Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 450g)
- 1 cup uncooked brown rice
- 2 cups chicken broth
- 1 cup broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Chopped green onions, to taste (for garnish)
Instructions
- Lightly grease the slow cooker with cooking spray.
- Place uncooked brown rice at the bottom of the slow cooker and lay chicken breasts on top.
- In a bowl, mix chicken broth, cream of chicken soup, garlic powder, onion powder, black pepper, salt, and paprika. Pour over chicken and rice.
- Add broccoli florets on top, gently pressing them into the liquid.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and rice is tender.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in shredded cheddar cheese until melted and fully combined.
- Serve and garnish with chopped green onions.
Notes
- For a spicier version, add a pinch of cayenne pepper or a splash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American