Description
This Easy Crockpot Cheesy Chicken Broccoli Rice is a comforting and hassle-free one-pot meal perfect for busy days. Tender chicken breasts, creamy seasoned sauce, fresh broccoli, and melted sharp cheddar cheese combine for a delicious, hearty dish cooked effortlessly in your crockpot.
Ingredients
Main Ingredients
- 2 cups uncooked long-grain white rice
- 4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets (or frozen, thawed)
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese, divided
- 1 1/2 cups chicken broth
- 1/2 cup milk
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
Optional Garnish
- Extra shredded cheddar cheese
- Chopped fresh parsley
Instructions
- Prepare Your Crockpot: Spray the inside of your crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
- Layer the Rice: Spread the uncooked long-grain white rice evenly on the bottom of the crockpot; it will cook perfectly with the sauce, so no pre-cooking is needed.
- Add Chicken: Place the boneless, skinless chicken breasts on top of the rice. Overlapping is fine as the chicken will cook through thoroughly.
- Season the Chicken: Sprinkle the minced garlic, onion powder, black pepper, and salt evenly over the chicken breasts to infuse flavor.
- Mix the Sauce: In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and milk until the mixture is smooth without lumps.
- Pour Sauce Over Chicken: Carefully pour the soup mixture evenly over the rice and chicken, ensuring full coverage for creamy cooking.
- Cooking Time: Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours until the chicken is cooked through and the rice is tender.
- Shred the Chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred or chop them into bite-sized pieces, then return them to the pot.
- Add Broccoli and Cheese: Stir in the fresh (or thawed) broccoli florets and 1 1/2 cups of shredded cheddar cheese to the pot, mixing thoroughly.
- Final Cooking: Cover and cook for an additional 20 to 30 minutes until the broccoli is tender and the cheese is melted and bubbly.
- Taste and Adjust: Taste the dish and adjust seasoning by adding more salt, pepper, or cheese as desired.
- Serve and Enjoy: Serve warm, optionally garnished with extra shredded cheddar cheese or chopped fresh parsley for a fresh pop of flavor.
Notes
- Use fresh or frozen broccoli florets; if using frozen, be sure to thaw before adding.
- Spraying the crockpot lightly helps prevent sticking and makes cleanup easier.
- Shredding the chicken before adding cheese and broccoli helps distribute flavors more evenly.
- You can substitute sharp cheddar cheese with mild or medium cheddar if preferred.
- For a creamier texture, you may add a splash of extra milk before the final cooking step.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
