If you’re looking for a comforting, easy-to-make dinner that’s packed with flavor, this Crockpot Cheesy Chicken Broccoli Rice is the perfect choice!
With tender chicken, creamy cheese, and hearty rice all slow-cooked together, it’s a one-pot meal the whole family will love.
Plus, the Crockpot does most of the work for you—just set it and forget it!
Why You’ll Love This Recipe
Super Easy and Convenient: The Crockpot does all the work for you! Just throw everything in, set it, and let it cook while you go about your day.
Comfort Food at its Best: With creamy cheese, tender chicken, and hearty rice, this dish is the ultimate in cozy comfort food.
Family-Friendly: Kids (and adults!) will love the cheesy, flavorful mix, and it’s a great way to sneak in some veggies like broccoli.
Leftover Friendly: This dish makes great leftovers, perfect for lunch the next day or even a quick reheat for dinner!
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Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese (or more for extra cheesiness!)
- 2 cups fresh broccoli florets (or frozen, if preferred)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon olive oil (optional for sautéing the onions and garlic)
- 1 tablespoon butter (optional for added richness)
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How to Make Cheesy Chicken Broccoli and Rice
- Prepare the Crockpot: Lightly grease the inside of your Crockpot with a little cooking spray or use a liner to prevent sticking. This step will make clean-up easier later.
- Layer the Ingredients:
- Start by placing the chicken breasts at the bottom of the Crockpot.
- Sprinkle the rice evenly over the chicken breasts.
- Add the chopped onions and minced garlic on top of the rice.
- Add the Liquids:
- Pour the chicken broth and heavy cream over the ingredients in the Crockpot.
- Season the mixture with garlic powder, onion powder, salt, and pepper. Stir gently to combine, but be careful not to disturb the chicken too much.
- Cook on Low:
- Cover the Crockpot and cook on low for 4 to 5 hours or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
- Shred the Chicken:
- Once the chicken is cooked through, remove it from the Crockpot and use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the Crockpot and stir it back into the rice mixture.
- Add the Broccoli:
- Add the fresh or frozen broccoli florets to the Crockpot, stirring them into the rice mixture.
- Cover and cook on low for another 30-45 minutes until the broccoli is tender and bright green.
- Add the Cheese:
- Once the broccoli is cooked, stir in the shredded cheddar cheese. Continue stirring until the cheese has fully melted into the creamy rice mixture.
- Serve and Enjoy:
- Once everything is combined and creamy, it’s ready to serve! Spoon the cheesy chicken, broccoli, and rice onto plates and enjoy the comforting flavors.
Crockpot Cheesy Chicken Broccoli Rice
Crockpot Cheesy Chicken Broccoli Rice is a rich and comforting one-pot meal that combines tender shredded chicken, creamy rice, and vibrant broccoli all slow cooked to perfection.
- Total Time: 0 hours
- Yield: 4–6 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese (or more for extra cheesiness!)
- 2 cups fresh broccoli florets (or frozen, if preferred)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon olive oil (optional for sautéing the onions and garlic)
- 1 tablespoon butter (optional for added richness)
Instructions
- Lightly grease the inside of your Crockpot with a little cooking spray or use a liner to prevent sticking.
- Place the chicken breasts at the bottom of the Crockpot.
- Sprinkle the rice evenly over the chicken breasts.
- Add the chopped onions and minced garlic on top of the rice.
- Pour the chicken broth and heavy cream over the ingredients in the Crockpot.
- Season the mixture with garlic powder, onion powder, salt, and pepper. Stir gently to combine, being careful not to disturb the chicken too much.
- Cover the Crockpot and cook on low for 4 to 5 hours or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
- Once the chicken is cooked through, remove it from the Crockpot and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the Crockpot and stir it into the rice mixture.
- Add the fresh or frozen broccoli florets to the Crockpot and stir them into the rice mixture.
- Cover and cook on low for another 30-45 minutes until the broccoli is tender and bright green.
- Once the broccoli is cooked, stir in the shredded cheddar cheese until fully melted into the creamy rice mixture.
- Spoon the cheesy chicken, broccoli, and rice onto plates and enjoy the comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on low
