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Creamy chicken rice with title reading Creamy Slow Cooker Chicken, Broccoli and Rice Recipe
Good Fork Daily Editorial Kitchen

Creamy Slow Cooker Chicken, Broccoli and Rice Recipe

Chicken thighs, converted rice and fresh broccoli cooked in stages, then finished off heat with cheddar and Greek yogurt.
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Resting time 5 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds thawed boneless skinless chicken thighs
  • 1 teaspoon Diamond Crystal kosher salt divided; or 1/2 teaspoon fine salt
  • 1/2 teaspoon ground black pepper divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 2 3/4 cups low-sodium chicken broth divided
  • 1 1/2 cups converted long-grain white rice dry; such as parboiled rice
  • 4 cups small fresh broccoli florets about 12 ounces
  • 1 1/2 cups sharp cheddar cheese freshly shredded
  • 3/4 cup plain whole-milk Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice

Equipment

  • 6-quart slow cooker
  • Thin-probe instant-read thermometer
  • Clean plate
  • Small saucepan or microwave-safe measuring jug
  • Mixing bowl

Method
 

  1. Season thawed chicken with 3/4 teaspoon kosher salt, 1/4 teaspoon pepper, garlic powder and thyme.
  2. Add oil and onion to a 6-quart slow cooker. Add chicken, garlic and 1 1/2 cups broth.
  3. Cover and cook until every thickest thigh reaches 165°F, about 2 to 3 hours on high or 4 to 5 hours on low. Transfer chicken to a clean covered plate.
  4. Switch to high. Stir in converted rice and the remaining 1 1/4 cups broth, heated until steaming. Cover 35 minutes.
  5. Stir once and cook 10 to 25 minutes more, until rice is almost tender; add 1/4 cup boiling broth if dry.
  6. Spread broccoli on top. Cover 15 to 25 minutes, until broccoli is crisp-tender and rice is tender.
  7. Switch off. Shred chicken and return it. Temper cheddar, yogurt and Dijon with hot rice mixture, then fold in. Add lemon and remaining seasoning.
  8. Rest covered off heat for 5 minutes and serve promptly.

Notes

  • Use fully thawed chicken and cook every thickest piece to 165°F.
  • Use converted or parboiled long-grain white rice, not instant, regular or brown rice.
  • Add broccoli only after rice is almost tender and dairy only after switching off.
  • This recipe was developed through culinary research and editorial review.