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Crockpot Broccoli Cheddar Chicken and Rice

Crockpot broccoli cheddar chicken and rice is a creamy slow-cooker main dish with tender chicken and fully cooked long-grain white rice. Bright broccoli florets cook right in, and melted sharp cheddar is added at the end for a cheesy, saucy finish.
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Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts
long grain white rice
  • 2 cup long grain white rice, uncooked
chicken broth
  • 3 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
sour cream
  • 1 cup sour cream
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
broccoli florets
  • 3 cup broccoli florets, fresh or frozen
shredded sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the chicken breasts into the slow cooker.
  2. Whisk together the chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
  3. Pour the broth mixture over the chicken in the slow cooker to coat all sides.
  4. Cook on low for 4–5 hours or on high for 2–3 hours until the chicken is tender.
  5. Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker.
Cook the rice and broccoli
  1. Stir in the uncooked long grain white rice, making sure it’s evenly spread in the liquid.
  2. Cook on high for 30–40 minutes until the rice is fully cooked and has absorbed the liquid.
  3. Add the broccoli florets and stir into the rice, then cook on high for another 15 minutes until the broccoli is tender.
Melt the cheddar and serve
  1. Sprinkle the shredded sharp cheddar cheese over the top, cover, and let it melt for 5 minutes.
  2. Serve the creamy broccoli cheddar chicken and rice straight from the slow cooker.

Notes

For best results, keep the lid on during the rice stages so the slow cooker stays at temperature and the rice cooks evenly. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat until steaming. Freezing is not recommended because the rice and dairy can change texture after thawing. For a lighter option, replace the sour cream with plain Greek yogurt and use reduced-fat cheddar.