Name: 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

Ingredients

Scale

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

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.

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.