Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner is a creamy, comforting meal that’s better than takeout. After making this many times, I’ve discovered the trick to keeping it from being watery. The result is a cozy, family-friendly dinner that’s perfect for busy weeknights. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Peanut Butter Protein Cups and Easy Bang Bang Chicken Skewers with Spicy Dipping Sauce.

What You'll Need for Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup uncooked long grain white rice
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 tsp chicken bouillon granules
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper, to taste
• Optional: Additional shredded cheddar cheese, for serving
• Optional: Chopped fresh parsley, for garnish

How to Make Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

1. Step 1: Place chicken breasts in the bottom of a slow cooker. Season with garlic powder, onion powder, thyme, salt, and pepper.
2. Step 2: Add uncooked rice to the slow cooker.
3. Step 3: Place broccoli florets on top of the rice.
4. Step 4: In a bowl, mix together cream of chicken soup, milk, and chicken bouillon granules. Pour over the top of everything in the slow cooker.
5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and rice is tender.
6. Step 6: Stir in shredded cheddar cheese until melted and creamy. If the sauce is too thin, use an immersion blender to thicken it up.
7. Step 7: Serve hot, topped with additional cheese and chopped fresh parsley if desired.

Storing & Reheating Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead of time. See pro tips for details.

Freezing Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a spicy kick, add some diced jalapeños to the slow cooker.
• Best substitution: Instead of cream of chicken soup, you can use a homemade cream of chicken soup substitute.
• Make-ahead: See pro tips for make-ahead instructions.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, see step 6 for a fix. If the chicken is still not cooked through, cook for an additional 30 minutes to 1 hour on high.

Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

⏱

Prep

10 min

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten Free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup uncooked long grain white rice
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 tsp chicken bouillon granules

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper, to taste

Optional Toppings

• Additional shredded cheddar cheese, for serving
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Place chicken breasts in the bottom of a slow cooker. Season with garlic powder, onion powder, thyme, salt, and pepper.
2. Step 2: Add uncooked rice to the slow cooker.
3. Step 3: Place broccoli florets on top of the rice.
4. Step 4: In a bowl, mix together cream of chicken soup, milk, and chicken bouillon granules. Pour over the top of everything in the slow cooker.
5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and rice is tender.
6. Step 6: Stir in shredded cheddar cheese until melted and creamy. If the sauce is too thin, use an immersion blender to thicken it up.
7. Step 7: Serve hot, topped with additional cheese and chopped fresh parsley if desired.

Notes

• Chef tip: For a spicy kick, add some diced jalapeños to the slow cooker.
• Best substitution: Instead of cream of chicken soup, you can use a homemade cream of chicken soup substitute.
• Make-ahead: See pro tips for make-ahead instructions.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, see step 6 for a fix. If the chicken is still not cooked through, cook for an additional 30 minutes to 1 hour on high.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.
• Make ahead: This dish can be made ahead of time. See pro tips for details.

Nutrition Per Serving

• Calories: 540
• Protein: 36g
• Fat: 21g
• Carbs: 47g
• Fiber: 3g
• Sugar: 3g
• Sodium: 1080mg
• Cholesterol: 110mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!