Slow Cooker Chicken, Broccoli and Rice Casserole
See my guide on how to use an Instant Pot.
This cheesy Slow Cooker Chicken, Broccoli and Rice Casserole takes just minutes of prep, thanks to your crock pot! It is one of my favorite crockpot meals for quick family dinners!
We’re heading into the time of year when comfort food cravings abound. Chicken, broccoli and rice casserole is one of our favorite comfort food dinners. I have a from scratch recipe that I love, but it takes a fair amount of time to prepare. This slow cooker version is so easy, it’s now my go-to recipe!
I love my slow cooker because it allows me to get dinner on the table quickly and easily. I’ve had this model for about 4 years now and it always yields delicious results.
With a slow cooker, you can get delicious healthy crockpot meals on your table with hardly any effort. Try my favorites like my easy slow cooker honey garlic chicken, slow cooker taco soup, slow cooker pot roast, and this healthier slow cooker baked ziti!
This Crockpot Chicken and Rice
- has ultra-creamy rice thanks to the slow cooking process plus creamy Greek yogurt, Parmesan cheese and cheddar cheese.
- is the easiest way to make your favorite comfort food chicken and rice dinner!
- makes your evenings easier because it’s a make ahead slow cooker meal.
How to make slow cooker chicken and rice casserole:
To begin, you will combine chopped onion, uncooked long grain brown rice, seasonings, and broth in your slow cooker. Stir to combine everything well and then add the chicken breasts.
I’ve tested this recipe by cooking it on both low heat and high heat. I recommend cooking your crock pot chicken and rice on high heat. Low heat tends to cause the rice to get mushy.
The chicken and rice will take anywhere from 2 1/2 to 3 1/2 hours to cook on the high setting. All slow cookers vary, so I suggest starting your crock pot early enough to allow for 3 1/2 hours the first time you make this. If it finishes early, you can switch it to the keep warm setting.
When there is just a small amount of liquid left, you want to turn off your slow cooker. When you stir everything together the last bit of liquid will be absorbed.
How to cook the broccoli for this crock pot chicken, broccoli and rice casserole:
I’ve made this crock pot casserole countless times, and I have experimented with many different ways to cook the broccoli. I’ve found that steaming the broccoli on the stove works best.
To steam broccoli, place about 1 cup of water in a medium pot. Add the chopped broccoli and cover. Bring the water to a boil and cook for 2-5 minutes, until the broccoli is crisp-tender. Be careful not to overcook the broccoli. You want it crisp, not mushy.
Alternatively, you can steam the broccoli in the microwave or roast the broccoli. If you want to cook the broccoli in your slow cooker, add it to the casserole during the last hour of cook time.
To finish preparing your chicken, broccoli and rice casserole, you’ll chop the chicken into bite-size pieces. Stir some plain Greek yogurt, Parmesan cheese and cheddar cheese into the rice. Add the broccoli and chicken and serve!
No more homemade cream sauces to stir on the stove. No more three pots to watch and then wash after cooking the chicken, broccoli, and rice. Let the slow cooker do its thing to make your dinner while you do whatever else it is you’d rather be doing.
Does this slow cooker version taste exactly the same as the traditional baked casserole? Nope. As is the case with slow cooker recipes, the slow cooking process gives this casserole a creamier, less firm texture.
My family loves this Slow Cooker Chicken, Broccoli and Rice, especially because it is SO EASY to make! It’s one of our favorite easy chicken recipes.
I also highly recommend my Easy Instant Pot Chicken and Rice… everything cooks together perfectly in the Instant Pot!
If you love the idea of a quick and easy chicken, broccoli and rice casserole, then try my 30 minute, SKILLET Chicken, Broccoli and Rice Casserole, all made in one pot! It’s one of my family’s favorite weeknight dinners. I also have a delicious Baked Chicken and Rice Recipe.
When I think comfort food, I don’t always think healthy. This slow cooker chicken and rice recipe, however, is full of nutritious ingredients. It’s made with brown rice, lots of broccoli, and minimal cheese. We’re using light, protein-packed Greek yogurt to add creaminess rather than a can of “cream of” soup, heavy cream, or mayo. This crockpot chicken and rice is one of my favorite healthy chicken crockpot recipes.
More Healthy Chicken Crockpot Recipes:
- Crockpot Mushroom Chicken
- Slow Cooker Chicken Thighs
- Slow Cooker White Chicken Chili
- Simple Crockpot Chicken Fajitas
- Slow Cooker Orange Chicken
- Easy Slow Cooker Chicken Taco Soup
Tips for making Slow Cooker Chicken, Broccoli and Rice
- Use long grain brown rice. Do not substitute other types of rice.
- Cook on high, not low.
- Use a 5 quart or larger slow cooker.
- I don’t recommend doubling this recipe.
- Some readers have commented that the rice turns out mushy. Slow cooked rice will not be sticky like rice cooked on the stove or in a rice cooker. Cooking this on your slow cooker’s high setting will help, but just be prepared for softer, creamier rice if you make this recipe.
- I’ve updated the recipe (8/2018) to add more seasonings to address comments about this dish needing more seasoning.
Slow Cooker Chicken, Broccoli and Rice Casserole
- 1 small onion, chopped
- 1 cup long grain brown rice, rinsed and drained (do NOT substitute white rice or any other type of rice)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- 1 pound broccoli, cut into small pieces
- 1/2 cup plain Greek yogurt, optional, for extra creaminess
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
- Pour in broth and stir until well combined.
- Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.
- Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high.
- When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time. If you slow cook the broccoli it will lose its vibrant green color. I get best results when I steam the broccoli on the stove.)
- When chicken and rice are done, remove chicken to a cutting board.
- Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.
- Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.
- Do not substitute white rice or any other type of rice. Use long grain brown rice.
- I do not recommend cooking this recipe on low. Cooking on low leads to mushier rice.
- Some readers have commented that the rice in this dish is mushy. Slow cooked rice will always be much softer than rice cooked on the stove top or in a rice cooker. My family loves this casserole and we make it all the time. We love the flavor and how easy this recipe is. If you are worried about mushy rice, this may not be the recipe for you.
- Some slow cooker recipes are easily adapted, this one is not. I recommend making the recipe exactly as written, with the understanding that all slow cookers cook differently. Your casserole may take slightly longer or shorter to cook, depending on your slow cooker. You’ll know it’s done when the rice has absorbed almost all of the liquid.
- I do not recommend doubling this recipe.
I am making this soon — maybe next week! My girls love broccoli and they love cheese so I know it’s going to be a hit. Plus, I love anything slow cooker! Can’t wait to try it!
Let me know how you and the girls like it, Ashley! 🙂
I made this tonight for dinner and it turned out really good my hubby enjoyed it…. I used sour cream instead of the Greek yogurt, the whole thing was very flavorful
Thanks for posting the recipe,
Glad you enjoyed it!
I’ve been waiting to see what your successful slow cooker dish was! This looks fantastic and I love that the broccoli simply steams during the last hour — no mushy broccoli! Brown rice is a favorite here too and I think this will be a hit at my house!
Yes, this was it! I was so glad to find a chicken, broccoli and rice casserole recipe that takes very little effort! 🙂
Did you just add the broccoli to the pot? I thought the recipe said to put in microwave
When I first posted this recipe, I gave the option of cooking the broccoli in the slow cooker during the last hour or in the microwave. After reader comments and making the recipe myself a few times, I decided this turns out best when the broccoli is cooked in the microwave so I updated the recipe.
I would prefer to not use the microwave. I’ll take my chances with the possibility of mushy ? So is it the last hour on low or high? Or of doesn’t matter? Thank you looking forward to eating this!
You’d add the broccoli during the last hour, cooking on high. Make sure to cut the broccoli into small bite-size pieces so it cooks in that time.
Just steam the broccoli in a pot of boiling with a perforated mesh strainer on top. Place broccoli in strainer and place the pot lid on the top of the strainer. Steam for 10 minutes.
Oh this looks like the best comfort food, Kristine! I love this kind of casserole, but I’ve never thought to make it in the slow cooker before. Such a perfect fall recipe!
I used white rice and it’s a little mushy, I haven’t eaten it yet, but now I am wishing I would have used brown rice. I’ll keep you posted how it is with white rice instead of brown.
Thanks for trying the recipe and commenting, Cristina! I’d recommend using brown rice for just that reason. I hope it tasted ok for you!
It is not instant rice correct? I am going to get the ingredients to make this for tomorrow, I love a crock pot meal for a Friday night 🙂
Hi Lindsey, Correct, use regular long-grain brown rice, not instant. Be sure all of the rice is in the broth to make sure it all cooks evenly. My family loves this recipe because it’s so easy. The texture is a bit mushier than the traditional baked casserole (as slow cooker recipes tend to be), but the ease more than makes up for that in my opinion! I hope you like it!
Could I use beef broth instead of chicken broth
Beef broth will change the flavor some but will work fine. Enjoy!
I have put all the ingredients in the slow cooker and I’m trying this recipe for the first time. My chicken weight was over a pound it was 1.34 pounds so I have a little more chicken I hope that will not matter. I’ll let you know how it comes out. 🙂
OK, first I want to say it was delicious! Now, I need advice. I’m not sure why mine was much more mudhy than the picture. I followed the recipe verbatim with the exception of I had .34 pounds of chicken more than the recipe. Regardless, I will be making it again…,awesome and it was healthy thank you so much.
This sounds so tasty! I love easy recipes for busy school nights!! I’m definitely adding this to the menu for next week!
Can u cut the chicken before cooking?
I’d recommend making the recipe as written. Smaller pieces of chicken would cook more quickly, and I haven’t tested the recipe that way. It really is so easy to cut it after it’s cooked. 🙂
Is the chicken frozen or thawed?
Does the rice need to be cooked before it goes in?
Hi Laurel, no, you add the rice uncooked and it cooks in the slow cooker. Enjoy!
Can I use sour cream instead of Greek yogurt?
Yes, sour cream will work. You can also omit the Greek yogurt if you like.
Can I use a cream of soup instead of the greek yogurt? Hubby doesn’t like greek yogurt or sour cream.
Hi Julie! I haven’t tested this with cream of soup, so I’m not sure how that would turn out. I think it would be fine if you omitted the yogurt. I bet your hubby would be none the wiser if you added it, though. 😉
You can! That’s how I used to make this recipe! Cream of chicken soup! But I was Diagnosed with celiacs and can’t have gluten and cream of ANYTHING has flour in it (unless I make it From scratch) so this Greek yogurt/chicken broth substitute is so perfect for my gluten free diet!! But yes cream of chicken is definitely a good substitute
I followed this recipe exactly and used 1 cup uncooked long grain brown rice. I cooked on low for six hours, and my rice was absolute mush. 🙁 The flavor is great, but it’s a shame about the mushy rice.
Hi Brittany, I’m sorry you weren’t a fan of the texture of the rice in this. Since it cooks in the slow cooker, the rice is never going to have the same texture as if it were cooked on the stove or in a rice cooker. For me, the ease and flavor of this recipe more than make up for the mushier consistency of the rice. Thanks for your input!
If you add the rice at the end when the liquid is bubbly, you just cook it like you would in a pot of water (by timing it so it doesn’t get mushy).
Me too. Had to throw all the rice away:(
After almost 5 hours my rice wasn’t done at all. I was just reading through comments to see if I was supposed to cook it beforehand. It says not to, but my rice isn’t done. ?
Can I use cooked cubed chicken for this?
I wouldn’t recommend it. I think the chicken would be overdone if it was already cooked.
So I made this exactly as written and it’s freaking amazing!
I want to make this as a freezer meal post baby. I’m 38 weeks. Can it be done?
Can you use frozen broccoli
You could cook the frozen broccoli in the microwave and then add it at the end.
I made this and the flavor was delicious but the rice was complete mush. 🙁 Not sure what I did wrong. I used brown, long grain rice and did the quick cook of 4 hours. At the 4 hour mark, the chicken stock was mostly gone. I did use all chicken broth, no water. Could that me why?
Hi Mandy! I don’t think using all chicken broth would make much of a difference. Cooking rice in the slow cooker will give it a much mushier texture than if you were to cook it in a rice cooker or on the stove. For me, the ease of this recipe (and the flavor) makes it a favorite. Everything does kind of meld together in this casserole, which I don’t mind. 🙂
I cut the chicken up before I put it in the cooker. Will that change the timing?
You will still need to cook this until the rice is done, so the timing shouldn’t change much. I hope you enjoy this!
How many servings does this recipe yield? Not sure if 1 cup of rice will make leftovers. Is there a way to modify the recipe and use more rice? I see your disclaimer about not tweeking the recipe so thought I’d ask what ratio you would advice.
This makes 6 servings. A reader tried doubling this recipe and it did not work out well, so without testing it myself I can’t say for sure how adding more rice/liquid would turn out.
This sounds delicious and I plan on making it this weekend! However- I don’t have a microwave-Can I put the broccoli in the slow cooker as well/will it cook in there?
You can add the broccoli to the slow cooker during the last 1 1/2 hours of cooking (on high). Make sure it’s chopped into about 1-inch size pieces, and don’t stir it in- just let it steam on top. Alternatively, you can steam or boil the broccoli on the stove. I hope you enjoy this!
I made this yesterday and it was so delicious!! I doubled everything and tripled the chicken (my 3 guys are big eaters!) – it worked perfectly. I did not use Greek yogurt but I used 1/2 cup of heavy cream. Glad to add this to my recipe box!
I’m so happy to hear that you liked this Christine! I’m also glad to hear that doubling the recipe worked out for you. Did it take longer to cook with more in the slow cooker? I bet this was delicious with the cream!
Did you change the cooking time??
I love this so much!!!! I tried it tonight; super easy and super delicious!!!!! I found myself watching the crockpot because I saw the notes about the texture. I saw all of my water was absorbed at 3 hours (on high) so I took it off. It was perfect!
Yay!! I’m so glad you enjoyed this Alex! It’s a favorite of ours too- so easy and so tasty. 🙂 Thank you for taking the time to leave a comment!
Hi im making this today an can i just eithrr cook rice seperate then add after chicken broci done or put rice in after its chicken cooks half way so its not mushi
You can cook the rice separately and add it at the end. If you do that, you won’t use nearly as much broth/water in the slow cooker- I would try 1/2 cup. The rice actually takes more time than the chicken to cook so you can’t add the rice in halfway.
This was super easy to make however my husband and I agreed it still needs something for flavor… I added extra garlic powder and after serving we mixed it will bufffalo sauce. Any other suggestions?
I made this last night and it was lacking something. Will add garlic next time and maybe some cayenne pepper.
What size crockpot? I’m guessing a 2qt one is too small?
Hi Aiyana, I use this 5 quart one. I bet if you cooked the broccoli separately (in the microwave or on the stove) the chicken and rice would fit in a 2 quart.
I had a tooth extraction and on day 3 needed more than liquids. I searched for an easy crockpot meal that I could possibly eat.
I did tweak this a bit. But the flavor was delicious and I needed something mushy!
So this is what I did:
1. I used Jasmine rice 2. I used chicken soup bouillon broth for liquid 3. Onion and garlic powder 4. Tarragon 2x instead of Thyme
5. Sour cream and Parmesan Cheese 6. About half c. Spinach thawed/squeezed
7. Colby cheese on top
It was delicious!
I’m glad that you enjoyed this, Bonnie! 🙂
I just tried this recipe today and it’s absolutely wonderful! I love how simple the ingredients are and that it can all be made in the slow cooker. I’m in college and this is the perfect recipe to make on a Sunday and use for lunches throughout the week. Thank you for sharing!
I’m so glad you enjoyed this Shanya! Thank you for taking the time to comment to let me know. 🙂
Hi! I made this and I loved – except for the onion. I am not a huge fan of the texture of onion and I tried chopping them up super finely but I can still taste them. Do you think it would be okay to make it in the future without the onion??
Hi Jordin! I think this would be fine without the onion, although it will lose a little flavor. Try adding a little more of the other seasonings. I’m glad you liked this recipe!
I made this with quinoa instead of rice and a can of cream of mushroom soup instead of Greek yogurt and it came out delicious! Thanks!
I’m so glad you liked it, Miranda! The quinoa is a great idea – I’ll have to try that!
I was a little worried about making this… we are living in Germany and had to convert everything to metric so im sure the amounts were slightly off. To top it off, slow cookers arent easy to find here, cheddar cheese is like not found in most grocery stores, and brown rice is super expensive… so see my worry??? Well im happy to say, it’s DELICIOUS!!!!
To improvise the slow cooker, I used a cast iron pan on the stovetop ( we don’t have a full kitchen yet to top it off). Followed the rest of the instructions and was constantly checking it. With the white rice, it only cooked 90 mins before the rice was done. Checked the chicken and it was done too. Used Emmentaler cheese as its a mild cheese and worked great.oh added used dry oregano instead of thyme.
I want to make this for my dad but need dairy free. Has anyone you know tried it with dairy free cheese? And skip the sour cream? Thanks
Is there a baked version?
I’m cooking this now and it smells so good! Why do you rinse the brown rice? Should I always rinse it when I use it. I’m kinda new to brown rice. Thanks.
Yes, you should rinse brown rice before cooking. Rinsing washes away any dust or grit that may have gotten mixed in during production. I hope you enjoyed the casserole!
Can you freeze the leftovers?
I don’t think this recipe would freeze well.
I found your recipe through Pinterest after searching for recipes using brown rice and chicken. Bonus that this can be made in the crock pot! I made this last evening and it went well over with the hubs and kids. My broccoli was on the verge of “do not use”, so the only change was adding sweet peas in place of the broccoli. Leftovers heat up well too.
I’m glad your family liked this! I bet it was really good with the sweet peas. Thank you for taking the time to let me know. 🙂
I’m planning to make this, but after seeing your note about rice, I’ll be cooking the rice seperately in a rice cooker and adding it to the dish at the end.
If you cook the rice separately, you’ll need to significantly cut down on the amount of broth/water that you add to the slow cooker. I’d recommend adding maybe 1/4-1/2 cup water or broth along with the onion, chicken and seasonings.
It says it serves 6. How big is the serving size? Currently prepping this dish
Hi Shaniqua, I don’t have an exact serving size measurement, but I’d say it would serve 6 average eaters. I hope you enjoyed it!
I just made this for dinner the other day- it was yummy and easy to make. The consistency is very mushy, as previously said, but still tasty. I used a 4-quart slow cooker and everything fit in it. Thanks for the recipe!
Thanks, Emma! I’m glad you enjoyed this recipe!
I tried this but my rice got really mushy and I went by the recipe. Any ideas what to do next time?
Hi Michelle, the rice does tend to have a mushy texture since it cooks in the slow cooker. You could try reducing the cooking time a bit.
Going to make this for a friend that does not cook. She always eats out so I’m trying to get her to eat healthier. Can this be frozen for later use? If so, would she thaw it then just reheat in microwave?
Hi Tammy, I don’t think this one would freeze well, unfortunately. If you’re looking for something that freezes well, I’d recommend this Easy Slow Cooker Chicken Taco Soup, or my Easy Slow Cooker Lasagna, or White Chicken Chili.
Flavor was amazing but rice was complete mush. Had to throw away the rice and mix the chicken and broccoli in with some other rice that I cooked separately. Unfortunately I didn’t see the note about the mushy rice before I started cooking.
Hi Heather, I’m sorry you didn’t find your rice edible. While ours always turns out a bit mushy, we still enjoy this casserole enough to make it again and again.
I want to make this for tonight, I have everything except the rice…I only have instant white rice. I plan on just adding it in the last 15 min of cook time- cross your fingers for me
Let me know how it turns out! I hope you like it. 🙂
Love all these comfort food that makes use of the slow cooker. Fun and simple to prepare! Thank you for sharing, Kristine.
I made this for last nights dinner. It was delicious!! I doubled the recipe-but kept the same amount of water and it turned our perfectly! I went into it knowing the rice would be mushy since it’s cooked in the crockpot. But it was so good!! My whole family loved it. Thank you!
Hi Nicole, I’m so glad to hear that you enjoyed this recipe! Thank you for taking the time to leave a comment. 🙂
Do you know if this freezes well? I am looking for good freezer meals that are healthy.
Hi Holly, unfortunately I don’t think this one would freeze well. Check out my freezer-friendly category for recipes that freeze well. 🙂
I was thinking about making this recipe with chicken thighs instead. Will their be a chance in cooking times? Thank you!
The cooking time should be the same. Just always test to make sure the chicken is cooked through. 🙂
This recipe turned out good but I dont understand what went wrong with mine? It tastes really good, and I followed the recipe. Except when my husband went to take the chicken out to cut it, the rice wasnt even done, still hard. I had it on low for almost 81/2 hours at the time he took the chicken out. So he added the rest of the ingredients and turned it up on high for over an hour, still the rice wasnt done all the way. But we ate around it somewhat and it tastes great just not sure what went wrong
Hi Jen, Hmmm… I’m not sure what happened. Was there still liquid in the slow cooker? One thought is that there wasn’t enough liquid to fully cook the rice. Slow cookers can vary but it seems the rice should have cooked after 8 hours on low.
Yea there was plenty of liquid, not sure either what happened. It was still really good tho!
Maybe it was the type of rice? Hard to say, but I’m glad it tasted good!
Making it for a second time right now since the first time was a hit. Thanks for a great recipe!
I’m glad you enjoyed this recipe, Lindsay! Thanks for letting me know. 🙂
I have a 13 month old son. I’m trying to make him softer foods for dinner. Any suggestions for making the chicken and broccoli extra soft?
I would just cook the broccoli longer, until it’s the softness that you want. The chicken should be soft after cooking in the slow cooker. 🙂
This turned out fantastic! Thank you for sharing. My family had a great dinner last night. Yea 🙂
I’m so glad your family enjoyed this! 🙂
I made this tonight. It was excellent and cooked quicker than you suggested. We think we would like to add celery with the onion. It was so good to not have the creamed soup flavor. Additionally, I usually have all these ingredients here to make this. I do have a casserole saved to go in freezer, plus one for later this busy week. I’ll let you know about the freezer one. Hubby thinks it will be fine!
I bet celery would be delicious! Yes, let me know how the freezer one is. 🙂
Made this tonight, subbing boneless thighs for the breasts and light sour cream for the yogurt (because that’s what was in my fridge). I also roasted my broccoli for 15 minutes at 425 (toss with olive oil, sprinkle with onion and garlic powder), then just mixed it in right before serving. My rice got a little burned around the edges before my chicken was cooked all the way through (even though thighs are smaller than breasts, so much quicker than 3.5 hours) – so be sure to check early, as slow cookers do vary. I’d definitely advocate for the roasted broccoli if you’re willing to dirty one more pan – it was nice to have the crispier texture and the bright color. The taste was good, but the dish was ugly. I will likely make again.
Just had this for dinner for the first time! Cooked in slow cooker but I did need to add more water at the end because it had totally gone! I really enjoyed it but my 5 yr old said it wasn’t like rice – Kids! I wanted to ask about the leftovers-reheat?eat cold? I’ve got shed loads left ?
Hi Trudy, I usually reheat the leftovers for lunch or dinner. I’m glad you enjoyed this!
Thanks Kristine, I’m always a bit paranoid when it comes to reheating rice. Have it for lunch today & tomorrow ?
I really didn’t love this recipe, I thought it was fairly bland and needed more seasoning. It did work well in the slow cooker and was fairly cheap, but it didn’t have the best flavor. I cook these recipes for myself and eat off of them for a week and so I was hoping for something more flavorful, maybe adding more cheese?
Tonight is my second time making it-our family of 6(4 kids ages 18-8) LOVED IT and wanted it again! I doubled it, cooking about 7 hours on low. 2-12oz steamable bags of broccoli cooked and added at the end. It worked great!!
Hi Laura, I’m so glad your family enjoyed this dinner! Thank you for taking the time to let me know. 🙂
This is really good! My husband LOVED it and he has been slightly picky lately. Super easy, too!
Made the recipe as written…was ok but missing something…so changed it up..got rid of the garlic powder and thyme…instead..after toasting the pasta…added 1/2 a diced union and a clove of minced garlic, cooked it a little before adding the rice. Also changed the cheese…at the end added a handful of grated Parmesan and 8 oz of grated mozzarella……now it was awesome!
My husband and I love this recipe. Any ideas on the calorie count?
Thanks for the recipe, cant wait to try it.. different rice types take different cooking times, I would use a long grain parboiled rice , for less calories, and also to prevent uneven cooking.. I would also use a tex Mex like cheese ,or parmesan cheese, and maybe a few dashes of Mrs Dash spicy blend for those that want a bit more zip… readers need to keep in mind that when you are preparing a person’s recipe that is shared on Pinterest, this is HER idea, you can read the ingredients list and tell if it’s going to have enough zip for your own personal taste… don’t bash a recipe because it doesn’t meet your individual needs, that isn’t fair, or you didn’t read the directions of your rice properly, and ruined the dish. Lastly, if those of you that live in areas of high alattitude weather, this will alter your cooking times as well.. so be cautious of what you say on these blogs.. that’s my rant for the day… and thankI you for your great blog of recipes????
Your comment made me smile! I truly appreciate your thoughtful words and point of view. 🙂 Have a wonderful day and enjoy the recipes!
Did this change from the original recipe? I have had this recipe pinned and make it all the time and just opened it to make it and it seems to be a little different. Wondering if this is maybe a different recipe altogether or if it was updated? Thanks.
Hi Erin, Yes, I did recently update this post and recipe to address some reader comments and improve the recipe. If you loved the old recipe, here are the changes I made: (1) I find the rice cooks best on high so I took out the option to cook on low for 6 hours. (2) I added the Dijon mustard for flavor. (3) I increased the seasonings. The old recipe called for 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme and 1/8 teaspoon pepper. (4) The old recipe called for 2 3/4 cup liquid but I find that the 2 cups total works well. I’m happy to hear that you enjoy this recipe!
When I cooked this I used long grain brown rice for 3.5 hrs on high and it didn’t even cook it. So sad that I had to dump it down the drain
Hi Ambryn, it’s hard to believe that the rice didn’t cook in 3.5 hours on high. Your slow cooker must cook must lower than mine or is not large enough (5+ quart). I’m sorry this didn’t turn out for you.
Made this and loved it! Used frozen broccoli and rice was long brown and grain, worked fine. Took my slow cooker maybe 4.5 on high because I added about one more cup of broth . Took the chicken out, cooked the rice more and voila! Excellent!!!!
I’m so glad you enjoyed this. Thank you for taking the time to let me know!
Just made this yesterday. I totally forgot to add the cheese at the end, but it still tasted delicious without it! I did add the yogurt, but then my toddler began to mess with my laptop. Lol.
Ha! I’ve been there. I’m glad you enjoyed this even without the cheese!
Just made this tonight and it was so tasty! I didn’t overcook the rice, so it had almost a risotto consistency. Perfect for a cold Canadian winter night. I didn’t have regular cheddar, so instead I used white cheddar and smoked gouda–really played on the comfort food vibe!
I’m really glad you enjoyed this recipe. I bet it was so good with the white cheddar!
My husband does not like brown rice, do you think Orzo would work? Also I can’t eat broccoli so I was thinking of chopping up some carrots and adding them in with the rice.
I think chopped carrots will work great in this recipe. Orzo only takes about 15-20 minutes to cook (on high) in a slow cooker, so you would need to wait and add it near the end of the cook time. I would reduce the amount of broth to 1 1/4 cups and use 1 cup of orzo. Add the broth in the beginning, when you add the chicken.
Can you (or have you tried to) freeze this recipe? Tips for freezing if you have!
I haven’t tried, and I don’t think this would freeze well. Sorry!
That’s ok, I wasn’t sure! Thank you!!!!
I’m not sure what I did wrong, I followed the instructions and the rice never cooked. I ended up straining all the chicken and broccoli out and making some instant rice in the microwave. I’m really bummed, because my son likes broccoli and this would have been something I would have made again.
I’m sorry that happened. This recipe always works for me, but others have had the same problem as you, while others say their rice turns out mushy. My best guess is that it is due to differences between types/brands of rice and/or between slow cookers.
I’m trying to incorporate more brown rice into our diet, and this was great for us. The mushier texture was just fine since we’re not huge brown rice lovers.
I used the brown jasmine rice from Aldi for this, but followed everything else as written.
I love this recipe!! Made it for the second time this evening and it’s a hit. The only thing I changed was instead of the optional plain yogurt, I used sour cream ?
I’m happy to hear that! Thank you for taking the time to leave a comment.
Hi! I made this tonight and it was excellent. Is it freezer friendly?
I don’t think this would freeze well.
Hi Kristine! I made this over the weekend and it was tasty, but I didn’t love all the seasonings. We like our food a bit on the bland side I guess? Haha. Can you tell me what the original recipe was before you “added more seasoning for more flavor”? Thanks in advance!
Hi Amie, The original recipe had 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, 1/8 teaspoon black pepper and no Dijon mustard. I hope that helps!
Excellent! Thank you Kristine. I shall try that next time. This is a fabulous meal. Even the leftovers were yummy.
I tried this today and it was yummy! You do need to watch it. It was done at 3 1.2 hours. I did learn you do not want to double it. You warned us! If you were to cook it all day like I do traditionally it would be mush but I put it in while we were attending church. (Virtually of course)! After our community group and worship service the dinner rice had absorbed the water and lunch was ready. I did use frozen chicken breasts and frozen broccoli and it came out great. I microwaved the broccoli like you advised but I just put the frozen chicken in the bottom of the crockpot and it worked wonderful! Thanks for a great recipe!
What would you recommend for cook time and method if you have frozen chicken breast?
Cooking frozen chicken in the slow cooker is not recommended. It’s a food safety issue. If you have an Instant Pot, you can safely cook chicken from frozen in it. You might try this Instant Pot Chicken and Rice Recipe.
For those who can’t deal with mushy rice (me!), but want the ease and simplicity of using a crockpot, use either white or brown basmati rice. I followed the recipe (minus the yogurt- I used cream of chicken soup instead) and used white basmati and voila, no mushiness. The rice is definitely a bit more tender than if you cook it traditionally on the stove or in a rice cooker, but the rice grains still retain their starchy bounciness. Alternatively, if you have a rice cooker, you can also cook regular long grain rice with a bit less water, omit the oil and mix it in about an hour before the crockpot contents are ready to serve.