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Easy Crockpot Cheesy Chicken Broccoli Rice – Cozy Dinner Recipe

Crockpot cheesy chicken broccoli rice cooks tender chicken in a creamy sauce before broccoli, rice, and sharp cheddar bring everything together. The slow cooker method makes a cozy one-pot-style dinner with crisp-tender broccoli and melty cheese.
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Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 yellow onion medium, finely chopped
  • 2 lb chicken breasts boneless, skinless, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1.5 tsp kosher salt divided
  • 0.25 tsp black pepper
For the broccoli
  • 4 cups broccoli florets small, fresh (about 1 pound)
For the rice
  • 3 cups water
  • 1.5 cups long-grain white rice
For the cheese
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker
  • 1 2-quart saucepan

Method
 

Cook the chicken
  1. Scatter the onion in the bottom of a 6-quart slow cooker.
  2. Arrange the chicken breasts on top of the onion.
  3. In a medium bowl, whisk together the soup, broth, garlic, paprika, 1/2 teaspoon of the salt, and pepper.
  4. Pour the soup mixture over the chicken.
  5. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest part of a chicken breast reaches 165°F.
Cook the broccoli
  1. Shred the chicken directly in the slow cooker with two forks.
  2. Stir the shredded chicken into the sauce.
  3. Stir in the broccoli.
  4. Set the slow cooker to HIGH and cover.
  5. Cook for 30 to 35 minutes, until crisp-tender.
Cook the rice
  1. After the broccoli has cooked for 10 minutes, bring the water and remaining 1 teaspoon of salt to a boil in a 2-quart saucepan.
  2. Stir in the rice.
  3. Cover, reduce the heat to low, and simmer for 15 to 18 minutes.
  4. Remove the rice from the heat and let stand, covered, for 5 minutes.
Finish the dish
  1. Stir the cooked rice and cheddar into the slow cooker.
  2. Turn off the slow cooker and cover for 5 to 10 minutes, until the cheese melts.

Notes

For the best texture, shred the cheddar yourself and avoid overcooking the broccoli. Refrigerate leftovers for 3 to 4 days; freezing is possible for up to 2 months, though the rice and broccoli may soften. For a gluten-free variation, use a certified gluten-free condensed cream of chicken soup.