If you need an easy, all-in-one dinner for busy nights, this Slow Cooker Chicken Broccoli and Rice is a great choice. Tender chicken, creamy rice, and broccoli cook together in one pot for a simple, comforting meal the whole family will love. Everything cooks low and slow in a rich, savory sauce, so the rice turns perfectly tender while soaking up all that flavor. The broccoli is added at the end to keep it bright and just tender, and the melted cheddar brings it all together. If you enjoy easy skillet meals, you might also like my Cheesy Beef Broccoli and Rice Skillet for another simple, family-friendly dinner.
Ingredients & Substitutions
- Chicken Tenderloins: Tender and quick-cooking, perfect for the slow cooker. You can also use boneless, skinless chicken breasts or thighs; just keep pieces similar in size.
- Seasonings (Paprika, Onion Powder, Salt, and Black Pepper): A simple blend that adds warm, savory flavor. You can adjust to taste or add a pinch of garlic powder if you like.
- Onion: Adds sweetness and depth as it cooks down. Yellow or white onion works best.
- Garlic: Fresh garlic gives the best flavor, but jarred minced garlic works, too, which is what I used.
- Long-Grain White Rice: Use regular long-grain white rice, not instant, so it cooks properly in the slow cooker.
- Cream of Chicken Soup: Creates a creamy, comforting base. A low-sodium version works well if you want more control over salt.
- Chicken Broth: Adds flavor and helps cook the rice. Low-sodium broth is a great option.
- Heavy Whipping Cream: Makes the dish rich and creamy. You can substitute half-and-half for a lighter option.
- Broccoli Florets: Added at the end so they stay tender and bright. You can use fresh or frozen (no need to thaw first).
- Sharp Cheddar Cheese: Melts into the dish for a bold, cheesy finish. Mild cheddar or Colby Jack also works well.
- Fresh Parsley (Optional): Adds a pop of color and a fresh finish right before serving.
FAQs
Can I use frozen broccoli?
Yes! Frozen broccoli works great in this recipe. Add it during the last 10 to 15 minutes of cooking, just like fresh; no need to thaw first.
Can I use brown rice instead of white rice?
Brown rice takes longer to cook and needs more liquid, so it won’t work the same here. For best results, stick with long-grain white rice.
Can I use instant rice?
No, instant rice will cook too quickly and can become too soft. Regular long-grain white rice is best for this slow cooker recipe.
Can I add more vegetables?
Absolutely! You can add vegetables like carrots, peas, or bell peppers. Add firmer vegetables at the beginning and softer ones, like peas, near the end so they stay tender.
Do I have to use chicken tenderloins?
No, you can use boneless, skinless chicken breasts or thighs. Just make sure they are similar in size so they cook evenly.
Serving Ideas
This Slow Cooker Chicken Broccoli and Rice is a complete meal on its own, but a few simple sides can round it out nicely:
- Serve with a simple side salad and a light dressing to balance the creamy texture.
- Add a side of roasted vegetables like air fryer carrots or roasted parmesan green beans for extra color and flavor.
- Pair with warm, easy dinner rolls or crusty bread like simple sourdough bread to soak up the creamy sauce.
How to Store Slow Cooker Chicken Broccoli and Rice
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The rice will continue to absorb liquid as it sits, so the mixture may thicken.
Reheating: Warm in the microwave or on the stovetop, adding a splash of chicken broth or milk to loosen the sauce and bring back the creamy texture.
Freezer: Store leftover chicken, broccoli, and rice in a freezer-safe container for up to 2 months. Let it cool completely before freezing for the best texture.
To Reheat from Frozen: Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. Add a little extra liquid as needed to keep it creamy.
Slow Cooker Chicken Broccoli and Rice
Ingredients
- 1 ½ pounds chicken tenderloins
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion, finely diced
- 2 teaspoons garlic, minced
- 1 cup (185 g) long-grain white rice, uncooked (do not use instant rice)
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups (16 ounces) chicken broth
- ½ cup (119 g) heavy whipping cream
- 2 cups (182 g) broccoli florets, chopped into bite-size pieces
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- Fresh parsley, chopped for garnish (optional)
Instructions
- Season the chicken tenderloins with paprika, onion powder, salt, and black pepper.
- To the bottom of a 6 to 8-quart slow cooker, add the diced onion and garlic. Place the seasoned chicken on top.
- Sprinkle the uncooked long-grain white rice over the chicken. (Do not use instant rice; it will overcook in the slow cooker.)
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, and heavy cream until smooth. Pour the mixture evenly over the rice and chicken.
- Cover and cook on LOW for 3 to 4 hours, or until the rice is tender and the chicken has reached an internal temperature of 165°F.
- Once fully cooked, shred the chicken and place it back into the slow cooker.
- Stir in the broccoli florets. Cover and cook until the broccoli is tender, about 30 minutes. In the final few minutes of cooking the broccoli, sprinkle cheese on top. Cover and cook until the cheese has melted.
- Gently stir before serving. Garnish with chopped parsley if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
