Slow Cooker Chicken, Broccoli, and Rice is an easy set and forget one pot crockpot perfect for busy families. The chicken is tender, the rice is so fluffy and it pairs so well with crunchy broccoli for an easy no-fuss dinner. for a cozy meal.
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Comfort foods are a favorite because they are easy to prepare and taste great. I hope you try some of my favorite dump and go recipes like Slow Cooker Chicken Cordon Bleu, Slow Cooker Chicken and Potatoes, Chicken and Green Bean Casserole, and Slow Cooker Hot Honey Chicken.
Why you'll love this recipe
- Pure comfort: Crockpot Chicken with Rice and Broccoli is pure comfort food that is easy to assemble.
- No precooking: The ingredients go right into the slow cooker with delicious results.
- Make ahead: Prep ahead and set up in the morning for a great dinner.
Ingredient List
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- boneless skinless chicken tenders
- long-grain white rice
- yellow onion
- minced garlic
- chicken broth
- heavy cream
- lemon juice
- lemon zest
- dried basil
- dried oregano
- salt
- black pepper
- broccoli florets
- cheddar cheese
- fresh parsley
Equipment
- Ninja 8-1 Slow Cooker
- Measuring Spoons and Cups
- knife
- Cutting Board
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Place chicken breasts in the slow cooker.
- In a large mixing bowl, stir together rice, onion, garlic, chicken broth, heavy cream, lemon juice, lemon zest, basil, oregano, salt, and black pepper.
- Pour the rice mixture over the chicken. Be sure the chicken is covered with the rice mixture. Add broccoli to the slow cooker.
- Cook on low heat for 4-6 hours or on high heat for 2-3 hours, or until the chicken is cooked through.
- Once cooked, use a fork to shred the chicken directly in the slow cooker, mixing it with the creamy lemon rice.
- Taste for seasoning, if needed adjust seasoning.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Flavor: Sear the chicken breasts in a hot skillet before placing them in the slow cooker.
Vegetables: Add more vegetables such as diced carrots, bell peppers, or peas to the rice mixture for added nutrition and texture.
Eileen's Tips for Success
- Make sure to rinse the rice before adding it to the slow cooker to remove excess starch and prevent it from becoming too sticky
- Give everything a good stir after the chicken has been shredded to combine ingredients. This will help ensure the rice is evenly cooked.
- I use fresh broccoli in this recipe. Frozen broccoli can be used with great results.
Frequently Asked Questions
Yes. Raw chicken can be cooked in a slow cooker. Be sure to cook the chicken to an internal temperature of 165°F (74°C)
I recommend rinsing the rice before adding it to the slow cooker. Rinsing removes starch and prevents the rice from clumping and sticking while cooking.
Make-ahead, storage, and freezer tips
Storage - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer - The broccoli chicken rice recipe can be made in the slow cooker and then frozen for up to 3 months in an airtight freezer container or freezer-safe bag. Defrost overnight in the refrigerator. Reheat in the oven, stovetop, or microwave until heated through.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Slow Cooker Chicken Broccoli Rice
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Equipment Needed:
Ingredients
- 1 ½ pounds boneless skinless chicken tenders Note 1
- 1 cup long-grain white rice (rinsed)
- 1 small yellow onion (finely chopped)
- 3 cloves garlic, peeled and minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly squeezed lemon juice
- 1 large lemon zested
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh broccoli florets Note 2
- 1 cup cheddar cheese, shredded
- fresh parsley, chopped optional garnish
Instructions
- Place 1½ pounds boneless chicken breasts in the bottom of the slow cooker.
- In a large mixing bowl, stir together 1 cup rinsed rice, 1 small diced yellow onion, 3 cloves minced garlic, 1 cup chicken broth, ½ cup heavy cream, ¼ freshly squeezed lemon juice, 1 large lemon zest, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper.
- Pour the rice mixture over the chicken breasts in the slow cooker, ensuring the chicken is covered with the rice mixture. Add 2 cups broccoli florets to the slow cooker.
- Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, or until the chicken is cooked through and the rice is tender.
- Once cooked, use a fork to shred the chicken directly in the slow cooker, mixing it with the creamy lemon rice. Taste and adjust seasoning with salt, pepper, and additional lemon juice, if desired.
- Sprinkle 1 cup cheddar cheese over the top of the the ingredients in the slow cooker. Place the cover back on and cook until the cheese has melted about 10-15 minutes.
- Serve the chicken and rice hot, garnished with chopped fresh parsley if desired.
NOTES
Flavor: Sear the chicken breasts in a hot skillet before placing them in the slow cooker.
Vegetables: Add extra vegetables such as diced carrots, bell peppers, or peas to the rice mixture for added nutrition and texture. Tips:
- Rinse the rice before adding it to the slow cooker to remove excess starch and prevent it from becoming too sticky.
- Give everything a good stir after the chicken has been shredded to combine ingredients.
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DW
Do you recommend Fresh Broccoli or frozen broccoli to use in this recipe? It does not mention it anywhere.
Eileen Murphy Kelly
Hi DW, I have updated the recipe to include that frozen broccoli can be used in this recipe. I generally use fresh broccoli but I have used frozen broccoli with delicious results.