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As a busy home cook, I know the daily struggle of deciding “What will I cook?” and then finding the time to actually make it happen. That’s why I absolutely adore recipes that simplify my life without sacrificing flavor. This one-pot Crockpot Broccoli Cheddar Chicken and Rice is my go-to for exactly that reason. It’s a complete meal that comes together with minimal effort, taking about 2.5 to 6.5 hours of hands-off cooking time, and delivers pure comfort in every cheesy, tender bite. It’s truly effortless weeknight magic.

Table of Contents

Why You’ll Love This One-Pot Crockpot Broccoli Cheddar Chicken

I love this recipe because it truly embraces the magic of slow cooking. By letting everything simmer together in one pot, the flavors have ample time to meld beautifully, creating a depth you just can’t rush. This kind of hands-off cooking is what makes other easy slow-cooked meals like French Onion Meatballs so appealing. The chicken turns out incredibly tender, practically melting in your mouth, while the rice cooks perfectly alongside, soaking up all those savory juices.

It’s completely hands-off for most of the cooking process, which means I can set it and forget it, leaving me free to tackle other tasks or simply relax. Plus, because the rice is cooked right in the Crockpot with the chicken and vegetables, this dish truly is a one-pot wonder, saving me precious time on cleanup. It’s a full meal in one go.

Ingredients for Your Easy Crockpot Broccoli Cheddar Chicken

Gathering your ingredients is the first step to a delicious meal. Here’s exactly what you’ll need for this comforting Crockpot Broccoli Cheddar Chicken:

1 cup brown rice (uncooked)
1 small yellow onion (peeled and chopped)
2 cloves garlic (minced)
1 teaspoon dried thyme
2 1/2 cups low-sodium chicken broth (plus up to 1 cup extra)
2 boneless skinless chicken breasts
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon Dijon mustard
2 cups broccoli florets (cut into smaller pieces as needed)
1/2 cup sour cream
1 cup cheddar cheese (shredded)
Fresh parsley (chopped, for garnish)

How to Make Crockpot Broccoli Cheddar Chicken (Step-by-Step)

Making this dish is incredibly straightforward, which is one of the many reasons I love it. Just follow these simple steps for a delicious, comforting meal.

Prep the Base: To your slow cooker, add the uncooked brown rice, chopped yellow onion, minced garlic, and dried thyme. Then, carefully pour the 2 1/2 cups of low-sodium chicken broth over the rice mixture. I find starting with the rice at the bottom helps it absorb the liquid evenly and cook thoroughly.
Season the Chicken: Take your boneless skinless chicken breasts and season them all over with onion powder and salt. Next, rub both sides generously with Dijon mustard. Place the seasoned chicken breasts directly on top of the rice in the slow cooker. The Dijon mustard not only adds a wonderful tangy flavor but also helps tenderize the chicken as it cooks.
Slow Cook: Cover your slow cooker and cook on HIGH for 2 hours, or if you have more time, cook on LOW for 5-6 hours. Cooking it on low and slow allows the flavors to truly develop and the chicken to become incredibly tender.
Chop the Chicken: Once the initial cooking time is up, uncover the slow cooker and carefully transfer the cooked chicken breasts to a cutting board. Let them cool slightly so they are easy to handle, then chop the chicken into small, bite-sized pieces.
Add Broccoli: Steam the broccoli in the microwave until tender-crisp, then drain any excess water. Add the steamed broccoli florets to the slow cooker and stir gently to combine them with the rice mixture. Steaming the broccoli separately ensures it retains its vibrant color and a nice texture, preventing it from becoming mushy in the slow cooker.
Combine & Check Rice: Add the sour cream and the chopped chicken back into the slow cooker, stirring everything together until well combined. At this point, I always test the rice for doneness. If it’s not fully cooked yet, add up to 1 cup more of chicken broth, stirring it in. This extra broth ensures your rice is perfectly soft and creamy, not dry.
Melt the Cheese: Sprinkle the shredded cheddar cheese evenly all over the top of the chicken and rice mixture. A generous layer of cheese is key for that irresistible, gooey finish.
Final Cook & Serve: Cover the slow cooker once more and cook on HIGH for another 30 minutes, or until the cheese is beautifully melted and bubbly, and the rice is completely soft. Serve warm, and for an extra touch of freshness, garnish with chopped fresh parsley, if you like.

Maya Anderson

Easy Crockpot Broccoli Cheddar Chicken: Weeknight Magic

This one-pot Crockpot Broccoli Cheddar Chicken and Rice is a go-to for simplifying life without sacrificing flavor. It’s a complete meal that comes together with minimal effort, taking about 2.5 to 6.5 hours of hands-off cooking time, and delivers pure comfort in every cheesy, tender bite.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 229

Ingredients Equipment Method Notes

Ingredients

1 cup brown rice uncooked
1 small yellow onion peeled and chopped
2 cloves garlic minced
1 teaspoon dried thyme
2.5 cups low-sodium chicken broth plus up to 1 cup extra
2 boneless skinless chicken breasts
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon Dijon mustard
2 cups broccoli florets cut into smaller pieces as needed
0.5 cup sour cream
1 cup cheddar cheese shredded
Fresh parsley chopped, for garnish

Equipment

slow cooker
Cutting board
microwave

Method

To your slow cooker, add the uncooked brown rice, chopped yellow onion, minced garlic, and dried thyme. Then, carefully pour the 2 1/2 cups of low-sodium chicken broth over the rice mixture. I find starting with the rice at the bottom helps it absorb the liquid evenly and cook thoroughly.
Take your boneless skinless chicken breasts and season them all over with onion powder and salt. Next, rub both sides generously with Dijon mustard. Place the seasoned chicken breasts directly on top of the rice in the slow cooker. The Dijon mustard not only adds a wonderful tangy flavor but also helps tenderize the chicken as it cooks.
Cover your slow cooker and cook on HIGH for 2 hours, or if you have more time, cook on LOW for 5-6 hours. Cooking it on low and slow allows the flavors to truly develop and the chicken to become incredibly tender.
Once the initial cooking time is up, uncover the slow cooker and carefully transfer the cooked chicken breasts to a cutting board. Let them cool slightly so they are easy to handle, then chop the chicken into small, bite-sized pieces.
Steam the broccoli in the microwave until tender-crisp, then drain any excess water. Add the steamed broccoli florets to the slow cooker and stir gently to combine them with the rice mixture. Steaming the broccoli separately ensures it retains its vibrant color and a nice texture, preventing it from becoming mushy in the slow cooker.
Add the sour cream and the chopped chicken back into the slow cooker, stirring everything together until well combined. At this point, I always test the rice for doneness. If it’s not fully cooked yet, add up to 1 cup more of chicken broth, stirring it in. This extra broth ensures your rice is perfectly soft and creamy, not dry.
Sprinkle the shredded cheddar cheese evenly all over the top of the chicken and rice mixture. A generous layer of cheese is key for that irresistible, gooey finish.
Cover the slow cooker once more and cook on HIGH for another 30 minutes, or until the cheese is beautifully melted and bubbly, and the rice is completely soft. Serve warm, and for an extra touch of freshness, garnish with chopped fresh parsley, if you like.

Notes

For the broccoli, fresh florets always offer a brighter flavor and better texture, but frozen works just fine in a pinch. If using frozen, there’s no need to thaw it before steaming; just follow the package directions for steaming. When it comes to chicken broth, I always opt for low-sodium so I can control the saltiness myself. As for cheddar, a good quality medium or sharp cheddar cheese will melt beautifully and give you the best flavor. I prefer to shred my own because pre-shredded varieties often contain anti-caking agents that can affect melt and texture.

I use whole boneless, skinless chicken breasts because they stay incredibly moist when slow-cooked. Once cooked, chopping them into smaller pieces allows them to blend seamlessly with the rice and sauce. This also prevents them from drying out, which can happen if cubed chicken cooks for too long from the start.

To prevent dry or tough chicken, make sure your chicken breasts are submerged in liquid as much as possible, or at least nestled among the wet rice. For avoiding mushy broccoli, my tip to steam it separately and add it towards the end is a game-changer. This way, it’s cooked through but still has a slight bite. If you find your sauce is a bit too thick at the end, simply stir in a splash more chicken broth or even a little milk or cream until you reach your desired consistency. Conversely, if it’s too thin, you can try removing the lid for the last 15-20 minutes of cooking on high to allow some moisture to evaporate, or stir in a tablespoon of cornstarch mixed with a bit of cold water (a slurry) during the last 30 minutes of cooking. Ensuring your cheese melts smoothly is all about timing. Adding it towards the very end, covering, and letting it melt gently over a short period prevents it from becoming oily or clumpy.

You can absolutely put raw chicken directly into the slow cooker with the other ingredients, as I do in this recipe. The long cooking time ensures it reaches a safe internal temperature. If you decide to use frozen chicken breasts, you can typically add them directly to the slow cooker, but you will need to add an extra 1-2 hours to the cooking time on LOW, or about 1 hour on HIGH, to ensure they cook through safely to 165°F (74°C). This extended cooking time ensures safety and allows the chicken to become tender.

While this Crockpot Broccoli Cheddar Chicken and Rice is a complete meal on its own, a simple green salad with a light vinaigrette is a perfect fresh counterpoint. For soaking up the creamy sauce, a side of crusty bread or warm dinner rolls is always a hit. You could also use the chicken mixture as a delicious filling for wraps or quesadillas. If you prefer to make this dish without the integrated rice, serve the creamy chicken and broccoli over cooked quinoa, fluffy couscous, or pasta. For lower-carb options, it’s fantastic over zucchini noodles or cauliflower rice.

Experiment with other melting cheeses like Monterey Jack, Colby Jack, or a blend of Italian cheeses, or a smoky Gouda. Feel free to add diced carrots, chopped bell peppers, a handful of spinach (stirred in during the last 30 minutes), or fresh mushrooms (added with onions and garlic at the start) for extra nutrients and color. For a smoky depth, stir in a teaspoon of smoked paprika with the onion powder. A pinch of nutmeg can enhance creaminess. Cooked, crumbled bacon stirred in at the end adds a wonderful salty crunch. Chopped sun-dried tomatoes can add a delightful tangy sweetness.

For lower-carb, omit the brown rice and serve over cauliflower rice, zucchini noodles, or spaghetti squash. This recipe is naturally gluten-free as written; just ensure your broth is certified gluten-free. For dairy-free, use dairy-free sour cream and shredded cheddar cheese alternatives. To reduce sodium, choose very low-sodium or unsalted chicken broth, and reduce the added salt, seasoning to taste at the end.

If you prefer only the creamy chicken and broccoli without the rice cooked in the slow cooker, simply omit the brown rice and the initial 2.5 cups of chicken broth. Use 1 cup of chicken broth instead to cook the chicken. The cooking time for the chicken alone might be slightly reduced, so check for doneness around 4-5 hours on LOW or 1.5-2 hours on HIGH.

Once cooled completely, transfer any leftover Crockpot Broccoli Cheddar Chicken and Rice to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. For individual portions, reheat in the microwave on high for 1-2 minutes, stirring halfway through, until thoroughly warmed. For larger batches, gently reheat in a pot or skillet over medium-low heat, adding a splash of chicken broth or water if it seems too dry. Stir occasionally until heated through. If reheating a very large batch, you can even put it back into the slow cooker on the “warm” setting until heated through.

This dish freezes quite well! Portions can be frozen in airtight, freezer-safe containers for up to 2-3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator, then reheat using one of the methods above. You might want to add a little extra broth or milk when reheating, as the sauce can sometimes thicken slightly after freezing and thawing. The texture of the rice and broccoli may soften a bit, but the flavors will still be delicious.

What to Serve with Your Cheesy Crockpot Chicken and Broccoli

While this Crockpot Broccoli Cheddar Chicken and Rice is a complete meal on its own, I sometimes like to add a little something extra to the table. A simple green salad with a light vinaigrette is a perfect fresh counterpoint to the richness of the chicken and cheese.

If you’re looking to soak up every last bit of that creamy sauce, a side of crusty bread or warm dinner rolls is always a hit. You could even use the chicken mixture as a delicious filling for wraps or quesadillas for a fun twist! For another comforting main dish, consider serving something like ultimate cooker Salisbury steak meatballs.

If you prefer to make this dish without the integrated rice (perhaps for a different type of meal prep), I often serve the creamy chicken and broccoli over cooked quinoa, fluffy couscous, or even your favorite pasta. For lower-carb options, it’s fantastic over zucchini noodles or cauliflower rice, making it a versatile meal for any preference.

Make It Your Own: Variations & Dietary Swaps

I love how adaptable this Crockpot Broccoli Cheddar Chicken recipe is. Here are some ideas to customize it to your taste or dietary needs:

Ingredient/Component	Variation/Substitution Suggestion
Cheese	Experiment with other melting cheeses like Monterey Jack, Colby Jack, or a blend of Italian cheeses for a different flavor profile. A smoky Gouda would also be amazing!
Other Vegetables	Feel free to add diced carrots, chopped bell peppers (red, yellow, or orange), or even a handful of spinach (stirred in during the last 30 minutes) for extra nutrients and color. Fresh mushrooms can also be added with the onions and garlic at the start.
Extra Flavor Boost	For a smoky depth, stir in a teaspoon of smoked paprika with the onion powder. A pinch of nutmeg can enhance the creaminess of the sauce. Cooked, crumbled bacon stirred in at the end adds a wonderful salty crunch. Sun-dried tomatoes (chopped) can also add a delightful tangy sweetness.
Healthier/Dietary Swaps	Lower-Carb: Omit the brown rice from the slow cooker and serve the creamy chicken and broccoli over cauliflower rice, zucchini noodles, or spaghetti squash. Gluten-Free: This recipe is naturally gluten-free as written, just ensure your broth is certified gluten-free. Dairy-Free: Use dairy-free sour cream and dairy-free shredded cheddar cheese alternatives. Reduce Sodium: Choose very low-sodium or unsalted chicken broth, and reduce the added salt. You can always season to taste at the end.
No Rice in Slow Cooker	If you prefer only the creamy chicken and broccoli without the rice cooked in the slow cooker, simply omit the brown rice and the initial 2.5 cups of chicken broth from the first step. You’ll still need enough liquid to cook the chicken, so use 1 cup of chicken broth instead. Follow the rest of the recipe as directed. You can then serve this delicious chicken and broccoli mixture over separately cooked grains, pasta, or your favorite low-carb options like cauliflower rice or steamed greens. For another simple chicken dinner idea, you might enjoy garlic parmesan chicken and potatoes. The cooking time for the chicken alone might be slightly reduced, so check for doneness around 4-5 hours on LOW or 1.5-2 hours on HIGH.

Meal Prep & Storing Your Leftover Crockpot Broccoli Cheddar Chicken

This recipe is fantastic for meal prep, and the leftovers are just as comforting as the fresh meal.

Storage: Once cooled completely, transfer any leftover Crockpot Broccoli Cheddar Chicken and Rice to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days.

Reheating:

Microwave: For individual portions, the microwave is your best friend. Heat on high for 1-2 minutes, stirring halfway through, until thoroughly warmed.
Stovetop: For larger batches, gently reheat in a pot or skillet over medium-low heat, adding a splash of chicken broth or water if it seems too dry. Stir occasionally until heated through.
Slow Cooker: If reheating a very large batch, you can even put it back into the slow cooker on the “warm” setting until heated through.

Freezing: Yes, this dish freezes quite well! Portions can be frozen in airtight, freezer-safe containers for up to 2-3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator, then reheat using one of the methods above. You might want to add a little extra broth or milk when reheating, as the sauce can sometimes thicken slightly after freezing and thawing. The texture of the rice and broccoli may soften a bit, but the flavors will still be delicious.

Frequently Asked Questions About Crockpot Broccoli Cheddar Chicken

I often get questions about slow cooker safety and ingredients, so I’m here to clear up some common thoughts you might have about this recipe.

Is it okay to put raw chicken in a slow cooker? Absolutely, yes! It’s perfectly safe to put raw chicken directly into your slow cooker. The slow cooking process ensures the chicken reaches a safe internal temperature (165°F or 74°C) over an extended period, cooking it thoroughly and safely. That’s exactly how I do it in this recipe.

Can you put frozen chicken in a crock pot? Yes, you can, but with a slight adjustment to cooking time. If you start with frozen chicken breasts instead of raw, you’ll generally need to add an extra 1-2 hours to the cooking time on LOW, or about 1 hour on HIGH, to make sure they cook all the way through and are tender. Always check the internal temperature to ensure it reaches 165°F.

Can I use fresh broccoli instead of frozen? You certainly can use fresh broccoli florets! I actually prefer fresh for its vibrant color and slightly firmer texture. Just make sure to cut them into smaller, bite-sized pieces and steam them in the microwave as directed in the recipe before adding them to the slow cooker at the end.

How do I make the sauce thicker/thinner? If your sauce seems too thin at the end, you can try removing the slow cooker lid for the last 15-20 minutes of cooking on high to allow some moisture to evaporate. Alternatively, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, and stir this into the slow cooker during the last 30 minutes of cooking until thickened. If it’s too thick, simply stir in a splash more chicken broth, milk, or cream until it reaches your desired consistency.

Conclusion

I truly hope this Crockpot Broccoli Cheddar Chicken and Rice recipe becomes a beloved staple in your home, just as it has in mine. It’s the kind of comforting, flavorful, and incredibly easy meal that makes busy weeknights feel like a breeze. Knowing you can throw a few ingredients into your slow cooker and return to a delicious, complete dinner is one of the greatest joys of home cooking.

I’m always eager to hear about your cooking adventures! If you try this recipe, please let me know how it turned out in the comments below. Did you make any fun variations? Do you have a favorite crockpot hack? Share your thoughts and questions; I love connecting with you!