Chicken and Rice Broccoli Casserole

Prep Time: 20 minutes

Cook Time: 4+ hours

Servings: 6


1 yellow onion, finely chopped
1 cup long grain brown rice, rinsed and drained (Not quick-cooking or instant)
1 pound boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried thyme
2 (14.5 oz.) cans low-sodium chicken broth
4 cups (1 pound) broccoli florets
1 cup sharp cheddar cheese, grated
1/2 cup sour cream
1/2 cup parmesan cheese, grated
kosher salt and freshly ground pepper, to taste


  1. Place chopped onion and rinsed rice in slow cooker, then place chicken on top.
  2. Season generously with salt and pepper, then add garlic powder and thyme.
  3. Pour chicken broth over chicken onion rice mixture, making sure to submerge rice so it cooks evenly.
  4. Cover slow cooker and cook on high for 3-4 hours, or until rice has absorbed almost all liquid and chicken is cooked through.
  5. Optional: transfer chicken to a cutting surface and shred. Return to slow cooker.
  6. Place broccoli in a microwaveable bowl along with 1 inch of water. Cover with plastic wrap, making sure to seal tightly, and microwave for 4-5 minutes, or until broccoli is crisp-tender.
  7. Stir broccoli into chicken rice mixture.
  8. Add sour cream and parmesan cheese to slow cooker and stir until incorporated. Top with cheddar cheese, then stir until combined.
  9. Transfer to serving bowls and serve hot.