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

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 2 cups broccoli florets
  • 1 (10.5 oz) can cream of chicken soup
  • 1 1/2 cups chicken broth
  • 2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken pieces, uncooked rice, cream of chicken soup, chicken broth, garlic powder, salt, and black pepper in the crockpot. Stir until the rice is coated and the mixture is evenly combined.
  • Cover and cook on low for 4 hours, or until the rice is tender and the chicken is cooked through.
  • Stir in the broccoli florets and 1 1/2 cups of the shredded cheddar cheese. Cover and cook for an additional 30 minutes on low.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover for 5 minutes to let the cheese melt before serving.

Notes

Stir the rice once halfway through cooking to prevent it from sticking to the bottom. Use fresh broccoli for better texture, or add it frozen if you prefer softer pieces. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker