Slow Cooker Broccoli-Cheddar Chicken and Rice
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.
Servings: 5
Equipment
- 5- to 6-quart electric slow cooker
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts (or thighs), cubed
- 2 tsp. poultry seasoning
- 1 1/2 tsp. paprika
- 1 tsp. garlic powder (or granulated garlic)
- 1 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 4 to 6 sprigs fresh thyme
- 2 1/2 cups chicken broth (or chicken bone broth)
- 1 cup dry jasmine rice
- 4 cups broccoli florets
- 1/2 cup half-and-half (sub heavy cream or whole milk)
- 1 cup freshly grated sharp cheddar cheese (plus more for garnish, if desired)
Instructions
- 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. Pour in broth and cook on LOW for 4 to 5 hours or HIGH for 2 to 2 1/2 hours.
- Add rice, broccoli, and half-and-half; stir well to combine. Cover and cook on HIGH for 45 minutes, stirring once throughout, if possible, until the rice and broccoli are tender. (Note: if you're turning the slow cooker from low to high heat, I would give it a few minutes to come to temperature before adding these ingredients.)
- Stir mixture well. Remove bare thyme sprigs and stir in cheddar cheese. If desired, sprinkle a little extra grated cheddar overtop for a melty finish. Cover and continue cooking for just a few more minutes to allow the cheese to melt.Serve with extra thyme leaves and cracked black pepper, if desired.
Notes
- 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.
Nutrition
Serving: 1.5cups | Calories: 460kcal | Carbohydrates: 40g | Protein: 42g | Fat: 14g | Saturated Fat: 6g | Sodium: 920mg | Fiber: 2.5g | Sugar: 5.5g