Slow Cooker Chicken Broccoli & Rice
A super simple dinner that the whole family will enjoy: a complete meal in your crockpot with minimal prep time.
Servings: 6 servings
Calories: 267kcal
Equipment
- Slow cooker 6 quart or large
Ingredients
- 1 cup brown rice uncooked (do NOT use white rice!)
- 1 cup white onion chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon Italian seasoning
- 1 can condensed cream of chicken soup 15 ounce size
- 1 tablespoon dijon mustard
- 2 cups chicken stock
- 1 pound boneless chicken breast cut into ½ inch cubes
- 12 ounces fresh broccoli cut into small pieces
- ½ cup parmesan cheese grated
- 1 cup white cheddar shredded
Instructions
- Add liquids and seasonings to a slow cooker. In a 6 quart or large slow cooker, add the brown rice, white onion, salt, pepper, garlic, Italian seasoning, and condensed soup. Next, add the dijon mustard and chicken stock and stir to combine.
- Add chicken and cook. Add the cut chicken, mix well, and cook on high for 2 hours or until the chicken is cooked through and tender.
- Add broccoli. When the chicken is cooked, add the cut broccoli and cook for another 1-2 hours until the rice has absorbed most of the liquid and the broccoli is tender.
- Add cheese and serve. Finally, stir in the parmesan cheese and white cheddar cheese until thoroughly mixed and melted. Serve immediately.
Notes
Use only brown rice for this recipe.
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
Use any cheese to your liking in this recipe
Nutrition
Calories: 267kcal | Carbohydrates: 31g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 595mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 1mg