Easy Crockpot Chicken and Rice Recipe with Broccoli
A simple, comforting slow cooker meal with tender chicken, fluffy rice, and vibrant broccoli. Perfect for busy weeknights or potlucks, this dump-and-go recipe requires minimal prep and delivers maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes to 4 hours
- Total Time: 3 hours 40 minutes to 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup uncooked long-grain white rice
- 3 cups broccoli florets (fresh or frozen)
- 2 cups (480ml) low-sodium chicken broth
- 1 can (10.5 oz / 298g) condensed cream of chicken soup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste (start with ½ tsp salt and ¼ tsp pepper)
- ½ cup shredded cheddar cheese (optional, for topping)
Instructions
- Pat the chicken breasts dry with paper towels and cut into 1-inch cubes.
- In a medium bowl, whisk together the chicken broth, condensed cream of chicken soup, melted butter, garlic powder, onion powder, dried thyme, salt, and pepper.
- Place the cubed chicken in the bottom of a 6-quart slow cooker. Pour the liquid mixture over the top and stir to coat the chicken evenly.
- Cover and cook on HIGH for 1.5 hours.
- After 1.5 hours, uncover and stir in the uncooked rice. Make sure it is submerged in the liquid. If it looks dry, add an extra ¼ cup of broth or water. Cover and cook on HIGH for another 1.5 hours.
- After the rice has cooked for 1.5 hours, gently stir in the broccoli florets. Cover and cook on HIGH for another 30-45 minutes, until the broccoli is tender but still bright green.
- Optional: Use two forks to shred the chicken right in the pot for a more uniform texture.
- Taste and adjust seasoning. Sprinkle shredded cheddar cheese on top if using, then let it melt for a few minutes with the lid on. Serve hot.
Notes
Do not lift the lid too often during cooking. Use high heat, not low, for best rice texture. Add broccoli late to keep it vibrant. Let the dish rest for 5-10 minutes after cooking. For dairy-free, use dairy-free cream of mushroom soup and olive oil instead of butter. For low-carb, replace rice with cauliflower rice and reduce broth to 1 cup.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 385
- Sugar: 2
- Sodium: 680
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 32
Keywords: crockpot chicken and rice, slow cooker chicken and rice, easy chicken and rice, chicken and broccoli rice, dump and go dinner, weeknight dinner, potluck recipe