Here’s a creamy, comforting Crockpot Chicken Broccoli Rice Casserole — easy, hands-off, and perfect for busy days.
🥦🍗 Crockpot Chicken Broccoli Rice Casserole
Ingredients (Serves 6)
- 1½ lbs boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice (do not use instant)
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups fresh broccoli florets (or frozen, thawed)
- 1½–2 cups shredded cheddar cheese
Instructions
1️⃣ Layer ingredients
- Lightly grease your slow cooker.
- Add chicken breasts to the bottom.
- In a bowl, mix rice, broth, soup, milk, and seasonings.
- Pour mixture over the chicken.
2️⃣ Cook
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken is cooked through and rice is tender.
3️⃣ Shred & add broccoli
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in broccoli. Cover and cook another 20–30 minutes until broccoli is tender.
4️⃣ Add cheese
- Stir in 1½ cups cheese until melted and creamy.
- Sprinkle remaining cheese on top, cover, and let melt before serving.
Tips for Best Results
- If rice isn’t fully tender, add 1/4 cup hot broth and cook 20 more minutes.
- For extra richness, stir in 2 oz cream cheese at the end.
- Want a crispy top? Transfer to a baking dish and broil 2–3 minutes.
If you’d like, I can also give you:
- A from-scratch (no canned soup) version
- A lighter/healthy version
- Or a dump-and-go ultra simple version with minimal prep
