Easy Crockpot Cheesy Chicken Broccoli Rice

Name: Easy Crockpot Cheesy Chicken Broccoli Rice
Prep time: 10 min
Cook time: PT-491176H50M15S
Total time: PT-1H20M
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cubed; 1 cup uncooked white rice; 2 cups broccoli florets; 1 can (10.5 oz) cream of chicken soup; 1.5 cups chicken broth; 1 cup shredded cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper

Author: Tessa

Published: May 15, 2025

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You know those crazy weeknights when you’re juggling homework, laundry, and what feels like a million other things? That’s when my Easy Crockpot Cheesy Chicken Broccoli Rice becomes our family’s superhero. I first threw this together one hectic afternoon when my oldest had soccer practice at 5:30 and my youngest needed help with a science project – talk about chaos! The best part? You literally dump everything in the slow cooker, walk away, and come back to the most comforting, cheesy goodness. It’s like a warm hug in a bowl, with tender chicken, perfectly cooked rice, and just the right amount of broccoli peeking through that creamy sauce. Trust me, this isn’t just another chicken recipe – it’s the answer to “what’s for dinner?” on your busiest days.

Easy Crockpot Cheesy Chicken Broccoli Rice - detail 1

Ingredients for Easy Crockpot Cheesy Chicken Broccoli Rice

Here’s what you’ll need to make this cozy, comforting meal (measurements matter, so don’t eyeball it!):

1.5 lbs boneless, skinless chicken breasts, cubed (about 1-inch pieces)
1 cup uncooked white rice (not instant!)
2 cups broccoli florets (fresh or frozen – no need to thaw)
1 can (10.5 oz) cream of chicken soup (that standard soup can size)
1.5 cups chicken broth (I use low-sodium)
1 cup packed shredded cheddar cheese (the pre-shredded kind works fine here)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper

Ingredient Substitutions & Notes

Out of something? No worries! This recipe is super flexible:

For the soup: Cream of mushroom works beautifully if that’s what’s in your pantry. Want extra smokiness? Toss in some chopped beef bacon or turkey bacon with the chicken.

Cheese options: I’ve used Monterey Jack when we wanted something milder, and for my lactose-intolerant sister-in-law, dairy-free cheese melts in just fine.

Rice varieties: Brown rice needs more liquid (add 1/4 cup extra broth) and cooks longer (about 5-6 hours on low). Quinoa’s another great swap – use the same liquid as white rice but check at 3 hours.

Broccoli tip: Fresh gives better texture, but frozen is totally fine in a pinch (just don’t thaw it first!).

How to Make Easy Crockpot Cheesy Chicken Broccoli Rice

Okay, here’s where the magic happens! The beauty of this recipe is how little hands-on time it needs – just a few minutes of prep and your crockpot does all the heavy lifting. Don’t worry about preheating anything – we’re keeping this truly effortless.

Step 1: Combine Base Ingredients

First, grab your trusty slow cooker (I use a 6-quart one). Toss in the cubed chicken – try to get those pieces roughly the same size so they cook evenly. Sprinkle the uncooked rice right over the top, then scatter the broccoli florets across everything like little green crowns. Now shower those dry seasonings (garlic powder, onion powder, black pepper) evenly over the whole mixture.

Step 2: Add Liquids

Here’s my secret: pour the chicken broth and cream of chicken soup right on top without stirring! Seriously, resist the urge to mix at this point. We want the rice to absorb the liquid gradually from the top down – stirring now would make it gummy. Just let those liquids sit there like a cozy blanket over your ingredients.

Step 3: Cook and Finish

Pop the lid on and set it to LOW for 4-5 hours. No peeking! When your kitchen smells amazing and the rice is tender (check at 4 hours if your crockpot runs hot), it’s time for the grand finale: sprinkle that glorious shredded cheese over everything and gently stir just until melted. The cheese will make the sauce extra creamy and irresistible. Let it sit for 5 minutes off heat to thicken slightly – if you can wait that long!

Easy Crockpot Cheesy Chicken Broccoli Rice - detail 2

Tips for Perfect Easy Crockpot Cheesy Chicken Broccoli Rice

After making this recipe more times than I can count (hello, picky eaters!), I’ve learned a few tricks that take it from good to “wow, can I have seconds?” good. First rule: resist lifting that lid while cooking! Every peek lets heat escape and adds 15 minutes to your cook time. Fresh broccoli gives the best crisp-tender bite, but if you use frozen, add it during the last hour to prevent mushiness.

That resting time after adding cheese? Non-negotiable. Five minutes off heat lets the sauce thicken perfectly. And here’s my favorite hack – for extra flavor, mix a tablespoon of Dijon mustard into the broth before adding it. Nobody will guess the secret ingredient, but they’ll definitely ask for the recipe!

Serving Suggestions

Oh, the possibilities! This cheesy chicken broccoli rice stands perfectly on its own, but I love making it feel extra special with simple touches. Garlic bread is my family’s must-have – that crispy, buttery crunch against the creamy rice is just heavenly. For lighter meals, a simple green salad with lemon vinaigrette cuts through the richness beautifully. Want to impress guests? Top each bowl with a sprinkle of fresh parsley (pretend you meant those green flecks to be there all along) or extra shredded cheese for that irresistible pull. My kids go wild when I serve it with buttery crackers on the side for extra crunch. Really, anything goes – the dish itself is the star!

Storing and Reheating

This cheesy chicken broccoli rice keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days – though in my house, it never lasts that long. For longer storage, freeze portions in freezer-safe bags for up to 2 months. When reheating, add a splash of chicken broth to bring back that creamy texture (microwave or stovetop both work). Pro tip: Stir in a little extra cheese when reheating for that fresh-from-the-crockpot taste!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (and yes, I’ve eaten enough of this to know it’s worth every bite!): Each serving clocks in around 380 calories with 30g protein to keep you full. You’re looking at about 35g carbs – mostly from that fluffy rice – and 12g fat (that’s the good cheesy kind, if you ask me). The broccoli sneaks in 2g fiber too! Remember, these are rough estimates based on my exact ingredients – your numbers might dance around a bit depending on cheese brands or broth choices. Either way, it’s homemade comfort food you can feel good about serving.

Frequently Asked Questions

Can I use frozen chicken? Absolutely! Just add about 30 minutes to the cook time. I like to break up any big frozen chunks about halfway through cooking so everything heats evenly. The texture turns out just as tender – promise!

What if I want to use brown rice instead? No problem! Swap in brown rice but add 1/4 cup extra broth and plan for 5-6 hours on low. The extra time and liquid make all the difference for perfectly cooked grains.

Help! My broccoli got mushy. What happened? Oh no! Next time, try adding fresh broccoli during the last hour of cooking. Frozen broccoli can go in with everything else, but fresh holds its texture better with less time in the slow cooker.

Can I make this dairy-free? You bet! My sister-in-law loves it with dairy-free cheese and cream of mushroom soup instead of cream of chicken. The sauce still gets wonderfully creamy and rich.