Introduction
Crockpot Chicken Broccoli and Rice Casserole is a cozy, family-friendly classic that delivers comfort with minimal effort. Tender chicken, fluffy rice, and vibrant broccoli come together in a creamy, savory sauce—all cooked gently in the slow cooker. It’s the perfect set-it-and-forget-it meal for busy days when you still want something homemade and satisfying.
What makes this casserole a go-to favorite is its balance. The chicken provides hearty protein, the rice turns tender and flavorful as it absorbs the sauce, and the broccoli adds freshness and color. Everything melds together into a creamy, comforting dish that’s mild enough for picky eaters yet flavorful enough for adults.
This recipe is ideal for weeknight dinners, meal prep, or feeding a crowd. It uses simple pantry staples, reheats beautifully, and can be customized with cheese, seasonings, or extra veggies. If you’re looking for a dependable slow cooker casserole that feels like home, Crockpot Chicken Broccoli and Rice Casserole deserves a permanent spot on your menu.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs, cubed
1 ½ cups long-grain white rice, rinsed
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup milk or half-and-half
3 cups broccoli florets (fresh or frozen)
1 cup shredded cheddar cheese
2 tablespoons butter, cut into pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
Optional garnish: chopped parsley
Preparation
Step 1: Prepare the Crockpot
Lightly spray the crockpot with nonstick cooking spray to prevent sticking and make cleanup easier.
Step 2: Add Chicken and Rice
Place the cubed chicken in the bottom of the crockpot. Add the rinsed rice evenly over the chicken.
Step 3: Make the Creamy Base
In a bowl, whisk together chicken broth, cream of chicken soup, milk, salt, black pepper, and garlic powder. Pour the mixture evenly over the chicken and rice. Gently stir to combine.
Step 4: Slow Cook
Cover and cook on LOW for 3–4 hours, stirring once halfway if possible, until the rice is tender and chicken is fully cooked.
Step 5: Add Broccoli and Cheese
Stir in broccoli florets, butter pieces, and shredded cheddar cheese. Cover and cook for an additional 20–30 minutes until broccoli is tender and cheese is melted. Stir gently before serving.
Variations
Extra Cheesy Casserole: Add mozzarella or Colby Jack cheese.
Brown Rice Version: Use brown rice and increase liquid and time.
Low-Carb Option: Replace rice with cauliflower rice (add near the end).
Garlic Parmesan Style: Add parmesan cheese and extra garlic.
Vegetable Boost: Add carrots, peas, or mushrooms.
Cooking Notes
Rinse rice to avoid gummy texture.
Fresh broccoli stays firmer; frozen is convenient but softer.
Sauce thickens as it rests—let sit before serving.
Avoid overcooking rice to prevent mushiness.
Serving Suggestions
Serve Crockpot Chicken Broccoli and Rice Casserole hot on its own or with a crisp green salad, dinner rolls, or roasted vegetables. It’s hearty enough to be a complete meal.
Tips
Cut chicken into even pieces for uniform cooking.
Use low-sodium broth to control saltiness.
Stir gently to keep rice intact.
Store leftovers in an airtight container.
Prep Time
10 minutes
Cooking Time
3 hours 30 minutes
Total Time
3 hours 40 minutes
Nutritional Information (Approximate per serving)
Calories: 480
Protein: 34g
Sodium: 690mg
FAQs
Can I use frozen broccoli?
Yes, add it during the final 30 minutes.
Can I make this ahead of time?
Yes, it reheats well with a splash of milk or broth.
Why is my rice mushy?
Too much liquid or overcooking—reduce broth slightly next time.
Can I freeze this casserole?
Yes, freeze in airtight containers for up to 2 months.
Conclusion
Crockpot Chicken Broccoli and Rice Casserole is a creamy, comforting slow cooker meal that brings together simple ingredients for dependable, home-style flavor. Easy to prepare and loved by all ages, it’s perfect for busy days, meal prep, or cozy family dinners. Once you try it, this classic casserole is sure to become a regular favorite at your table. 🍗🥦🍚
Print
Crockpot Chicken Broccoli and Rice Casserole (Creamy Slow Cooker Dinner)
Ingredients
-
2 lbs boneless, skinless chicken breasts or thighs, cubed
-
1 ½ cups long-grain white rice, rinsed
-
3 cups chicken broth
-
1 can (10.5 oz) cream of chicken soup
-
1 cup milk or half-and-half
-
3 cups broccoli florets (fresh or frozen)
-
1 cup shredded cheddar cheese
-
2 tablespoons butter, cut into pieces
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 teaspoon garlic powder
-
Optional garnish: chopped parsley
Instructions
Lightly spray the crockpot with nonstick cooking spray to prevent sticking and make cleanup easier.
Place the cubed chicken in the bottom of the crockpot. Add the rinsed rice evenly over the chicken.
In a bowl, whisk together chicken broth, cream of chicken soup, milk, salt, black pepper, and garlic powder. Pour the mixture evenly over the chicken and rice. Gently stir to combine.
Cover and cook on LOW for 3–4 hours, stirring once halfway if possible, until the rice is tender and chicken is fully cooked.
Stir in broccoli florets, butter pieces, and shredded cheddar cheese. Cover and cook for an additional 20–30 minutes until broccoli is tender and cheese is melted. Stir gently before serving.
Notes
-
Rinse rice to avoid gummy texture.
-
Fresh broccoli stays firmer; frozen is convenient but softer.
-
Sauce thickens as it rests—let sit before serving.
-
Avoid overcooking rice to prevent mushiness.