Slow Cooker Chicken, Broccoli and Rice Casserole

Prep time 
Total time 
A healthier alternative to heavy, cream-laden casseroles.
Serves: 6
  • 1 small onion, chopped
  • 1 cup long grain brown rice (not quick-cooking or instant), rinsed and drained
  • 1 pound boneless, skinless chicken breasts
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1¾ cups (one 14.5 ounce can) low sodium chicken broth
  • 1 cup water (or omit the water and use a total of 2¾ cups chicken broth)
  • 1 pound broccoli, cut into small pieces (4-5 cups)
  • ½ cup Litehouse Opa Ranch Greek yogurt
  • ½ cup grated Parmesan cheese
  • 1 cup grated cheddar cheese
  1. Combine onion and rice in bottom of slow cooker. Spread out in an even layer. Place chicken on top of rice/onion mixture. Sprinkle with the garlic powder, thyme, salt and pepper. Pour in chicken broth and water. Be sure that all of the rice is covered by the liquid.
  2. Cover and cook on low heat for 6-7 hours, or on high heat for 3½ hours, until the rice is tender and almost all of the liquid is absorbed.
  3. Transfer chicken to a cutting board and chop into bite-size pieces. Stir chicken back into the rice mixture in the slow cooker.
  4. Steam the broccoli in the microwave: Place broccoli in a microwave-safe bowl and add enough water to fill the bowl 1-2 inches deep. Cover with plastic wrap. Microwave on high 3-6 minutes, until crisp-tender. Drain.
  5. While the broccoli steams, stir the Opa Greek yogurt, Parmesan and cheddar cheese into the slow cooker. Stir in the steamed broccoli. Serve hot.