Description
Discover how to make a delicious Crockpot Chicken Broccoli and Rice Casserole with this easy recipe. Perfect for a comforting meal any day of the week!
Ingredients
- 1 cup (240 ml) white rice
- 1 small yellow onion, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) dried thyme
- 2 1/2 cups (600 ml) low-sodium chicken broth (plus up to 240 ml extra)
- 2 boneless skinless chicken breasts
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) Dijon mustard
- 2 cups (300 g) broccoli florets, cut into smaller pieces as needed
- 1/2 cup (120 ml) plain yogurt
- 1 cup (100 g) cheddar cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Place the rice, chopped onion, minced garlic, and dried thyme into the crockpot. Pour the chicken broth over these ingredients.
- Season the chicken breasts thoroughly with onion powder and salt. Spread Dijon mustard on both sides and position them on top of the rice mixture in the crockpot.
- Secure the lid and let it cook on HIGH for 2 hours or on LOW for 5-6 hours.
- Remove the lid and take the chicken out, placing it on a cutting board. Once it’s cool enough, cut the chicken into small pieces.
- Microwave the broccoli until tender, then drain. Add it to the crockpot and mix well.
- Incorporate the plain yogurt and diced chicken into the crockpot, stirring until everything is well combined. Check the rice; if it’s not fully cooked, add more broth, up to one cup.
- Evenly distribute the shredded cheddar cheese over the chicken and rice mixture.
- Cover again and cook on HIGH for an additional 30 minutes, or until the cheese melts and the rice is tender. Serve warm, garnishing with chopped parsley if you like.
Notes
- For a smoother consistency, mix in additional plain yogurt near the end of cooking.
- Enhance the dish by incorporating extra vegetables such as bell peppers or peas.
- Try varying the cheese selection with options like mozzarella or Monterey Jack for a distinct flavor profile.
