Slow Cooker Chicken, Broccoli, and Rice
There are nights when you just crave something comforting, and this slow cooker chicken, broccoli, and rice is the answer. It’s a dish that brings the whole family together around the kitchen table, perfect for those busy Manhattan weeknights. With just a few simple ingredients and minimal prep time, you can create a delicious, homemade meal that Donald calls "the savior of our weeknight dinners."
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We’ve been making this recipe for years, and it never fails to please. For a sweet treat after dinner, try our gluten-free lemon crinkle cookies!
Why you’ll love this recipe
- Easy preparation with everyday ingredients.
- Minimal cleanup thanks to one-pot cooking.
- The creamy, cheesy flavor that kids like Alex and Sarah adore.
- Nutrition-packed with broccoli and chicken.
- Perfect for meal prep or feeding a crowd.
- Works well with fresh or frozen ingredients.
Ingredients
- 1 cup long grain white rice
- 1½ cups low-sodium chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- 1 tablespoon Worcestershire sauce
- 3 teaspoons minced garlic
- ½ medium yellow onion, diced
- 1 ounce packet Ranch seasoning mix
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1½ pounds boneless, skinless chicken breasts
- 2 cups broccoli florets, fresh or frozen
- 1½ cups cheddar cheese, shredded
- ¼ cup butter, melted
- 1¼ cups Ritz crackers
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Step-by-step instructions

- Add rice, chicken broth, cream of chicken soup, Worcestershire sauce, garlic, onion, ranch seasoning, paprika, and black pepper to a 6-quart slow cooker. Mix until well combined.
- Place the chicken on top of the rice and sauce mixture. Cover and cook on high for 2½ to 3½ hours or low for 5 to 6 hours.
- Remove chicken and shred with two forks or chop into bite-sized pieces.
- Add chicken and broccoli to the rice and mix. Then top with cheese, cover, and cook for an additional 30 minutes.
- In a small bowl, whisk together melted butter, Ritz crackers, onion powder, garlic powder, and Italian seasoning. Sprinkle over the top before serving.
Recipe tips & variations
- For a cheesy twist, swap cheddar with mozzarella.
- Need more veggies? Add bell peppers or mushrooms.
- Prefer a kick of spice? Include a pinch of cayenne pepper.
- For a gluten-free version, replace the Ritz crackers with gluten-free alternatives.
- Did you know that sautéing the garlic before adding increases its flavor intensity? I've tried it, and it's delightful!
Storage & reheating

- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or the oven until heated through.
- This recipe can also be frozen—just make sure to cool completely before transferring to the freezer.
- Note: Broccoli may lose some texture when reheated, but the flavors meld deliciously over time.
FAQs
Can I use brown rice instead of white rice in Slow Cooker Chicken, Broccoli, and Rice?
Certainly! Just allow extra cooking time, as brown rice takes longer to cook than white rice in a slow cooker.
Should I add fresh or frozen broccoli at the beginning of the cooking time?
Add it near the end. I suggest during the last 30 minutes to keep it from turning mushy.
How do I keep the rice from becoming mushy in Slow Cooker Chicken, Broccoli, and Rice?
Ensure the ratio of liquid to rice is maintained as suggested. Also, make sure you don’t overcook the mix.
Can Slow Cooker Chicken, Broccoli, and Rice be frozen for later meals?
Yes, you can! Freeze in portions for easy future meals. Just thaw overnight in the fridge and reheat as needed.
Recipes you may like
- For a refreshing morning start, try our creamy mango banana smoothie for a fresh morning boost.
- Need a green kick? The pineapple green smoothie is an excellent choice.
- Our gluten-free lemon crinkle cookies are a wonderful accompaniment to any meal.
So whether you’re dealing with subway delays or a busy schedule, know that this simple, family-friendly meal is right there with you. Enjoy cooking, just like we do!
Print
Slow Cooker Chicken, Broccoli, and Rice
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Diet: gluten-free option available
Description
A comforting slow cooker chicken, broccoli, and rice dish that brings the whole family together around the kitchen table.
Ingredients
- 1 cup long grain white rice
- 1½ cups low-sodium chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- 1 tablespoon Worcestershire sauce
- 3 teaspoons minced garlic
- ½ medium yellow onion, diced
- 1 ounce packet Ranch seasoning mix
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1½ pounds boneless, skinless chicken breasts
- 2 cups broccoli florets, fresh or frozen
- 1½ cups cheddar cheese, shredded
- ¼ cup butter, melted
- 1¼ cups Ritz crackers
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Add rice, chicken broth, cream of chicken soup, Worcestershire sauce, garlic, onion, ranch seasoning, paprika, and black pepper to a 6-quart slow cooker. Mix until well combined.
- Place the chicken on top of the rice and sauce mixture. Cover and cook on high for 2½ to 3½ hours or low for 5 to 6 hours.
- Remove chicken and shred with two forks or chop into bite-sized pieces.
- Add chicken and broccoli to the rice and mix. Then top with cheese, cover, and cook for an additional 30 minutes.
- In a small bowl, whisk together melted butter, Ritz crackers, onion powder, garlic powder, and Italian seasoning. Sprinkle over the top before serving.
Notes
- For a cheesy twist, swap cheddar with mozzarella.
- Need more veggies? Add bell peppers or mushrooms.
- Prefer a kick of spice? Include a pinch of cayenne pepper.
- For a gluten-free version, replace the Ritz crackers with gluten-free alternatives.
- Did you know that sautéing the garlic before adding increases its flavor intensity? I've tried it, and it's delightful!
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: dinner
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg





