Description
A comforting and easy slow cooker recipe combining tender chicken breasts, broccoli, and creamy rice topped with cheesy cracker crumbs. Perfect for a hearty family meal with minimal prep and hands-off cooking.
Ingredients
Main 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 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 cheddar cheese, shredded
Topping Ingredients
- ¼ cup butter, melted
- 1¼ cups Ritz crackers, crushed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Prepare the base mixture: In a 6-quart slow cooker, add the rice, low-sodium chicken broth, cream of chicken soup, Worcestershire sauce, minced garlic, diced onion, Ranch seasoning mix, paprika, and black pepper. Stir well to combine all the ingredients evenly.
- Add the chicken: Place the boneless, skinless chicken breasts on top of the rice and sauce mixture, spreading them out evenly for uniform cooking.
- Slow cook the chicken and rice: Cover the slow cooker and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours until the chicken is fully cooked and the rice has absorbed the liquid.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them with two forks or chop into bite-sized pieces, then set aside for now.
- Add chicken and broccoli to rice: Return the shredded chicken and broccoli florets to the crockpot. Mix thoroughly with the rice mixture, then sprinkle shredded cheddar cheese evenly on top. Cover again and cook for an additional 30 minutes to melt the cheese and heat the broccoli.
- Prepare and add the topping: In a small bowl, whisk together the melted butter, crushed Ritz crackers, onion powder, garlic powder, and Italian seasoning. Sprinkle this mixture evenly over the casserole before serving to add a crunchy, flavorful topping.
Notes
- If using frozen broccoli, no need to thaw before adding.
- You can substitute cheddar cheese with your favorite cheese blend.
- For a lower sodium option, use unsalted butter and reduced-sodium broth.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- To make this dish in the oven, bake at 350°F covered for 1 hour, then add cheese and broccoli, bake uncovered for 20 minutes.
