There’s nothing more comforting than a warm, cheesy, and hearty meal waiting for you at the end of a long day. This Crockpot Cheesy Chicken Broccoli Rice is the ultimate family-friendly dinner—creamy, packed with flavor, and incredibly easy to make.
I started making this recipe on busy weeknights when I needed something simple that didn’t require standing over the stove. The slow cooker does all the heavy lifting, letting the flavors meld together while I tackle my to-do list. Now, it’s a go-to meal in our home, and I can’t wait for you to try it too!
Why You’ll Love This Crockpot Cheesy Chicken Broccoli Rice
Get ready to fall in love with one of the easiest, most satisfying crockpot meals you’ll ever make.
First off, it’s completely hands-off. You toss everything into the slow cooker, let it do its magic, and come back to a perfectly cooked meal. No need to babysit the stove or dirty multiple pots and pans.
It’s also super kid-friendly. If you struggle to get your little ones to eat their veggies, this dish is a game-changer. The creamy cheese sauce coats the broccoli and rice so well that even picky eaters will dig in without hesitation.
Not only is this meal delicious, but it’s also budget-friendly. You’re using simple, everyday ingredients like chicken, rice, cheese, and broccoli, making it an affordable way to feed the whole family.
And let’s not forget how versatile it is! You can easily swap ingredients based on what you have on hand—different cheeses, veggies, or even proteins—to keep things interesting each time you make it.
Ingredients Notes

The magic of this Crockpot Cheesy Chicken Broccoli Rice comes from a few simple ingredients that work together to create a rich, comforting dish.
Chicken – I prefer using boneless, skinless chicken breasts because they shred beautifully after slow cooking. However, chicken thighs work just as well if you want a juicier result.
Rice – Long-grain white rice is the best choice here since it holds up well in the slow cooker without turning mushy. Avoid instant rice, as it will overcook and become too soft.
Broccoli – Fresh or frozen broccoli florets both work perfectly. If using frozen, no need to thaw—just toss them in during the last 30 minutes of cooking to prevent overcooking.
Cheese – Sharp cheddar cheese brings a bold, creamy flavor to this dish. For the best melt, shred your cheese fresh from a block instead of using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.
Cream of Chicken Soup – This adds extra creaminess and depth of flavor. If you prefer homemade, you can make a quick version with butter, flour, broth, and milk.
Chicken Broth – Helps the rice cook evenly while adding more flavor to the dish. If you like a richer taste, use low-sodium chicken broth so you can control the salt level.
You’ll also need a crockpot (at least 4-quart capacity) to make this dish as effortlessly as possible.
How To Make This Crockpot Cheesy Chicken Broccoli Rice

Making this dish couldn’t be simpler. Just follow these easy steps, and your slow cooker will do the rest!
Start by placing the chicken breasts at the bottom of your crockpot. Sprinkle with salt, pepper, garlic powder, and onion powder to infuse flavor as it cooks.
Next, add the rice and pour in the chicken broth and cream of chicken soup. Give everything a light stir to ensure the rice is fully submerged in the liquid.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The cooking time will vary based on your slow cooker, but the key is to make sure the chicken is tender and the rice is fully cooked.
Once the chicken is cooked through, remove it from the crockpot and shred it using two forks. Stir the shredded chicken back into the rice mixture.
Add the broccoli during the last 30 minutes of cooking. If using fresh broccoli, cut it into bite-sized pieces before adding. This prevents it from turning mushy.
Finally, stir in the shredded cheddar cheese, allowing it to melt into the rice mixture. Taste and adjust seasoning as needed, then serve warm and enjoy!
Storage Options
This dish makes fantastic leftovers and is easy to store for future meals.
To store in the fridge, transfer leftovers to an airtight container and refrigerate for up to 4 days. The rice will absorb some of the moisture, so add a splash of broth or milk when reheating.
For freezing, let the dish cool completely, then portion it into freezer-safe containers or bags. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, warm in the microwave in 30-second intervals, stirring in between, until heated through. You can also reheat it on the stove over low heat with a bit of broth to restore its creamy texture.
Variations and Substitutions
One of the best things about this recipe is how easy it is to customize.
If you love a bit of spice, try adding diced jalapeños or a pinch of red pepper flakes to give the dish some heat.
Swap the chicken for cooked ground turkey or even leftover rotisserie chicken if you want a quicker version with less prep.
For extra creaminess, stir in a splash of heavy cream or a dollop of sour cream before serving.
Change up the cheese! While cheddar is a classic choice, pepper jack, Colby, or even mozzarella can add a fun twist to the flavor.
You can also add extra veggies like carrots, peas, or bell peppers to boost the nutrition and color of the dish.
This Crockpot Cheesy Chicken Broccoli Rice is the kind of recipe that brings comfort and convenience together in the best way. Whether you’re making it for a weeknight dinner or meal-prepping for the week, it’s a guaranteed crowd-pleaser. Try it once, and you’ll find yourself coming back to it again and again!
PrintCrockpot Cheesy Chicken Broccoli Rice Recipe
This Crockpot Cheesy Chicken Broccoli Rice recipe is a simple, one-pot meal packed with tender chicken, creamy cheese, and nutritious broccoli. Perfect for busy nights!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups broccoli florets (fresh or frozen)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 tablespoon butter
Instructions
- Place chicken breasts in the crockpot and season with garlic powder, onion powder, salt, and pepper.
- Add chicken broth, milk, and cream of chicken soup. Stir to combine.
- Cover and cook on LOW for 4-5 hours or until the chicken is tender.
- Remove chicken, shred it, and return it to the crockpot.
- Add uncooked rice, broccoli, and butter. Stir well.
- Cover and cook for an additional 1-1.5 hours, stirring occasionally, until the rice is tender.
- Stir in shredded cheese and mix until melted.
- Serve warm and enjoy!
Notes
- Use brown rice for a healthier option; adjust cooking time accordingly.
- Swap cheddar cheese for a blend like mozzarella or Colby Jack.
- Add extra vegetables like carrots or peas for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
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