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Chicken with rice and broccoli is a great dish when you’re craving a comforting creamy casserole. The easy, healthy, low calorie version of slow cooker chicken rice and broccoli casserole from Prevention cook booklet with just 226 calories was a hit for family dinner.
A great tasty choice with far fewer fat and calories.
Recipe Notes
I’d say it is best to cook this 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.
Creamy and comforting, adding the broccoli to this slow cooker chicken and rice dish 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.
How Many Calories and Points in Slow Cooker Chicken Rice and Broccoli?
According to my calculations, each serving has about 226 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
If you like this lightened up chicken and broccoli casserole with rice, be sure to check out my other Weight Watchers friendly crock pot recipes including: Cheesy Chicken and Rice Casserole, Slow Cooker Hamburger Stew, Slow Cooker Hunter Chicken Stew, Couscous-Stuffed Slow Cooker Peppers and 4-Ingredient Chicken Alfredo with Broccoli
If you’ve made this low calorie crock pot Chicken, Rice and Broccoli, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Chicken, Rice and Broccoli Recipe
Ingredients
- 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)
- 12 ounces organic cream of mushroom condensed soup
- 3 cups chicken broth
- 1 bag (16 ounces) frozen broccoli florets, thawed
Instructions
- Ideal slow cooker size: 4-Quart.
- Coat the slow cooker insert with non-stick cooking spray.
- Place the chicken, rice, cheese, soup and chicken broth in the slow cooker.
- Stir to combine.
- Cover and Cook on LOW 3-1/2 to 5 hours, until the rice is nearly tender and has absorbed most of the liquid.
- Stir in the broccoli and cook 30 minutes longer.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 7 PointsPlus (Old plan) It is best to cook this recipe 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. Creamy and comforting, adding the broccoli to this slow cooker chicken and rice dish during the last 30 minutes prevents it from getting overcooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Slow Cooker So Easy Magazine by Prevention
More Lightened Up Low Calorie Casserole Recipes
- Chicken and Spinach Casserole (LaaLoosh)
- Bubble Up Chicken Pot Pie (RecipeDiaries)
- Macaroni and Cheese Italian-Style (SkinnyKitchen)
- Chicken Enchilada Pasta Bake (DrizzleMeSkinny)
Watch this video to see how to make cheesy cheddar broccoli chicken and rice casserole on the stovetop/oven:
Today’s Always Low Calorie Food For Thought
“Treat yourself with compassion, understanding, and support and you’ll get a lot farther than with harsh self-judgment. Treat yourself like a dear friend. It’s that simple—and yet it can be so hard to do. Stop berating yourself and beating yourself up. Give yourself the benefit of the doubt, same as you would anyone else. Focus on your achievements, not faults. Chances are, once you start looking, you’ll be surprised at just how many there are.”
Can this be made on stove top? Any changes to liquid amounts?
Hi Linda, I’ve only made this in the slow cooker so I’m not sure how to best advice you to adjust the liquid for the stovetop. Sorry I couldn’t be of more help.
I would like to make this dish but cooking it on the stove top instead of a slow cooker. What about time and liquid measures???
Hi Linda, I’ve only ever made this recipe in the slow cooker so I’m not sure how to adjust the time and liquid to convert to a stovetop recipe. Sorry I couldn’t be of more help.
Hi,
This looks fabulous, just wondering if anyone has tried this with brown rice, or if you think it could work with brown rice.
Thanks!
Hi Tracy,
I haven’t tried it but think it should work. You might just need a little more liquid if it seems to be getting to dry.
Hi,
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!
Hi Cheryl,
Yes, you would still use the 3 cups of chicken broth. Thanks for stopping by and I hope you enjoy the chicken, rice and broccoli!!
I am vegetarian and I usually substitute vegetable broth for chicken broth. Very yummy with cream of mushroom soup too.
Hi Kari:
Great recipes, but could you also list how much sodium is in them for people who must watch that.
Thanks
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!!
Do you think you could make this with raw chicken by just adding more cooking time?
Hi Lauren,
I haven’t tried it but think it would be fine if you chopped up the raw chicken into small chunks. Hope this helps.
When you say package of cream of mushroom soup, are you talking about a can or powder?
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.
Fat free can change tast and point value ?
Thanks! I’ll give it a try and let you know!
Do you think minute rice would work?
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.
You mention adding water. How much? It’s not in the recipe. Thanks, sounds good!
Hi Renee, it should actually say “chicken broth” which I’ve corrected. (3 cups) Thanks!