Ingredients
Scale
- 1.5–2 lbs boneless, skinless chicken breasts
- 1 can condensed cream of chicken soup (10.5 oz) (or cream of mushroom)
- 2 cups chicken broth
- ½ cup milk (any kind)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (or to taste)
- 4 cups frozen broccoli florets
- 2 cups instant white rice (uncooked)
- 2 cups shredded sharp cheddar cheese, divided
Instructions
- Place chicken breasts in an even layer at the bottom of a 6-quart or larger slow cooker.
- In a medium bowl, whisk together cream of chicken soup, chicken broth, milk, garlic powder, onion powder, black pepper, and salt. Pour evenly over chicken.
- Cover and cook on LOW for 4–6 hours, or on HIGH for 2–3 hours until chicken is cooked through and shreds easily.
- Remove chicken and shred with two forks.
- Return shredded chicken to slow cooker. Add frozen broccoli and uncooked rice, spreading evenly without stirring.
- Cover and cook on HIGH for 30–45 minutes, until rice is tender and broccoli is crisp-tender.
- Stir in 1½ cups cheddar cheese until melted and creamy.
- Sprinkle remaining ½ cup cheese on top, cover for 5–10 minutes until melted and bubbly.
- Serve hot and enjoy.
Notes
- Serve with a light side salad or crusty bread to soak up the sauce.
- Leftovers store in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American