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A wooden spoon holding a scoop of crock pot chicken broccoli and rice casserole.
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5 from 1 vote

Slow Cooker Chicken, Broccoli, and Rice

This crock pot chicken, broccoli, and rice is cheesy, hearty, and delicious. It contains simple ingredients that don’t need any preparation. Mix them together and come back a few hours later to the ultimate comfort food dinner.
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 469kcal
Author: Ryan Allen

Equipment

Ingredients

  • 1 cup long grain white rice
  • 1½ cups low-sodium chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 tablespoon Worchestershire sauce
  • 3 teaspoons garlic minced
  • ½ medium yellow onion diced
  • 1 ounce packet Ranch seasoning mix
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1½ pounds boneless, skinless chicken breasts
  • 2 cups broccoli florets fresh or frozen
  • 1½ cups cheddar cheese shredded
  • ¼ cup butter melted
  • 1¼ cups Ritz crackers
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning

Instructions

  • Add rice, chicken broth, cream of chicken soup, Worchestershire sauce, garlic, onion, ranch seasoning, paprika, and black pepper to a 6-quart slow cooker. Mix until well combined.
  • Place the chicken on top of the rice and sauce mixture.
  • Cover and cook on high for 2 ½ to 3 ½ hours or low for 5 to 6 hours.
  • Remove chicken and shred with two forks or chop into bite sized pieces.
  • Add chicken and broccoli to the rice and mix. Then top with cheese, cover, and cook for an additional 30 minutes.
  • In a small bowl, whisk together melted butter, Ritz crackers, onion powder, garlic powder, and Italian seasoning. Sprinkle over the top before serving and enjoy!

Notes

  • Freshly shredded cheese is always better because it melts more evenly and tastes better than pre-shredded cheese.
  • If you use fresh broccoli, add it at the beginning of the cooking time so it becomes tender.
  • Keep leftovers in an airtight container in the refrigerator for up to 3 days. 
 

Nutrition

Calories: 469kcal | Carbohydrates: 42g | Protein: 36g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 860mg | Potassium: 707mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 31mg | Calcium: 274mg | Iron: 2mg