Slow Cooker Chicken, Broccoli and Rice Casserole

This cheesy Slow Cooker Chicken, Broccoli and Rice Casserole takes just minutes of prep, thanks to your crock pot!
Recipe type: Slow Cooker, Main Dish
Serves: 6
  • 1 small onion, chopped
  • 1 cup long grain brown rice (not quick-cooking or instant), rinsed and drained
  • 1 pound boneless, skinless chicken breasts
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1¾ cups (one 14.5 ounce can) low sodium chicken broth
  • 1¼ cups water (or omit the water and use a total of 3 cups chicken broth)
  • 1 pound broccoli, cut into small pieces (4-5 cups)
  • ½ cup plain Greek yogurt
  • ½ cup grated Parmesan cheese
  • 1 cup grated cheddar cheese
  1. Combine onion and rice in bottom of slow cooker. Spread out in an even layer. Place chicken on top of rice/onion mixture. Sprinkle with the garlic powder, thyme, salt and pepper. Pour in chicken broth and water. Be sure that all of the rice is covered by the liquid.
  2. Cover and cook on low heat for 6-7 hours, or on high heat for 3½-4 hours, until the rice is tender and almost all of the liquid is absorbed.
  3. Transfer chicken to a cutting board and chop into bite-size pieces (or shred it in the slow cooker). Stir chicken back into the rice mixture in the slow cooker.
  4. Steam the broccoli in the microwave: Place broccoli in a microwave-safe bowl and add enough water to fill the bowl 1-2 inches deep. Cover with plastic wrap. Microwave on high 3-5 minutes, until crisp-tender. Drain.
  5. While the broccoli steams, stir the Greek yogurt, Parmesan and cheddar into the slow cooker. Then, stir in the cooked broccoli. Serve.
Some slow cooker recipes are easily adapted, this one is not. I recommend making the recipe exactly as written, with the understanding that all slow cookers cook differently. Your casserole may take slightly longer or shorter to cook, depending on your slow cooker. You’ll know it’s done when the rice has absorbed almost all of the liquid.
I do not recommend using white rice in this recipe.
I do not recommend doubling this recipe, unless you allow for a much longer cook time.