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Slow Cooker Chicken, Broccoli, and Cheddar 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
  • 4 cups fresh broccoli florets
  • 2 cups shredded cheddar cheese, divided
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the chicken pieces, diced onion, minced garlic, uncooked rice, cream of chicken soup, chicken broth, salt, and black pepper to the slow cooker. Stir everything until well combined.
  • Cover and cook on low for 4 hours.
  • Stir in the broccoli florets and 1 1/2 cups of the shredded cheddar cheese. Cover and cook for 1 more hour on low until the broccoli is tender and the rice is fully cooked.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover for 5 minutes until the cheese melts before serving.

Notes

Add the broccoli only in the final hour to keep it from turning mushy. Use sharp cheddar for stronger flavor if you prefer it over mild. Leftovers reheat well in the microwave with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife