Description
A cozy, hands-off casserole combining slow-cooked chicken with broccoli, cheddar, and cooked rice for a simple and satisfying family dinner.
Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 2 cups broccoli florets (fresh or frozen)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup cheddar cheese, shredded (reserve a little for topping)
- 1/2 cup milk (whole or 2% for creamier result)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Place the chicken breasts in a single layer at the bottom of the crockpot.
- In a mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, and a pinch each of salt and pepper until smooth.
- Pour that mixture evenly over the chicken, spreading to cover.
- Evenly layer the broccoli florets over the top, then add the cooked rice.
- Cover and cook on low for 6–8 hours, or until the chicken reaches 165°F and is fork-tender.
- About 10 minutes before serving, lift the lid and stir in the shredded cheddar cheese until melted and distributed. Taste and adjust seasoning with salt and pepper.
- Serve hot; shred or slice the chicken as desired when plating.
Notes
For best results, use day-old rice and freshly shredded cheese. Avoid overcrowding in the crockpot for even cooking.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American