Slow Cooker Chicken Broccoli and Rice
This Slow Cooker Chicken Broccoli and Rice is a creamy,comforting one-pot meal made with tender chicken, perfectly cooked rice, and broccoli. It’s an easy, family-friendly dinner you can start in the morning and come back to later, perfect for busy weeknights.
Servings: 6 people
Calories: 578kcal
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.
Nutrition
Serving: 1portion | Calories: 578kcal