Slow Cooked Chicken, Rice, and Broccoli with Cheddar Cheese (Print version)
Tender chicken, rice, and broccoli slow-cooked in a creamy cheddar sauce. An easy family dinner with almost no cleanup.
# Ingredients:
For the base
01 -
1 lb (450 g) boneless, skinless chicken breasts (2 large)
02 -
1 cup (200 g) long-grain white rice, uncooked
03 -
2 1/2 cups (600 ml) low-sodium chicken broth
04 -
1 small yellow onion, diced
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
1 tablespoon Dijon mustard
10 -
1/4 teaspoon black pepper
For the finish
11 -
2 cups (180 g) broccoli florets, fresh or frozen
12 -
1/2 cup (120 g) sour cream
13 -
1 1/2 cups (170 g) sharp cheddar cheese, shredded
14 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Spread the rice, chopped onion, minced garlic, and dried thyme in the bottom of a 6-quart slow cooker. Pour in the chicken broth and stir once to settle the rice.
02 -
Rub the chicken breasts with onion powder, salt, pepper, and Dijon mustard. Lay them on top of the rice mixture. Do not stir them under.
03 -
Cover and cook on HIGH for 2 hours or on LOW for 5 to 6 hours, until the chicken reaches an internal temperature of 165 degrees F.
04 -
While the chicken cooks, steam the broccoli in the microwave until just tender, about 2 to 3 minutes. Drain thoroughly and pat dry.
05 -
Transfer the chicken to a cutting board and chop into bite-sized pieces. Return the chicken to the slow cooker along with the steamed broccoli and sour cream. Stir gently to combine.
06 -
Sprinkle the shredded cheddar evenly over the top. Cover and cook on HIGH for 20 to 30 minutes, until the cheese is melted and the rice is tender. Garnish with parsley if desired and serve warm.
# Good to know:
01 -
Cook chicken to an internal temperature of 165 degrees F (74 degrees C).
02 -
Best served immediately while the cheese is still molten.