Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups fresh broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 1 cup uncooked long-grain or jasmine rice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
Instructions
- Prep Your Slow Cooker: Give the inside of your slow cooker a light coating of cooking spray or a little butter to prevent sticking.
- Mix It All Together: Add the chopped chicken, broccoli, cream of chicken soup, milk, uncooked rice, garlic powder, onion powder, salt, and pepper directly into the slow cooker. Stir everything together until nicely combined.
- Cook: Cover and let it cook—choose either low for 4–5 hours or high for 2–3 hours. About halfway through, give it a gentle stir to keep things cooking evenly and prevent rice from clumping.
- Add the Cheese: Once everything is tender and the rice is cooked, stir in the shredded cheddar cheese until melted and smooth. For extra flavor, sprinkle Parmesan over the top and cover for a few minutes so it melts in.
- Serve and Enjoy: Dish it up while it’s hot! You can garnish with more cheese or a sprinkle of fresh parsley if you’re feeling fancy.
- Prep Time: 10 minutes
- Cook Time: 5 hours