Crockpot Broccoli Cheddar Chicken and Rice
This comforting slow cooker meal combines tender chicken, fluffy rice, and vibrant broccoli in a rich, velvety cheddar sauce. With minimal effort and a few clever techniques, you get a perfectly textured, family-friendly dinner that everyone will love.
Equipment
- 6-quart slow cooker
- Small skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Two forks (for shredding chicken)
- Box grater (for shredding cheese)
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 cup low-sodium chicken broth
- 2 cups fresh broccoli florets
- 2 cups sharp cheddar cheese, freshly shredded
- ½ cup whole milk or heavy cream
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil for sautéing
Instructions
- In a small skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- In the bowl of a 6-quart slow cooker, whisk together the condensed cream of chicken soup, chicken broth, milk, Dijon mustard, and smoked paprika. Stir in the sautéed onions and garlic.
- Place the chicken breasts or thighs directly into the creamy mixture, nestling them down. Sprinkle the uncooked long-grain rice evenly around the chicken. Do not stir. Season with a pinch of salt and pepper.
- Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender, and the rice has absorbed most of the liquid.
- Carefully remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker.
- Gently stir in the fresh broccoli florets. Cover and let the residual heat steam the broccoli for 10-15 minutes, until bright green and tender-crisp.
- Turn the slow cooker to WARM. Gradually sprinkle in the freshly shredded sharp cheddar cheese, stirring gently until completely melted and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
For best results, always shred your own cheddar cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Add broccoli at the end to keep it vibrant and crisp-tender. Avoid lifting the slow cooker lid during cooking to ensure the rice cooks evenly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or broth to restore creaminess. For a spicy kick, add 1/4 teaspoon cayenne pepper with the onions. For a crunchy topping, sprinkle with buttery breadcrumbs and broil for 2-3 minutes after cooking.