I just pulled off a Crockpot Chicken Recipes With Broccoli miracle that had everyone licking their plates, so you owe it to your dinner rotation to keep scrolling.
I’m obsessed with this Crock Pot Cheesy Broccoli Chicken And Rice because it delivers exactly what I want after a long day: gooey cheddar, tender bites, and broccoli that actually holds up. I love that it’s one of those Chicken Cheese Crockpot Recipes that still feels real food, not fake takeout.
And yeah, it’s basically a Crockpot Chicken Recipes With Broccoli classic, stops fights over vegetables. The creaminess makes me sloppy with a fork, no shame.
It’s stupidly satisfying, familiar but bold enough that I want seconds. My family clears their plates and I quietly celebrate every single time honestly.
Ingredients
- Chicken: the main protein, hearty and comforting — keeps you full.
(Oops, no em dash.
)
- Rice: soaks up flavors, makes it cozy and filling.
- Chicken broth: adds savory depth, keeps rice from drying out.
- Cream of chicken soup: creamy binder, makes everything comforting and smooth.
- Milk: thins the mix a bit, keeps it creamy and gentle.
- Cream cheese: rich and silky, makes the sauce velvety.
Basically decadent.
- Cheddar cheese: sharp melty goodness, ooey-gooey comfort.
Plus tangy zip.
- Broccoli: fresh pop of green, a little crunch and healthiness.
- Onion: sweet savory base, nothing fancy but it matters.
It’s soulful.
- Garlic: punchy aroma, wakes the whole dish up.
You’ll smell it.
- Kosher salt: brings out everything’s taste, don’t skimp but taste first.
- Black pepper: subtle heat, little kick without stealing the show.
- Parsley: bright herb note, makes the dish look like you tried.
- Paprika: adds color and mild smoky warmth.
Basically pretty on top.
- Olive oil or butter: for browning if you want extra flavor.
Ingredient Quantities
- 1.5 to 2 pounds boneless skinless chicken breasts (about 3 to 4 breasts)
- 1 cup uncooked long grain white rice
- 2 to 2 1/4 cups low sodium chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 4 ounces cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese, divided
- 3 cups broccoli florets (fresh or frozen, chopped into bite size pieces)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika (optional, for a little color)
- 1 tablespoon olive oil or butter (optional, if browning chicken first)
How to Make this
1. If you want extra flavor, heat 1 tablespoon olive oil or butter in a skillet over medium-high heat and brown
1.5 to 2 pounds boneless skinless chicken breasts for 2 minutes per side, they don’t need to cook through; this is optional but tastes better.
2. Spray the crock pot with nonstick spray or wipe with a little oil. Pour in 1 cup uncooked long grain white rice, 2 to 2 1/4 cups low sodium chicken broth, 1 (
10.5 oz) can cream of chicken soup, 1/2 cup milk, 1/2 teaspoon freshly ground black pepper, 1 teaspoon kosher salt (adjust to taste), 1 teaspoon dried parsley or 1 tablespoon fresh parsley, and 1/2 teaspoon paprika if using; stir to combine so the rice is evenly distributed.
3. Nestle the browned or raw chicken breasts into the rice mixture, pushing them down so they contact the liquid. Scatter 1 small yellow onion, finely chopped, and 2 cloves garlic, minced, around the chicken.
4. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the rice is tender and the chicken reaches 165 F. Crockpots vary so start checking at the shorter cook time.
5. About 20 minutes before serving, remove the chicken to a cutting board and shred or cut it into bite size pieces with two forks. Stir the rice to make sure it’s not too dry; if it looks thick add a splash of extra broth or milk.
6. Add back the chopped/shredded chicken, 4 ounces cream cheese (cubed and softened) and 1 1/2 cups of the 2 cups shredded sharp cheddar cheese to the crock pot. Stir gently until the cream cheese melts and the mixture is creamy.
7. Fold in 3 cups broccoli florets (fresh or frozen, chopped into bite size pieces). If using fresh broccoli you can add it raw; for frozen you can add it straight from the bag. Cover and let sit on warm or low for 10 to 15 minutes until broccoli is tender but still bright green.
8. Sprinkle the remaining 1/2 cup shredded cheddar on top, cover for another 2 to 3 minutes to melt, then taste and adjust salt and pepper as needed.
9. Garnish with a little extra chopped fresh parsley if you have it and serve hot. This goes great with crusty bread or a simple side salad.
10. Leftovers keep well in the fridge for 3 to 4 days; reheat gently with a splash of milk or broth so it doesn’t dry out. You can also freeze portions but texture of broccoli may change.
Equipment Needed
1. Slow cooker (crock pot) — the main vessel, obviously.
2. Large skillet (for optional browning of chicken) — skip it if youre short on dishes.
3. Measuring cups and spoons — for rice, broth, milk and spices.
4. Cutting board and a sharp chef knife — for the onion, broccoli and trimming chicken.
5. Wooden spoon or silicone spatula — to stir the rice and cheesy mixture without scratching the crock.
6. Pair of forks (or tongs) — to shred or pull the chicken apart.
7. Instant-read meat thermometer — to make sure chicken hits 165 F.
8. Can opener and small bowl (or measuring cup) — for the cream of chicken soup and to soften the cream cheese.
FAQ
Crock Pot Cheesy Broccoli Chicken And Rice Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless thighs for more flavor and less dry-ness, shredded rotisserie chicken to save time, or turkey breast if you want a lighter swap.
- Long grain white rice: try brown rice for nuttier flavor and more fiber (add extra cooking time or more broth), jasmine rice for a softer, fragrant result, or use 1 1/4 cups minute rice for a quicker finish.
- Cream of chicken soup: substitute cream of mushroom or cream of celery for a similar creamy base, or make a quick slurry of 1 cup milk plus 1 tablespoon flour and a cup of extra broth for a lower-sodium option.
- Sharp cheddar cheese: swap in Colby Jack or Monterey Jack for milder meltiness, use Gruyere or Swiss for a nuttier profile, or try a blend of mozzarella and a little parmesan if you want a stretchier, less sharp cheese.
Pro Tips
1) Brown the chicken first if you can. It only takes a couple minutes per side and adds real flavor, and it helps the breasts hold together so they shred nicer. If you skip browning, at least pat the chicken dry and season it well.
2) Use the lower end of the liquid range if your crock pot runs wet, the higher end if it runs hot or fast. Start checking at the shorter cook time and test the rice for doneness so it does not turn mushy. If it seems too thick at the end, stir in small splashes of broth or milk until it’s the texture you want.
3) Add broccoli and cheeses at the end. Fold in the cream cheese and most of the cheddar after you shred the chicken, then add broccoli for the last 10 to 15 minutes so it stays bright and not overly soft. If using frozen broccoli, no need to thaw.
4) Use a thermometer and lift early rather than relying only on time. Chicken should hit 165 F in the thickest part. Also, if your rice is done but the chicken is not, remove the rice to a bowl temporarily or add a little extra liquid and lower the heat to avoid dry, overcooked rice.
Crock Pot Cheesy Broccoli Chicken And Rice Recipe
I just pulled off a Crockpot Chicken Recipes With Broccoli miracle that had everyone licking their plates, so you owe it to your dinner rotation to keep scrolling.
6
servings
660
kcal
Equipment: 1. Slow cooker (crock pot) — the main vessel, obviously.
2. Large skillet (for optional browning of chicken) — skip it if youre short on dishes.
3. Measuring cups and spoons — for rice, broth, milk and spices.
4. Cutting board and a sharp chef knife — for the onion, broccoli and trimming chicken.
5. Wooden spoon or silicone spatula — to stir the rice and cheesy mixture without scratching the crock.
6. Pair of forks (or tongs) — to shred or pull the chicken apart.
7. Instant-read meat thermometer — to make sure chicken hits 165 F.
8. Can opener and small bowl (or measuring cup) — for the cream of chicken soup and to soften the cream cheese.
Ingredients
-
1.5 to 2 pounds boneless skinless chicken breasts (about 3 to 4 breasts)
-
1 cup uncooked long grain white rice
-
2 to 2 1/4 cups low sodium chicken broth
-
1 (10.5 oz) can cream of chicken soup
-
1/2 cup milk
-
4 ounces cream cheese, cubed and softened
-
2 cups shredded sharp cheddar cheese, divided
-
3 cups broccoli florets (fresh or frozen, chopped into bite size pieces)
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
1 teaspoon kosher salt (adjust to taste)
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
-
1/2 teaspoon paprika (optional, for a little color)
-
1 tablespoon olive oil or butter (optional, if browning chicken first)
Directions
- If you want extra flavor, heat 1 tablespoon olive oil or butter in a skillet over medium-high heat and brown
- 5 to 2 pounds boneless skinless chicken breasts for 2 minutes per side, they don't need to cook through; this is optional but tastes better.
- Spray the crock pot with nonstick spray or wipe with a little oil. Pour in 1 cup uncooked long grain white rice, 2 to 2 1/4 cups low sodium chicken broth, 1 (
- 5 oz) can cream of chicken soup, 1/2 cup milk, 1/2 teaspoon freshly ground black pepper, 1 teaspoon kosher salt (adjust to taste), 1 teaspoon dried parsley or 1 tablespoon fresh parsley, and 1/2 teaspoon paprika if using; stir to combine so the rice is evenly distributed.
- Nestle the browned or raw chicken breasts into the rice mixture, pushing them down so they contact the liquid. Scatter 1 small yellow onion, finely chopped, and 2 cloves garlic, minced, around the chicken.
- Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the rice is tender and the chicken reaches 165 F. Crockpots vary so start checking at the shorter cook time.
- About 20 minutes before serving, remove the chicken to a cutting board and shred or cut it into bite size pieces with two forks. Stir the rice to make sure it's not too dry; if it looks thick add a splash of extra broth or milk.
- Add back the chopped/shredded chicken, 4 ounces cream cheese (cubed and softened) and 1 1/2 cups of the 2 cups shredded sharp cheddar cheese to the crock pot. Stir gently until the cream cheese melts and the mixture is creamy.
- Fold in 3 cups broccoli florets (fresh or frozen, chopped into bite size pieces). If using fresh broccoli you can add it raw; for frozen you can add it straight from the bag. Cover and let sit on warm or low for 10 to 15 minutes until broccoli is tender but still bright green.
- Sprinkle the remaining 1/2 cup shredded cheddar on top, cover for another 2 to 3 minutes to melt, then taste and adjust salt and pepper as needed.
- Garnish with a little extra chopped fresh parsley if you have it and serve hot. This goes great with crusty bread or a simple side salad.
- Leftovers keep well in the fridge for 3 to 4 days; reheat gently with a splash of milk or broth so it doesn't dry out. You can also freeze portions but texture of broccoli may change.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 411g
- Total number of serves: 6
- Calories: 660kcal
- Fat: 31.9g
- Saturated Fat: 15.7g
- Trans Fat: 0.17g
- Polyunsaturated: 3.3g
- Monounsaturated: 10g
- Cholesterol: 175mg
- Sodium: 707mg
- Potassium: 765mg
- Carbohydrates: 34.7g
- Fiber: 2g
- Sugar: 3g
- Protein: 55g
- Vitamin A: 435IU
- Vitamin C: 42mg
- Calcium: 331mg
- Iron: 2.8mg