A simple slow cooker chicken and rice dish with broccoli stirred in during the last hour. The cream of chicken soup and chicken broth create a light, savory sauce that soaks into the rice as it cooks. Patty Hykes’s version is straightforward and satisfying — the kind of one-pot meal that practically makes itself.
Ingredients
4 chicken thighs
1 c cooked rice
1 can cream of chicken soup
1 c chicken broth
1 (10 oz.) pkg. frozen broccoli
Instructions
Partially cook the chicken thighs.
In a bowl, combine the cooked rice, cream of chicken soup, and chicken broth. Mix well.
Add the chicken thighs to the mixture.
Transfer to the slow cooker, cover and cook on low for 4 hours.
During the last hour, stir in the frozen broccoli.
Serve hot.
Partially cook the chicken first — this ensures the chicken is fully cooked through and safe to eat after the 4-hour slow cooker time.
