Easy Crockpot Chicken Rice (Printable Version)

Tender chicken, brown rice, and broccoli cooked slow with sharp cheddar for creamy, comforting dinner.

# Ingredients:

→ Protein

01 - 450 grams boneless skinless chicken breasts, cut into 2.5 to 4 cm pieces

→ Dairy

02 - 120 grams full-fat sour cream or Greek yogurt
03 - 170 grams sharp cheddar cheese, grated and divided

→ Liquids

04 - 480 milliliters low sodium chicken broth

→ Vegetables

05 - 300 grams broccoli florets, fresh or frozen

→ Grains

06 - 190 grams rinsed brown rice or risotto rice

→ Seasonings

07 - 1 tablespoon Dijon mustard (optional)
08 - 1 teaspoon dried thyme
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - Salt and black pepper to taste

# Steps:

01 - Cut the chicken breasts into bite-sized chunks approximately 2.5 to 4 cm each to ensure even cooking and tenderness.
02 - In the crockpot, mix together chicken broth, sour cream or Greek yogurt, Dijon mustard, dried thyme, garlic powder, onion powder, salt, and pepper until a smooth creamy base forms.
03 - Pour the rinsed rice into the crockpot, then add the chicken pieces. Stir gently to evenly distribute all ingredients and prevent clumping.
04 - Layer the broccoli florets directly on top of the mixture without stirring, allowing steam to cook the broccoli during the simmering process.
05 - Cover and cook on low heat for 3 to 4 hours or on high heat for 2 to 3 hours until the chicken is thoroughly cooked, the rice is tender, and liquid is absorbed. Avoid overcooking to prevent mushy rice.
06 - Stir in half of the grated sharp cheddar cheese to melt evenly into the creamy mixture, then sprinkle the remaining cheese on top, cover, and let sit for 15 minutes to enhance cheesiness.
07 - Scoop portions directly from the crockpot while the cheese is warm and gooey. Serve hot for optimal comfort and flavor.

# Notes:

01 - Rinse rice thoroughly until water runs clear to avoid sticky, gummy texture.
02 - Adding broccoli at the end preserves its vibrant color and crispness.
03 - Adjust salt at the end to compensate for broth sodium variations.

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