the crockpot insert the night before. Cover and refrigerate overnight. The next morning, pop it into the slow cooker and start cooking as directed.

You can also pre-cook and shred the chicken ahead of time. Add it in during the last hour of cooking along with the rice for a faster meal.

RECIPE VARIATIONS

SPICY VERSION: Add ¼ teaspoon cayenne pepper or stir in a can of diced green chilies for heat.

BACON LOVERS: Stir in ½ cup of cooked, crumbled bacon just before serving for smoky flavor.

CREAMIER SAUCE: Stir in an extra ½ cup of shredded cheese or a few tablespoons of cream cheese at the end.

HERB TWIST: A pinch of thyme or parsley adds a fresh layer of flavor without overpowering the dish.

COMMON QUESTIONS

Can I use instant rice?
It’s not recommended. Instant rice tends to overcook and become mushy in the slow cooker.

Can I use frozen chicken?
For food safety, thaw the chicken before adding it to the crockpot. Frozen chicken releases extra moisture and can cause uneven cooking.

Do I need to cook the rice first?
No, the rice cooks directly in the crockpot as it absorbs the broth and soups. That’s what makes this recipe so simple.

Can I double this recipe?
Yes, but use a 6- or 7-quart slow cooker and increase the cooking time by about 30–45 minutes. Make sure all rice is covered in liquid.

My rice looks a bit sticky. What went wrong?
This dish has a creamy, risotto-like texture, so it’s naturally thicker. If it’s too thick, stir in a splash of broth or milk just before serving.

WHY YOU’LL LOVE THIS RECIPE

• Minimal prep – no pre-cooking required.

• Family-approved comfort food.

• One pot = easy cleanup.

• Freezer-friendly for future dinners.

• Creamy, cheesy, and perfectly hearty.

Crockpot Cheesy Chicken Broccoli Rice

This creamy slow cooker meal features juicy chicken, tender rice, and broccoli in a rich, cheesy sauce that melts in your mouth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 40 minutes mins

Course Dinner

Cuisine American

Servings 8

Calories 415 kcal

Ingredients

  

1x2x3x

• 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.

Notes

For creamier texture, add a few tablespoons of cream cheese before serving.

Always check the rice for doneness before turning off the heat.

Freshly shredded cheese melts best and makes the sauce smooth.

Add frozen broccoli in the last 30 minutes to avoid overcooking.

Nutrition

Calories: 415kcalCarbohydrates: 34gProtein: 33gFat: 16gSaturated Fat: 9gSodium: 850mgFiber: 2gSugar: 4g

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