Ingredients

Scale

2 lbs (900g) boneless skinless chicken thighs

3 cups (300g) broccoli florets

1 cup (190g) long grain white rice, uncooked

2 cups (200g) sharp cheddar cheese, freshly shredded

3 cups (720ml) low sodium chicken broth

1 small onion, finely chopped

3 garlic cloves, minced

2 tbsp (28g) butter

1/4 cup (30g) all purpose flour

Salt and pepper to taste

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Instructions

1-Prep the chicken: Pat dry chicken thighs and coat with flour, salt, and pepper.

2-Layer in the crockpot: Pour broth into the crockpot, spread rice evenly, place chicken on top, and scatter onion and garlic.

3-Cook on low: Cover and cook on low for 3–4 hours, stirring halfway and adding more broth if dry.

4-Add broccoli and cheese: 30 minutes before serving, stir in broccoli florets and shredded cheddar, then cook until broccoli is bright green and cheese melted, about 10–15 minutes.

5-Finish and serve: Gently stir, adjust seasoning, and serve straight from the crockpot.

Last Step:

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Notes

🧀 Use freshly shredded sharp cheddar for the best melting and tangy flavor—pre-shredded cheese can make the sauce grainy.\n🥦 Add broccoli during the last 30 minutes of cooking to keep it bright green and slightly crisp instead of mushy.\n🍚 Rinse your rice before adding it to the crockpot to remove excess starch and prevent gumminess.

Author: Ruby Bennett
Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: About 1.5 cups
Calories: 480
Sugar: 2g
Sodium: 650mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 36g
Cholesterol: 125mg