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Slow Cooker Chicken, Broccoli & Rice

Slow Cooker Chicken, Broccoli & Rice
  • prep time: 20 min
  • total time: 6 hr 25 min
  • serves: 6 people
  • calories: 514 1 serving

Slow Cooker Chicken, Broccoli & Rice is like a casserole for your slow cooker!  It's super-simple, and if you buy pre-cut veggies you can prep it in 5 minutes!  Just layer the vegetables and chicken in the cooker (veggies on the bottom so they cook faster) and pour the soup mixture on top.  The creamy, cheesy soup mixture cooks the chicken perfectly, then you just stir in the instant rice at the end.  It's a one-pot dinner that's great as is, but you can also customize it by adding some garlic or herbs- go ahead and get creative!  For a faster version, try Instant Pot® Easy Chicken and Rice or, try this wild rice version: Slow Cooked Creamy Chicken & Wild Rice.

Ingredients

cost per recipe: $17.61

  • 1 1/2 cups shredded Cheddar cheese (about 6 ounces) (amount divided in recipe steps below)
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 6 cups fresh broccoli florets
  • 6 medium carrot, peeled and thinly sliced (about 3 cups)
  • 1 3/4 pounds boneless, skinless chicken breast (6 small or 3 large cut in half lengthwise for thinner pieces)
  • 1 1/2 cups uncooked instant white rice (make sure you're using instant white rice, since you're adding it at the end!)

Instructions

  • Step 1

    Stir 1 cup cheese, the soups and broth in a bowl.

  • Step 2

    Place the broccoli and carrots into a 5-quart slow cooker.  Top with the chicken.  Season the chicken with salt and pepper.  Pour the soup mixture over the chicken.

  • Step 3

    Cover and cook on LOW for 6 to 7 hours or until the chicken is done.

  • Step 4

    Remove the chicken from the cooker.  Turn off the cooker.  Stir in the rice and place the chicken on top.  Sprinkle with the remaining cheese.  Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted.  Stir the rice mixture before serving.

Reviews

(35)
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  • Modified recipe

    Catherine S.
    November 1, 2016

    I used frozen broccoli ( unthawed). I also browned my chicken breasts first with Olive Oil, salt and pepper. I used one can of cream of mushroom soup, one can of cream of chicken soup, one cup of chicken broth and 1/4 cup of white wine. I mixed in two tablespoons of minced garlic when I added the cheese to the soups. Also sprinkled with thyme and rosemary and a pinch of red pepper flakes. I cooked my rice separate as it is a blend of brown, white, wild and quinoa. It was absolutely delicious and unlike any other chicken dish I have made with rice before. The secret is to cook your rice separate and add seasonings to your sauce!

  • People, READ the instructions!!

    contrarymary
    November 1, 2015

    EGAD! I can't believe that people can't follow even these simple instructions and make some simple judgements in the process. The recipe instructions say to place the carrots and broccoli in the bottom of the cooker. Now, I think we all know that carrots cook slower than broccoli florets, or do we? Anyway, I placed the carrots on the bottom and then the broccoli.

    As for the rice either being a gooey mess or not done, the recipes says to remove the chicken, test it for doneness and then poor in the MINUTE RICE (not regular rice) and STIR it! Replace the chicken on top and sprinkle the remaining cheese on top. I did this and my rice and vegetables were perfect. The carrots were tender and the broccoli florets were mostly intact. If you like your broccoli florets raw, this won't work for you.

    As for the smell, I thought it was quite fragrant. It was lacking #for me) in flavor. I will probably make it again, but this time perhaps add something like minced garlic, thyme, pepper flakes or something of the sort.

  • Easy dinner

    danielle s.
    January 17, 2019

    This was easy and tasty, we did change some things to suit what was available in our pantry, here they are: Added 2 oz of American cheese and reduced cheddar to 4oz, but made it XSharp Used 1 pkg of frozen cut broccoli Reduced broth to 1/2Cup broth only Left the recipe as is and cooked on high for2 hours (my cooker runs hot). Also have tried this as a baked casserole and it is just as good.

  • This was easily the worst meal I've ever made in my life

    Jessica L.
    January 23, 2017

    My poor fiance.... My poor fiance had to eat this garbage and I'm sure he's reconsidering making me his wife. I'm a fairly good cook but I needed something EASY and DIFFERENT for the crock pot and I figured okay let's try this. It was awful, the rice was hard, it lacked flavor, for the sake of your husband's tastebuds, DO NOT MAKE THIS.

  • NO

    southernbelle
    February 12, 2015

    I am a very good southern home-cook. I cook three meals a day, six days a week always from scratch. That said, I have little experience with crock pots. I recently reentered the workforce, getting home late two days a week to a starving family. I decided a crock pot meal might be my saving grace. This was my first attempt and it was single handedly the worst thing I've ever put in front of my family. I couldn't eat it, my child wouldn't, my husband ate 1 serving and said, "It wasn't good but it wasn't bad." No, it was bad. The result was bland and mushy mess. I don't see how anyone could give this a good review, but then again, there's no accounting for taste. This is unacceptable for my family and our tastes, but in it's defense, we are quite accustomed to relatively high standards for the table.

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    Calories 511
    Total Fat 20 g
    Sat. Fat 7.7 g
    Trans Fat 0 g
    Cholesterol 133 mg
    Sodium 1191 mg
    Total Carb 37 g
    Dietary Fiber 2 g
    Sugar 3 g
    Added Sugars 0 g
    Protein 41 g
    Vitamin D 0 %DV
    Calcium 21 %DV
    Iron 14 %DV
    Potassium 20 %DV
    Calories 514
    Total Fat 20 g
    Sat. Fat 7.7 g
    Trans Fat 0 g
    Cholesterol 133 mg
    Sodium 1103 mg
    Total Carb 37 g
    Dietary Fiber 2 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 42 g
    Vitamin D 0 %DV
    Calcium 27 %DV
    Iron 14 %DV
    Potassium 20 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.