Slow Cooker Chicken Rice and Broccoli

(Weight Watchers Friendly Crock Pot Cooking Day 30)

Slow Cooker Chicken Rice and Broccoli, is a great dish when you’re craving a comforting casserole.

It’s from Slow Cooker So Easy By Prevention, one of those little cooking magazines I picked up while checking out of the grocery store recently.

It’s a recipe you need to keep your eye on so you don’t end up with mushy overcooked rice.

I’d say cook it on a day when you can watch it. It seemed like one minute my slow cooker chicken rice and broccoli was soupy and the next thing I knew it was on the verge of being overdone.

Slow Cooker Chicken Rice and Broccoli

Weight Watchers Friendly Slow Cooker Chicken, Rice and Broccoli

Creamy and comforting, adding the broccoli to this slow cooker chicken rice and broccoli during the last 30 minutes prevents it from getting overcooked.

Rod and I both enjoyed it for dinner along with a big green salad. The leftovers made for a few tasty quick and easy lunches during the week too.

Slow Cooker Chicken Rice and Broccoli
Prep time
Cook time
Total time
Slow Cooker Chicken Broccoli and Rice, a creamy comforting casserole you make in the Crockpot
Recipe type: Main, Slow Cooker
Serves: 8
  • 8 ounces cooked chicken, cubed
  • 1 cup long-grain rice (converted rice like Uncle Ben's works best)
  • 4 ounces reduced fat Cheddar cheese shredded (about 1 cup)
  • 1 package (12 ounces) organic cream of mushroom condensed soup
  • 3 cups chicken broth
  • 1 bag (16 ounces) frozen broccoli florets, thawed
  1. Coat the slow cooker with cooking spray. (I used my 4-Quart).
  2. Place the chicken, rice, cheese, soup and chicken broth in the slow cooker.
  3. Stir to combine.
  4. Cover and Cook on LOW 3-1/2 to 5 hours, until the rice is nearly tender and has absorbed most of the liquid.
  5. Stir in the broccoli and cook 30 minutes longer.
Martha's Notes
Nutrition Estimates Per Serving (1 cup): 226 calories, 6 g fat, 24 g carbs, 2 g fiber, 17 g protein and *7 Points Plus


Source: Adapted from Slow Cooker So Easy magazine by Prevention

If you liked this slow cooker chicken rice and broccoli you might also like:

Spanish Rice Beans Sausage One Pot Meal
Arroz Con Pollo
Skinny Chicken Broccoli Casserole
Skinny Pasta with Broccoli and Chicken

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

I used the 4 quart ceramic insert from my Hamilton Beach 3-in-1 Slow Cooker to make this slow cooker Slow Cooker Chicken Rice and Broccoli:

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    • says

      Hi Kim,

      I think minute rice would cook way too fast and be mushy. I also think the amount of liquid is less when you cook with minute rice. (1 part rice to 1 part liquid instead of 1 part rice to 2 parts liquid.) If you want to try it, I would say use 1 cup less broth and add the rice in during the last 10 to 15 minutes of cooking.

    • says

      Hi Kari,

      The organic condensed cream of mushroom soup is a liquid soup that tends to be packaged in those shelf-stable boxes you see on the shelves a lot these days. (Like the ones used for soy milk, rice milk, etc.) You could always substitute a can of cream of mushroom soup. Hope this helps.

  1. Bluebird says

    Hi Kari:
    Great recipes, but could you also list how much sodium is in them for people who must watch that.


    • says

      Unfortunately, sodium is one of those things that is just too variable for me to include because many of my recipes say to “season to taste with salt and pepper.” If you are watching your sodium, I’m sure you already know to use canned products that are labeled “no salt added” and/or “low sodium.” The good news is that most anything you make at home will have less salt than frozen dinners, restaurant and fast food!!

  2. SHERYL says


    If I were to substitute a can (approximately 10-11 0z.) of condensed cream of mushroom soup for the 12 oz.package, should I still add 3 cups of chicken broth?

    Thanks in advance!

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