Creamy Crock-pot Chicken and Broccoli Over Rice

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Crock-pot Chicken and Broccoli Over Rice

I made this tonight for dinner. WOW! it was so filling and good. I was shocked at how cooked the broccoli was.This is a keeper dish with my family.

I am excited to make this after all of the positive feedback. I am making it for family dinner night this weekend. About how many adults does this feed???

This was fantastic! I never leave a response unless the meal I’ve prepared gets approved for a repeat. I made it tonight and used cream of mushroom soup instead of cheddar soup (as I had none on hand). My husband raved about it, my two boys immediately requested I make this again, and my daughter who’s a picky eater wanted seconds. Super easy to prepare and delicious, thank you so much for this recipe!

I would love to make this recipe. I love my slow cooker. I’m in the UK and cannot find cheddar soup anywhere. Please would you provide a substitute for the cheddar soup. Thank you in advance

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!

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.

We loved this dish. I did use two cups of chicken broth. Can of cream of Celery, Mushroom and Chicken. I also fixed my rice seperate. I also cooked on high 6 hours. Veggies were tender not mushed and chicken was nice and tender. Will make this dish often!

YUMMY My family loves this dish I had made this dish so many time but in the oven since it’s one of my family favorites so i decided to make it in the slow cooker better to try it & it was so yummy & delicious. i will be making it also in the slow cooker.

Crock-pot Chicken and Broccoli Over Rice Ingredients:

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese


Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth.Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.Serve over steamed rice and sprinkle with cheese. 4-6 servings