Description
This Easy Crockpot Chicken and Rice is a comforting and convenient one-pot meal. Tender chicken, fluffy rice, and broccoli florets are cooked together in a creamy, flavorful sauce, making it a perfect weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch pieces
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups chicken broth
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup long-grain brown rice or Arborio rice (risotto rice), rinsed
- 1 pound broccoli florets (fresh or frozen)
Instructions
- Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces, approximately 1 to 1 1/2 inches in size.
- Combine Sauce Ingredients: In the bowl of your slow cooker (Crockpot), combine the chicken broth, sour cream (or Greek yogurt), Dijon mustard (if using), dried thyme, garlic powder, onion powder, salt, and pepper. Whisk until well combined.
- Add Rice and Chicken: Add the rinsed rice to the slow cooker. Stir to distribute the rice evenly in the liquid. Add the chicken pieces and stir again to combine.
- Add Broccoli: Place the broccoli florets on top of the chicken and rice mixture.
- Cook: Cover the slow cooker and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through (internal temperature of 165°F/74°C), the rice is tender, and the liquid is mostly absorbed. Note: Cooking times may vary depending on your slow cooker.
- Add Cheese: Stir in half of the shredded cheddar cheese (about 1 cup) until melted and well combined.
- Melt Cheese on Top: Sprinkle the remaining cheddar cheese evenly over the top of the chicken and rice mixture. Cover the slow cooker again and let it sit for about 15 minutes, or until the cheese is melted.
- Serve
Notes
- Chicken: You can also use boneless, skinless chicken thighs in this recipe.
- Rice: Long-grain brown rice or Arborio rice (risotto rice) are recommended for this recipe. Do not use instant rice. Rinsing the rice before adding it to the slow cooker helps to remove excess starch and prevents it from becoming too sticky.
- Broccoli: You can use fresh or frozen broccoli florets. If using frozen, there’s no need to thaw them before adding them to the slow cooker.
- Cheese: Sharp cheddar cheese provides the best flavor, but you can use other types of cheese, such as Colby, Monterey Jack, or a blend.
- Serving Suggestions: This crockpot chicken and rice is a complete meal on its own, but you can serve it with a side salad or crusty bread.
- Storage: Keep in the fridge for 3-4 days