14 Chicken Broccoli Rice Crockpot Recipes That Make Weeknights Easier

Chicken broccoli rice crockpot recipes work because the slow heat gives the rice time to soak up chicken juices while the meat turns soft, and the broccoli goes in late so it keeps some bite. The supporting sauce or cheese carries everything else. These fourteen versions take that one foundation in genuinely different directions, from sharp cheddar to spicy buffalo to bright lemon.

Start with Creamy Chicken Broccoli Rice if you want the traditional slow cooker bowl. Go for Buffalo Ranch when you need heat, or Lemon Herb when you want it brighter. If you are planning meals, the Freezer Bag Chicken Broccoli Rice is built for that.

Which Chicken Broccoli Rice Crockpot Recipe Should You Make?

Creamy Chicken Broccoli Rice

This is the one I make when I want a slow cooker bowl that tastes like a classic weeknight dinner. You get tender chicken, soft rice, and broccoli that still has some snap.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into bite-size pieces: 680 g (1 1/2 lb)
• Long-grain white rice, rinsed: 250 g (1 1/4 cups)
• Broccoli florets, cut small: 350 g (4 cups)
• Chicken stock: 480 ml (2 cups)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Heavy cream: 240 ml (1 cup)

Instructions

Step 1: Toss the 680 g (1 1/2 lb) chicken, 250 g (1 1/4 cups) rice, onion, garlic, 1 tsp salt, and 1/2 tsp pepper into your slow cooker. Pour in the 480 ml (2 cups) stock and stir everything together. Cover and cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is tender and most of the liquid is absorbed.

Step 2: Stir in the 350 g (4 cups) broccoli and 240 ml (1 cup) heavy cream, then put the lid back on. Leave it on High for 30 to 45 minutes. You’ll see the broccoli turn bright green and a fork will slide through the stems with only a little resistance.

Step 3: Taste the sauce and add a pinch more salt if you want. If it feels too thick, loosen it with 60 ml (1/4 cup) warm stock and stir gently once.

Step 4: Pile the creamy rice into bowls while it still looks glossy, and scatter chives or a little grated Parmesan over the top if that sounds good to you.

Cheddar Broccoli Chicken Rice

If you have a house full of broccoli skeptics, this cheesy version usually wins them over. The cheddar goes in at the end in a few handfuls so it melts into a proper sauce.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts, cut into bite-size chunks: 675 g (1 1/2 lb)
• Long-grain white rice, rinsed: 250 g (1 1/4 cups)
• Broccoli florets, chopped small: 300 g (3 1/2 cups)
• Chicken stock: 360 ml (1 1/2 cups)
• Whole milk: 240 ml (1 cup)
• Cream cheese, cubed: 120 g (4 oz)
• Sharp cheddar, shredded: 200 g (2 cups)
• Onion powder: 1 tsp
• Garlic powder: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Put the 675 g (1 1/2 lb) chicken, 250 g (1 1/4 cups) rice, 360 ml (1 1/2 cups) stock, 240 ml (1 cup) milk, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp salt into your slow cooker. Give it a good stir, then cover and cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is soft.

Step 2: Add the 300 g (3 1/2 cups) broccoli and push the 120 g (4 oz) cream cheese cubes down into the mixture. Cover and cook on High for 30 more minutes. You’ll know it is ready when the florets look bright green.

Step 3: Stir the mixture gently so the cream cheese melts into the rice, then add the 200 g (2 cups) cheddar a handful at a time while you keep the spoon moving. You’ll see it melt evenly into the sauce.

Step 4: If the sauce feels too thick for your taste, splash in 60 ml (1/4 cup) warm milk and fold everything once. Give it a minute to tighten back up.

Step 5: Spoon the rice into shallow bowls and let everyone add a little more cheddar on top if that makes you happy.

Buffalo Ranch Chicken Broccoli Rice

This one has real heat and a ranch creaminess that cools it down just enough. It is the version I pull out when I want the slow cooker to taste like a game day snack turned into dinner.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into small pieces: 680 g (1 1/2 lb)
• Long-grain white rice, rinsed: 200 g (1 cup)
• Broccoli florets, chopped: 300 g (3 1/2 cups)
• Chicken stock: 360 ml (1 1/2 cups)
• Buffalo sauce: 80 ml (1/3 cup)
• Ranch seasoning mix: 2 tbsp
• Cream cheese, cubed: 140 g (5 oz)
• Celery, finely diced: 2 ribs
• Sharp cheddar, shredded: 120 g (1 1/4 cups)
• Crumbled blue cheese, for serving: 60 g (1/2 cup)

Instructions

Step 1: In your slow cooker, combine the 680 g (1 1/2 lb) chicken, 200 g (1 cup) rice, celery, 360 ml (1 1/2 cups) stock, 80 ml (1/3 cup) buffalo sauce, and 2 tbsp ranch seasoning. Stir well, cover, and cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is tender.

Step 2: Fold in the 300 g (3 1/2 cups) broccoli and set the 140 g (5 oz) cream cheese on top. Cover and leave it on High for 30 minutes. The broccoli will turn bright green while you wait.

Step 3: Stir the cream cheese through the rice, then add the 120 g (1 1/4 cups) cheddar in a few additions while you keep the spoon moving. You’ll see it melt evenly into the sauce.

Step 4: Taste a spoonful and decide if you want more heat. Start with 1 tbsp buffalo sauce and stir it in, then taste again so you do not overshoot.

Step 5: Ladle the rice into bowls and finish with the 60 g (1/2 cup) blue cheese and some chopped celery leaves if you like the crunch.

Garlic Parmesan Chicken Broccoli Rice

This one leans on two ingredients I rarely skip: a generous amount of garlic and good Parmesan. The rice turns savory and a little nutty, and the broccoli picks up that garlic butter flavor.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cut into bite-size chunks: 900 g (2 lb)
• Jasmine rice, rinsed: 300 g (1 1/2 cups)
• Broccoli florets, cut small: 350 g (4 cups)
• Chicken stock: 480 ml (2 cups)
• Heavy cream: 240 ml (1 cup)
• Garlic cloves, minced: 5
• Parmesan cheese, finely grated: 100 g (1 cup)
• Butter: 45 g (3 tbsp)
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Scatter the 300 g (1 1/2 cups) rice and 900 g (2 lb) chicken into your slow cooker, then add the 480 ml (2 cups) stock, 5 minced garlic cloves, 1/2 tsp salt, and 1/2 tsp pepper. Stir once, put the lid on, and cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice has absorbed most of the liquid.

Step 2: Fold in the 350 g (4 cups) broccoli and cover again. Let it cook on High for 30 to 40 minutes, and you will see the florets brighten.

Step 3: Add the 45 g (3 tbsp) butter and 240 ml (1 cup) cream, then sprinkle the 100 g (1 cup) Parmesan in three additions while you stir. You want each handful to disappear before the next one goes in.

Step 4: If the sauce looks too tight for your liking, add 60 ml (1/4 cup) warm stock and fold gently. You have a few minutes before it settles.

Step 5: Serve the rice in wide bowls with extra Parmesan and a good crack of black pepper if that is your thing.

Mushroom Wild Rice Chicken Broccoli

Wild rice gives this version a chewy, nutty backbone that holds up to the mushrooms. You get a deeper, more savory pot than the white rice versions, and it reheats well for lunches.

Ingredients (makes 8 servings)

• Boneless skinless chicken thighs, cut into large chunks: 1.1 kg (2 1/2 lb)
• Wild rice blend, rinsed: 350 g (1 3/4 cups)
• Cremini mushrooms, thickly sliced: 450 g (1 lb)
• Broccoli florets, chopped: 350 g (4 cups)
• Chicken stock: 720 ml (3 cups)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Dried thyme: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Combine the 1.1 kg (2 1/2 lb) chicken, 350 g (1 3/4 cups) wild rice, mushrooms, onion, garlic, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper in your slow cooker. Add the 720 ml (3 cups) stock and stir well, then cover and cook on High for 4 to 5 hours, or Low, 7 to 8 hours, until the rice is tender but still has chew.

Step 2: Add the 350 g (4 cups) broccoli, put the lid back on, and leave it on High for 40 to 50 minutes. You’ll see the broccoli turn bright green.

Step 3: Stir everything once, and if the rice has drunk up more liquid than you expected, add 120 ml (1/2 cup) warm stock and let it sit for 10 minutes.

Step 4: Taste and add a little more salt or pepper if you want. This is the moment to adjust, before the rice gets too soft.

Step 5: Spoon the warm rice into big bowls and top with a spoonful of the mushrooms and chicken from the bottom of your pot.

Low Carb Cauliflower Rice Chicken Broccoli

If you want the same comfort without the grains, cauliflower rice steps in and soaks up every bit of the cheesy sauce. It goes in halfway through the cook so it stays soft but not watery.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts, cut into bite-size pieces: 680 g (1 1/2 lb)
• Cauliflower rice, fresh or thawed from frozen: 500 g (5 cups)
• Broccoli florets, cut small: 300 g (3 1/2 cups)
• Chicken stock: 240 ml (1 cup)
• Cream cheese, cubed: 140 g (5 oz)
• Sharp cheddar, shredded: 160 g (1 1/2 cups)
• Yellow onion, finely diced: 1 small
• Garlic cloves, minced: 3
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Place the 680 g (1 1/2 lb) chicken, onion, garlic, 240 ml (1 cup) stock, 1/2 tsp salt, and 1/2 tsp pepper into your slow cooker. Stir, cover, and cook on High for 3 hours, or Low, 5 hours, until the chicken is cooked through and the onion is soft.

Step 2: Stir in the 500 g (5 cups) cauliflower rice and 300 g (3 1/2 cups) broccoli. You want to fold them in gently so the pieces stay separate.

Step 3: Cover and cook on High for 30 to 40 minutes. You’ll see the broccoli turn bright green and the cauliflower rice soften without turning to mush.

Step 4: Add the 140 g (5 oz) cream cheese and 160 g (1 1/2 cups) cheddar in small pieces, then stir until you have a pale, creamy sauce. If it is too thick, add a splash of warm stock.

Step 5: Spoon the mixture into bowls and dig in while the cheese is still stretchy. You can add hot sauce at the table if that is your mood.

Enchilada Chicken Broccoli Rice

This one bakes red enchilada sauce right into the rice, which gives the whole pot a smoky, slightly tangy backbone. It is the version you pick when you have a jar of sauce in the cupboard and want dinner to feel a little celebratory.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into small chunks: 800 g (1 3/4 lb)
• Long-grain white rice, rinsed: 250 g (1 1/4 cups)
• Broccoli florets, chopped: 300 g (3 1/2 cups)
• Enchilada sauce, mild or medium: 420 ml (1 3/4 cups)
• Chicken stock: 240 ml (1 cup)
• Black beans, drained and rinsed: 250 g (1 1/2 cups)
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Salt: 1/2 tsp
• Shredded Mexican cheese blend: 160 g (1 1/2 cups)

Instructions

Step 1: Put the 800 g (1 3/4 lb) chicken, 250 g (1 1/4 cups) rice, black beans, 420 ml (1 3/4 cups) enchilada sauce, 240 ml (1 cup) stock, 2 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt into your slow cooker. Stir well so the rice is coated in the red sauce.

Step 2: Cover and cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is tender and has taken on the color of the sauce. You will smell the cumin long before you lift the lid.

Step 3: Fold in the 300 g (3 1/2 cups) broccoli and half of the 160 g (1 1/2 cups) cheese. Cover and cook on High for 30 minutes. You’ll see the broccoli turn bright and the cheese melt in as it cooks.

Step 4: Sprinkle the remaining cheese over the top, put the lid back on, and let it sit for 10 minutes so you get a soft cheesy layer.

Step 5: Scoop into bowls and add a squeeze of lime, a spoon of sour cream, or a few cilantro leaves if you want to brighten the plate.

Thai Peanut Chicken Broccoli Rice

Coconut milk and peanut butter make this version rich and a little sweet, with just enough lime to wake it up. It is the one to make when you want a completely different direction from the cheesy cream pots.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into small pieces: 680 g (1 1/2 lb)
• Jasmine rice, rinsed: 250 g (1 1/4 cups)
• Broccoli florets, chopped small: 300 g (3 1/2 cups)
• Coconut milk, full fat: 400 ml (1 can)
• Chicken stock: 240 ml (1 cup)
• Peanut butter, smooth: 120 g (1/2 cup)
• Soy sauce: 3 tbsp
• Lime juice: 2 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp

Instructions

Step 1: Whisk the 400 ml (1 can) coconut milk, 240 ml (1 cup) stock, 120 g (1/2 cup) peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, garlic, and ginger in your slow cooker insert until smooth. Add the 680 g (1 1/2 lb) chicken and 250 g (1 1/4 cups) rice, then stir well.

Step 2: Cover and cook on High for 3 to 4 hours, or Low, 5 to 6 hours. The rice will soak up the sauce and you will see a glossy, thick pot.

Step 3: Fold in the 300 g (3 1/2 cups) broccoli and put the lid back on. Cook on High for 30 to 40 minutes, so the florets turn bright green but you still get a little crunch.

Step 4: Taste and add a squeeze of extra lime or a teaspoon of soy sauce if you want brighter or saltier. If the pot seems dry, stir in 60 ml (1/4 cup) warm stock.

Step 5: Serve the rice in bowls with chopped roasted peanuts, lime wedges, and cilantro if that is your thing.

Tomato Basil Chicken Broccoli Rice

This pot leans on crushed tomatoes and fresh basil, so it turns out saucy and bright rather than rich. The rice drinks up the tomato juice, and the broccoli adds a green bite near the end.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts, cut into bite-size chunks: 800 g (1 3/4 lb)
• Long-grain white rice, rinsed: 250 g (1 1/4 cups)
• Broccoli florets, chopped: 300 g (3 1/2 cups)
• Crushed tomatoes: 400 ml (1 2/3 cups)
• Chicken stock: 360 ml (1 1/2 cups)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Fresh basil leaves, torn: 30 g (1 cup)

Instructions

Step 1: Combine the 800 g (1 3/4 lb) chicken, 250 g (1 1/4 cups) rice, onion, garlic, 400 ml (1 2/3 cups) crushed tomatoes, 360 ml (1 1/2 cups) stock, 1 tsp salt, and 1/2 tsp pepper in your slow cooker. Stir well and cover.

Step 2: Cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is tender and the tomato sauce has thickened slightly. You will notice the raw tomato smell turning sweet.

Step 3: Stir in the 300 g (3 1/2 cups) broccoli and half of the fresh basil. Cover and cook on High for 30 to 40 minutes. You’ll see the broccoli turn bright green and the sauce deepen.

Step 4: Taste the sauce and add a little salt if you think it needs it. If it is too thin for your taste, leave the lid off for 10 minutes.

Step 5: Spoon into rustic bowls and finish with the remaining basil and a light drizzle of olive oil if you like.

Lemon Herb Chicken Broccoli Rice

This is the version for when you want the same creamy pot but with a brighter, fresher edge. Greek yogurt goes in at the end instead of cream, and the lemon does a lot of heavy lifting.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts, cut into bite-size pieces: 680 g (1 1/2 lb)
• Long-grain white rice, rinsed: 250 g (1 1/4 cups)
• Broccoli florets, cut small: 300 g (3 1/2 cups)
• Chicken stock: 480 ml (2 cups)
• Lemon, zested and juiced: 1 large (about 3 tbsp juice)
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Plain Greek yogurt: 160 ml (2/3 cup)

Instructions

Step 1: Add the 680 g (1 1/2 lb) chicken, 250 g (1 1/4 cups) rice, 480 ml (2 cups) stock, garlic, 1 tsp oregano, 1 tsp salt, 1/2 tsp pepper, all of the lemon zest, and half the lemon juice to your slow cooker. Stir once and cover.

Step 2: Cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is tender and the lemon scent has gone soft and savory. You can sneak a spoonful to check.

Step 3: Fold in the 300 g (3 1/2 cups) broccoli and the remaining lemon juice. Cover and cook on High for 25 to 35 minutes. The florets will stay bright green if you do not leave them too long.

Step 4: Put the 160 ml (2/3 cup) yogurt in a small bowl. Whisk in a ladleful of the hot cooking liquid, then pour it back into the pot and fold gently. You do this so the yogurt warms up without curdling.

Step 5: Taste and adjust salt, then spoon the rice into bowls with fresh dill or parsley if that is your style.

Stuffed Pepper Chicken Broccoli Rice

Bell peppers become edible bowls here, and the slow cooker steams them gently while the rice inside finishes cooking. You get a bright, slightly sweet pepper in every scoop.

Ingredients (makes 8 stuffed pepper halves)

• Bell peppers, any color, halved and seeded: 4 large (makes 8 halves)
• Boneless skinless chicken thighs, cut into very small pieces: 680 g (1 1/2 lb)
• Cooked rice, white or brown: 300 g (1 1/2 cups)
• Broccoli florets, very finely chopped: 200 g (2 cups)
• Marinara or tomato sauce: 480 ml (2 cups)
• Chicken stock: 240 ml (1 cup)
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp
• Salt: 1/2 tsp
• Mozzarella cheese, shredded: 160 g (1 1/2 cups)

Instructions

Step 1: In a bowl, mix the 680 g (1 1/2 lb) chicken, 300 g (1 1/2 cups) cooked rice, 200 g (2 cups) broccoli, garlic, 1 tsp oregano, and 1/2 tsp salt. Add 240 ml (1 cup) of the marinara and stir until everything sticks together, and you will see it clump.

Step 2: Pour half of the remaining marinara into the bottom of your slow cooker, then set the 8 pepper halves in the sauce. They should sit snugly without falling over.

Step 3: Spoon the chicken mixture into each pepper half, packing it gently so you fill every cavity. You will use about 3 tbsp per half.

Step 4: Pour the remaining marinara over the tops and around the peppers. Cover and cook on High for 4 hours, or Low, 7 hours, until the chicken is cooked through. You’ll know the peppers are ready when a knife slides easily into the side.

Step 5: Turn off the heat, sprinkle the 160 g (1 1/2 cups) mozzarella over the peppers, and put the lid back on for 10 minutes. You’ll see the cheese melt over the tops.

Step 6: Lift the pepper halves out with a slotted spoon and serve them with the sauce spooned over. If you like, add a little fresh basil.

Freezer Bag Chicken Broccoli Rice

This is the one that gets you two future dinners with one prep session. You freeze the uncooked chicken and rice mixture flat, then thaw and dump it into the slow cooker on the day you want dinner.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless skinless chicken breasts, cut into bite-size pieces: 1.4 kg (3 lb)
• Long-grain white rice, rinsed: 400 g (2 cups)
• Broccoli florets, chopped small: 700 g (8 cups)
• Chicken stock: 960 ml (4 cups)
• Cream cheese, cubed: 280 g (10 oz)
• Sharp cheddar, shredded: 240 g (2 1/2 cups)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Salt: 1 tsp
• Black pepper: 1 tsp

Instructions

Step 1: Label two gallon freezer bags with the date and cooking instructions. You’ll work with half the ingredients per bag, so divide the 1.4 kg (3 lb) chicken, 400 g (2 cups) rice, onion, garlic, 1 tsp salt, and 1 tsp pepper evenly between them.

Step 2: Pour 480 ml (2 cups) of the stock into each bag, press out the air, and seal. Gently massage the bag with your hands so the stock coats all the rice and chicken.

Step 3: Lay the bags flat in your freezer. You’ll have two thin slabs that thaw quickly, and you can stack them to save space.

Step 4: The night before cooking, move one bag to the fridge to thaw. If you forget, run the sealed bag under cool water for 15 minutes and then add 1 extra hour to the cook time.

Step 5: Empty the thawed mixture into your slow cooker. Cover and cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is tender.

Step 6: In the last 30 minutes, add half the broccoli (350 g / 4 cups), half the cream cheese (140 g / 5 oz), and half the cheddar (120 g / 1 1/4 cups). Stir, cover, and finish on High. Serve this batch now, and you have one more bag left for another night.

Crunchy Topped Chicken Broccoli Rice

A buttery panko topping gives this pot a crisp contrast to the creamy rice underneath. You make the topping on the stove while the broccoli finishes, then sprinkle it over at the last second so it stays crunchy.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into small pieces: 800 g (1 3/4 lb)
• Long-grain white rice, rinsed: 250 g (1 1/4 cups)
• Broccoli florets, chopped small: 350 g (4 cups)
• Chicken stock: 480 ml (2 cups)
• Heavy cream: 240 ml (1 cup)
• Onion powder: 2 tsp
• Garlic powder: 2 tsp
• Salt: 1 tsp
• Panko breadcrumbs: 50 g (1/2 cup)
• Butter: 30 g (2 tbsp)

Instructions

Step 1: Combine the 800 g (1 3/4 lb) chicken, 250 g (1 1/4 cups) rice, 480 ml (2 cups) stock, 240 ml (1 cup) cream, 2 tsp onion powder, 2 tsp garlic powder, and 1 tsp salt in your slow cooker. Stir everything together and cover.

Step 2: Cook on High for 3 to 4 hours, or Low, 5 to 6 hours, until the rice is tender and the sauce has thickened enough to coat the back of your spoon.

Step 3: Fold in the 350 g (4 cups) broccoli, put the lid back on, and cook on High for 30 to 45 minutes. You’ll see the florets turn bright green.

Step 4: While the broccoli finishes, melt the 30 g (2 tbsp) butter in a small skillet over medium heat. Add the 50 g (1/2 cup) panko and cook for 3 to 5 minutes while you stir often. You’ll smell it turn nutty before the crumbs turn golden brown.

Step 5: Taste the rice and adjust salt if you need to. If the pot feels dry, stir in 60 ml (1/4 cup) warm stock.

Step 6: Spoon the creamy rice into bowls and scatter the crunchy panko over each serving right before you sit down. That way the topping does not soften while it waits.

Chicken Broccoli Rice Soup

This loose, brothy version is what you make when you want rice and broccoli in a spoonable, comforting soup rather than a thick casserole. It still cooks low and slow, and it reheats beautifully the next day.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cut into bite-size pieces: 800 g (1 3/4 lb)
• Long-grain white rice, rinsed: 200 g (1 cup)
• Broccoli florets, chopped small: 300 g (3 1/2 cups)
• Chicken stock: 1.5 l (6 cups)
• Whole milk: 480 ml (2 cups)
• Carrots, diced: 2 medium
• Celery, diced: 2 ribs
• Onion powder: 2 tsp
• Dried thyme: 1 tsp
• Salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Add the 800 g (1 3/4 lb) chicken, 200 g (1 cup) rice, carrots, celery, 1.5 l (6 cups) stock, 2 tsp onion powder, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper to your slow cooker. Stir well, cover, and cook on High for 3 to 4 hours, or Low, 6 to 7 hours, until the rice is soft and the chicken is cooked through.

Step 2: Stir in the 300 g (3 1/2 cups) broccoli and 480 ml (2 cups) milk. Cover and cook on High for 30 to 40 minutes, so the florets brighten but you still get a little texture.

Step 3: Taste the broth and add a pinch more salt if you think it needs it. If the soup is thicker than you like, add 120 ml (1/2 cup) warm stock.

Step 4: Ladle the soup into deep bowls and finish with black pepper and a few crackers if that is your move.

The one move that matters in every version is the broccoli timing. Keep the florets out until the last 30 to 45 minutes, so they turn tender-crisp instead of gray. If you like yours softer, stir them in at the one-hour mark and keep the lid on tight.

Pick one, set your slow cooker in the morning, and you’ll sit down to a full meal with almost no evening work.