Crock Pot Chicken Broccoli Rice
Learn how to make slow cooker crock pot chicken broccoli rice, and how it’s the ultimate easy weeknight dinner meal.
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I love a good casserole, and you really can’t go wrong with broccoli and cheese together.
I use our crock pot every week, and I’ve tried my fair share of different slow cooker meals that claim to be easy.
But the truth is, many of them out there are not all that easy. It seems like most of them require you to make something on the stove as well, or brown the meat before putting it in the slow cooker.
And, I get it. There are no ways to get around that for many recipes. The crock pot really only slowly cooks food. It can’t sear like the Instant Pot.
And, I still see the value of these meals. They do cut down on the time you spend in the kitchen in the evenings, and that’s a big deal, especially if you have kids. If you know, you know. Kids act like crazed maniacs from about 4pm to bedtime.
Don’t ask me why, it’s just the way it is.
My point in saying all of this is that this recipe actually IS really easy. There are only 2 stipulations.
- You have to cook the broccoli on the side, or use leftover broccoli.
- You have to use long-grain brown rice. Any other rice won’t cook properly.
As long as you don’t mind steaming some broccoli on the side the day of or the day before, this recipe is super easy.
My kids love it (usually), and my husband and I scarf it down as well. It’s classic.
Creamy, cheesy broccoli and rice with chunks of perfectly slow cooked chicken melts in your mouth and makes for a fantastic meal on busy days.
I’ve made slow cooker chicken broccoli rice many times, and this is the perfect base recipe. I’ve made a mushroom variation, by adding fresh mushrooms that were about to go bad. You can also add a cream of mushroom soup, and it turns out delicious.
Note: You can add different vegetables and it still comes out delicious. I’ve added grated carrot, peas, corn, green beans, you name it! And it’s always great.
You have to use long-grain brown rice. I’m not really sure why, but white rice doesn’t come out right at all.
I personally love brown rice, but if you’re usually not a fan, don’t worry. You can’t tell a difference in taste or texture.
FAQs about chicken broccoli rice
How to Make Crock Pot Chicken Broccoli Rice
Just a few ingredients
Step 1: Add rice, onion, and spices to crock pot
Dice your onion and add the onion, rinsed rice, spices, and dijon mustard to the crock pot.
Step 2: Add chicken broth and mix
I use Better Than Bouillon. I swear you’ll never go back once you’ve tried it. Give the pot a good mix.
Step 3: Add chicken
There’s no need to dice the chicken. Just throw the whole breasts in there and get them submerged under the broth.
Step 4: Cook on high 3-4 hours
It will look something like this!
Step 5: Shred the chicken
I do this right in the crock pot. Why waste a plate or a cutting board? The chicken should be tender enough to shred super easily.
Once you’re done shredding, mix it up.
Step 6: Add broccoli, heavy cream, and cheese
Add your cooked broccoli and almost all of the shredded cheese to the pot. You want to reserve some for the top.
Give it all a good mix.
Step 6: Sprinkle cheese on top and allow to melt
Sprinkle the remaining shredded cheese on top and put the lid back on. Allow it to melt for 10-15 more minutes.
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What variations of this recipe have you tried? Do you prefer it from the crock pot, stove-top, or oven? Let me know in the comments below!
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Crock Pot Chicken Broccoli Rice
- Prep Time: 10
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
Description
This crock pot chicken broccoli rice is creamy, cheesy, and packed with flavor. It’s made in the slow cooker in under 6 hours and makes for the ideal weeknight dinner. I love setting this up in the morning and coming home to a delicious dinner that only takes a few minutes to finish up.
Ingredients
- 1 cup long-grain brown rice
- 1 onion, diced
- 1 tbsp dijon mustard
- 1.5 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups of chicken broth (I like Better Than Bouillon)
- 1 lb boneless skinless chicken breasts
- 3–4 florets of broccoli, steamed or leftover
- 1/2 cup heavy cream
- 1.5 cups shredded cheddar cheese
Instructions
- Dice the onion and add to the crock pot, along with the rinsed brown rice, dijon mustard, and spices.
- Add chicken broth to the crcok pot and mix.
- Add whole chicken breasts and submerge under the broth.
- Cook on high for 3-4 hours.
- Shred the chicken using 2 forks. I do this directly in the crock pot.
- Add cooked broccoli, almost all of the shredded cheese, and heavy cream. Mix well.
- Sprinkle the remaining cheese on top and put the lid back on, allowing it to cook for another 10-15 minutes.
- Turn off the crock pot and allow to cool for 5 minutes. Serve with any side of your choice and enjoy! I usually do a salad, or nothing at all since it has a veggie, rice, and meat.
Notes
- You’ll want to use leftover broccoli, or broccoli that you steam on the side. Adding raw florets always comes out mushy and discolored. It’s just not worth it.
- Parmesan cheese goes really well in this recipe.
- If you don’t have heavy cream, try cream cheese instead, or even some plain greek yogurt. So good!
- Do not cook this recipe on low. It will come out mushy.
- Do not substitute brown rice for white. It doesn’t cook properly.
- Category: Casseroles
- Method: Crock Pot
- Cuisine: Dinner
Keywords: crock pot, slow cooker, dinner, weeknight dinner, fast, easy, casseroles
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