This easy Crockpot Cheesy Chicken Broccoli Rice is a total winner! Tender chicken, creamy cheese, and fresh broccoli all cook together in one pot for a perfect weeknight meal.
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken breasts for this recipe. You can substitute chicken thighs for more flavor or even use leftover rotisserie chicken to save time. Just add them at the end to heat through.
Broccoli: Fresh broccoli adds a nice crunch and color, but feel free to use frozen broccoli if fresh isn’t available. Just thaw and drain it before adding it to the pot.
Cheese: Cheddar and mozzarella make a creamy combo. If you’re looking for a twist, use pepper jack for a little spice or a dairy-free cheese alternative if you’re lactose intolerant.
Rice: Long grain white rice works best, but you can substitute with brown rice — just adjust cooking time and liquid since brown rice takes longer to cook.
Onion and Garlic: These add layers of flavor. If you don’t have fresh, use onion powder and garlic powder instead — about 1 teaspoon each should do the job!
How Do I Ensure My Chicken Stays Tender and Juicy?
To achieve perfectly tender and juicy chicken, it’s important not to overcook it. The key is cooking on low heat, allowing the chicken to absorb the flavors without drying out. Here’s how to get great results:
- Monitor your cooking time closely. Stick to 4-5 hours on LOW or 2-3 hours on HIGH, checking for doneness.
- Try to avoid lifting the lid too often, as this releases heat and can extend cooking time.
- Use a meat thermometer if you have one. Chicken should reach an internal temperature of 165°F.
- Let the shredded chicken sit in the sauce for a few minutes after cooking. This will help it soak up moisture and stay juicy.
Easy Crockpot Cheesy Chicken Broccoli Rice
Ingredients You’ll Need:
Grains and Protein:
- 2 cups long grain white rice, uncooked
- 1 lb (about 2 large) boneless, skinless chicken breasts
Vegetables:
- 3 cups fresh broccoli florets (or frozen, thawed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings:
- 3 cups chicken broth (low sodium preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or dried thyme
Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Creaminess:
- ½ cup sour cream or cream cheese (optional, for extra creaminess)
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prepare and then you’ll let your Crockpot do the work for 4-5 hours on LOW or 2-3 hours on HIGH. The extra 30 minutes at the end allows the broccoli to get perfectly tender and the cheeses to melt into creamy goodness.
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by spraying the inside of your crockpot with non-stick cooking spray. This will ensure nothing sticks and makes cleanup a breeze!
2. Rinse the Rice:
Next, rinse your uncooked rice under cold water in a fine mesh strainer until the water runs clear. This helps to remove excess starch and keeps your rice from becoming gummy.
3. Layer the Ingredients:
Pour the rinsed rice into the bottom of the crockpot, spreading it out evenly. Then, add the chopped onion, minced garlic, salt, pepper, and Italian seasoning right on top of the rice.
4. Add the Broth and Chicken:
Pour the chicken broth over the rice mixture, ensuring the rice is fully submerged. Place the whole chicken breasts directly on top of the rice.
5. Cooking Time:
Cover the crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is cooked through and the rice is tender. Try not to lift the lid too often; it can significantly slow down the cooking process!
6. Adding Broccoli:
About 30 minutes before the cooking time is up, add the fresh or thawed broccoli florets on top of the chicken and rice. This allows them to steam just enough to be tender without becoming mushy.
7. Finish Up:
Once everything is cooked, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken back to the pot.
8. Cheese It Up!
Stir in the shredded cheddar and mozzarella cheeses along with the sour cream or cream cheese if you’re using it. Mix everything thoroughly until the cheese melts and everything is wonderfully creamy and well combined.
9. Final Touches:
Give it a taste and adjust the seasoning with more salt or pepper if needed. Serve warm, and feel free to garnish with a bit more cheese or chopped fresh parsley if you like.
Enjoy your creamy, cheesy, and perfectly tender Crockpot Chicken Broccoli Rice with your loved ones! It’s sure to be a hit!
FAQ for Easy Crockpot Cheesy Chicken Broccoli Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If using frozen chicken breasts, just add them directly to the crockpot still frozen. You may need to increase the cooking time by about 30 minutes to ensure they cook through properly.
What Can I Use Instead of Chicken Broth?
If you prefer, you can substitute chicken broth with vegetable broth for a vegetarian option or use water with added seasonings. Just be aware that the flavor may be milder with pure water.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it appears too thick.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare all your ingredients in advance and keep them in the fridge. Just assemble them in the crockpot when you’re ready to start cooking, or prepare the whole dish the night before and cook it the next day.
What if I Don’t Like Broccoli?
No problem! You can swap out the broccoli for other vegetables like cauliflower, spinach, or peas, depending on your preference. Just keep in mind that cooking times may vary slightly for different veggies.
