Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Crockpot Broccoli Cheddar Chicken and Rice Dinner is a creamy, comforting, and easy meal the whole family will love. After making this many times, I’ve discovered the trick to keeping it from drying out. The result is a cozy, better-than-takeout dinner that’s ready in just 30 minutes of prep. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Sweet and Sour Meatballs Recipe and Quick Crispy Halloumi Greek Power Bowl Recipe.

What You'll Need for Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup uncooked long grain white rice
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup milk
• Optional: Chopped fresh parsley
• Optional: Crushed red pepper flakes

How to Make Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

1. Step 1: Place chicken breasts in the bottom of a 6-quart crockpot. Season with garlic powder, onion powder, paprika, salt, and pepper.
2. Step 2: Spread broccoli florets over the chicken. Pour uncooked rice over the broccoli.
3. Step 3: In a bowl, mix together condensed cream of chicken soup, milk, and remaining seasonings. Pour over rice.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in shredded cheese during the last 15 minutes of cooking.

Storing & Reheating Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen. Thaw overnight in the fridge before reheating.

Freezing Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream and whole wheat rice instead of white rice.
• Best substitution: You can substitute the chicken breasts with chicken thighs or a mix of both.
• Make-ahead: This recipe can be made ahead and frozen. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chicken is still pink in the middle, cook it for a little longer or increase the cooking temperature to high.

Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner

⏱

Prep

15 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup uncooked long grain white rice
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup shredded cheddar cheese

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup milk

Optional Toppings

• Chopped fresh parsley
• Crushed red pepper flakes

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-quart crockpot. Season with garlic powder, onion powder, paprika, salt, and pepper.
2. Step 2: Spread broccoli florets over the chicken. Pour uncooked rice over the broccoli.
3. Step 3: In a bowl, mix together condensed cream of chicken soup, milk, and remaining seasonings. Pour over rice.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in shredded cheese during the last 15 minutes of cooking.

Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream and whole wheat rice instead of white rice.
• Best substitution: You can substitute the chicken breasts with chicken thighs or a mix of both.
• Make-ahead: This recipe can be made ahead and frozen. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chicken is still pink in the middle, cook it for a little longer or increase the cooking temperature to high.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and frozen. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

• Calories: 470
• Protein: 36g
• Fat: 18g
• Carbs: 40g
• Fiber: 2g
• Sugar: 3g
• Sodium: 720mg
• Cholesterol: 105mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!