Crockpot Cheesy Chicken Broccoli Rice is a simple, comforting dish that brings together tender chicken, creamy cheese, fresh broccoli, and fluffy rice all cooked perfectly in the slow cooker. The cheese melts into the rice and chicken, creating a warm, cozy meal that’s full of flavor without any fuss.
I love making this recipe because it’s so easy to throw together in the morning and come home to a delicious dinner ready to eat. The slow cooker does all the work, and the cheesy, creamy mix never disappoints. I always add a little extra cheese on top when serving because, well, who doesn’t love more cheese?
This dish feels like a warm hug on a busy day and is great for feeding a family or meal prepping for the week. I like to serve it with a side salad or some crusty bread to make the meal feel complete. It’s the kind of recipe that keeps everyone happy and full, with very little effort on my part!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps this dish lean and tender. You can swap for thighs if you like a juicier, richer flavor. Just adjust cooking time if needed.
Rice: Long grain white rice works best here, as it holds shape and cooks evenly slow-cooked. Avoid instant or parboiled rice since they might get mushy. Brown rice can be used but will need more cooking time.
Broccoli: Fresh or frozen florets both work well. I like fresh for a little crunch, but frozen is convenient and just as tasty. Add them in later so they don’t get too soft.
Cream of Chicken Soup: This adds creaminess and flavor—a great shortcut. You can substitute with cream of mushroom or cream of celery for a twist, or use homemade cream sauce if you want to skip canned goods.
Cheddar Cheese: Sharp cheddar melts nicely and adds that rich cheesy taste. Feel free to mix in mozzarella for stretchiness or pepper jack for a slight kick.
How Do I Prevent the Rice from Getting Mushy in the Crockpot?
Slow cookers can sometimes overcook rice, making it mushy. Here’s how to keep it just right:
- Use long grain white rice—it’s less sticky and holds up better.
- Add rice and liquids at the start, but put broccoli and cheese in the last 30 minutes to avoid over-softening.
- Avoid lifting the lid too often. It interrupts the cooking process and affects texture.
- If possible, cook on low heat, not high. Low gives a gentler, more even cook.
- Check doneness around 4-5 hours. If rice and chicken are done early, turn off the crockpot to prevent mushiness.
Equipment You’ll Need
- Crockpot or slow cooker – the main tool that does all the cooking while you relax.
- Cutting board and sharp knife – for chopping chicken, broccoli, and onion easily.
- Measuring cups and spoons – to get your rice, broth, and seasonings just right.
- Wooden spoon or heatproof spatula – to stir the mixture gently without scratching your crockpot.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time and add extra flavor.
- Add diced bell peppers or carrots along with onion for more veggies and sweetness.
- Use pepper jack cheese instead of cheddar if you want a little spicy kick.
- Add a teaspoon of smoked paprika or Italian seasoning to change up the flavor profile.
Crockpot Cheesy Chicken Broccoli Rice
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts, cut into chunks
- 1 cup long grain white rice, uncooked
- 2 cups broccoli florets, fresh or frozen
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups chicken broth
- 1 cup shredded cheddar cheese, divided
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This meal takes about 10 minutes to prepare in the morning and then cooks slowly for 4 to 6 hours in your crockpot. Add the broccoli and cheese in the last 30 minutes of cooking, so everything finishes just right. Perfect for an easy, hands-off dinner!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In your crockpot, add the uncooked rice, chopped onion, garlic, cream of chicken soup, chicken broth, dried parsley, salt, and pepper. Stir these together well so all the flavors blend.
2. Add the Chicken:
Place the chicken breast chunks evenly over the rice mixture. This lets the chicken cook nicely on top while the rice absorbs all the tasty juices.
3. Cook It Slowly:
Cover the crockpot and let everything cook on low for 4 to 6 hours. This slow cooking tenderizes the chicken and perfectly softens the rice.
4. Add Broccoli and Cheese:
About 30 minutes before serving, spread the broccoli florets on top and sprinkle half of the shredded cheddar cheese over everything. Replace the lid and continue cooking so the broccoli steams and the cheese melts.
5. Finish and Serve:
Carefully shred or cut the cooked chicken into bite-sized pieces and gently mix everything together in the crockpot. Sprinkle the remaining cheese on top, cover for a few minutes to melt, and garnish with fresh parsley if you like. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before adding to the crockpot. This helps ensure even cooking and prevents the rice from overcooking while waiting for the chicken to thaw.
Can I Substitute Brown Rice Instead of White Rice?
You can, but brown rice will require a longer cooking time—usually about 7 to 8 hours on low. If using brown rice, add extra chicken broth to ensure it cooks through and stays moist.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if the rice seems dry.
Can I Add Other Vegetables?
Absolutely! Feel free to add diced carrots, bell peppers, or mushrooms with the onions at the start for extra flavor and nutrition.
