Description
This Crockpot Cheesy Chicken Broccoli Rice is a rich, creamy, and comforting meal made with tender chicken, hearty rice, fresh broccoli, and melty cheddar cheese. It’s the perfect one-pot dish for busy weeknights, requiring minimal prep and hands-off cooking.
Ingredients
Scale
Protein & Dairy
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup sour cream or Greek yogurt
- 2 cups sharp cheddar cheese, grated
Pantry & Seasonings
- 2 cups chicken broth
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 cup long-grain brown rice, rinsed
Vegetables
- 1 lb broccoli florets (fresh or frozen)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and pat them dry with a paper towel. Lightly season with salt and pepper for added flavor.
- Mix the Base: In the crockpot, whisk together chicken broth, sour cream, Dijon mustard (if using), dried thyme, garlic powder, onion powder, salt, and pepper until smooth. This helps distribute the flavors evenly throughout the dish.
- Layer the Ingredients: Spread the rinsed brown rice evenly in the crockpot. Place the seasoned chicken pieces on top without stirring. Layer the broccoli florets over the chicken, ensuring an even distribution.
- Start Cooking: Cover the crockpot and cook on low for 3–4 hours or high for 2–3 hours, until the chicken is tender and the rice has absorbed the broth. Avoid lifting the lid too often, as this slows down cooking.
- Add the Cheese: About 30 minutes before the dish is done, stir in half of the grated cheddar cheese. Let it melt into the rice mixture, enhancing the creamy texture.
- Finish and Serve: Sprinkle the remaining cheese on top, cover, and let it sit for 10–15 minutes until fully melted. Stir gently and serve warm.
Notes
- For extra flavor, try using a mix of cheddar and mozzarella cheese. To make it spicier, add a pinch of red pepper flakes or use pepper jack cheese. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg