Slow Cooker Chicken Broccoli Rice

Slow Cooker Chicken Broccoli Rice

Crockpot Chicken Broccoli Rice recipe is perfect for a busy weeknight meal. This dish combines tender chicken and broccoli with seasoned rice in a luscious creamy lemon sauce. The slow cooker does all the work, infusing the chicken with savory flavors and ensuring the rice cooks through while absorbing all the delicious flavors.

Course Main Dish

Cuisine American

Keyword crockpot chicken broccoli and rice, slow cooker chicken broccoli and rice

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 614kcal

Author Eileen Kelly

Equipment

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 kosher salt
½ teaspoon black pepper
2 cups fresh broccoli florets Note 2
1 cup cheddar cheese, shredded
fresh parsley, chopped optional garnish

Instructions

Place 1 ½ pounds boneless skinless chicken tenders in the of the slow cooker.
In a large mixing bowl, stir together 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 kosher 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 fresh 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. The internal temperature of the chicken should be 165°F/74°C.
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, if needed.
Sprinkle 1 cup cheddar cheese, shredded over the top of the the chicken and rice in the slow cooker. Place the cover back on and cook until the cheese has melted about 10 to15 minutes.
Serve the chicken and rice hot, garnished with fresh parsley, chopped if desired.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Boneless chicken breasts or boneless, skinless chicken thighs, sliced into 2-inch chunks, can be used for this recipe.

Note 2: Frozen broccoli florets can be used instead of fresh broccoli florets.

Variations:
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.ip text

Give everything a good stir after the chicken has been shredded to combine ingredients.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition