Crockpot Cheesy Chicken Broccoli Rice is a creamy, cheesy one-pot meal featuring tender chicken, fluffy rice, and broccoli, all slow-cooked to perfection in your Crockpot. This easy, comforting recipe is perfect for busy weeknights and delivers the ultimate family-friendly dish with minimal prep.
Ingredients:
2 large boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
2 cups fresh or frozen broccoli florets
1 cup shredded cheddar cheese
1/2 cup heavy cream or milk
Directions:
Prepare the Crockpot:
Start by placing the chicken breasts in the bottom of your Crockpot. Season the chicken with garlic powder, onion powder, paprika, salt, and pepper to give it plenty of flavor.
Add Rice and Broth:
Evenly sprinkle the rice over the chicken, making sure it’s distributed. Pour the chicken broth over the rice and chicken, ensuring that the rice is fully submerged. This will help the rice cook to perfection and absorb all the savory flavors.
Cook the Dish:
Cover the Crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be fully cooked, and the rice should be tender and fluffy.
Shred the Chicken:
Once the chicken is cooked through, remove it from the Crockpot and shred it using two forks. Return the shredded chicken back into the Crockpot.
Add Broccoli and Cheese:
Stir in the broccoli florets, heavy cream (or milk), and shredded cheddar cheese. Mix everything together well, allowing the cheese to melt and the broccoli to cook to a tender perfection.
Final Cooking:
Cover and cook on high for an additional 20-30 minutes until the broccoli is tender, the cheese is melted, and everything is perfectly combined.
Serve and Enjoy:
Give everything a final stir and serve the dish warm. If you like, garnish with extra shredded cheese for that extra cheesy goodness.
Serving Tips:
Pair with a Side Salad: To balance out the richness of this dish, serve it with a light, refreshing side salad. A simple mixed green salad with a vinaigrette will complement the creamy flavors.
Garnish for Extra Flavor: If you want to elevate the dish, sprinkle extra shredded cheddar cheese on top before serving, or add a drizzle of sour cream or a sprinkle of fresh herbs like parsley or chives for color and flavor.
Serve as a Main or Side: This dish is hearty enough to be the main course, but it can also work as a side dish to accompany other proteins like grilled chicken or steak.
Storage Tips:
Refrigeration: Allow the dish to cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of milk or cream to restore its creamy texture.
Freezing: This recipe can also be frozen for future meals. Let it cool down completely, then transfer the leftovers to a freezer-safe container or resealable bag. It can be stored in the freezer for up to 2-3 months. When ready to eat, defrost it overnight in the fridge, and reheat on the stovetop or in the microwave, adding a little extra liquid if necessary to maintain the creaminess.
Individual Portions: To make reheating easier, consider portioning out individual servings before storing. This way, you can quickly grab a single serving for lunch or dinner without having to reheat the entire dish.
Yes, you can use brown rice, but you will need to adjust the cooking time. Brown rice takes longer to cook, so you’ll need to cook the dish for an additional 1-1.5 hours, depending on whether you’re using the low or high setting on your Crockpot. You may also need to add a bit more broth to ensure the rice cooks properly.
Can I make this recipe without cheese?
Yes, if you’re looking for a dairy-free or lighter version, you can omit the cheese. To replace the creamy texture, try using a dairy-free cream (such as coconut cream or cashew cream) or additional heavy cream or milk. The dish will still be flavorful and satisfying without the cheese, though it will lack the same cheesy richness.
How can I make this dish spicier?
If you prefer a bit of heat, you can add a pinch of red pepper flakes, cayenne pepper, or even a chopped jalapeño when seasoning the chicken. Adding a bit of hot sauce to the finished dish is another option to give it a spicy kick. Adjust the spice level to your taste!
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts in the Crockpot. There’s no need to thaw them before cooking. However, you may need to increase the cooking time by 30-60 minutes to ensure the chicken is fully cooked through. Just make sure to check that the internal temperature of the chicken reaches 165°F (74°C) before serving.
Conclusion:
This Crockpot Cheesy Chicken Broccoli Rice recipe is perfect for anyone looking for an easy, flavorful, and comforting meal. It’s an all-in-one dish that provides protein, veggies, and plenty of cheesy goodness, making it a family favorite for busy nights or meal prep days. Best of all, the slow cooker does all the work, so you can relax while your meal cooks to perfection. Give it a try today and enjoy a cozy, home-cooked dinner with minimal effort!
Looking for a comforting, easy-to-make family dinner that requires minimal effort? Look no further than this Crockpot Cheesy Chicken Broccoli Rice recipe! Packed with tender chicken, creamy rice, savory cheese, and nutritious broccoli, it’s a one-pot wonder that everyone will love. Whether you’re looking for a quick weeknight meal or a hearty dish for a cozy family gathering, this recipe has you covered.
Ingredients
2 large boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
2 cups fresh or frozen broccoli florets
1 cup shredded cheddar cheese
1/2 cup heavy cream or milk
Instructions
Prepare the Crockpot: Place the chicken breasts in the bottom of the Crockpot. Season with garlic powder, onion powder, paprika, salt, and pepper.
Add Rice and Broth: Sprinkle the rice over the chicken. Pour the chicken broth over the top to ensure the rice is fully submerged.
Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked and the rice is tender.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the Crockpot.
Add Broccoli and Cheese: Stir in the broccoli, heavy cream (or milk), and shredded cheddar cheese. Mix well.
Final Cooking: Cover and cook for an additional 20-30 minutes on high, until the broccoli is tender and the cheese is melted.
Serve: Stir everything together and serve warm. Garnish with extra cheese if desired.
Notes
You can use frozen broccoli or fresh, both work well in this recipe.
For a richer, creamier texture, use more heavy cream instead of milk.
Feel free to add other vegetables like carrots or peas for extra nutrition.
For a spicier dish, add a pinch of red pepper flakes or cayenne pepper.