Cheesy Chicken Broccoli Rice
A creamy, cheesy, and fuss-free one-pot dinner made effortlessly in a slow cooker. Perfect for busy nights and kid-approved.
Ingredients
Main Ingredients
- 2 cups cooked rice day-old or cooled rice prevents mush
- 1 lb chicken breasts, cubed use thighs if you prefer richer flavor
- 2 cups broccoli florets fresh or briefly thawed frozen
- 1 cup shredded cheese cheddar is classic; try Monterey Jack or a blend
- 1 can cream of chicken soup or homemade substitute
- 1/2 cup chicken broth low-sodium if watching salt
- to taste Salt and pepper
Instructions
Preparation
- Place cubed chicken, the can of cream of chicken soup, chicken broth, and broccoli florets into the slow cooker. Stir to combine so the broccoli gets coated and chicken pieces are nestled in the sauce.
- Add the cooked rice and gently fold it into the mixture until evenly distributed.
- Season with salt and pepper, tasting cautiously if your soup or broth is salty.
- Sprinkle the shredded cheese over the top — this melts into a creamy layer as it cooks.
- Cover and cook on low for 4–6 hours, or until the chicken reaches 165°F (74°C) and the broccoli is tender but not mushy.
- Give everything a final stir before serving to redistribute sauce and cheese.
Notes
For lower sodium, use a reduced-sodium soup and broth, then adjust salt at the end. Creaminess boost: Stir in 2 oz cream cheese or 1/3 cup sour cream at the end for a silkier sauce.