Can I use minute rice?

Yes. Stir it in during the last 15 minutes on High and watch closely so it does not overcook.

Can I make it without canned soup?

Use 8 ounces cream cheese plus a splash of milk and extra broth for the same creamy vibe.

When do I add broccoli?

Add fresh with the rice for softer texture or during the last 20 minutes for more bite. Add frozen during the last 25 to 30 minutes.

How do I keep cheese from separating?

Turn off heat before adding and fold gently until melted.

Can I double the recipe?

Yes if your slow cooker is 7 quarts or larger. Add a little extra broth and increase cook time slightly, checking rice for doneness.

Crockpot Cheesy Chicken Broccoli Rice Recipe

Name: Crockpot Cheesy Chicken Broccoli Rice
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts or thighs (Breasts shred easily, thighs are richer.); 1.5 cups long-grain white rice, rinsed (Remove excess starch for better texture.); 3 cups low sodium chicken broth (Use low sodium to control salt level.); 3 cups broccoli florets (fresh or frozen) (Add fresh broccoli later for better texture.); 2 cups shredded cheddar or cheddar blend (Freshly shredded cheddar melts better.); 1 can cream of chicken soup or 8 ounces softened cream cheese (For a creamy consistency.); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika (For color.); 1/2 teaspoon black pepper; 1 tablespoon butter; 1/2 cup sour cream; 1 pinch red pepper flakes (For a gentle kick.)

Description

A cozy, creamy comfort food made in the slow cooker with tender chicken, fluffy rice, and melty cheese that the whole family will love.

Ingredients

Main Ingredients

2 pounds boneless skinless chicken breasts or thighs (Breasts shred easily, thighs are richer.)
1.5 cups long-grain white rice, rinsed (Remove excess starch for better texture.)
3 cups low sodium chicken broth (Use low sodium to control salt level.)
3 cups broccoli florets (fresh or frozen) (Add fresh broccoli later for better texture.)
2 cups shredded cheddar or cheddar blend (Freshly shredded cheddar melts better.)
1 can cream of chicken soup or 8 ounces softened cream cheese (For a creamy consistency.)
1 small onion, diced
2 cloves garlic, minced

Seasonings

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika (For color.)
1/2 teaspoon black pepper

Optional Boosters

1 tablespoon butter
1/2 cup sour cream
1 pinch red pepper flakes (For a gentle kick.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Grease the slow cooker insert lightly. Add chicken, onion, garlic, salt, garlic powder, onion powder, paprika, and pepper.
Pour in 2.5 cups broth and the cream of chicken soup. Stir to combine.

Cooking

Cover and cook on High for 2 hours or Low for 3.5 hours, until the chicken is close to done.
Stir in rinsed rice and the remaining 1/2 cup broth. Cover and cook on High for 45 to 60 minutes, stirring once halfway through cooking.
If using frozen broccoli, add it after 30 minutes; if using fresh, add during the last 20 minutes for better texture.
Shred or chop the chicken and stir it back into the mixture.

Finishing Touches

Turn off heat. Fold in cheese and any sour cream or butter until melted and creamy.
Taste and adjust salt and pepper. Serve warm.

Notes

For a different flavor, try variations like buffalo twist with hot sauce or ranch style with ranch seasoning. Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: dinner, Main Course
Cuisine: American