Crockpot Cheesy Chicken and Rice Tips, FAQ & printable recipe

Tips for success

For the ultimate cheese pull, use a combination of sharp cheddar and Monterey Jack or mozzarella cheese. Grating the cheese yourself is key because block cheese retains its natural moisture, allowing it to melt into a perfectly gooey texture.

When folding the first half of the cheese into the rice, do so gently to keep the creamy structure of the rice intact without mashing the grains, ensuring a beautiful presentation.

If you find that your rice is slightly dry after the designated cooking time, you can stir in an extra quarter-cup of warm chicken broth or splash of heavy cream to loosen the mixture. Conversely, if the dish looks too wet, simply leave the lid off for the final five minutes of the cheese-melting step to allow excess steam to escape and the sauce to thicken naturally, resulting in a perfect consistency.

Variations

• Spicy Cheddar Chicken and Rice: Incorporate a diced jalapeño or a teaspoon of red pepper flakes with the ingredients, and use pepper jack cheese alongside the cheddar for a spicy kick.
• Bacon Cheddar Chicken and Rice: Stir in half a cup of crispy, crumbled cooked bacon along with the broccoli and cheese for a smoky, savory flavor boost.
• Three Cheese Chicken and Rice: Mix equal parts cheddar, Monterey Jack, and freshly grated Parmesan cheese for an incredibly rich and complex cheese profile.

Storage and make-ahead

Fridge

Store in airtight containers in the refrigerator for up to 3 to 4 days, cooling within 2 hours of cooking.

Freezer

Freeze in airtight, freezer-safe containers for up to 2 months. Thaw completely in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop with a splash of chicken broth or milk to restore the creamy texture.

Allow any leftovers to cool completely at room temperature for no more than two hours before storing. Transfer the chicken and rice to airtight containers. Store in the refrigerator for up to three to four days.

Because rice absorbs liquid as it sits, the leftovers will thicken significantly in the fridge, so you may need to add a splash of broth or water when reheating to restore the creamy consistency.

You can easily prep components of this dish ahead of time to save precious minutes. Chop the fresh broccoli into bite-sized florets and shred the yellow and white cheddar cheese up to two days in advance, storing them in separate airtight containers in the refrigerator.

Having these key ingredients prepped and ready to go ensures that the final assembly and cooking stages proceed quickly and smoothly on busy weeknights.

Serving ideas

Serve this dish hot, straight from the slow cooker, while the cheese topping is at its melting peak. Scoop generous portions into deep bowls to keep the chicken and rice warm. The visual appeal of the vibrant green broccoli contrasted against the rich yellow and white melted cheese makes it an incredibly inviting meal that requires no fancy plating, making it perfect for casual family dinners.

While this cheesy chicken and rice is a complete meal on its own, it pairs wonderfully with a simple side dish. A crisp, refreshing garden salad dressed with a light vinaigrette provides an excellent contrast to the rich, creamy flavors of the casserole.

Warm garlic bread or soft dinner rolls are also fantastic for scooping up any extra creamy sauce left on the plate, adding a wonderful texture to the meal.

Frequently asked questions

Recipe card

Crockpot Cheesy Chicken and Rice

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 6

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 2 cups low-sodium chicken broth
• 10.5 oz cream of chicken soup
• 1 cup long-grain white rice
• 2 cups fresh broccoli florets
• 2 cups shredded cheddar cheese

Instructions

1. Place the boneless skinless chicken breasts in the bottom of the slow cooker. Pour the chicken broth and cream of chicken soup over the top. Stir the liquid around the chicken to ensure the ingredients are well distributed.
2. Cover the slow cooker with the lid. Cook on high for 3 hours or on low for 6 hours. The chicken is ready when it is completely tender and easy to shred with a fork.
3. Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, then add the uncooked long-grain white rice. Stir everything together thoroughly, ensuring all the rice grains are submerged in the hot cooking liquid.
4. Cover the slow cooker again and cook on high for 30 to 40 minutes. Check the rice periodically to ensure it is absorbing the liquid and softening. The chicken must reach a safe internal temperature of 165°F (74°C) by the end of this cooking step.
5. Stir the fresh broccoli florets and one cup of the shredded cheddar cheese directly into the hot chicken and rice mixture. Cover the slow cooker and cook on high for an additional 10 to 15 minutes, or until the broccoli becomes tender-crisp and vibrant green.
6. Sprinkle the remaining one cup of shredded cheddar cheese evenly over the surface of the chicken and rice. Place the lid back on the slow cooker and let it sit on the warm or high setting for 5 minutes, allowing the cheese to melt completely into a gooey, bubbling layer before serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

34 g

Fat

24 g

Fiber

2 g

Sugar

2 g

Sodium

720 mg

Automatic estimate from the ingredient list, not laboratory-verified.