Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed into 1-inch pieces
  • 1 cup long-grain white rice, uncooked
  • 1 cup onion, finely chopped
  • 2 cups fresh broccoli florets, chopped small
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cheddar cheese soup
  • 1/2 cup chicken broth, low sodium
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups sharp Cheddar cheese, shredded
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Place the cubed chicken thighs, chopped onions, and uncooked rice at the bottom of the slow cooker. Layer the broccoli on top of the chicken. Ensure the rice is spread evenly to prevent clumping.
  2. In a medium bowl, whisk together the cream of chicken soup, cheddar cheese soup, chicken broth, milk, melted butter, garlic powder, salt, and black pepper.
  3. Pour the sauce mixture over the chicken and rice, stirring gently just enough to ensure the rice is submerged.
  4. Cover with the lid and cook on Low for 6-8 hours or High for 3-4 hours.
  5. Once the rice is tender and the chicken is cooked through, stir in 1 cup of the shredded Cheddar cheese until melted.
  6. Sprinkle the remaining 1/2 cup of cheese over the top, cover for 5-10 minutes until bubbly, and garnish with fresh parsley.