Knorr Cheddar Broccoli Rice With Chicken Recipe Crock Pot: Set and Forget Savory Meal

This slow cooker meal solves busy weeknights with minimal effort and maximum flavor. I developed this method after one too many evenings of takeout, determined to create something savory and satisfying without the fuss.

Combining tender chicken, rice, and broccoli with a creamy cheddar sauce in one pot means everything cooks together, absorbing flavors as it goes. The crock pot does most of the work, while you focus on what matters.

By the time it’s done, you’ll have a complete, comforting meal with juicy chicken, perfectly cooked rice, and bright broccoli, all coated in a rich cheddar sauce. No extra pans, no stress.

Serve it straight from the pot for a dinner that feels like home, even on the busiest days. Here’s how to make it.

Ingredients for Knorr Cheddar Broccoli Rice with Chicken Recipe Crock Pot

Simple ingredients for a hearty, creamy one-pot meal with almost no effort.

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The chicken is the backbone here. Boneless breasts stay juicy, but thighs work too (just trim excess fat). Costco has great bulk packs if you’re feeding a crowd. For the rice, any long-grain white works—just avoid instant. The Knorr mix is the flavor shortcut (find it near other rice mixes at any grocery store), but check the expiration date—old packets lose their punch.

No chicken broth? Water with a bouillon cube does the trick. Out of cheddar? Colby or Monterey Jack melt just as nicely. Heavy cream can be swapped for half-and-half (slightly less rich) or whole milk (even lighter). Frozen broccoli works great here—no need to thaw (just toss it in). Want extra veggies? Add diced carrots or bell peppers with the onion.

Leftovers reheat like a dream. Store in the fridge for up to 4 days or freeze for 3 months. The sauce thickens as it cools, so stir in a splash of milk when reheating. I like to prep this the night before—just keep the chicken and rice separate until morning (they’ll cook unevenly if mixed too early).

Step-by-Step Instructions for Knorr Cheddar Broccoli Rice With Chicken Crock Pot

This hands-off method delivers creamy, cheesy perfection with minimal effort on your part.

Step 1: Prepare the Base Ingredients

Cut the 1.5 lb Boneless Chicken Breasts into bite-sized pieces and place them in the bottom of your slow cooker. I like to trim any visible fat first for the best texture. Evenly distribute the 1.5 cups Long-Grain White Rice over the chicken, making sure it’s spread in a single layer.

Finely dice the 0.5 whole Onion and mince the 2 cloves Garlic Cloves, then scatter them over the rice. Add the 3 cups Broccoli Florets on top, pressing them down gently so they make contact with the other ingredients. This layering ensures everything cooks evenly.

Step 2: Add Liquids and Seasoning

Sprinkle the seasoning packet from the 1 package Knorr Cheddar Broccoli Rice Mix evenly over the broccoli. Then pour in the 2.5 cups Chicken Broth, making sure to cover all the dry ingredients. The liquid should just barely cover the rice—if it doesn’t, add a splash more broth.

Dot the top with 2 tbsp Unsalted Butter, which will melt and infuse everything with richness as it cooks. Season with 0.5 tsp Salt and 0.25 tsp Black Pepper, but go light on the salt since the seasoning packet already contains some. Stir gently to combine, just enough to distribute the seasoning without breaking up the rice.

Step 3: Slow Cook to Perfection

Cover the slow cooker and set it to cook on low for 4-5 hours or high for 2-3 hours. You’ll know it’s done when the chicken is tender and the rice is fully cooked—it should be soft with no hard center when you taste a grain.

The broccoli should be bright green and tender-crisp. If you notice the edges drying out, add a splash of broth or water. Resist the urge to stir during cooking, as this can make the rice mushy. The aroma alone will tell you when it’s nearly ready—rich, cheesy, and irresistibly savory.

Step 4: Finish with Creamy Cheese Sauce

Once the rice and chicken are cooked, stir in the 0.5 cup Heavy Cream to create a luscious, creamy base. The cream will blend with the cooking liquid to make a velvety sauce. Then, gradually sprinkle in the 1.5 cups Shredded Cheddar Cheese, stirring between each addition until fully melted.

Let the mixture sit covered for 5-10 minutes after adding the cheese—this gives the sauce time to thicken and the flavors to meld together. The final dish should be rich, creamy, and packed with cheesy, savory goodness. Taste and adjust the seasoning with a little more salt or pepper if needed.

Regional Styles of These Flavors

Southern Comfort Style

In the South, we’d add ½ tsp smoked paprika and a dash of hot sauce to the mix for a little kick. I also swap the cheddar for pepper jack cheese sometimes to give it that extra Southern flair. It’s all about bold flavors that warm you up. 💛

Midwest Hearty Version

Midwestern cooks love to bulk this up with 1 cup diced carrots and ½ cup corn kernels for extra heartiness. The addition of 1 tsp dried thyme gives it that classic comfort food taste. It’s perfect for those chilly evenings when you need something filling.

Southwest Spice Twist

For a Southwest vibe, stir in 1 can black beans (drained) and 1 cup corn with the rice. Replace the cheddar with Monterey Jack and add 1 tsp cumin to the seasoning. Top with fresh cilantro and a squeeze of lime before serving.

New England Creamy

New Englanders might add ½ cup sour cream at the end for extra tang and creaminess. I also like to include ½ cup shredded carrots for a touch of sweetness. It’s a cozy, creamy take that feels like a hug in a bowl.

Texas Bold Flavor

Everything’s bigger in Texas, so we’d use 2 cups shredded cheese instead of 1.5. Add 1 diced jalapeño with the onions for heat, and sprinkle crushed tortilla chips on top before serving. This version brings the heat and the heart. 🔥

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