Ingredients
1.5 lbs boneless, skinless chicken breasts
1 cup long-grain white rice
1 head broccoli, florets cut (about 4 cups)
1 cup shredded sharp cheddar cheese
1/2 cup milk
1/3 cup butter, cubed
1 clove garlic, minced
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
4 cups chicken broth (low-sodium preferred)
Instructions
Pat chicken dry and season with half the salt and pepper.
In a slow cooker, place rice, garlic, onion powder, remaining salt, and pepper.
Add chicken breasts on top of the rice.
Pour chicken broth into the cooker and secure lid.
Cook on LOW 4 hours or HIGH 2.5 hours, until rice is fluffy and chicken is tender.
Carefully remove chicken and shred into bite-sized pieces, returning to cooker.
In a bowl, whisk milk and butter until melted. Stir in cheddar cheese until fully melted.
Pour cheese sauce over chicken-rice mixture. Gently stir to combine and ensure cheese is evenly distributed.
Let rest 10 minutes before serving.
Notes
Avoid lifting the lid during cooking to maintain heat.
Frozen broccoli florets can be used without thawing.
For extra creaminess, add 1/4 cup grated Parmesan with cheddar cheese.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 3g
- Sodium: 1250mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg