Crockpot Cheesy Chicken Broccoli Rice
A creamy and flavorful dish combining tender chicken, nutritious broccoli, and cheesy goodness, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 cups boneless, skinless chicken breasts, diced
- 2 cups fresh broccoli florets Frozen broccoli can also be used, add it towards the end of cooking.
- 1 cup uncooked rice Long grain or jasmine works well.
- 4 cups chicken broth
- 1 cup shredded cheddar cheese Divided; half stirred in and half used for topping.
- 1/2 cup sour cream
- Salt and pepper to taste
- Optional: garlic powder and onion powder for added flavor
Instructions
Preparation
- Dice the boneless, skinless chicken breasts into bite-sized pieces and season lightly with salt, pepper, garlic powder, and onion powder if desired.
- Layer the diced chicken at the bottom of the crockpot, followed by the uncooked rice.
- Pour in the chicken broth until it covers the chicken and rice, then add the broccoli florets on top without stirring.
Cooking
- Cover the crockpot and set it on low for 4-5 hours or on high for 2-3 hours, checking the chicken's internal temperature (should be 165°F) towards the end.
- Once cooked, stir in the sour cream and half of the shredded cheddar cheese until creamy and combined.
- Top with the remaining cheese, cover, and allow it to melt before serving.
Serving
- Scoop up generous portions and enjoy your deliciously cheesy creation!
Notes
For a refreshing side, serve with salads or crusty bread. Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for 2-3 months. Reheat adding chicken broth if too thick.