Slow cooker chicken and broccoli over rice uses your crock pot to make a creamy casserole style dish with almost no prep. This kid friendly, easy clean up meal features tender chicken in a creamy cheesy sauce and lots of broccoli.
If I could give awards to kitchen appliances, I would gladly bestow the MVP award to my slow cooker.
It is the perfect tool for low prep, set it and forget it, dump and go dinners.
And I need those in my life in abundance.
Bonus if the dump and go meals are full of protein, sneak in a veggie, and have some carbs to keep my hungry crew full and happy.
This slow cooker chicken and broccoli over rice checks every single one of those boxes off.
And I can put it together in the morning before I go about my day.
Ingredients
To make this you’ll need:
- Chicken– Large boneless, skinless chicken breasts trimmed of their excess fat.
- Cream of soups– A can of cream of chicken and one can of condensed cheddar cheese soup. Don’t stress if you don’t have those exact soups. You could use cream of broccoli or whatever other cream of soups you have on hand.
- Chicken broth
- Seasonings– Cajun seasoning, garlic powder, and salt and pepper
- Sour cream– For maximum creaminess
- Broccoli– A bag of fresh broccoli florets. I recommend this over a head of broccoli for time saving reasons.
- Cheese– Shredded cheddar.
- White rice– This is great way to use up leftover rice. We tend to serve it over top, but you could also mix them all together to make it a one dish meal.
How to Make
Like most slow cooker meals, this slow cooker chicken and broccoli over rice is so easy to make!
Just whisk the soups, broth, and seasonings together in the bowl of your slow cooker until they are evenly combined.
Add the chicken to the slow cooker.
Cover the slow cooker and cook on low for 5-6 hours or just until the chicken’s cooked through and tender.
When there’s 30 minutes of cook time left, add the broccoli to the slow cooker.
Transfer the hot chicken to a cutting board, and shred with two forks.
Stir the shredded chicken back into the sauce along with the sour cream and cheese.
Season with salt and pepper, to taste.
Serve warm over steamed white rice, topped with extra shredded cheddar if desired.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the slow cooker or in the microwave until warmed through.
Tips and Tricks
- If you decide to use frozen broccoli instead, make sure it’s completely thawed before adding it to the pot.
- Don’t have rice? You can serve the chicken and broccoli over mashed potatoes or cooked pasta instead.
- Not a fan of Cajun seasoning? You can use Montreal style steak or chicken seasoning, or even Old Bay in its place.
- You can use chicken thighs in place of breasts, just be sure to remove the bones when shredding the meat.
Other Slow Cooker Chicken Recipes
Slow cooker chicken and broccoli over rice is a delicious, complete meal you an toss together in the morning and use to sneak some veggies into your kids.
Make it and enjoy!
Looking for other slow cooker chicken recipes?
Try these:
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Slow Cooker Chicken & Broccoli Over Rice
Ingredients
- 3-4 large chicken breasts trimmed of fat
- 1 can cream of chicken soup
- 1 can condensed cheddar cheese soup
- 1 14 oz can chicken broth
- 1/2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 cup sour cream
- salt & pepper to taste
- 1 10 oz bag fresh broccoli florets
- 1 cup shredded cheddar cheese + more for garnish
- steamed white rice for serving
Instructions
- Add the soups, broth, and seasonings to the bowl of your slow cooker. Whisk them together until evenly combined.1 can cream of chicken soup, 1 can condensed cheddar cheese soup, 1 14 oz can chicken broth, 1/2 tsp Cajun seasoning, 1 tsp garlic powder
- Add the chicken to the slow cooker.3-4 large chicken breasts
- Cover and cook on low for 5-6 hours, just until the chicken's cooked through and tender.
- When there's 30 minutes of cook time left, add the broccoli to the slow cooker.1 10 oz bag fresh broccoli florets
- Transfer the hot chicken to a cutting board, and shred with two forks.
- Add the sour cream and cheese to the sauce, then stir to evenly combine. Stir in the shredded chicken. Season with salt and pepper, to taste.1 cup sour cream, 1 cup shredded cheddar cheese, salt & pepper
- Serve warm over steamed white rice, topped with extra shredded cheddar- if desired.steamed white rice
Notes
- If you decide to use frozen broccoli instead, make sure it's completely thawed before adding it to the pot.
- Don't have rice? You can serve the chicken and broccoli over mashed potatoes or cooked pasta instead.
- Not a fan of Cajun seasoning? You can use Montreal style steak or chicken seasoning, or even Old Bay in its place.
- You can use chicken thighs in place of breasts, just be sure to remove the bones when shredding the meat.
Nutrition
recipe adapted from The Recipe Critic
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