Crockpot Creamy Broccoli Cheddar Chicken Rice.

This comforting Crockpot Chicken and Broccoli Rice is made with chicken, broccoli, rice, and a creamy, cheesy broth inspired by classic broccoli cheddar soup. Everything cooks together in the crockpot for an easy, hands-off dinner that’s perfect for busy days. All those familiar broccoli cheddar flavors, but with chicken and rice. So simple, creamy, cheesy, and a dinner the whole family will love!

Earlier this week, I shared my chicken noodle soup recipe. If you read that post, you know I have just as much love for a classic broccoli cheddar soup. I always go back and forth on which one is my favorite, but honestly, I think it’s a tie!

I really need to share my classic broccoli cheddar soup recipe soon. I’ve made so many variations over the years, but somehow I’ve never shared my go-to, old-school version. And I’ve really perfected it!

Today, however, we’re not making soup. We’re making chicken and rice. A Gerard family classic!

I’ve eaten more chicken and rice in my lifetime than you’d probably imagine. Growing up, my dad would oven-bake boneless, skinless chicken tenders at least twice a week and serve them with a side of steamed white rice. He’d season the chicken with a mix of spices that changed every time, but otherwise, it was always a pretty basic meal.

Sounds a little boring, I know! But to this day, that simple dinner is still comfort food for everyone in my family, myself included. Not every meal needs a long list of ingredients or layers of flavor. Sometimes the simplest dinners are the ones we love most!

So when I started putting together my never-ending list of cozy fall recipes to share, chicken and rice immediately came to mind. I knew I wanted to create a new version of our family favorite, but figuring out exactly what that would look like took a little time.

Then it hit me. Why not combine two of our family favorites? Chicken and rice with broccoli cheddar soup!

And that’s how this recipe came to be.

I wanted to keep the process as simple as possible. That’s always my goal with crockpot recipes. How close can we get to tossing everything in, walking away, and coming back to a delicious dinner?

With this recipe, I think we got pretty close!

My cousin Maggie, who has three kids ages five and under, gave this one her mom seal of approval. And if a busy mom of three little ones loves it, that checks off all the boxes for me!

The finished dish is creamy, cheesy, loaded with broccoli, and full of those familiar flavors we grew up loving. Just a really good, comforting family dinner that’s perfect for busy fall nights.

These are the details

Ingredients

• yellow onion
• salted butter
• chicken breasts or thighs
• garlic powder
• curry powder 
• smoked paprika
• cayenne pepper
• fresh thyme or dried thyme
• chicken broth
• dry long grain white rice
• dry orzo pasta
• broccoli florets
• shredded carrots 
• celery 
• whole milk or cream
• white or yellow cheddar cheese
• fresh parsley

The Steps

Step 1: Get cooking

This is the easiest part! Layer the onion, chicken, butter, and seasonings in the bottom of your crockpot. I use a mix of garlic powder, curry powder, smoked paprika, cayenne, and fresh thyme. Dried thyme works just as well. It’s a simple combination, but the spices give the chicken and rice so much flavor.

Add the dry rice, add the broccoli and celery, then pour the chicken broth over everything. Cover and let the crockpot do the cooking!

Tip: I love using chicken thighs because they stay juicy and tender, but chicken breasts work well too. Use whichever your family enjoys most!

Step 2: Set it and go

Now you can walk away! This is why I love crockpot dinners so much. There’s very little prep, and everything cooks while you go about your day.

Before moving on to the next step, the chicken should be fully cooked and the rice tender.

A note about crockpot cooking: Every crockpot cooks a little differently. Some run much hotter than others, so cooking times can vary. I recommend checking the chicken and rice toward the earlier end of the cooking window, especially if you know your crockpot runs hot.

You want the rice to be tender, not mushy, and the chicken cooked through.

Step 3: Make everything creamy

Remove the chicken and set it aside while you finish the rice. This helps keep the chicken from drying out!

Stir in the dry orzo (or broken angel hair pasta), a cup of water, milk or cream, and the cheddar cheese. Then add carrots.

Cover and continue cooking until the cheese has melted into the rice.

This is when everything comes together! It starts to taste like a really good bowl of broccoli cheddar soup, only with creamy rice pilaf mixed in.

I like to use freshly shredded cheddar because it melts so much better than pre-shredded cheese and makes everything extra creamy.

And don’t skip the carrots and celery! They add color, texture, and that classic broccoli cheddar soup flavor.

Step 4: Add the chicken back

Nestle the chicken back into the crockpot, right on top of the creamy broccoli cheddar rice. Spoon some of the sauce over the chicken, cover, and let everything warm together.

If the rice has thickened too much, stir in a splash of additional milk or chicken broth. You want everything to be creamy and saucy!

Step 5: Serve and enjoy!

Spoon the broccoli cheddar rice into bowls and serve the chicken right on top. Finish with fresh parsley or thyme, and if you love cheese as much as we do, add a little extra cheddar!

This is such a simple family dinner. Everything cooks in one pot, there’s very little cleanup, and you’ve got your chicken, rice, and vegetables all in one dish.

I love that!

A Few Helpful Tips and Notes

The rice: I recommend using long-grain white rice for this recipe. Avoid instant rice or short-grain varieties, as they cook differently. Brown rice or wild rice can work, but both take longer to cook and may need additional broth. You’ll need to adjust the cooking time accordingly. For the easiest, most reliable results, stick with long-grain white rice!

Every crockpot is different: This is probably my biggest tip! Crockpot cooking times are never an exact science. Some cook much faster than others, and the size of your crockpot and how full it is can make a difference, too. Check the chicken and rice toward the earlier end of the cooking window and adjust as needed. The rice should be tender, and the chicken should be fully cooked.

Keep the rice creamy: Rice continues to absorb liquid as it sits, especially once you add the pasta and cheese. If everything starts looking too thick, simply stir in a splash of warm chicken broth or milk until it’s creamy and saucy again. Such an easy fix!

The broccoli: I like adding the broccoli toward the end of cooking so it keeps some texture instead of disappearing into the rice. Chop the florets into smaller pieces so they cook evenly and mix nicely into the creamy sauce.

Make it your own: Use chicken breasts or thighs, swap white cheddar for sharp yellow cheddar, or add a little extra cayenne if you like some heat. Personally, I love the flavor of white cheddar here!

Leftovers: This makes a great dinner to enjoy again the next day! Store leftovers in the refrigerator, then gently reheat with a splash of milk or chicken broth to bring the creamy sauce back together. The rice will continue to absorb liquid as it sits, so don’t be afraid to add a little extra.

Broccoli Cheddar Chicken Rice Pilaf.