Crockpot Broccoli Cheddar Chicken and Rice
A delightful dish combining tender chicken thighs, vibrant broccoli, and cheesy goodness, perfect for cozy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 cups broccoli florets (fresh or frozen)
- 1 cup uncooked long-grain white rice
- 2 cups shredded sharp cheddar cheese
- 3 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
Preparation
- Start by finely chopping the onion and mincing the garlic. Set them aside.
- In a small saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes.
Cooking
- Place the chicken thighs in the crockpot. Add broccoli, rice, onion, and garlic on top.
- Pour the chicken broth over the mixture and stir in the roux. Season with salt and pepper.
- Cover and cook on low for about 6 hours or until heated through and chicken is tender.
- About 15 minutes before serving, stir in the cheddar cheese and let it melt.
Serving
- Scoop into bowls and sprinkle extra cheese on top for a touch of flair.
Notes
For extra flavor, add lemon juice or hot sauce. Customize with turkey or more vegetables as desired. Top with fresh herbs for an added touch.