Ingredients
Scale
- 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
