Cheesy Crock Pot Chicken, Broccoli, and Rice Casserole
Crockpot Chicken Broccoli Rice Casserole is the weeknight hero we all deserve. Cheesy, cozy, and made with pantry staples, it slow-cooks while you handle life (or hide in the pantry with snacks). Dinner’s done—look at you go.
Course Casserole, Main Dish - Chicken, Slow Cooker
2poundschicken breastboneless/skinless or chicken thighs
1 ½cupsuncooked instant white ricelike Minute Rice. Do not use regular rice!
Instructions
Spray the slow cooker with no-stick cooking spray.
Add the broccoli.
Mix the soups, chicken stock, and 1 ¼ cup of the cheese in a large bowl.
Spoon over the chicken.
Cook on low for 6 hours, or until chicken registers 165F.
Remove chicken and shred with 2 forks.
Stir in the uncooked rice.
Stir in the chicken,
Cover and cook 15 more minutes, or until rice is tender.
Stir.
Turn off slow cooker and sprinkle remaining cheese on top. Cover and let stand 5 minutes.
Notes
Storage:Let the leftovers cool before spooning them into an airtight container and refrigerating. For best results, consume within three days.You can freeze this casserole but the texture may get a little mushy.Tips:
Don't swap the uncooked rice for cooked, or it'll get mushy in the crockpot.
For juicy chicken, start checking the temperature after six hours. Once it reaches 165 degrees F, you can shred it and move on in the recipe.
Hint: Transform leftovers into a comforting, cheesy chicken and rice soup by adding some chicken broth and a splash of cream. Heat everything together on the stovetop, and you’ve got a warm, hearty bowl of goodness.