Go Back Print

Slow Cooker Creamy Chicken, Broccoli & Rice Casserole

Prep: 10 min
Total: 4h 10 min


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


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.