Crockpot Broccoli Cheddar Chicken and Rice for Cozy Nights

This Crockpot Broccoli Cheddar Chicken and Rice is a charming one-pot meal that brings comfort and nutrition to your table on busy nights.

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Prep Time 15

Cook Time 4

Additional Cooking Time 30

Total Time 4 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Main Dish

2 lbs Boneless Chicken Thighs skinless for tenderness
4 cups Fresh Broccoli Florets
1 cup Long-Grain White Rice
2 cups Sharp Cheddar Cheese freshly grated
4 cups Chicken Broth low-sodium preferred
1/4 cup Flour or cornstarch for gluten-free
to taste Salt
to taste Pepper

Optional Add-Ins

1 tsp Garlic Powder
1 tsp Onion Powder

Equipment

Crockpot

Method

Step-by-Step Instructions

Begin by coating the boneless, skinless chicken thighs in flour, ensuring they're completely covered for thickening the sauce. Season them generously with salt and pepper.
In your crockpot, layer the seasoned chicken thighs at the bottom. Pour in the long-grain white rice and pour the chicken broth over the top until it's evenly distributed.
Set your crockpot to low heat and let it cook for 3 to 4 hours.
About 30 minutes before the cooking time is up, gently stir in the fresh broccoli florets.
Once everything is cooked, carefully stir in freshly grated sharp cheddar cheese to create a creamy, luscious sauce.
Scoop the delectable Crockpot Broccoli Cheddar Chicken and Rice directly from the crockpot into bowls.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 70mgCalcium: 400mgIron: 2mg

Notes

Can be made gluten-free by using cornstarch instead of flour and keeping an eye on the broth amount for desired consistency.

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