Slow Cooker Chicken Broccoli Rice Bake
Slow Cooker Chicken Broccoli Rice Bake
Ingredients
For the Chicken and Rice Bake
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 can cream of chicken soup, 10 3/4 ounce
- 2 cups chicken broth
- 1/2 cup milk
- 1 1/2 cups uncooked long-grain white rice, rinsed
- 2 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup yellow onion, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- 1
Lightly grease the inside of a 6-quart (or larger) slow cooker with cooking spray or butter.
⏱️ 2 min
- 2
In the slow cooker, combine the cream of chicken soup, chicken broth, milk, salt, black pepper, garlic powder, and onion powder. Whisk until well combined and smooth.
⏱️ 3 min
- 3
Add the cut chicken pieces, chopped yellow onion, and minced garlic to the slow cooker. Stir gently to coat the chicken evenly with the soup mixture.
⏱️ 5 min
- 4
Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is cooked through and tender.
⏱️ 360 min
- 5
After the initial cooking time, stir in the rinsed uncooked long-grain white rice and the chopped fresh broccoli florets. Make sure the rice is submerged in the liquid.
⏱️ 5 min
- 6
Re-cover the slow cooker and continue to cook on LOW for another 1 1/2 hours or on HIGH for 1 hour, or until the rice is tender and has absorbed most of the liquid, and the broccoli is crisp-tender.
⏱️ 90 min
- 7
Stir in 1 cup of the shredded sharp cheddar cheese until melted and well combined. Sprinkle the remaining 1/2 cup of cheese over the top, cover for 5 minutes to allow it to melt, then serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Chicken Broccoli Rice Bake
Ingredients
For the Chicken and Rice Bake
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 can cream of chicken soup, 10 3/4 ounce
- 2 cups chicken broth
- 1/2 cup milk
- 1 1/2 cups uncooked long-grain white rice, rinsed
- 2 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup yellow onion, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- 1
Lightly grease the inside of a 6-quart (or larger) slow cooker with cooking spray or butter.
⏱️ 2 min - 2
In the slow cooker, combine the cream of chicken soup, chicken broth, milk, salt, black pepper, garlic powder, and onion powder. Whisk until well combined and smooth.
⏱️ 3 min - 3
Add the cut chicken pieces, chopped yellow onion, and minced garlic to the slow cooker. Stir gently to coat the chicken evenly with the soup mixture.
⏱️ 5 min - 4
Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is cooked through and tender.
⏱️ 360 min - 5
After the initial cooking time, stir in the rinsed uncooked long-grain white rice and the chopped fresh broccoli florets. Make sure the rice is submerged in the liquid.
⏱️ 5 min - 6
Re-cover the slow cooker and continue to cook on LOW for another 1 1/2 hours or on HIGH for 1 hour, or until the rice is tender and has absorbed most of the liquid, and the broccoli is crisp-tender.
⏱️ 90 min - 7
Stir in 1 cup of the shredded sharp cheddar cheese until melted and well combined. Sprinkle the remaining 1/2 cup of cheese over the top, cover for 5 minutes to allow it to melt, then serve hot.
⏱️ 5 min