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Crock pot chicken broccoli and rice casserole is a one pot meal everyone will love. Skip the take out line and come home to this delicious dinner.

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It is so nice coming home and being able to enjoy a nice dinner with your family. The creamy rice, tender chicken and flavorful broccoli all make the best meal. Plus, this one pot dish dish means less clean up!

Ingredients

  • Chicken Breasts
  • Long grain white rice
  • garlic powder
  • onion powder
  • cream of chicken soup
  • cream of mushroom soup
  • chicken broth
  • broccoli
  • cheddar cheese
  • salt
  • black pepper

How to make chicken broccoli rice casserole in the crock pot:

1. Place the cubed chicken and rice in a crockpot.

2. Add the condensed soups, chicken broth, garlic powder, onion powder, salt, and pepper. Stir to combine everything.

3. Cover and cook on LOW for 3 ½ – 4 hours.

4. Stir in the broccoli florets and continue cooking for another hour or until the broccoli is tender and the chicken and rice are fully cooked.

5. Sprinkle shredded cheddar cheese on top, cover again, and let it sit for about 5 minutes, or until the cheese is melted. Serve hot and enjoy! 

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Crock pot chicken broccoli and rice casserole

5 from 6 votes
Crock pot chicken broccoli and rice casserole is a one pot meal everyone will love. Skip the take out line and come home to this delicious dinner. 
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Cuisine American
Course Main Course
Calories 465
Author Carrie Barnard

Ingredients

  • 3 boneless, skinless chicken breasts (cubed)
  • 2 cups uncooked long grain white rice
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 can condensed cream of chicken soup (10.5 ounces)
  • 1 can condensed cream of mushroom soup (10.5 ounces)
  • 3 cups chicken broth
  • 2 cups broccoli florets
  • 1 cup shredded cheddar cheese
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper

Instructions

  • Place the cubed chicken and rice in a crockpot.
  • Add the condensed soups, chicken broth, garlic powder, onion powder, salt, and pepper. Stir to combine everything.
  • Cover and cook on LOW for 3 ½ – 4 hours.
  • Stir in the broccoli florets and continue cooking for another hour or until the broccoli is tender and the chicken and rice are fully cooked.
  • Sprinkle shredded cheddar cheese on top, cover again, and let it sit for about 5 minutes, or until the cheese is melted. Serve hot and enjoy! 

Recipe Notes

Long grain white rice is recommended as it holds its shape well during the slow cooking process.
Avoid quick-cooking or instant rice, as they can become too mushy.
Adding the broccoli later in the cooking process ensures it remains vibrant and doesn’t overcook. Overcooked broccoli can become mushy and lose its bright green color.
Refrigerate the leftovers in an airtight container for up to 5 days.  

Nutrition Facts

Calories 465kcal, Carbohydrates 60g, Protein 26g, Fat 13g, Saturated Fat 6g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 0.01g, Cholesterol 64mg, Sodium 1743mg, Potassium 517mg, Fiber 2g, Sugar 1g, Vitamin A 490IU, Vitamin C 28mg, Calcium 185mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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  1. December 24, 2020 I prepared this for our Christmas dinner tonight and I taste tested after it was cooked. It was delicious! I rate with 5 Stars!