I’ve got another practical and delicious weeknight crock pot meal for you today! This one is a version of the classic chicken and rice dinner, because who doesn’t love chicken and rice? We really like those stuffed chicken breasts that you can buy pre-made and we often have them for quick and easy weeknight meals, but they can get expensive and they’re also pretty small, so that meal doesn’t ever leave enough for leftovers for lunch the next day. We love the broccoli and cheddar stuffed chicken breasts so I decided to take those same flavors and see if I could incorporate them into a big crock pot casserole. And it was a success!
Here’s the recipe so you can try it too!
-About 5 medium-large boneless, skinless chicken breasts
-1 cup of uncooked long grain white rice
-1 can of cream of chicken soup
-about 2 cups of frozen broccoli florets
-1 1/2 cups of water
-1 tsp onion powder
-1/2 tsp garlic powder
-1/2 tsp mustard powder
-1/2 tsp poultry seasoning
-1/4 tsp celery seed
-1/4 tsp black pepper
-1 cup of shredded cheddar cheese (I used a three cheddar blend)
I often use half the spice cupboard when I’m cooking, adding just a pinch of this and a dash of that, just because I think each thing I add gives it a little something extra with a casserole like this, but you could probably leave all of the spices out and have the dish still be very flavorful. So if you don’t have all those spices on hand, don’t even worry about it. 🙂
Combine the rice, soup, broccoli, water, and the spices in your crock pot and stir until everything’s coated. Rest your chicken breasts on top of the rice, cover with the lid, and let it cook on low for about 7 hours.
Open up the lid and sprinkle the entire top of your casserole generously with the shredded cheese, cover it back up, and let it cook for an additional 30-60 minutes.
And then you’re done!
OK, maybe the three-cheese blend wasn’t the best choice for something that I was going to possibly be taking pictures of. It really does makes the cheese look all weird and swirly in the photos. Mental note taken for next time! I promise you though, despite the weird looking cheese in these pictures, this is really yummy and yummy-looking in person! 🙂
I used my new casserole-style Crock Pot for this one, but you can of course use any kind of crock pot or slow cooker that you have. This casserole one is a really neat invention though because it gives you lots of surface area for your toppings (like melty cheese) and it gives you all of the crispy bits all around the edges just like a traditional casserole made in the oven.
If you’re on the look out for easy weeknight recipes this fall, and aren’t we all, definitely give this one a try! It’s quick to put together, and it’s filling, and it’s a crock pot recipe that actually works out the way it’s supposed to!
Do you have any easy weeknight crock pot recipes that you keep making over and over again? I’d love to hear about them in the comments below! I can always use another good crock pot recipe! 🙂
More recipes you may like!
- Crock Pot Buffalo Chicken Casserole
- Crock Pot Cabbage Rolls
- Easy 3 Ingredient Banana Bread
- How to peel a whole head of garlic in less than a minute
- How to make baked potatoes in your slow cooker
- Zucchini recipes that you will never get bored of
- The Creek Line House Food Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.