Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
Easy Crockpot Broccoli Cheddar Chicken — a comforting, cheesy dinner that’s ready in no time. After making this many times, I’ve discovered the trick to keeping it creamy and preventing it from drying out. If you love recipes like this, you’ll also enjoy Easy Spiced Pumpkin Roll with Cream Cheese Frosting and Easy Baked Sea Bass with Olives and Cherry Tomatoes.
Why This Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner Is Pure Comfort
- Creamy and cheesy chicken and rice
- Easy and hands-off cooking
- Better than takeout taste
- Family-friendly and budget-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.
- Boneless, skinless chicken breasts
- Broccoli florets
- Cheddar cheese
- Long grain white rice
- Chicken broth
- Onion powder
- Garlic powder
- Salt
- Pepper
- Milk
- Cornstarch
- Optional: Parsley
- Optional: Bacon bits
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Broccoli: Fresh or frozen broccoli works fine.
🛒 Tools & Equipment I Recommend
- Slow cooker — Hands-off cooking for busy weeknights → See on Amazon
- Immersion blender — Easy blending right in the pot → See on Amazon
How to Make Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
- Step 1: Place chicken breasts in the bottom of the slow cooker. Season with onion powder, garlic powder, salt, and pepper.
- Step 2: Spread broccoli florets over the chicken. Sprinkle with half of the cheese.
- Step 3: In a bowl, mix together rice, chicken broth, milk, and cornstarch. Pour over the chicken and broccoli.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Once done, remove chicken and shred. Stir in remaining cheese until melted. Return chicken to the slow cooker and stir to combine.
Cook's Tips for Perfect Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
- Common mistake and fix: Don't overcook the chicken. It can become dry. If you're not sure, use a meat thermometer to ensure it reaches 165°F.
- Pro tip: For extra creaminess, use an immersion blender to blend some of the rice and broccoli before adding the chicken back in.
- Pro tip: Add a splash of milk or chicken broth if the mixture becomes too thick.
- Pro tip: For a crispy topping, sprinkle some breadcrumbs or crushed crackers on top before serving.
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 for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated when ready to serve.
Freezing Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add some diced jalapeños or a pinch of cayenne pepper.
- Best substitution: Substitute the broccoli with cauliflower or spinach for a different flavor.
- Make-ahead: Prepare the chicken and broccoli mixture the night before and store in the fridge. Cook as directed the next day.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the mixture is too thick, add a splash of milk or chicken broth. If it's too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in.
Want to level up this recipe?
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Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Broccoli florets
- Cheddar cheese
- Long grain white rice
- Chicken broth
Seasonings
- Onion powder
- Garlic powder
- Salt
- Pepper
- Milk
- Cornstarch
Optional Toppings
- Parsley
- Bacon bits
Instructions
- Step 1: Place chicken breasts in the bottom of the slow cooker. Season with onion powder, garlic powder, salt, and pepper.
- Step 2: Spread broccoli florets over the chicken. Sprinkle with half of the cheese.
- Step 3: In a bowl, mix together rice, chicken broth, milk, and cornstarch. Pour over the chicken and broccoli.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Once done, remove chicken and shred. Stir in remaining cheese until melted. Return chicken to the slow cooker and stir to combine.
Notes
- Chef tip: For a spicy kick, add some diced jalapeños or a pinch of cayenne pepper.
- Best substitution: Substitute the broccoli with cauliflower or spinach for a different flavor.
- Make-ahead: Prepare the chicken and broccoli mixture the night before and store in the fridge. Cook as directed the next day.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the mixture is too thick, add a splash of milk or chicken broth. If it's too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This dish can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 580
- Protein: 45g
- Fat: 25g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 900mg
- Cholesterol: 120mg
- 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
Yes, you can prepare the chicken and broccoli mixture the night before and store it in the fridge. Cook as directed the next day.
Overcooking is the most common reason for dry chicken. Make sure to use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, you can freeze this dish for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this in the Instant Pot. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
This dish is hearty and filling on its own, but you could serve it with a side salad or some garlic bread.
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!
