Slow Cooker Creamy Chicken, Broccoli & Rice Casserole
Ingredients
Ingredients for 5 servings
Serving size: approximate ~1 cup
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 red onion, diced
- 1 cup uncooked brown rice (I used short-grain brown rice)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 3 1/2 cups low sodium chicken broth
- 1lb chicken breast, chopped into 1-inch pieces
- 1/2 cup (4oz) 2% Greek yogurt
- 2/3 cup 3-cheese blend (I used Kroger Casserole blend)
- Substitute: Monterey jack; parmesan; reduced fat cheddar
- 12oz raw broccoli florets
Steps
Step 1
Turn on the saute function on the slow cooker and set to low heat. Add olive oil, garlic and onion. Saute in the slow cooker for about 3 to 5 minutes until the onions are caramelized.
Step 2
Add uncooked brown rice, fresh rosemary and fresh thyme. Mix it all up and ensure that every grain of rice is covered in the seasoning.
Step 3
Pour in chicken broth followed by diced raw chicken breasts. Stir it up and pop the top. Cook on medium-high heat for 3 to 5 hours.
Step 4
When there’s about an hour left of cooking, stir it up then add Greek yogurt and cheese. Mix it up until it’s creamy.
Step 5
Place raw broccoli florets on top of the rice but DO NOT mix – let the surrounding steam soften them to ensure they are crisp tender. Secure the top and cook for remaining time.
Step 6
Season to taste with sea salt & pepper. NOTE: If you need to add more liquid, add tablespoons of chicken broth until you reach desired consistency.