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A comforting and easy slow cooker casserole combining tender chicken, broccoli, rice, and a creamy cheesy sauce topped with a buttery crunchy cracker crust. Perfect for busy weeknights and potlucks.

Ingredients

Scale
  • 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 garlic minced
  • 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 shredded cheddar cheese
  • ¼ cup melted butter
  • 1¼ cups crushed Ritz crackers
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning

Instructions

  1. Add rice, chicken broth, cream of chicken soup, Worcestershire sauce, minced garlic, diced onion, ranch seasoning, paprika, and black pepper to a 6‑quart slow cooker and stir to combine.
  2. If using fresh broccoli, add broccoli florets to the slow cooker now.
  3. Place chicken breasts on top of the rice mixture.
  4. Cover and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, until chicken is cooked through and rice is tender.
  5. Remove the chicken and shred with two forks or chop into bite-sized pieces.
  6. If using frozen broccoli (or if fresh broccoli wasn’t added earlier), stir broccoli florets and shredded chicken into the rice mixture.
  7. Sprinkle shredded cheddar cheese over the top, cover, and cook another 30 minutes to melt the cheese and warm the broccoli.
  8. While the cheese melts, combine melted butter, crushed Ritz crackers, onion powder, garlic powder, and Italian seasoning in a small bowl.
  9. Sprinkle the cracker topping over the casserole just before serving.

Notes

Freshly shredded cheddar cheese melts better and tastes fresher than pre-shredded, though pre-shredded is convenient., For fresh broccoli, add at start for tender texture; for frozen broccoli, add after shredding chicken for best results., Leftovers keep up to 3 days in an airtight container in the fridge; reheat gently in microwave, oven, or slow cooker., Freezing is not ideal as rice may get mushy; if freezing, exclude cracker topping and store up to 1 month then thaw overnight., Make-ahead: assemble in slow cooker insert and refrigerate up to 24 hours before cooking; expect slightly longer cook time from chilled., Variations include substituting pork chops for chicken, using brown rice with extra broth, mixing in other vegetables, or replacing cream of chicken soup with cream cheese and adjusting broth accordingly.

Nutrition

Find it online: https://cozyovenkitchen.com/crock-pot-chicken-broccoli-and-rice/