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Cheesy Broccoli Chicken and Rice Crockpot Dinner
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked long grain white rice
  • 1 can (10.75 oz) condensed cream of chicken soup
  • 1 1/2 cups chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups broccoli florets
  • 1 1/2 cups shredded cheddar cheese

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the uncooked rice on top.
  • In a bowl, stir together the cream of chicken soup, chicken broth, garlic powder, salt, and pepper until smooth. Pour this mixture over the rice and chicken.
  • Cover and cook on low for 5 hours.
  • Remove the chicken breasts, shred or chop them, and return the pieces to the slow cooker. Stir in the broccoli florets.
  • Sprinkle the shredded cheddar cheese over the top. Cover and cook for 30 more minutes until the broccoli is tender and the cheese has melted. Stir gently before serving.

Notes

Stir the rice once after the first hour of cooking if your slow cooker runs hot, to keep it from sticking. Use frozen broccoli straight from the bag if fresh is not available, but add it in the last 20 minutes to prevent it from getting too soft. Leftovers reheat well with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl