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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 2 cups fresh broccoli florets
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the chicken pieces, rice, onion, garlic, chicken broth, salt, and pepper to the slow cooker. Stir to combine everything evenly.
  • Cover and cook on low for 4 hours or until the rice is tender and the chicken is cooked through.
  • Stir in 1 1/2 cups of the cheddar cheese until it melts into the mixture.
  • Add the broccoli florets and stir again. Cover and cook on low for 30 more minutes until the broccoli softens slightly.
  • Sprinkle the remaining 1/2 cup of cheese over the top. Cover for 5 minutes until the cheese melts before serving.

Notes

Stir the rice once halfway through cooking if your slow cooker runs hot, to prevent sticking around the edges. Sharp cheddar gives the best flavor here. Leftovers reheat well with a splash of broth to loosen the texture. Use frozen broccoli only if you reduce the final cook time to 15 minutes so it does not turn mushy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife