Side Pannel
Slow Cooker Cheesy Chicken and Brocoli
Slow Cooker Cheesy Chicken and Brocoli
- Recipe Submitted by Chicoo on 08/30/2014
Category: Chicken, Main Dish
Ingredients List
- 3 T. vegetable oil
- 2 onions, minced
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 3 T. flour
- 1 c. chicken broth
- ½ c. heavy cream
- 1 tsp. dried mustard
- 2 lbs. boneless, skinless chicken thighs
- salt and pepper
- 2 c. rice, cooked
- 1 c. cheddar cheese, shredded
- ½ c. parmesan cheese, grated
- 12 oz. broccoli florets, fresh or frozen (see note)
Directions
1. Heat 2 T. of oil in a skillet over medium-high heat. Add onions, garlic, and oregano and cook until onions are softened.
2. Stir in flour and cook for 1 minute.
3. Whisk in chicken broth, scraping up any browned bits, until no lumps remain. Pour mixture into slow cooker.
4. Stir in heavy cream and dried mustard into slow cooker.
5. Season chicken thighs with salt and pepper, add to slow cooker, turning to coat. Cook 4-6 hours on low.
6. Break up chicken into bite size pieces with a wooden spoon. Stir in cooked rice, cheddar, parmesan, and 1 tsp. salt.
7. Cook broccoli in microwave until tender. Gently fold into casserole in slow cooker. Serve.
_____________________________________________________________________________________
Notes:
To avoid a broccoli and rice mush, cook them separately instead of with the chicken in the slow cooker. I use “steam in bag” frozen broccoli (12-ish ounces), and pre-cooked brown rice. A frozen rice is often available right along side the frozen veggies in the grocery store. Follow the directions for each on the bag and add them (cooked and hot!) to your chicken. Other options are leftover rice from a previous meal, and fresh broccoli steamed on the stove top. Watch your chicken cooking time as well. I find that chicken can be done long before a recipe says, depending on your slow cooker. If you use chicken breasts instead of thighs, be aware they take less time to cook through.
2. Stir in flour and cook for 1 minute.
3. Whisk in chicken broth, scraping up any browned bits, until no lumps remain. Pour mixture into slow cooker.
4. Stir in heavy cream and dried mustard into slow cooker.
5. Season chicken thighs with salt and pepper, add to slow cooker, turning to coat. Cook 4-6 hours on low.
6. Break up chicken into bite size pieces with a wooden spoon. Stir in cooked rice, cheddar, parmesan, and 1 tsp. salt.
7. Cook broccoli in microwave until tender. Gently fold into casserole in slow cooker. Serve.
_____________________________________________________________________________________
Notes:
To avoid a broccoli and rice mush, cook them separately instead of with the chicken in the slow cooker. I use “steam in bag” frozen broccoli (12-ish ounces), and pre-cooked brown rice. A frozen rice is often available right along side the frozen veggies in the grocery store. Follow the directions for each on the bag and add them (cooked and hot!) to your chicken. Other options are leftover rice from a previous meal, and fresh broccoli steamed on the stove top. Watch your chicken cooking time as well. I find that chicken can be done long before a recipe says, depending on your slow cooker. If you use chicken breasts instead of thighs, be aware they take less time to cook through.
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