Crockpot Chicken Broccoli Rice Casserole
This chicken broccoli rice casserole crockpot dinner cooks uncooked rice, chicken, and a cheesy sauce in one pot with a seasoning mix for flavor. The slow cooker does the cooking and the rice absorbs the broth, so there is no boiling pot and no baking dish.
6
servings15
minutes4
hoursChicken breast, long-grain rice, and a creamy broth cook together in the slow cooker. Broccoli and cheese go in at the end so they stay bright and melty.
Ingredients
1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups long-grain white rice, uncooked and not rinsed
1 can (10.5 oz) condensed cream of chicken soup
2 cups low-sodium chicken broth
1 cup whole milk
1 packet (about 1 oz) dry chicken and herb soup and seasoning mix
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
4 cups small broccoli florets, fresh
2 cups shredded sharp cheddar cheese, divided
2 tablespoons butter, cut in pieces
Directions
- Lightly grease a 6-quart slow cooker with cooking spray or butter so the rice does not stick to the bottom.
- Whisk the cream of chicken soup, broth, milk, seasoning mix, garlic powder, onion powder, and pepper together in the crock until smooth.
- Stir in the uncooked rice and the chicken pieces. Spread everything into an even layer and dot with butter.
- Cover and cook on LOW for 3 to 3.5 hours or on HIGH for 1.5 to 2 hours. Do not lift the lid in the first 90 minutes.
- After the first 2 hours on LOW, stir the pot once to move the rice from the edges toward the center.
- Check the chicken, which should reach 165°F, and the rice, which should be tender with no hard center.
- Stir in the broccoli florets and 1 cup of the cheese. Cover and cook on HIGH for 20 to 25 minutes until the broccoli is bright green and just tender.
- Sprinkle the remaining cheese over the top, replace the lid, and let it sit for 5 minutes with the heat off until melted.
- If the casserole looks too thick, stir in a splash of warm milk. It will thicken as it sits.
- Serve hot straight from the pot.
Notes
- Do not use instant or converted rice, which turns to mush, or brown rice, which needs far more liquid and time. Frozen broccoli can replace fresh if you thaw and drain it first. Leftovers keep 3 days in the fridge. Reheat with a spoonful of milk, since the rice keeps absorbing liquid.
Why this casserole works without a baking dish
A classic broccoli rice casserole bakes for an hour in the oven. The slow cooker version gets the same creamy texture with less babysitting. The rice cooks directly in the seasoned broth, so it picks up chicken flavor as it swells, instead of tasting like plain boiled rice stirred into a sauce.
Chicken breast can dry out when it cooks too long, but it stays tender here because it is cut in small pieces and surrounded by liquid. The cheese and broccoli join at the very end, which keeps the broccoli green and the cheese smooth, not oily.
It is also forgiving for a weeknight. The ingredients are pantry staples plus a bag of broccoli, nothing needs chopping beyond the chicken, and the whole thing finishes with a single pot to wash. Kids tend to eat it without complaint, and adults like that it tastes homemade.
Ingredient notes
Long-grain white rice: It holds its grains in a long cook better than short-grain. Do not rinse it, because the surface starch helps thicken the sauce.
Dry soup mix: A chicken and herb mix adds salt, onion, and spices in one step. Check the sodium and skip extra salt until the end.
Cream of chicken soup: This is the base of the sauce. Cream of mushroom or cream of celery work as stand-ins.
Broccoli: Cut the florets small, about the size of a quarter, so they cook in the short window at the end.
Sharp cheddar: Shred it from a block. Bagged cheese has coating that keeps it from melting into a smooth sauce.
Tips for tender rice and chicken
Do not peek early: Every time you lift the lid, you lose heat and add time. Leave it closed for the first 90 minutes, then stir once.
Watch the clock: The most common mistake is overcooking. Rice in a slow cooker turns gummy and the chicken goes stringy if the pot sits for six hours. Start checking at 3 hours on LOW.
Add broccoli late: If it cooks the whole time it turns olive-colored and soft. Twenty minutes is enough for a bright green, tender floret.
Use enough liquid: Rice drinks a lot in a slow cooker. The mix of soup, broth, and milk here is measured for 1 1/2 cups of rice. If you double the rice, double the liquid too, or the top layer will stay crunchy and the bottom will scorch.
Swaps and variations
Use chicken thighs for a richer, more forgiving dish, and cook them the same way. Swap in cauliflower or green peas for broccoli, or add a can of drained mushrooms. Pepper jack cheese adds a mild kick.
Do not add pasta in place of rice. It turns soft and breaks up before the chicken finishes, and the sauce becomes pasty.
What to serve with it
This casserole is a full meal, but a crisp green salad or sliced tomatoes with salt add freshness. Warm dinner rolls help scoop up the creamy sauce. A bowl of sliced apples is an easy dessert.
Storing and reheating
Cool within two hours, then refrigerate in a covered container for up to 3 days. The rice will firm up and absorb the sauce, so the casserole will look dry the next day.
Add 2 tablespoons of milk or broth per serving and reheat in the microwave, stirring halfway, or in a covered skillet over low heat. Freezing works for up to 2 months, though the broccoli will be softer.
Crockpot Chicken Broccoli Rice Casserole at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken breasts, long-grain white rice, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth
Tips for Crockpot Chicken Broccoli Rice Casserole
Do not use instant or converted rice, which turns to mush, or brown rice, which needs far more liquid and time. Frozen broccoli can replace fresh if you thaw and drain it first. Leftovers keep 3 days in the fridge. Reheat with a spoonful of milk, since the rice keeps absorbing liquid.
Crockpot Chicken Broccoli Rice Casserole FAQ
How long does Crockpot Chicken Broccoli Rice Casserole take?
Crockpot Chicken Broccoli Rice Casserole takes 4 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Broccoli Rice Casserole serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Broccoli Rice Casserole?
12 ingredients, led by boneless skinless chicken breasts, long-grain white rice, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth. Amounts are in the recipe card above.
