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.
Ingredients
- 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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