Knorr Cheddar Broccoli Rice With Chicken Recipe Crock Pot: Set-and-Forget Creamy One-Pot Dinner

This crock pot meal solves the weeknight dinner dilemma with minimal effort and maximum flavor. I developed this method after years of testing one-pot recipes that actually work for busy home cooks.

The Knorr mix provides a creamy, cheesy base that pairs perfectly with tender chicken and fresh broccoli. Everything cooks together in the slow cooker, so you get a complete one-pot dinner with almost no hands-on time.

What emerges is a creamy, comforting dish where the rice absorbs all the savory flavors. The chicken stays moist, the broccoli tender, and the cheddar sauce ties it all together into a meal that feels far more involved than it actually is.

Set it in the morning and come home to dinner ready to serve.

Ingredients for Knorr Cheddar Broccoli Rice with Chicken Recipe Crock Pot

Everything for this creamy one-pot dinner is likely already in your pantry and fridge.

The Knorr mix is non-negotiable for that signature cheesy flavor—grab it from any grocery store (the rice and seasoning are all in one box). For the chicken, I use Costco’s pre-cut breasts to save time, but any boneless, skinless works. The broccoli? Fresh is ideal, but frozen florets (thawed first) work in a pinch. Just don’t overchop—bigger pieces hold up better during slow cooking.

No Knorr mix? Substitute another cheddar rice blend, but adjust the liquid slightly—some brands are thirstier. Swap the chicken for thighs if you prefer darker meat (they stay juicier). Out of cheddar? Colby Jack or Monterey Jack melt just as well. The rice can be swapped for jasmine or basmati, but white rice absorbs the sauce best.

Leftovers keep 3-4 days in the fridge—reheat gently with a splash of milk to loosen the sauce. Freezes for 2 months (the rice softens a bit, but it’s still tasty). I portion it into containers for easy grab-and-go lunches (don’t forget to label).

Step-by-Step Instructions for Cheddar Broccoli Rice with Chicken in a Crock Pot

This is the easiest way to get a creamy, cheesy one-pot dinner with minimal effort.

Step 1: Prep the Chicken and Rice Base

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces and place them in the bottom of your slow cooker. I like to cut them into uniform 1-inch chunks so they cook evenly without drying out.

Add the 1 package Knorr Chedar Broccoli Rice Mix, 1.5 cups long grain white rice, 3 cups fresh broccoli florets, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp salt, and 0.25 tsp black pepper. Stir everything together gently—you want the seasoning packet from the Knorr mix to distribute evenly through the rice and chicken.

Step 2: Add Liquids and Butter

Pour the 2.5 cups water over the chicken and rice mixture, making sure all the rice is submerged. I use a wooden spoon to press down any rice that floats to the surface so it absorbs the liquid properly.

Drizzle the 2 tbsp unsalted butter evenly over the top—this adds richness and helps create that creamy texture we’re after. Don’t stir at this point; just let the butter melt naturally as the slow cooker heats up.

Step 3: Cook on Low Until Chicken is Tender

Cover and cook on low heat for 4-5 hours. You’ll know it’s done when the chicken pieces are tender and reach 165°F internally, and the rice has absorbed all the liquid. The broccoli will soften beautifully during cooking.

Resist the urge to lift the lid—every time you do, you add 20-30 minutes to the cooking time. The steam that builds up inside is what makes this dish so creamy and delicious.

Step 4: Add Cheese and Finish

Once the chicken and rice are fully cooked, sprinkle the 1 cup cheddar cheese evenly over the top. Replace the lid and let it sit for 10-15 minutes until the cheese is fully melted and incorporated into the dish.

I give it a good stir at this point to make sure the cheese is distributed throughout. The result should be a creamy, cheesy sauce coating every piece of chicken and grain of rice. If it seems too thick, add a splash of water and stir to reach your desired consistency.

Let it sit for 5 minutes before serving to allow the flavors to meld together. This resting time ensures every bite is packed with that rich, cheesy goodness we’re all craving.

Wine and Beer Pairings for This knorr cheddar broccoli rice with chicken recipe crock pot

Crisp White Wines

A chilled Sauvignon Blanc from New Zealand cuts through the creamy cheddar beautifully with its bright acidity and citrus notes. I find Kim Crawford or Oyster Bay at my local grocery store work perfectly at under $15. 🍷

Light Red Options

For red wine lovers, try a light Pinot Noir like Belle Glos—its silky texture and red fruit flavors complement without overpowering. Serve slightly chilled for best results. The tannins are soft enough to pair with the cheesy sauce.

Beer Pairings

A crisp American Lager like Bud Light or Michelob Ultra refreshes your palate between bites. I often grab whatever’s on sale at the grocery store. The carbonation cleanses your mouth of the rich, creamy flavors. 🍺

Wheat Beer Choice

A Hefeweizen with its banana and clove notes adds an interesting contrast to the cheddar. Paulaner is my go-to, but any German-style wheat beer works. The slight sweetness balances the savory dish beautifully.

Non-Alcoholic Option

For a zero-proof pairing, sparkling water with a squeeze of lemon or lime provides the same palate-cleansing effect. I keep LaCroix in my pantry specifically for meals like this. The bubbles mimic the carbonation of beer.

Frequently Asked Questions