This Slow Cooker Chicken and Rice has all the appeal of a comforting dinner, with more satisfying texture and balanced nutrition. The rice stays tender, the broccoli retains some bite, and a final handful of cheddar makes everything irresistibly creamy.

Why You’ll Love this Slow Cooker Chicken and Rice

• Better texture. What sets this slow cooker recipe apart is that the ingredients are added in stages so the rice stays perfectly tender and the broccoli retains some bite. This gives you the ease of a slow cooker recipe without the soft, one-note texture.
• Balanced + filling. You get plenty of protein from the chicken, fiber from the broccoli and carrots, and hearty carbs from the rice. It’s a true all-in-one meal for easy weeknight planning.
• Creamy without feeling heavy. This isn’t a slow cooker recipe that requires a bounty of heavy cream for creaminess. A modest amount of half-and-half and cheddar cheese lend just enough richness.
• Mostly hands-off. While the ingredients are added in stages, each step is simple, and the payoff in flavor and texture is worth the extra timing!

My biggest qualm with slow cooker recipes is their tendency to lack texture and definition. I was determined to create one with more contrast in every bite, and I’m happy to report this recipe delivers.

After many trials, I was able to land on the exact timing to create tender chicken, perfectly cooked rice, and toothsome (not mushy!) broccoli florets.

Anything broccoli-cheddar just emulates comfort, and this recipe is no exception. (The broccoli-cheddar combo also shines in this Broccoli Quinoa Salad and Broccoli Cheese Casserole.)

This recipe quickly became a family favorite, and it made for fabulous leftovers throughout the week.

For more fabulous slow cooker recipes, check out my Slow Cooker Sweet Potato Black Bean Chili and Slow Cooker Potato Soup next.

The Ingredients

• Chicken: Boneless, skinless chicken breasts OR thighs will work in this recipe. Cut them into bite-size cubes, or leave the pieces whole and shred them after cooking.
• Onion: Yellow or white onion cook down and soften in the slow cooker, creating an aromatic base.
• Carrots: I like using matchstick (shredded) carrots, which meld right into the chicken and rice.
• Spices: A mix of poultry seasoning, paprika, and garlic powder create savory, cozy flavor.
• Thyme: Add fresh thyme sprigs at the beginning of cooking and remove them at the end. No chopping required!
• Broth: Use a good quality chicken broth for the best flavor. You can also use chicken bone broth for extra protein and immune-supportive collagen.
• Rice: It’s important to use long-grain white rice, such as Jasmine rice, as opposed to short-grain or brown rice, which will require different cooking times.
• Broccoli: Adding broccoli florets alongside the rice gives it enough time to become tender while still retaining some texture and bite.
• Half-and-half: This gives the rice its creamy consistency without making it feel too heavy. Alternatively, you can use whole milk or heavy cream.
• Cheddar: Stirred in at the very end so it melts smoothly into the rice. I suggest shredding or grating the cheese yourself for the best flavor and meltability. Pre-shredded cheese often contains anti-caking agents, which can affect its meltability.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Add chicken to a 5- to 6-quart electric slow cooker. Season evenly with poultry seasoning, paprika, garlic powder, salt, and pepper. Add onion, carrots, and thyme sprigs overtop.

Step 2: Pour in broth and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours.

Step 3: Add rice, broccoli, and half-and-half, stirring well to combine. Cook on HIGH for 45 minutes, stirring once in between, if possible.

Step 4: Remove bare thyme sprigs and stir in cheddar cheese. Cover and continue cooking for just a few more minutes to allow the cheese to melt.

Step 5: Serve with extra grated cheese, thyme leaves, and cracked black pepper.

Recipe Variations

• Swap the cheese. Try white cheddar, Monterey Jack, or a blend of cheddar and Gruyere for a slightly different flavor profile.
• Switch up the vegetables. Peas, spinach, or chopped green beans can be swapped in for the broccoli.
• Use chicken thighs. If you want juicier, slightly richer chicken, use cubed chicken thighs instead of breasts.
• Add extra herbs. Rosemary, parsley, chives, or even a small amount of sage will complement the cheddar and chicken beautifully.
• Add some heat. Sprinkle in some red pepper flakes or top each serving with a dash of your favorite hot sauce (my personal preference!).

How to Store and Reheat

• To store: Store leftovers in an airtight container for up to 4 days. Because the rice will continue to absorb moisture as it sits, stir in a splash of broth or milk before reheating to help loosen and rehydrate the grains.
• To reheat: Rewarm individual portions in the microwave in 30-second bursts, stirring once or twice in between. For larger portions, rewarm on the stovetop over medium-low heat with an extra splash of broth or milk to restore the creamy texture.

More Slow Cooker Favorites

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Slow Cooker Golden Lentil Soup (Vegan)

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Slow Cooker Rosemary-Potato Soup

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If you try this Slow Cooker Chicken and Rice recipe, post a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!