Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner is a creamy, comforting, and protein-packed meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping the chicken tender and the rice perfectly cooked. The result is a cozy, hearty dinner that’s better than takeout and ready in just 4 hours. If you love recipes like this, you’ll also enjoy Fresh Spring Roll Bowl with Creamy Peanut Sauce and Creamy Cajun Chicken Pasta Recipe Ready in Your Slow Cooker.
Why This Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner Is Pure Comfort
- Creamy, comforting chicken and rice dinner
- Packed with protein and veggies
- Easy, hands-off cooking in the crockpot
- Better than takeout and freezer-friendly
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 uncooked long grain white rice
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- salt
- black pepper
- Optional: additional shredded cheese
- Optional: chopped fresh parsley
📝 Ingredient Notes
- chicken broth: You can substitute with chicken stock or vegetable broth.
- cream of chicken soup: For a lighter version, use cream of mushroom soup or make your own cream soup using milk and flour.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for busy weeknights → See on Amazon
- Immersion Blender — Smooth, creamy soup in minutes → See on Amazon
How to Make Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
- Step 1: Place chicken breasts in the bottom of a 6-qt crockpot. Top with uncooked rice, spreading it out evenly.
- Step 2: In a medium bowl, whisk together chicken broth, cream of chicken soup, and milk. Pour over rice.
- Step 3: Sprinkle salt and pepper over the top. Cover and cook on low for 3-4 hours, until chicken is cooked through and rice is tender.
- Step 4: Remove chicken from crockpot and shred using two forks. Stir in broccoli florets and shredded cheese. Cover and cook for an additional 15-20 minutes, until broccoli is tender and cheese is melted.
- Step 5: Stir shredded chicken back into the crockpot. Serve hot, topped with additional cheese and chopped fresh parsley if desired.
Cook's Tips for Perfect Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
- Common mistake and fix: Adding too much liquid can make the rice mushy. Stick to the recommended amounts and adjust if needed.
- Pro tip: For extra flavor, brown the chicken breasts in a pan before adding them to the crockpot.
- Pro tip: To make this recipe gluten-free, use gluten-free chicken broth and ensure your cream of chicken soup is gluten-free.
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 recipe can be made ahead and frozen for up to 3 months.
Freezing Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
Freeze individual portions for up to 3 months. Thaw in the fridge overnight 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 2-3 minutes, until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a healthier version, use brown rice and reduce the amount of cheese.
- Best substitution: Substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: Prepare the chicken, rice, and broth mixture the night before. Store in the fridge and cook in the morning.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is not cooking through, you can remove the lid and cook on high for an additional 30 minutes.
Want to level up this recipe?
Sharp Kitchen Knives — Easier, safer shredding of chicken → Check price on Amazon
Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups uncooked long grain white rice
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- salt
- black pepper
Optional Toppings
- additional shredded cheese
- chopped fresh parsley
Instructions
- Step 1: Place chicken breasts in the bottom of a 6-qt crockpot. Top with uncooked rice, spreading it out evenly.
- Step 2: In a medium bowl, whisk together chicken broth, cream of chicken soup, and milk. Pour over rice.
- Step 3: Sprinkle salt and pepper over the top. Cover and cook on low for 3-4 hours, until chicken is cooked through and rice is tender.
- Step 4: Remove chicken from crockpot and shred using two forks. Stir in broccoli florets and shredded cheese. Cover and cook for an additional 15-20 minutes, until broccoli is tender and cheese is melted.
- Step 5: Stir shredded chicken back into the crockpot. Serve hot, topped with additional cheese and chopped fresh parsley if desired.
Notes
- Chef tip: For a healthier version, use brown rice and reduce the amount of cheese.
- Best substitution: Substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: Prepare the chicken, rice, and broth mixture the night before. Store in the fridge and cook in the morning.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is not cooking through, you can remove the lid and cook on high for an additional 30 minutes.
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 in the fridge overnight before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
- Make ahead: This recipe can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 12g
- Carbs: 50g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 95mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner FAQs
Yes, you can prepare the chicken, rice, and broth mixture the night before and cook in the morning. Alternatively, you can freeze individual portions for up to 3 months.
Cooking the chicken on high for too long can dry it out. Stick to low heat and adjust the cooking time if needed.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 4 minutes, followed by a 10-minute natural release.
Yes, you can use frozen chicken breasts. Increase the cooking time to 4-5 hours on low heat.
Yes, use gluten-free chicken broth and ensure your cream of chicken soup is gluten-free.
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!
