Crock Pot Cheesy Broccoli Chicken and Rice
A creamy, cheesy delight packed with tender chicken, vibrant broccoli, and hearty brown rice, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Crock Pot
Ingredients
Ingredients
- 1 cup brown rice, uncooked
- 1 small yellow onion, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2.5 cups low-sodium chicken broth plus up to 1 cup extra if needed
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 2 cups broccoli florets, cut into smaller pieces as needed
- 0.5 cup sour cream
- 1 cup cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Step 1: Rinse the brown rice under cold water until the water runs clear. Add the rinsed rice to the crock pot as the first layer. Season the chicken breasts with onion powder and salt, then place them on top of the rice.
- Step 2: Add the chopped onion and minced garlic over the chicken. Sprinkle dried thyme evenly across all ingredients. In a separate bowl, combine Dijon mustard with 2.5 cups of chicken broth and stir. Pour this mixture over the chicken, rice, and veggies.
- Step 3: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours.
- Step 4: About 30 minutes before serving, add the broccoli florets to the crock pot. Cover and allow the broccoli to steam as the dish finishes cooking. Once done, shred the chicken and return it to the pot along with sour cream and shredded cheddar cheese. Stir until well combined.
- Step 5: Serve the cheesy broccoli chicken and rice mixture in bowls, garnished with chopped fresh parsley.
Notes
For extra creaminess, consider adding more sour cream or using cream cheese instead of some of the cheddar. Adjust the amount of broth based on your desired consistency.