Name: Easy Crockpot Cheesy Chicken Broccoli Rice
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 large chicken breasts (or thighs if you’re feeling sporty—or really, any cut, boneless preferred, but I won’t tell if you pick around bones later); 1 cup long-grain white rice (I sometimes use jasmine if it’s all I have, but instant rice’s a no-go here, learned that the hard way—came out like glue); 2 cups low-sodium chicken broth (Grandma swears by the fancy boxed kind but store brand has never failed me); 2 cups broccoli florets (fresh or frozen both work—frozen's easier, but sometimes gets mushy); 1 can (10.5 oz) cream of chicken soup (I've tried cream of mushroom in a pinch, not bad!); 1 small onion, diced (or skip it—I sometimes do if I’m feeling lazy, or sub for a few shakes of onion powder); 1 1/2 cups shredded cheddar cheese (pre-shredded is fine, but block cheese melts nicer, or at least I think so); 1 teaspoon garlic powder (occasionally I get wild and double this); Salt and pepper, to taste (don’t overthink it—it’s not a precise science here)

Let’s Talk: The Cozy Magic of This Crockpot Cheesy Chicken Broccoli Rice

I have to admit—there are days (okay, more than I care to count) when the last thing I want is a pile of dishes after dinner. That’s how this ridiculously simple, somehow-always-comforting Easy Crockpot Cheesy chicken Broccoli Rice slid into my regular dinner routine.

Easy Crockpot Cheesy Chicken Broccoli Rice

Oh! There was that time when I added the rice too soon and, well, the result was a somewhat creamy… porridgey situation. But honestly? Still tasted good. My mom calls it “stick-to-your-ribs” food, and she’s not wrong.

Why You’ll Love This (At Least, I Do)

I make this when I want the kitchen to smell like I made a real effort, but all I really did was dump, stir, and wander off. My family goes absolutely wild for it—cheese tends to do that around here (seriously, it’s like a magic trick). Plus, if you’ve ever forgotten to thaw the chicken, don’t panic—just toss it in frozen, it’ll work out mostly fine. The hardest part for me is waiting for it to finish while pretending not to “snack” directly from the crockpot (which is a thing I do, by the way).

The Ingredients List (And My Oddball Swaps)

2 large chicken breasts (or thighs if you’re feeling sporty—or really, any cut, boneless preferred, but I won’t tell if you pick around bones later)
1 cup long-grain white rice (I sometimes use jasmine if it’s all I have, but instant rice’s a no-go here, learned that the hard way—came out like glue)
2 cups low-sodium chicken broth (Grandma swears by the fancy boxed kind but store brand has never failed me)
2 cups broccoli florets (fresh or frozen both work—frozen’s easier, but sometimes gets mushy)
1 can (10.5 oz) cream of chicken soup (I’ve tried cream of mushroom in a pinch, not bad!)
1 small onion, diced (or skip it—I sometimes do if I’m feeling lazy, or sub for a few shakes of onion powder)
1 1/2 cups shredded cheddar cheese (pre-shredded is fine, but block cheese melts nicer, or at least I think so)
1 teaspoon garlic powder (occasionally I get wild and double this)
Salt and pepper, to taste (don’t overthink it—it’s not a precise science here)

How To Throw It Together (With My Usual Distractions)

First, spray or butter the inside of your slow cooker so nothing gets too clingy (trust me, you’ll thank yourself at cleanup time).
Lay the chicken breasts at the bottom of the crock. Sprinkle on the salt, pepper, garlic powder, and the onions if you remembered to dice them.
Pour in the chicken broth and dump in the can of creamy soup. Give it a gentle stir—just enough to combine (sometimes I barely move things around).
Add the uncooked rice and broccoli. Fresh broccoli goes in now, but if you’re using frozen, maybe keep it for later to avoid broccoli mush—learned that the hard way.
Cover and cook on LOW for about 4 to 5 hours or until the rice is tender. If you started with frozen chicken, you might want to check closer to 6 hours, but honestly, my slow cooker seems to run on mountain time so yours might finish quicker.
About 30 minutes before you want to eat, fish out the chicken, shred it with two forks (sometimes I just hack at it right in the slow cooker if I’m in a rush), and stir it back in. Throw in the cheese and (if frozen broccoli) add the broccoli now. This is also where I sneak a taste. Necessary work hazard.
Let it all get melty and thick. If it seems too thick, splash in a bit more broth or, heck, just water in a pinch.
Scoop it into bowls and serve. Don’t wait too long—cheese waits for no one.

Let Me Tell You What I’ve Figured Out (Notes)

If the rice is still a tad crunchy after 5 hours, don’t panic—just give it a stir, cover, and check every 20 minutes. Or embrace the crunch, I won’t judge.
Starting with frozen chicken is totally fine, just make sure it gets up to temp. Safety first and all that jazz.
My old pot runs hot, so sometimes the edges get a crispy-cheesy situation going on. I call it the “bonus crusty bits” (a delicacy, honestly).

Wild Variations & A Flop or Two

I once swapped cheddar for pepper jack. Turned out spicier, but everyone still ate it. So there’s that.
Cubed ham instead of chicken: actually not half bad, but probably stick with chicken if you want classic comfort.
Once tried adding quinoa instead of rice. Can’t recommend. It went weirdly soupy. Might try barley sometime if I’m feeling brave.

Gadgets or (No Biggie!) Workarounds

I rely on my ancient oval crockpot for this, but I’ve also borrowed a neighbor’s round one and it didn’t change a thing. If you don’t have a slow cooker, you could try it in the oven, covered real tight at lowish temps. Or on the stovetop, but you’ll want to stir way more so it doesn’t stick like mad.

About Storing the Good Stuff

Will keep a couple days in the fridge, but truthfully, in my house it never lasts longer than a day! Reheat single servings in the microwave, and it actually tastes even cheesier, or maybe that’s just my wishful taste buds. Freezer? I’ve done it, but the rice gets a bit grainy—totally edible, just not as dreamy.

Serving Ideas I Keep Coming Back To

This is basically a stand-alone meal, but I love piling some into a bowl with a squirt of hot sauce. My youngest adds an embarrassing pile of kettle chips—no judgment. Side salad if you’re feeling healthy. Or not. Sometimes, I just eat it straight from the pot (don’t tell anyone).

If I Could Give You Just One Pro Tip…

Resist the urge to add the cheese too early! I once dumped it all in at the start, and ended up with weird, chewy globs (not the fancy kind). Actually, it’s best to wait until the last half hour. And don’t skip spraying the crock. I forgot once, and, well… scraping cooked cheese from crockpot edges is a new circle of kitchen purgatory.

FAQs: Your Burning (Or Slightly Simmering) Questions

Can I use brown rice? You can, but it takes longer and needs a little more broth. I find brown rice always stays just a bit chewier, but that’s personal taste, eh?
Can I make this vegetarian? Honestly, yes—just skip the chicken, throw in a can of chickpeas, and use veggie broth. I’ve done it; it’s actually pretty good, just ignore the meat-eaters’ side-eye.
What if my rice is mushy? Welcome to the club! Next time, try adding the rice a bit later, or watch the cooking time a bit closer. But honestly, cheesy mush isn’t the worst thing, is it?
Is frozen broccoli really okay? For sure. If you pop it in at the start, it’ll get super soft—some say mushy, but I call it cozy.
Can I double this for a crowd? Yes, just make sure your slow cooker isn’t overflowing. Else you’ll have a cheese volcano situation. Ask me how I know.

And now, a totally unrelated aside: I once tried this whole thing in a rice cooker because, well, it had a “slow cook” button. Don’t do this, unless you want to spend a Saturday scraping cemented rice out of corners. Just a heads-up.

This is one of those comfort classics that’s rarely pretty but always disappears by morning—kinda like my willpower around cheese. Let me know if you make it (or if you find an even lazier way, I’m all ears)!

★★★★★ 4.30 from 36 ratings

Easy Crockpot Cheesy Chicken Broccoli Rice

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

This Easy Crockpot Cheesy Chicken Broccoli Rice is the ultimate comfort food—a creamy, savory, one-pot meal loaded with tender chicken, fluffy rice, broccoli, and plenty of gooey cheddar cheese. It’s simple to throw together and the slow cooker does all the work, making it perfect for busy weeknights or effortless family dinners.

Ingredients

2 large chicken breasts (or thighs if you’re feeling sporty—or really, any cut, boneless preferred, but I won’t tell if you pick around bones later)
1 cup long-grain white rice (I sometimes use jasmine if it’s all I have, but instant rice’s a no-go here, learned that the hard way—came out like glue)
2 cups low-sodium chicken broth (Grandma swears by the fancy boxed kind but store brand has never failed me)
2 cups broccoli florets (fresh or frozen both work—frozen’s easier, but sometimes gets mushy)
1 can (10.5 oz) cream of chicken soup (I’ve tried cream of mushroom in a pinch, not bad!)
1 small onion, diced (or skip it—I sometimes do if I’m feeling lazy, or sub for a few shakes of onion powder)
1 1/2 cups shredded cheddar cheese (pre-shredded is fine, but block cheese melts nicer, or at least I think so)
1 teaspoon garlic powder (occasionally I get wild and double this)
Salt and pepper, to taste (don’t overthink it—it’s not a precise science here)

Instructions

1

First, spray or butter the inside of your slow cooker so nothing gets too clingy (trust me, you’ll thank yourself at cleanup time).
2

Lay the chicken breasts at the bottom of the crock. Sprinkle on the salt, pepper, garlic powder, and the onions if you remembered to dice them.
3

Pour in the chicken broth and dump in the can of creamy soup. Give it a gentle stir—just enough to combine (sometimes I barely move things around).
4

Add the uncooked rice and broccoli. Fresh broccoli goes in now, but if you’re using frozen, maybe keep it for later to avoid broccoli mush—learned that the hard way.
5

Cover and cook on LOW for about 4 to 5 hours or until the rice is tender. If you started with frozen chicken, you might want to check closer to 6 hours, but honestly, my slow cooker seems to run on mountain time so yours might finish quicker.
6

About 30 minutes before you want to eat, fish out the chicken, shred it with two forks (sometimes I just hack at it right in the slow cooker if I’m in a rush), and stir it back in. Throw in the cheese and (if frozen broccoli) add the broccoli now. This is also where I sneak a taste. Necessary work hazard.
7

Let it all get melty and thick. If it seems too thick, splash in a bit more broth or, heck, just water in a pinch.
8

Scoop it into bowls and serve. Don’t wait too long—cheese waits for no one.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 430 caloriescal

Protein: 33gg

Fat: 17gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 37gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.