Description
This Slow Cooker Chicken, Broccoli, and Rice Casserole is a comforting, wholesome dish perfect for busy weeknights. Tender chicken breasts slow-cooked with brown rice and chicken broth create a flavorful base, while steamed broccoli and a creamy blend of Greek yogurt, Parmesan, and cheddar cheese add vibrant color and rich taste. Easy to prepare with minimal hands-on time, this casserole offers a nutritious, all-in-one meal that satisfies the whole family.
Ingredients
Scale
Main Ingredients
- 1 small onion, chopped
- 1 cup long grain brown rice, rinsed and drained (do NOT substitute white rice or any other type of rice)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- 1 pound broccoli, cut into small pieces
- 1/2 cup plain Greek yogurt, optional, for extra creaminess
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Combine Base Ingredients: Place the chopped onion, rinsed brown rice, Dijon mustard, garlic powder, dried thyme, salt, and black pepper into the bottom of your slow cooker. This mixture forms the flavorful foundation of the casserole.
- Add Broth and Stir: Pour in the low sodium chicken broth over the dry ingredients and stir well to combine everything evenly. This will help the rice cook properly and infuse the flavors.
- Add Chicken: Nestle the boneless skinless chicken breasts on top of the rice mixture in the slow cooker. Sprinkle the chicken with a little extra black pepper to enhance the seasoning.
- Slow Cook: Cover the slow cooker and cook on high for 2 1/2 to 3 1/2 hours until the chicken is fully cooked through and the rice has absorbed almost all of the broth. For this recipe, the cook time averaged about 3 hours on high.
- Prepare Broccoli: While the slow cooker is finishing, cook the broccoli separately. The best results come from steaming the broccoli on the stovetop, but you can also steam it in the microwave or roast it in the oven. Cooking broccoli separately helps retain its vibrant green color and texture.
- Remove and Slice Chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board. Cut the chicken into bite-sized pieces.
- Add Creamy Ingredients: To the rice and broth mixture remaining in the slow cooker, add the optional plain Greek yogurt, grated Parmesan cheese, and shredded cheddar cheese. Stir well to create a creamy, cheesy base for the casserole.
- Combine Everything: Return the chopped chicken and the cooked broccoli to the slow cooker. Stir gently to combine all ingredients evenly. Serve hot and enjoy a comforting, delicious meal.
Notes
- Do not substitute the brown rice with white or other rice types, as cooking times and textures differ and may alter the final dish.
- Steaming broccoli separately preserves its bright color and crisp texture; slow cooking broccoli can result in a dull color and softer texture.
- The Greek yogurt is optional but adds extra creaminess and a slight tang to the casserole.
- Use low sodium chicken broth to control the saltiness of the dish; adjust salt to taste if using regular broth.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) before consuming.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 65 mg
