why make this recipe
This recipe is quick, simple, and warm. The slow cooker does the work. You get tender chicken, soft broccoli, and cheesy rice in one pot. It is great for busy nights and feeds a family with little effort.
introduction
Easy Crockpot Cheesy Chicken Broccoli Rice is a comforting one-pot meal. You add simple ingredients to the slow cooker, cook low and slow, and finish with melted cheese. It tastes creamy and mild, and kids often like it.
how to make Easy Crockpot Cheesy Chicken Broccoli Rice
- Put the diced chicken, broccoli, cooked rice, cream of chicken soup, chicken broth, garlic powder, salt, and pepper into your slow cooker.
- Stir the mix so ingredients combine well.
- Cover and cook on low or high as the recipe says.
- Near the end, stir in the shredded cheddar so it melts into the dish.
- Serve warm.
Ingredients :
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 2 cups broccoli florets
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions :
- In a slow cooker, combine the diced chicken, broccoli florets, cooked rice, cream of chicken soup, chicken broth, garlic powder, salt, and pepper. Stir until well mixed.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the shredded cheddar cheese. Cook until the cheese is melted and bubbly.
- Serve warm and enjoy your comforting meal!
how to serve Easy Crockpot Cheesy Chicken Broccoli Rice
Serve it hot in bowls. Add a little extra cheese on top if you like. A side salad or crusty bread goes well with this dish. You can also add a squeeze of lemon for a fresh touch.
how to store Easy Crockpot Cheesy Chicken Broccoli Rice
Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3-4 days. Reheat in the microwave or on the stove with a splash of broth to keep it creamy. For longer storage, freeze for up to 2 months. Thaw in the fridge before reheating.
tips to make Easy Crockpot Cheesy Chicken Broccoli Rice
- Use cooked rice to avoid soggy grain.
- Cut chicken into even pieces so it cooks the same.
- If your broccoli cooks too soft, add it later in the cooking time.
- Stir in cheese at the end to keep it melty and smooth.
- Taste and add salt and pepper at the end if needed.
variation (if any)
- Swap the chicken for cooked rotisserie chicken for faster prep.
- Use cream of mushroom soup instead of cream of chicken for a different flavor.
- Add cooked bacon bits on top for a smoky taste.
- Stir in a handful of frozen peas or carrots for more veggies.
FAQs
Q: Can I use brown rice?
A: Yes. Use cooked brown rice, but it may need a little more liquid when reheating.
Q: Can I use frozen chicken?
A: You can, but it may raise the cooking time. It’s best to use thawed, diced chicken for even cooking.
Q: Can I make this on the stove?
A: Yes. Cook chicken in a pan, add other ingredients, and simmer until broccoli is tender. Stir in cheese at the end.
Q: Do I have to use cream of chicken soup?
A: No. You can substitute with a homemade white sauce made from butter, flour, and milk if you prefer.
Q: How do I stop the rice from getting mushy?
A: Use cooked rice and add it near the end, or use less liquid. Stir gently and avoid overcooking.
Conclusion
For another slow-cooker take on this dish, see the recipe from Real Housemoms for Crock Pot Cheesy Broccoli Chicken and Rice which offers similar steps and tips. If you want a step-by-step guide with photos, check the version at Flour On My Face for Crock Pot Cheesy Chicken & Broccoli Rice. For more slow cooker casserole ideas, visit 365 Days of Crockpot for Slow Cooker Cheesy Chicken, Broccoli and Rice Casserole.
Easy Crockpot Cheesy Chicken Broccoli Rice
Ingredients
Main Ingredients
- 1 pound chicken breast, diced Use thawed, diced chicken for even cooking.
- 2 cups broccoli florets Add later in cooking if you prefer firmer broccoli.
- 2 cups cooked rice Use cooked rice to avoid soggy texture.
- 1 can cream of chicken soup Can be substituted with cream of mushroom soup.
- 1 cup chicken broth Use less liquid if using cooked rice.
- 1 cup shredded cheddar cheese Stir in towards the end for melting.
- 1 teaspoon garlic powder
- to taste salt Add at the end to taste.
- to taste pepper Add at the end to taste.
Instructions
Preparation
- Put the diced chicken, broccoli, cooked rice, cream of chicken soup, chicken broth, garlic powder, salt, and pepper into your slow cooker.
- Stir the mix so ingredients combine well.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the shredded cheddar cheese. Cook until the cheese is melted and bubbly.
Serving
- Serve warm in bowls. Add a little extra cheese on top if you like.
