I adapted my Crockpot Rice Casserole into Cheesy Broccoli Chicken and Rice with one unexpected shortcut that changed how I handle weeknight dinners.

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I swear, Crock Pot Cheesy Broccoli Chicken and Rice is the definition of home-cooked comfort food, and I still get surprised how often I crave it. There is something about tender chicken breasts folded into a creamy bed of rice with pockets of melted shredded sharp cheddar cheese that makes everyone at the table forget their phones.

I keep telling myself it’s a cheat meal, but really it’s just honest food that somehow feels special. I tag it under Crockpot Rice Casserole and Crockpot Chicken Recipes With Broccoli because it sits perfectly between easy weeknight fare and something you’d serve when you want to impress.

Ingredients

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Chicken breasts: High in protein, low fat when trimmed, keeps you full and cooks up tender.
Long grain white rice: Simple carbs, gives energy fast, kinda low in fiber so add veggies or greens.
Broccoli florets: Loaded with fiber and vitamin C, adds green freshness and a bit of crunch.
Sharp cheddar cheese: Rich and salty, super melty, gives calcium and fat, makes everything cheesy and cozy.
Cream of chicken soup: Brings instant creaminess and savory depth, but it’s processed so watch that sodium.
Butter: A little boosts flavor and mouthfeel, adds saturated fat so use sparingly imo.
Onion and garlic: Onion adds sweet base, garlic gives bite, both amp up flavor and aroma big time.

Ingredient Quantities

1 1/2 to 2 lbs boneless skinless chicken breasts

1 cup long grain white rice

1 can (10.5 oz) condensed cream of chicken soup

1 1/2 cups low sodium chicken broth

1/2 cup milk

12 oz frozen broccoli florets

2 cups shredded sharp cheddar cheese

1 small yellow onion

2 cloves garlic

2 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried parsley (optional)

How to Make this

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1. Chop the small yellow onion and mince the 2 garlic cloves, shred the cheddar if you didn’t buy it pre-shredded, and set out the 1 1/2 to 2 lbs chicken breasts and 1 cup long grain white rice.

2. Melt 2 tablespoons butter in a skillet over medium heat, sauté the onion until soft about 3 minutes, add the garlic and cook 30 seconds more just till fragrant, then scrape everything into the crock pot.

3. Into the crock pot add the 1 cup rice, 1 can (
10.5 oz) condensed cream of chicken soup, 1 1/2 cups low sodium chicken broth, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon dried parsley if using; stir to combine so the rice is evenly distributed.

4. Nestle the chicken breasts on top of the rice mixture and spoon a little sauce over them so they stay moist.

5. Cover and cook on LOW for 2 1/2 to 3 hours or on HIGH for 1 1/2 to 2 hours, until the rice is tender and the chicken reaches 165 F internal temp. try not to lift the lid while it’s cooking cause you lose heat.

6. Remove the chicken to a cutting board, shred with two forks or chop into bite sized pieces, then return the chicken to the crock pot.

7. Add the 12 oz frozen broccoli florets, stir them in, then add about 1 1/2 cups of the 2 cups shredded sharp cheddar and stir until melted and the mixture is creamy.

8. If the casserole seems too thin, cook uncovered on HIGH for 10 to 15 minutes to thicken, or stir in the remaining 1/2 cup cheddar for extra body and flavor.

9. Taste and adjust salt and pepper if needed, sprinkle the reserved cheese on top and a pinch more parsley, then serve hot. Enjoy, your family will lick their plates clean.

Equipment Needed

1. Cutting board for chopping the onion and prepping the chicken
2. Chef’s knife, sharp enough for chicken and onions
3. Skillet or frying pan to sauté the onion and garlic
4. Crock pot or slow cooker about 6 quart size
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and measuring spoons for rice, broth and milk
7. Box grater or handheld grater for shredding the cheddar unless you buy it pre shredded
8. Instant read meat thermometer to make sure chicken hits 165 F
9. Two forks for shredding the cooked chicken, or tongs if you prefer
10. Can opener and a small bowl or plate for holding the shredded cheese

FAQ

How long do I cook this in the Crock Pot and which setting should I use? Cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2.5 hours. Chicken must reach 165°F (74°C). Thick breasts take longer, so cut into 1-inch pieces or pound thinner if you want it done faster.

When do I add the broccoli and the cheese? Add frozen broccoli in the last 20 to 30 minutes so it stays bright and not mushy. Stir in the shredded cheddar at the end after you turn the cooker off or with the last 10 minutes on LOW for melty cheese without getting greasy.

My rice is mushy or undercooked. How do I fix that? Mushy rice usually means it cooked too long or there was too much liquid. This recipe’s liquid is plenty for 1 cup long-grain white rice, so don’t extend cooking time. If undercooked, give it another 15 to 30 minutes on HIGH with the lid on. For brown rice use more liquid and much more time — it needs about double the cooking time.

Can I use pre-cooked chicken or rotisserie chicken instead? Yes. Add shredded or chopped cooked chicken in the last 20 to 30 minutes just to heat through so you don't overcook the rice. If you add it right at the end it's fine too.

How do I thicken the sauce if it’s too thin? Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, stir it in and cook 15 to 20 minutes on HIGH until it thickens. Or remove the lid and let it reduce a bit on HIGH for 15 minutes. Taste first though, the soup and cheese already add body.

How do I store and reheat leftovers? Refrigerate up to 3 to 4 days in an airtight container. Reheat gently on the stove or microwave with a splash of broth or milk to loosen it up. You can freeze for up to 2 months, but texture changes — thaw overnight and add a little extra liquid when reheating.

Crock Pot Cheesy Broccoli Chicken And Rice Recipe Substitutions and Variations

Chicken breasts: use boneless skinless thighs instead — they stay juicier and are more forgiving. You can usually keep the same cook time, but they’ll taste a bit richer.
Long grain white rice: swap for jasmine rice or instant/minute rice. Jasmine behaves the same; if you use instant rice stir it in the last 15–20 minutes with a bit less liquid so it doesn’t get mushy.
Condensed cream of chicken soup: replace with a can of cream of mushroom, or make a quick homemade sauce (about 1 1/2 cups chicken broth plus 1/3 cup cream and 2 tbsp flour whisked and heated till thick). Mushroom changes the flavor, homemade gives you control over salt and texture.
Frozen broccoli florets: use fresh broccoli (add in the last 30–45 minutes so it stays bright and not soggy) or swap for frozen mixed vegetables if you want more color/variety.

Pro Tips

1. Brown the chicken quick in a hot skillet first, even if just a minute a side. It adds way more flavor than dumping raw breasts in the pot, and if you slice them thin so they cook evenly you wont end up with dry edges and a raw middle.

2. Heat the chicken broth before you pour it in the slow cooker. Cold liquid makes the cook take longer and can make the rice cook uneven, plus warm broth helps everything come up to temp faster so you wont overcook the chicken.

3. Dont throw frozen broccoli in straight from the bag if you hate mush. Thaw and pat it dry or steam it for a minute, then add at the end so it stays bright and has some texture. Frozen straight in will water the dish down sometimes.

4. Shred your own cheddar if you can, pre shredded has coating that keeps it from melting smooth. Add most of the cheese at the end off heat so it melts creamy, then save some to sprinkle on top for texture.

5. If the casserole is too thin, make a little cornstarch slurry (mix cold water and cornstarch) and stir in, or cook uncovered for 10 to 15 minutes until it thickens. Also let it sit 10 minutes before serving, rice keeps absorbing liquid and the sauce firms up.

Crock Pot Cheesy Broccoli Chicken And Rice Recipe

Recipe by James Level

0.0 from 0 votes

I adapted my Crockpot Rice Casserole into Cheesy Broccoli Chicken and Rice with one unexpected shortcut that changed how I handle weeknight dinners.

Servings

servings

Calories

605

kcal

Equipment: 1. Cutting board for chopping the onion and prepping the chicken
2. Chef’s knife, sharp enough for chicken and onions
3. Skillet or frying pan to sauté the onion and garlic
4. Crock pot or slow cooker about 6 quart size
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and measuring spoons for rice, broth and milk
7. Box grater or handheld grater for shredding the cheddar unless you buy it pre shredded
8. Instant read meat thermometer to make sure chicken hits 165 F
9. Two forks for shredding the cooked chicken, or tongs if you prefer
10. Can opener and a small bowl or plate for holding the shredded cheese

Ingredients

1 1/2 to 2 lbs boneless skinless chicken breasts
1 cup long grain white rice
1 can (10.5 oz) condensed cream of chicken soup
1 1/2 cups low sodium chicken broth
1/2 cup milk
12 oz frozen broccoli florets
2 cups shredded sharp cheddar cheese
1 small yellow onion
2 cloves garlic
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley (optional)

Directions

Chop the small yellow onion and mince the 2 garlic cloves, shred the cheddar if you didn’t buy it pre-shredded, and set out the 1 1/2 to 2 lbs chicken breasts and 1 cup long grain white rice.
Melt 2 tablespoons butter in a skillet over medium heat, sauté the onion until soft about 3 minutes, add the garlic and cook 30 seconds more just till fragrant, then scrape everything into the crock pot.
Into the crock pot add the 1 cup rice, 1 can (
5 oz) condensed cream of chicken soup, 1 1/2 cups low sodium chicken broth, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon dried parsley if using; stir to combine so the rice is evenly distributed.
Nestle the chicken breasts on top of the rice mixture and spoon a little sauce over them so they stay moist.
Cover and cook on LOW for 2 1/2 to 3 hours or on HIGH for 1 1/2 to 2 hours, until the rice is tender and the chicken reaches 165 F internal temp. try not to lift the lid while it’s cooking cause you lose heat.
Remove the chicken to a cutting board, shred with two forks or chop into bite sized pieces, then return the chicken to the crock pot.
Add the 12 oz frozen broccoli florets, stir them in, then add about 1 1/2 cups of the 2 cups shredded sharp cheddar and stir until melted and the mixture is creamy.
If the casserole seems too thin, cook uncovered on HIGH for 10 to 15 minutes to thicken, or stir in the remaining 1/2 cup cheddar for extra body and flavor.
Taste and adjust salt and pepper if needed, sprinkle the reserved cheese on top and a pinch more parsley, then serve hot. Enjoy, your family will lick their plates clean.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 404g
Total number of serves: 6
Calories: 605kcal
Fat: 24.1g
Saturated Fat: 12.9g
Trans Fat: 0.6g
Polyunsaturated: 1.7g
Monounsaturated: 5g
Cholesterol: 169mg
Sodium: 910mg
Potassium: 653mg
Carbohydrates: 34g
Fiber: 2.1g
Sugar: 4.8g
Protein: 56.3g
Vitamin A: 900IU
Vitamin C: 51.5mg
Calcium: 340mg
Iron: 2.5mg

Crock Pot Cheesy Broccoli Chicken And Rice Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crock Pot Cheesy Broccoli Chicken And Rice Recipe Substitutions and Variations

Pro Tips